the hit list
scene with Japanese culture expert Jane Lawson. The author of Zenbu Zen will be leading a foodfilled expedition through the city’s restaurants, food markets and produce halls, scheduled for January 2014. For dates and further information, visit eatspeakjl.blogspot.com.au.
BEKO Oven
After a crisp crust for your next homemade loaf? There are three elements that are essential to the outcome. A trusted recipe combined with a well-honed kneading technique and, of course, a reliable oven. We recommend the Beko Chef 60cm Builtin Multifunction oven, which features 14 culinary functions, including steam-assisted and To find out multidimensional more, visit beko.com. cooking. au, and tap here for our 'Make It From Scratch' sourdough recipe.
Taipei locals love their lurou fan – a simple and traditional tasty street food dish – fatty pork braised in a sweet soy sauce served over white steamed rice. It’s very Taipei, so much so that the Taipei government started a 'Lurou fan is ours campaign' when, in 2011, the Michelin Green Guide stated that the dish originated from the Shandong Province in China.
Shilin Night Market
Some of Taipei’s biggest and best streets dedicated to street food snacking can be found at the Shilin Night Market. Street vendors change, so there’s no exact place to go. If locals are lining up, you’ll probably find it’s good lurou fan – succulent, saucy and rich. No. 101, Jīhé Rd, Shilin District.
Formosa Chang
With over 30 locations in Taipei, this fast food chain does lurou fan quickly, and well. The pork slivers come doused in a thick, sweet soy sauce and the dish is consistent in its intense flavour and pleasantly stringy texture across all their Taipei restaurants. www.fmsc.com.tw.
Jin Feng Lu Rou Fan
The chefs at this small street-side joint get the ratio of pork and fat just right in their lurou fan. The finely sliced pork strips are stewed in a syrupy soy gravy for a beautifully balanced dish. 10 Roosevelt Rd, Section 1.
Silk Palace
The luxe five-floor restaurant located on the National Palace Museum premises doesn’t look like the place for lurou fan – but you can get it here. The head chef uses pork neck and skin to acquire the jelly-like texture, adding ginger, red onion, fried spring onion and garlic to finish off the flavoursome dish. 221 Chishan Rd Section 2, Shilin, www.silkspalace.com.tw.
words edwina dick, siobhan hegarty & tatyana leonov photography getty images
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