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Some places exist for postcards, others for bucket lists. And then there’s Taitung - a place that slips under your skin and refuses to leave. Taiwan’s east coast has no interest in showing off, no carefully curated moments begging for likes. It’s wilder than that, freer. It’s where the mountains meet the Pacific, where indigenous cultures thrive, and where the rice tastes, inexplicably, more like rice than anywhere else on earth. breathtaking Chishang Taitung is the Taiwan that highways forgot, the quiet rebel in a world of incessant noise. And that’s exactly what makes it unforgettable. Chishang 池上 : Rice God Chishang is what happens when nature and patience sync up in perfect rhythm. The most beautiful rice-growing region in Taiwan - perhaps the world - not a tripadvisor exaggeration. Ask a local, and they’ll tell you with unshakeable certainty: their rice, grown in the mineral-rich soil of the East Rift Valley, isn’t just food. It’s art. Softer, more fragrant, with a chew that borders on spiritual. Q God! But beyond taste, Chishang is about immersion. The fields open up into an endless green sea, stitched together like a quilt against the backdrop of misty mountains. As you traverse the famous Brown Boulevard on a bicycle, rice plants ripple in the breeze - each gust crafting fluid patterns and designs, as if the wind itself wields a paintbrush. My first time in Chishang - summer of 2023. Ted took me on a scooter, and we carved through fields so vast, it almost felt like your eyes were being cleansed with a green color I’ve never seen before. It was intoxicating. And when harvest approaches, these fields transform from green to gold, a visual so stunning, even the land seems to hold its breath. Cloud Gate Theater holds a performance here yearly - a dance as fluid as the rice stalks themselves, each movement echoing the rhythm of the valley. Exuberant and breathtaking. read about Cloud Gate here https://www.cloudgate.org.tw/en/node/584 Luye 鹿野 : Tea and the Art of Quiet If Chishang is a song, Luye is a pause - a deep breath between verses. Known for its highland tea farms and sweeping vistas, it’s a place that makes you sit down quietly and just sip. The tea here - delicate, aromatic, imbued with crisp mountain air—is the kind that doesn’t just warm you; it rearranges you. Because it’s not just about drinking it. It’s about patience. Craft. Transcendent. In the spring the following year, we rode our scooter, winding up mountains to catch breathtaking views of the fertile land stretching below. Tea plantations, carved into the hillsides like stairways to the clouds, painted the landscape in a thousand shades of green. At the summit, you can see where the rivers convene, the meeting point of land and sea framed by the kind of quiet that’s almost deafening. Luye from above Every summer, Luye transforms into a canvas for the Taiwan International Balloon Festival. Picture hot air balloons bursting with color rising gently over valleys as dawn spills over mountains—a reminder that sometimes the most profound views emerge not from towering heights but from quiet corners of existence. Our stay at Cloud Zen - a serene homestay tucked away between farmlands and mountains - was nothing short of rejuvenating. Our gracious hostess Lai Lai curated an experience that encapsulated Taitung's endearing qualities. Breakfast was a vibrant vegan plate crafted from vegetables and fruits grown right outside our door. I highly recommend booking in advance as they're quite popular. We were lucky enough to spend some time with the Taitung Slow Food Association, helping them craft new vegan flavors and guiding them on all things plant-based. A 2-day workshop filled with lectures, culinary challenges and scrumptious farm to table dining experiences, set in the picturesque grounds of Cloud Zen. Dulan 都蘭 : Salt, Sand, Surf Head east toward the ocean, and you’ll find Dulan, a village that accidentally became Taiwan’s surf capital. The Pacific here roars, tossing waves at the shore like a dare. The breaks are fast but forgiving, perfect for anyone willing to throw themselves into the tide and learn. Dulan isn’t polished, and that’s its charm. Artists, musicians, and wanderers have drifted here, forming a community that’s part Canggu, part something else entirely. At sunset, the beach bars fill with sandy-haired surfers and sunburned travelers, cold beers in hand, sharing stories that may or may not be true. Music spills from open-air venues—a little reggae, a little folk, a little whatever the guy with the guitar decides to play. Some places demand itineraries. Dulan demands surrender. The Beating Heart of Indigenous Taiwan Taitung isn’t just geography - it’s history, written in the voices of its first people. Home to seven of Taiwan’s 16 recognized indigenous tribes, it’s a place where culture isn’t a relic - it’s alive, pulsing in every drumbeat, woven into every basket, sung in every story. Attend an Amis harvest festival, and you’ll understand. The drums begin - low, steady, commanding. The ground vibrates, and then the voices rise - layered, urgent, echoing through centuries. Dancers form circles, feet pounding in rhythm with something older than memory. This isn’t a performance. It’s an invitation to feel the pulse, to let it move you. In Taitung, you don’t just observe culture. You soak in it. And that’s what makes it memorable. The Soft Magic of Taitung Taitung washes over you like a wave caught at the right moment. It's a sunrise over rice fields, a song sung in a language older than memory. It’s simplicity, sincerity, a space to breathe. And once you’ve felt It deep down, going back to the noise feels impossible. Taitung doesn’t merely linger in memory; it settles deep within your soul. _ Phil Taitung : Taiwan's Great Escape PS. words I would use to describe Taitung - soul cleansing, peaceful, alive! In many ways, Hawaii is like it, feelings of exhiliration and surrender - in awe of nature. I would choose to live in Taitung, if given the opportunity.

