Hsu Chia-peng

A: I drink a glass of enzyme drink when I get up in the morning. Because of my work, I tend to eat more at lunch and dinner, so I don’t really eat breakfast. It’s also partly to balance my body’s pH (I love meat). I stick to two meals a day to control my diet; if I didn’t, the occupational toll would be huge. (Haha.)

A: Liyuan Trading Company, a café near Dongmen, has a very quiet atmosphere, great sound system, and pour-over coffee. I sometimes bring my laptop there to write. Their pour-over coffee is special: you can tell them what kind of mouthfeel you like, and they’ll tailor a pour-over for you based on the roast level and flavors of the beans. I personally love citrus notes.

A:

1. Yi Wan Noodles was started in partnership with a friend. I also come here for meals with friends outside of work. I recommend ordering the “Perfect Pair of Pork Trotter Noodles.” I absolutely love pork trotters—in fact, I love them so much that I developed this dish. We use female black-haired pigs for the trotters to avoid any porky odor. I hope guests can “savor this bowl of noodles and enjoy a good meal.”

Fan page:www.facebook.com/YIWANMIAN2018/

2. Zhan 1852 Steakhouse: I recommend the American New York strip steak. Its distinctive aging technique gives it a crisp exterior and tender interior, overturning my impression that New York strip is chewy and lacks richness. The appetizers, side dishes, and desserts also impressed me. The chef uses elements that feel very Taiwanese to create a different kind of Taiwanese cuisine. So far, hardly any other steakhouse chefs have Taiwanese-ized steakhouse dishes, yet here it feels entirely natural.

Fan page:www.facebook.com/Zhan1852/

A: Watching TV dramas and playing video games—like Candy Crush and Super Mario—really help me relax in the moment and not think about anything. I enjoy watching Chinese historical and palace dramas, and I pay attention to the cinematography and costume details. I get curious about the defining features of clothing from each dynasty and how they differ from what people actually wore in history, so I look them up online.

A: First, take a photo, then look at the presentation and smell the aroma.

A: It’s really difficult to review food objectively, since everyone experiences flavors differently. Because of my work, I’ve tried a wider variety of dishes and restaurants, so I judge them based on an average. Take bubble tea, for example: after trying it at ten different places, you’ll have enough experience to know the typical range for the texture of the tapioca pearls and the ratio of black tea to milk. For some dishes, it really is my first time trying them, and I won’t judge whether they taste good or bad on the spot; I can only describe my own experience. Food reviewing requires trying many different flavors and ingredients and building up a mental database. It’s the same in every profession—it takes time and accumulated experience.

A: Fearless in life! Taiwan’s first female French cuisine chef, Li Yu-jun. Women in the food and beverage industry tend to face more discrimination in the kitchen, so pursuing this path is very difficult!

Chef Li bravely forged her own path in life. Even when she didn’t speak the language, she went abroad on her own to study cooking. She often put herself in difficult situations, and all those times when she had no choice but to push through helped her grow. At 30, Chef Li founded PapaMio Italian Kitchen, one of Taichung’s best-known Italian restaurants. At 37, she founded Fleur de Sel French Restaurant. She has always maintained a willingness to learn and a sense of curiosity, and is unwavering in her commitment to cooking—she even pays close attention to the plates and cutlery she uses. Chef Li came from an ordinary background, but her courage and hard work helped her forge a different life. Her story is inspiring, and I think her book is well worth reading.

A: Taroko Gorge in Hualien. I used to love traveling in China because of its many magnificent mountains and rivers, but later I realized that Taroko’s mountain and river scenery is every bit as beautiful.

Taroko National Parkhttps://www.taroko.gov.tw/

A: I’ve stayed at quite a few upscale hotels, and their room layouts are all pretty much the same. You open the door and the bathroom is on the right; walk down a short hallway and you reach the bed. It’s a traditional layout, so it doesn’t feel very novel to me. I therefore look forward to rooms with layouts that are different from the norm. I also pay attention to the convenience of the outlets and the little design details.

A: I was immediately drawn to the building’s all-white exterior. White is one of my favorite colors, and since white is difficult to maintain in a hotel with guests constantly coming and going, I was even more curious! The bathroom at Xiri Hotel is spacious and bright. As a tall person, I appreciated that the bathtub gave me room to stretch out my legs. The bed looked fairly ordinary, but it was very comfortable to sleep in. As for breakfast, there was a wide variety to choose from. I had expected it to be served as a set meal, so for a hotel of this size, offering a buffet was a very nice touch.

A colleague from the newspaper stayed there 11 years ago, and after hearing him talk about it, I highly recommended it. The Silks Place Hotel made a strong impression on me back then, and I’d been wanting to stay there ever since. I can’t believe it took me until now (laughs).