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Taiwanese Food: The Good, The Bad, and The Fucking Horrible

Taiwanese food isn't complex like French, it's hardly fresh like Japanese, or as spicy as Indian. It doesn't have the simple charm of Korean, the heaviness of Mexican, or the aromas of Italian food.

The strength of Taiwanese food lies in its variety. There is a dazzling amount of choice, and all of it a hop skip and a jump away. It's the combination of near-endless variety and the availability of it in Taiwan that makes up for its other shortcomings in my book.

Back here in Korea, Americans defend their beers by saying they've got thousands of microbreweries and more craft beers than any country in the world. The Brits argue- why do you need a thousand different obscure beers if you've got 5 good ones in every pub? But the truth is, the age-old argument of quality vs. quantity is hardly ever a dichotomy, but a spectrum. Taiwanese food sits closer to the "quantity" pole, but you're making a mistake if you overlook it just for that.

This is a long one, so sit tight and enjoy. First up:

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Occurred: December 23-25, 2012