(scroll for eng) 這次和P先生回新加坡特別選了Habyt想邊住邊當參考案例，雖然原本是因為在雙溪的提案，想趁機會來實際體驗，但出發前兩天業主說不做了，一邊苦笑，一邊來寫這個廢棄國小創造的共居模式，在少子高齡化的時代我想已經是全球獨特優勢和商機了吧！ 在全球共享居住領域中，Habyt 是個備受矚目的品牌。自 2017 年成立以來，這家總部位於德國柏林的公司迅速擴展至全球 50 多個城市，包括新加坡在內，以創新的共居模式和對閒置空間的巧妙利用，展現出獨特的優勢。尤其在少子高齡化的社會趨勢下，Habyt 的經營策略不僅解決了居住問題，也為社區注入了新活力。 Habyt 的四大優勢 1. 靈活多樣的居住選擇 Habyt 提供從私人公寓到共居房間的多種住宿方案，滿足不同住戶的需求。無論是短期停留還是長期居住，都能彈性選擇租期，對於工作異動頻繁或喜愛探索不同生活方式的人來說，無疑是一大福音。 2. 社群驅動的生活方式 Habyt 強調社群感，設計了多樣的共享空間與定期社交活動，讓住戶之間能夠自然地交流互動。無論是公共廚房裡一起煮飯、共享客廳中的影集馬拉松，還是天台上進行的瑜伽課，Wellness studio 的冥想頌缽課，這些設計不僅緩解都市生活中的孤獨感，也讓不同背景的人們有機會療癒自己也建立深厚的人際網絡。 3. 數位化的便捷體驗 Habyt 善用數位平台，讓住戶可以輕鬆在線上預訂、支付、管理住宿。無需繁瑣的手續，只要一支手機，便能完成從預訂到退租的所有流程。這種無縫的數位化體驗，不僅提升了住戶的滿意度，也讓管理更加高效。 4. 高品質且具設計感的居住環境 Habyt 注重設計美學與功能性，提供設備齊全且裝修精美的居住空間。從高速網路、現代化廚房、洗衣房到舒適的公共工作和休憩區，每一個細節都體現出對住戶生活品質的重視。特別是對於習慣高效率工作模式的現代人來說，這樣的環境讓生活與工作可以無縫銜接。 在新加坡用廢棄國小的創意重生 在土地資源稀缺的新加坡，如何高效利用每一寸空間是城市規劃的關鍵。隨著少子化現象加劇，一些小學因學生數量減少而關閉，留下大量閒置的校舍。Habyt 敏銳地察覺到這一機會，將廢棄國小改造成共居空間，不僅讓這些建築重獲新生，也成功打造出充滿活力的社區環境。 從教室到臥室的巧妙轉換 少子高齡化時代的四大優勢  1. 資源的高效利用 Habyt 將廢棄國小改造成共享居住空間，避免了建築資源的浪費，也響應了可持續發展的理念。這種做法不僅是對空間的有效利用，更是對歷史建築的尊重和傳承。  2. 促進世代和族群融合 共居模式提供不同年齡層共同生活的機會，年輕人和長者在這裡互相交流、學習，形成互助的社群氛圍。舉例來說，長輩可以傳授生活經驗，而年輕人則可分享科技新知，彼此補足，創造更具溫度的社群環境。  3. 緩解住房壓力 在城市房價高漲的情況下，Habyt 提供多元且可負擔的居住選擇，有效緩解都市住房壓力。尤其對於剛踏入社會的年輕人或短期停留的工作者，以新加坡為例，在Habyt住一個月的費用為1800新幣，比起其他平均約3000新幣的租房標的，共居模式既能降低生活成本，又不失舒適度與品質感。  4. 重塑社區活力 廢棄校舍經過改造後，成為社區活動中心，不僅吸引新住戶入住，也帶動周邊商圈的繁榮。Habyt 定期舉辦工作坊、講座、社交聚會等，讓住戶與當地居民有更多交流，重新凝聚社區認同感與歸屬感。 台灣的借鏡與未來展望 在台灣，少子化與高齡化問題同樣嚴峻，不少國小因學生減少而停辦，類似的閒置空間也在偏鄉大量存在。若能借鏡 Habyt 的模式，將廢棄國小轉型為共享居住空間，都會型的可以變成青銀共居，偏鄉型的可以發展成以療癒觀光為導向的共居聚落，不僅可有效利用資源，更能解決年輕人租屋困難及高齡者孤獨問題。 此外，台灣各地客家庄擁有豐富的文化資產，若能結合在地文化特色，設計具故事性與文化感的共居空間，勢必能吸引國內外遊客的目光，進一步利用閒置空間推動地方觀光與永續經濟發展。 從廢棄校舍到社區新生的無限可能 Habyt 的成功，正是源於對空間利用的創意與對社區文化的尊重。在少子高齡化的時代，共居模式不僅是解決住房問題的創新方案，更是重塑社區活力、促進社群融合的關鍵。 _ Ted (eng version) Is Co-Living the Future of Urban Sustainability? This time, when Mr. P and I returned to Singapore, we chose to stay at Habyt, hoping to use the experience to gain some insights for a project in Shuangxi. Unfortunately, just two days before our departure, the client nixed the project. With a wry smile, I still wanted to document this co-living experience, a thriving community created from an abandoned elementary school. In an era of declining birth rates and aging populations, this model is potentially a globally unique advantage and business opportunity. Habyt: A Prominent Name in Global Co-Living Habyt is a well-regarded brand in the global co-living space. Founded in 2017 and headquartered in Berlin, the company has expanded rapidly to over 50 cities worldwide, including Singapore. Through its innovative co-existing concept and smart use of vacant spaces, Habyt has some distinct advantages. Particularly in response to population changes, its business strategy not only addresses housing issues but also revitalizes communities. 4 Key Advantages of Habyt Flexible and Diverse Living Options Habyt offers a variety of housing options, from private apartments to co-living spaces, catering to different resident needs. Whether for short-term stays or long-term living, tenants can  choose their rental period, quite flexibly. This is especially beneficial for those with frequent job relocations or individuals who enjoy exploring different lifestyles. Community-Driven Living Experience Habyt emphasizes a sense of community by designing shared spaces and hosting regular social events. Whether it's cooking together in a communal kitchen, watching TV marathons in shared living rooms, or attending yoga classes on rooftops to indoor spaces, these activities help ease urban loneliness and create social connections among people from diverse backgrounds. Their wellness studio even offers meditation and sound bathing sessions, fostering a space for self-healing and perhaps even relationship-building. Seamless Digital Experience By leveraging digital platforms, Habyt allows residents to book, pay, and manage their accommodations effortlessly online. There’s no need for cumbersome paperwork—everything can be