Wednesday, January 14, 2015

Taste Taiwan

By: Lisa Ng

I had the pleasure of attending the Taste Taiwan event in Los Angeles in December and had the chance to sample some of the amazine cuisine Taiwan has to offer. I was lucky enough to sample a few of the dishes that inspired Chef Anthony Jacquet of The Whisper Restaurant and Lounge in Los Angeles. Here's what we tried:

Pork Belly Buns

Deep-Fried Oyster + Pig Ear
Spicy Wings
The most popular drink of the night was The Dragon's Tail cocktail. If you're feeling adventurous and would like a little Taste of Taiwan at home, Chef Anthony Jacquet was nice enough to share his recipe with us:
The Dragon's Tail

In a mixing tin:

  • 3/4 oz Oolong Tea infused Light Rum*
  • 1 oz mango juice
  • 1 oz lychee juice

Fill with ice and shake for 10 seconds. Strain mixture over ice in an old fashioned glass. Add 1/2 oz Taiwan Gold beer. Top with Dragon Fruit and Chile foam**. Garnish with three slivers of Fresno Chile.

*Oolong infused light rum

Add 1/2 cup Oolong tea to 1 bottle of light rum and steep for 15 hours. Make sure to shake it about half way through. 

**Dragon Fruit and Chile foam

  • Inner flesh of a ripe dragon fruit 
  • 2 egg whites, beaten lightly
  • 4 oz Chile simple syrup ***
  • 1 oz like juice

In a blender, blend until emulsified and place into a stainless steel whipped cream cannister. Discharge 1-2 N2O charges (depending on your model).

***Chile Syrup

Bring 2 cups of water to a boil along with 1 whole Fresno Chile, crushed. 

Add 1 cup or granulated sugar and stir until it is competent dissolved. Strain the mixture through a fine sieve  to get rid of the chile and seeds. Refrigerate for up two weeks. 

To learn more visit

Lisa Ng is also the Editor-in-Chief of This Beautiful Day, a lifestyle blog for smart women.

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