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Vicky Lai

Oyster Noodle Soup

Oyster Noodle Soup

by Vicky Lai April 16, 2010

This is the final story of Vicky’s series on Taipei. I’ve never really understood the point of aphrodisiacs. Oysters are included in this group of food items that allegedly stimulate sexual desire. Sure, there are certain foods that really do suggest a bit of romance […]

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Yum... Starch Powder.

Yum… Starch Powder.

by Vicky Lai April 2, 2010

Traditional Taiwanese desserts can be a difficult sell to the uninitiated. They usually don’t come from the oven, so they cannot rely on wafting, warm scents or soft, crumbly goodness to draw admirers. They don’t travel very easily in forms suitable for a happy memory, […]

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Shave the Rainbow

Shave the Rainbow

by Vicky Lai January 29, 2010

I like the slogan, “Taste the Rainbow.” Unlike M&Ms’ “Melts in your mouth, not in your hand,” it’s not overly practical. “Hungry? Why Wait?” doesn’t necessarily encourage someone to eat a Snickers bar, but rather anything that’s lying around nearby, which could be a Twinkie, […]

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The Golden Starches

The Golden Starches

by Vicky Lai January 15, 2010

The chip butty, found mostly in the UK, is a sandwich of chips, a.k.a. French fries, stuffed between two slices of sturdy bread. To be honest, the concept was a bit confusing at first. One cold winter morning, I pondered while munching on the ridiculously […]

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Taipei to a Tea

Taipei to a Tea

by Vicky Lai December 4, 2009

The basic purpose of food is to provide sustenance; the body needs it to function. Today, food serves many other purposes: social activity, hobby, art. Innovation with regards to food has been stupendous, as the variety of techniques used to render raw materials into a […]

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The Hungry Island

The Hungry Island

by Vicky Lai November 20, 2009

The National Palace Museum in Taiwan showcases a variety of ancient artifacts, from scrolls of calligraphy to bejewelled hairpins. Two sculptures serve as the museum’s equivalent of the Mona Lisa, showcase pieces that draw in the tour buses. One is a brilliant piece of white […]

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Boxed In

Boxed In

by Vicky Lai November 6, 2009

There’s something to be said for having everything in its right place. Organisation with regard to food is usually done in two places: in the cupboard and in the refrigerator. Boxes are used in both, but more so for dry foods like cereal or mac […]

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Welcome to the Shoyu Week

Welcome to the Shoyu Week

by Vicky Lai October 9, 2009

Lunch in Anglo-Saxon offices is usually quick. Scores of articles in lifestyle magazines have been written for busy working men and women on how to make their lunch a bit more exciting than the sandwich bought from around the corner. Nevertheless, when readers are just […]

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Tokyo Masala

Tokyo Masala

by Vicky Lai September 11, 2009

The nice thing about food places on the second floor is that they tend to feel like someone’s living room or attic: automatically homey, no matter what craziness is going on in the streets below. While walking through the unending streams of people in the […]

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