handled through a smartphone, from booking to moving out. This seamless digital experience enhances tenant satisfaction and makes property management more efficient. (All out issues, service requests and even compliments were handled via WhatsApp, efficiently) High-Quality, Well-Designed Living Spaces Habyt places great emphasis on aesthetics and functionality, offering fully furnished and ergonomic living spaces. With high-speed internet, modern kitchens, laundry facilities, and comfortable co-working and relaxation areas, every detail is crafted to enhance residents’ quality of life. For modern professionals accustomed to high-efficiency work environments, this setup enables seamless integration of work and life. (There was even a small pool to cool off in hot Singapore!) Breathing New Life into Abandoned Schools in Singapore In land-scarce Singapore, maximizing space utilization is a key urban planning challenge. As birth rates decline, some elementary schools have closed due to decreasing student populations, leaving many school buildings vacant. Habyt recognized this opportunity and revived these abandoned buildings into vibrant co-living communities.  The Smart Transformation from Classrooms to Bedrooms 4 Major Advantages in an Aging Society Efficient Use of Resources By converting abandoned elementary schools into co-living spaces, Habyt prevents wasted building resources while also aligning with sustainable development principles. This approach not only maximizes space utilization but also preserves and repurposes historical architecture. Encouraging Intergenerational and Cross-Cultural Integration The co-living model allows people of different age groups to live together, fostering mutual exchange and learning. For example, older residents can share life experiences, while younger residents can introduce new technology and ideas, creating a warm and supportive community. Easing Housing Pressure With rising urban housing costs, Habyt provides diverse and affordable living options, effectively alleviating housing pressure. In Singapore, for example, the cost of living in a Habyt space for one month is 1,800 SGD - significantly lower than the average rental cost of around 3,000 SGD. This not only reduces living expenses but also ensures comfort and quality. Revitalizing Communities The transformation of abandoned school buildings into co-living spaces turns them into community hubs, attracting new residents and boosting local businesses. Habyt regularly organizes workshops, lectures, and social gatherings to facilitate interactions between tenants and local residents, fostering a sense of community identity and belonging. Lessons for Taiwan and Future Prospects In Taiwan, the challenges of declining birth rates and an aging population are equally pressing. Many elementary schools have been closed due to decreasing student numbers, leading to an abundance of vacant spaces in rural areas. By adopting Habyt’s model, Taiwan could repurpose abandoned schools into shared living spaces - urban ones could be transformed into intergenerational co-living communities, while rural ones could focus on wellness tourism. This approach not only optimizes resource utilization but also addresses housing difficulties for young people and social isolation among the elderly. Additionally, Taiwan's Hakka villages possess rich cultural heritage. If co-living spaces were designed to incorporate local cultural elements and storytelling, they could attract both domestic and international visitors. Utilizing vacant spaces in this way could help promote local tourism and sustainable economic development. Unlocking Infinite Possibilities: From Abandoned Schools to Thriving Communities Habyt's success lies in its creative approach to space utilization and its respect for community culture. In an era of declining birth rates and aging populations, co-living is not just an innovative housing solution - it is a key to revitalizing communities and fostering social integration.

最近因為參加了客家電視台 「廚師的迫降：客家廚房」 節目的錄製， 久違了吃了一餐客家式的大餐， 回來想一想，其實傳統客家飲食真的好適合和永續飲食接軌。 讓我從一盤客家小炒談起， 走進一家主打「永續飲食」的餐廳，點了一份標示著「低碳足跡」的客家小炒，你可能會疑惑：這道充滿客家風味的料理，與永續有什麼關聯？實際上，餐飲業的一切，從食材選擇到烹調方式，再到廚餘管理，都深刻影響著環境。 作為餐廳經營者，將永續減碳的理念融入傳統料理設計，不僅能傳承文化，也能提升市場競爭力。我想以客家飲食為例，談談如何將永續理念化為一道具故事性的餐點。 從農田到餐桌，每一道料理，都經歷了食材的生產、加工、運輸、烹飪與廢棄處理，這些環節的碳排放影響深遠。以客家小炒為例，這道看似簡單的傳統料理，背後的碳足跡來源包括： 從原料階段： 乾魷魚的曬乾處理、豬肉的飼養過程、蒜苗的種植與肥料使用。 再來到製造階段： 乾魷魚在加工場的處理與包裝，以及豬肉冷藏過程中的能源消耗。 接著配送與銷售階段： 食材從產地運至市場或餐廳的物流過程。 最後的使用階段： 烹調客家小炒時使用的瓦斯或電力。 再到廢棄處理階段： 包括廚餘與包裝垃圾的回收與處理。 食材運輸過程中，車輛的燃油排放更是無法忽視。而當一道客家小炒端上餐桌，它的美味同時也牽動著碳排放的連鎖反應。 如何讓客家飲食融入永續減碳理念？有下列幾項方式我們可以開始做 1. 進行碳足跡盤查，找出高排放的環節 餐廳經營者可以記錄每道料理所需的食材來源、生產過程與能源消耗，找出「碳排放熱點」。例如，乾魷魚的加工和長途運輸可能是主要排放來源，這些資訊有助於餐廳制定減排策略， 並吸引關注 ESG 的企業顧客。 2. 從食材選擇下手，減少長途運輸 - 使用本地食材替代：以本地養殖的豬肉取代進口肉類，用在地種植的蒜苗、芹菜代替進口蔬菜。 - 挖掘本地特色作物：客家飲食講究物盡其用與保存食材，例如梅干菜、酸菜、豆豉等，可鼓勵與本地小農合作，減少加工品的外部供應。 3. 優化能源與資源使用 - 節能的烹飪方式：使用高效能炊具或節能爐具減少能源消耗，在烹調時，也能降低廚房的溫度，使工作人員處於較友善的環境。 - 廚餘回收再利用：剩餘食材或邊角料，可用於製作堆肥或研發新的餐點，將原本要丟棄的廚餘轉換為肥料供小農使用。 4. 資訊透明化，吸引消費者共鳴， 全球急速暖化不是未來式就是現在進行式，消費者越來越關心自己的選擇對地球的影響。餐廳可在自有網站上標示每道料理的碳排放數據，並分享減排過程中的故事，讓顧客在用餐時感受到自己為永續所做的貢獻。 https://www.euronews.com/culture/2022/08/11/climate-change-on-the-menu-uk-restaurant-is-first-to-show-customers-co2-emissions-of-their 範例： 一道「永續版客家小炒」的設計，可以用植物性食材來取代所有動物性食材看看會有什麼變化 1. 食材選用：使用當地種植的金針菇取代進口乾魷魚，採用本土種植的杏鮑菇取代豬肉，豆干選用台灣自製生產友善環境的豆干，蒜苗和芹菜來自本地小農，減少運輸的碳排放量。 2. 使用低耗能的方式烹飪：優化油炸程序，減少高溫油耗，並選擇低碳足跡的油脂。 3. 循環利用廚餘：剩餘菜渣製作堆肥，回饋於蒜苗或芹菜農田，建立食材的循環系統。 我的永續飲食是在文化與環境之間找到平衡，客家飲食的根基在於「惜福」，這與現代永續理念不謀而合。從梅干扣肉到炒米苔目，每一道客家料理都有機會成為減碳的典範，減碳絕對可以從吃開始，一個人一餐不吃肉就可以減大約2.5公斤的碳排放量，更何況是無肉不歡的客家飲食，只要一餐轉換成植物性飲食就有可能減少路上800萬輛車的碳排放！你選擇吃下的每一餐絕對是能改變未來的。 而透過碳足跡計算與減排行動，餐飲業者可以在傳承傳統飲食文化的同時，探索新的永續可能性。這不僅僅是為了市場競爭力，也更是一種對自身生長土地的長久承諾。 當永續成為一道菜，它不僅是一頓美味，更是一份能改變世界的溫柔力量，尤其當在台灣12月的冬天一天比一天冷時還出現了颱風，ㄧ餐選擇不吃肉，其實沒有你想的那麼難，選擇吃進去什麼？我們就會造就我們的環境成為什麼！ 我是Ted 廖永勛，我不只想把旅行變成一道菜，也想把永續變成一道菜。 _ T 「跟著 Monsoon旅行去」全台駐店計劃 Monsoon at Cloud Zen https://www.monsoon.tw/event-monsoon-cloudzen

餐飲業的永續危機或轉機。 2025年，奶油高價短缺成了全球餐飲業的頭號話題。從巴黎的甜點師傅到台北的麵包店老闆，所有人都在問同一個問題： 「沒有奶油，我們還能活下去嗎？」 與此同時，全球原物料價格飆升，供應鏈彷彿是一鍋滾燙的高湯，隨時可能溢出。 https://www.marthastewart.com/why-butter-prices-may-increase-this-holiday-season-8731344 然而，就像一道失敗的菜餚總能激發下次的創意靈感，危機也是推動永續轉型的最佳催化劑。接下來，我將端出三道「永續食譜」，探索如何在沒有奶油、少了鮮奶油的世界裡，依然烹煮出一道屬於未來的美味。 第一道：重新定義菜單，讓顧客成為故事的一部分 有奶油的派很好吃，沒有奶油的派可能更有故事。想像一下，一道「奶油危機派」如何從消費者的餐桌講到全球食品供應鏈的挑戰，最後落腳於永續的日常選擇。餐廳不再只是提供食物，而是變成教育場域？當顧客知道自己選擇的「植物奶系列」甜點可以減少碳排放又保持美味時，他們可能會驕傲得拿著叉子多點一份。 此外，「小而美」的菜單設計，正成為餐飲業的新趨勢，與其試圖滿足每位顧客的需求，不如專注於少數幾道經典菜色，不僅減少浪費，也大幅提升烹飪效率。簡單點，這樣很好吃。 第二道：供應鏈本地化，打造「食材地圖」品牌 在全球化的時代，食品里程數（food miles）變得比顧客步數還要驚人。然而，當供應鏈崩潰時，在地化成了救命的稻草。與其依賴遙遠的奶源，為什麼不嘗試打造一條從產地到餐桌僅30公里的「食材地圖」？ 舉個例子，一家以在地水果製作冰淇淋的店家，將食材來源透明化作為行銷亮點。不僅符合永續理念，也讓消費者多了一層「我在支持未來」的驕傲感。 更重要的是，透過支持在地農民和供應商，餐廳不僅強化自己的品牌故事，還建立了一個更可靠的原物料供應系統。一杯使用在地茶葉製作的飲品，不僅喝起來更香，還帶著滿滿的土地情感。 第三道：科技助攻，從數據挖掘創意靈感 當奶油消失時，科技不會。從AI到大數據，這些冷冰冰的工具正在為餐飲業點亮新方向。例如，某披薩店發現雨天湯品銷量激增，於是推出「雨天限定套餐」，成為一大熱賣亮點。 此外，AI還可以用來管理庫存，避免因囤積過多易腐壞食材而造成浪費。與其擔心奶油壞掉，不如讓系統來告訴你該怎麼排菜單。科技的應用，不僅是永續經營的關鍵，更是未來餐飲業的生存法則。 沒有奶油的世界，依然甜如蜜❤️ 奶油短缺和原物料高漲，讓餐飲業者像夾在兩片硬吐司中間的餡料，感覺無處可逃。但正如每位廚師都知道的，最棒的創意往往來自最不順利的狀況。這場「奶油危機」，是困難，但或許更是契機。 畢竟，餐飲業的核心從來不只是端出一道完美的菜，而是提供顧客一段值得回味的體驗。當我們透過創新、科技和永續思維，重新定義餐桌上的每一道料理時，那些看似遙不可及的挑戰，也許正是讓餐飲業「甜得像蜜」的最佳秘方。 _ T 「跟著 Monsoon旅行去」全台駐店計劃 https://www.monsoon.tw/event-monsoon-cloudzen

最近和Ｐ老闆一起追了『夜市王』這個最近很火熱的夜市競賽節目，每看完一集Ｐ老闆都會問我，為什這些夜市沒有客家食物？嗯，為什麼？ 台灣夜市，作為美食文化的縮影，總是擠滿了各式令人垂涎的地方小吃，從蚵仔煎到鹽酥雞，再到牛肉麵牛排，應有盡有。然而，仔細巡視這些攤位時，你會發現一個明顯的空缺：客家飲食。這不禁讓人疑惑，為什麼台灣夜市這片多元飲食的舞台，卻鮮少見到客家美食的身影？ 以下，我們從歷史文化、飲食特色與市場需求的各層面，來解析討論這個有趣的現象。   一、歷史文化：客家飲食的根基與市場不對應   客家飲食深受移民文化影響，強調耐儲存、高適應性、重鹹厚味（油鹹香）的特點，例如梅干扣肉、薑絲炒大腸與客家小炒等。這些菜餚在客家聚落中傳承已久，滿足了過去農耕生活的需求，但它們的特質並不完全符合夜市文化的核心：即食性與即時滿足感。   夜市的發展主要集中於城市，而客家文化傳統上深植於農村或傳統鄉鎮地區。都市化進程中，客家人較少將自身的飲食帶入城市，導致客家美食在夜市中缺乏「原生地優勢」。此外，夜市小吃強調「輕便化」，而客家菜則以講究製程與口味層次為主，並不容易轉化成夜市快銷型的產品。   二、飲食特色：重鹹厚味（油鹹香）的挑戰  客家飲食的核心是「鹹香厚重」，這源於客家人過去的生活方式，需要大量勞動與食物保存。這樣的特色，雖然能在餐廳菜餚中大放異彩，但對夜市小吃而言卻不見得是優勢。   夜市小吃以快速滿足味蕾為主，例如現煎的香氣、酥脆的口感，或是濃郁的醬汁搭配主食。而客家菜的重鹹重油特質可能會讓消費者覺得負擔太重，缺乏夜市小吃那種令人一口接一口的吸引力。例如，薑絲炒大腸雖是客家經典，但對於不熟悉客家菜的人來說，大腸的處理方式與薑絲的辛辣和高酸度可能會產生心理抗拒，這也限制了它在夜市中的普及性。   三、商業考量：市場需求與行銷不足  從商業角度來看，夜市經營者傾向選擇能快速吸引大眾目光的小吃，並重視視覺效果與味道的親和力。客家飲食的特色雖然深厚，但相對低調且不強調視覺吸引力，缺乏「市場話題性」。   此外，客家飲食在台灣的文化定位多與「鄉土」結合，較少與「創新」連結。這使得它在面對城市化的夜市文化時，較難成為熱門的話題選擇。即便某些夜市可能偶有「擂茶」攤位，這些商品也往往被簡化成養生飲品，而非完整呈現客家飲食的精髓。   四、文化斷層與年輕世代的選擇   最後一個因素是，客家飲食的年輕化與商品化仍有不足。許多年輕世代對於客家飲食的認識停留在「老派」的刻板印象，而觀光夜市的主要消費者則是追求創新與多變的年輕族群。   與此同時，其他地方菜系，如台南小吃、眷村菜和原民部落美食通過品牌化、包裝化進入夜市或連鎖經營，成功吸引了新一代的關注。相比之下，客家飲食在品牌塑造與商品推廣上仍相對薄弱，導致其在夜市中進一步缺席。   那我們該如何讓客家飲食重返夜市？ 雖然客家美食在夜市中較罕見，但也充滿可能性。若要讓客家飲食成為夜市中的一部分，我覺得以下是幾個可能的方向：   1. 產品輕量化：將傳統菜餚轉化為適合夜市銷售的小型單品，例如：可以一口吃下的梅干扣肉割包。   2. 行銷創新：結合客家文化故事，吸引年輕世代的目光，讓客家菜變得流行而有趣，透過每天可以吃的客家菜，來翻轉舊有客家飲食印象。 3. 結合時下潮流和飲食趨勢或與其他地方飲食結合，推出植物性的新客家風味組合。   客家飲食目前之所以在台灣夜市中缺席，不是因為它不美味，而是因為它的文化基因與夜市現有的飲食邏輯存在落差。然而，這樣的缺席也為未來帶來無限的可能性。只要透過創新與文化的再包裝，客家美食完全可以在夜市找到屬於它的一席之地。也許有一天，我們會在夜市看到熙熙攘攘的人群裡，大排長龍的隊伍中，人人手裡捧著「牛汶水冰淇淋」？ 夜市或許是一個讓客家風味成為大眾飲食焦點的機會，也讓國外旅客有機會從吃開始認識台灣客家多一點，進而有機會走入客庒來趟風土小旅行，希望不久的將來有機會讓我們和朋友說，走！帶你去夜市吃客家。   _ Ted

When we first opened Monsoon in the Shilin Night Market area, I thought I already knew what a night market was. I’d visited them countless times as a newbie to Taiwan, marveling at the competing aromas, vibrant lights, and buzzing energy. But the 3 years, being embedded in the heart of one of Taipei’s most iconic markets transformed my understanding. Operating a vegan dining experience in this space was a unique challenge and privilege - one that allowed me to truly experience the symbiotic relationship between the market’s culture and its community. before the crowds arrive Shilin Night Market Night markets in Taiwan are much more than a collection of food stalls and vendors. They are microcosms of Taiwanese life, blending commerce, culture, and community into a single space. As the 2012 study by Kuo, Chung, and Kuo highlights, night markets serve as a “unique cultural characteristic of people’s nightlife,” offering a mix of leisure, shopping, and local cuisine. They are also essential to the socio-economic fabric of Taiwan, providing employment and fostering small-scale entrepreneurship. Wenlin Rd Entrance Evolution of Night Markets Taiwan’s night markets trace their origins to temple fairs and county markets. Over time, these spaces evolved, adapting to urbanization and transportation developments. The Shilin Night Market, for example, originally developed near a wharf on the Keelung River, serving as a hub for agricultural trade. The market later expanded in front of Shilin Cixian Temple, which played a central role in the area’s growth as a commercial and cultural center. By the late 20th century, night markets had become a phenomenon, popular not only for their food but also for their vibrant atmospheres and unique merchandise offerings. CIxian Temple today At their core, night markets reflect Taiwan’s adaptability and creativity. As noted in the research paper "To Explore Taiwanese Night Markets Culture and Tourism Experience and Behaviour", these markets cater to a wide range of motivations. Local visitors seek the comfort of cheap, delicious food and familiar surroundings, while tourists are drawn to the vibrant cultural immersion. The mix of traditional snacks, creative innovation, and entertainment creates a information overload for the senses. Claw! Culture of Eating and Walking One of the most striking aspects of Taiwan’s night markets is the culture of eating while walking. This informal dining style is as practical as it is enjoyable. In a space as crowded as Shilin, where foot traffic flows nonstop, the convenience of portable foods is undeniable. But more than that, it’s a cultural ritual. Sharing bites of stinky tofu, grilled squid, or peanut ice cream rolls with friends and family while navigating the aisles, streets and alleyways fosters connection and camaraderie. Nuit Blanche post-Covid at Shilin Ultimately, this "walking-and-eating" 邊走邊吃 culture is a win-win for both vendors and customers. Each customer can only buy as much they can carry, so they purchase a snack here, start eating, and then move on to buy something else, creating a continuous cycle of engagement. This dynamic encourages exploration and ensures no single stall dominates, allowing smaller vendors to thrive alongside more established ones. Customers might play a game or two before indulging in another bite, extending their stay and interactions in the market. Even those on errands, tasked with bringing to-go meals to hungry folks waiting back home, contribute to this bustling environment too. They navigate multiple stalls to complete their orders (on scooters oft times)!  Vendors benefit from this dining behavior tremendously. It’s not just food stalls that profit—shops selling clothing, accessories, sportswear, you name it, all benefit from the increased foot traffic, as eating while walking, naturally leads to browsing. As residents of Shilin, we often participated in this ritual ourselves, before or after work hours. During busy evenings at Monsoon, one of us would dash across to grab a to-go snack from one of the stalls or sometimes even a bento of vegetables and rice from the 自助餐 buffet shops. These exchanges weren’t just about sustenance; they were acts of community. Collaboration among vendors was common. We've even partnered with nearby stalls to create fusion dishes - pairing our vegan entrees with traditional night market flavors to craft something uniquely Taiwanese yet aligned with our brand. Hub for Ideas Night markets are also incubators for entrepreneurship. They offer a low-risk entry point for small businesses, allowing vendors to test products and refine their offerings based on direct customer feedback. According to the study, the eight defining characteristics of night markets include attraction, continuity, and authenticity—qualities that make them ideal for businesses seeking visibility and growth. Our fave mochi stall Monsoon, however, was at first a little out of place as we were a sit-down dining experience. We operated as "reservations only" since we were a two-person team and did not accommodate walk-ins. Interestingly, 50% of our clientele weren’t typical night market dwellers. Many of our customers were vegan or vegetarian, groups that often lack a strong affinity for night markets, though I’ve spotted some strolling through Shilin after dinner. Most of our guests were curious about why we chose a location right above a 7-Eleven and a hairdresser in the heart of the night market. Ultimately, our Shilin location reflected the Monsoon brand’s DNA: a call to look closely and not judge a book by its cover because you might find a gem. While we may have seemed unconventional at the start in Shilin, we were undoubtedly influenced by the bustling culture and flavors surrounding us. Some of our courses incorporated elements of the night market—like "bottled smoke," designed to evoke the aromas of the market, or our fire-blasted persimmons on skewers, inspired by the grilled skewers sold across the street. The Role of Tourism Tourists are integral to the night market ecosystem. They bring fresh energy and a willingness to explore, often seeking out the “must-try” items featured in travel guides and YouTube videos. Recently TV series like King of Night Market  and the Taipei Nightmarket Festival have further amplified the global appeal of these spaces, showcasing the creativity and passion of Taiwanese vendors. View of the Performing Arts Center from Jiantan MRT station, directly across the street from the night market Shilin Night Market, in particular, is a hotspot for international visitors. Its convenient location between Jiantan and Shilin MRT stops plus a reputation for diverse delicious offerings make it a favorite. For tourists, the market is a sensory playground, where the unfamiliar becomes exciting. The sounds of hawkers, the sizzling of grills, and the kaleidoscope of colors create a vibrant tapestry of experiences and that necessary IG post. Challenges and Opportunities While night markets are beloved cultural landmarks, they also face challenges. Overcrowding, waste management, and rising competition have prompted discussions about sustainability and modernization. The study’s suggestions—such as increasing public restrooms, improving waste disposal, and enhancing transportation—are steps toward ensuring that night markets remain accessible and enjoyable for future generations. The Nanjichang Nightmarket is a good benchmark for how well organized and convenient should all be! For vendors, these challenges are opportunities for innovation. At Monsoon, we focused on sustainability, using sourcing ingredients and groceries at the "day version" of Shilin - an actual farmers market from dawn to noon!  POV After five years in Taiwan and three years at Shilin Night Market, I’ve come to appreciate the profound role the night market plays in Taiwanese culture. They are not just places to eat and shop but also vibrant social arenas where traditions are preserved, relationships are forged, and memories are made. Leaving Shilin Night Market was bittersweet. While we’ve moved on to new endeavors, the lessons learned and connections made in those bustling aisles continue to shape Monsoon’s identity. Our time there was a testament to the power of community and the enduring allure of Taiwan’s night markets. with our favorite collaborator, the insanely talented Myling As I reflect on this journey, I’m reminded of a phrase often used to describe Taiwanese culture: 小而強大 “small but mighty.” It’s a fitting description for the night markets that define this island nation’s evenings. They are (maybe not so) small in scale but immense in impact—a true embodiment of Taiwan’s spirit. one of my fave peanut roll desserts is run by this elderly guy …as for my favorite night market! For me it’s the Nanjichang Night Market followed by Yen San in the Dadaocheng area. To me they represent what Taiwanese love to eat and getting to experience what they love, is a step to understanding and accepting a new culture, one that is incredibly original and unique. Oh and the food some of the best I've eaten in the world! _ Phil

當寒風刺骨、手腳冰冷時，一碗熱騰騰的暖湯就是最好的救贖。尤其是一碗植物性暖湯，溫暖的不只是胃，還有心靈。今天，讓我們用天然的植物性食材，煮出一鍋又營養、又暖味的冬日暖湯，讓你從湯匙第一口就能感受到家的溫度。 our soup course 為什麼選植物性暖湯？ 植物性飲食已成為全球的健康趨勢，尤其在冬天，這些暖湯不僅幫助我們 暖身，更能補充身體所需的營養和微量元素，減少腸胃的負擔。同時，植物性暖湯往往帶有一種令人安心的簡單美味，它們不需要豪華的食材，也能煮出美味，靠的就是食材的自然香氣和巧妙搭配。 更重要的是，冬天正是許多根莖類和綠色蔬菜的盛產季，像是胡蘿蔔、南瓜、白蘿蔔、地瓜、羽衣甘藍等，都能成為暖湯中的絕佳主角。 今日暖湯主題 薑黃時蔬濃湯 這道暖湯不僅融合了薑黃的抗發炎特性和班巴豆奶的濃郁香氣，還帶著淡淡的東方風味，讓整個冬天都變得明亮起來。湯的顏色金黃亮麗，像一抹冬日的暖陽。   食材準備（4人份） 1. 班巴豆奶（原味）——500毫升   2. 薑黃粉——1茶匙   3. 洋蔥（中型，切丁）——1顆   4. 胡蘿蔔（切片）——2根   5. 馬鈴薯（切塊）——1顆   6. 南瓜（去皮切塊）——200克   7. 橄欖油——2湯匙   8. 香菇高湯——500毫升   9. 藻鹽——適量   10. 白胡椒粉—適量   11. 檸檬汁—少許（調味用）   12. 香草碎（如巴西里或九層塔）——適量   做法（簡單三步驟） 1. 熱鍋炒出香氣 首先，將橄欖油倒入湯鍋，加熱至鍋底微微冒煙。接著把切好的洋蔥丁丟進去，拌炒之間你會聽見那種「吱吱」的美妙聲響，幸福的序曲就從這裡開始！當洋蔥變得半透明時，加入胡蘿蔔片、馬鈴薯塊和南瓜塊，讓它們在鍋中一起熱鬧一下。這時你可能會聞到一股甜甜的蔬菜香，像是在暗示：「喂，這鍋湯會很好喝哦！」   2. 開始湯的冒險 把高湯倒進鍋中，讓蔬菜們在湯海裡盡情暢遊，記得開中小火慢慢煮，大約15分鐘，直到蔬菜們軟嫩得像剛泡完溫泉一樣，接著，加入薑黃粉並攪拌均勻。 3. 最後的濃湯魔法 當蔬菜完全煮熟後，用手持攪拌棒（或食物處理機）將整鍋湯打成濃湯狀。別忘了把圍裙穿上，不然小心你冬天的毛衣就成了染布！ 接著將班巴豆奶慢慢倒入湯中，用湯勺輕輕攪拌，讓整鍋湯變得絲滑濃郁。最後，調味鹽和胡椒，加入一點檸檬汁提味，再撒上些香草碎，就可以準備開動了！   小秘訣 1. 想要更濃郁？ 在班巴豆奶裡加入一匙堅果醬（像腰果醬），會讓湯更加滑順！   2. 多層次的香氣？ 在炒洋蔥時加入少許蒜末和新鮮薑末，提升整鍋湯的層次感。   3. 營養升級法 可以在湯裡加入一些羽衣甘藍或菠菜葉，既漂亮又增添營養。   暖湯的魅力：不只是暖胃 這道薑黃時蔬濃湯，更像是一種冬日儀式。每一口湯，都像是為忙碌的你按下暫停鍵，提醒自己放慢腳步、好好吃飯。 你可以拿這碗湯來當開胃菜，也可以配上溫熱的飯團，直接變成主餐。不僅營養滿分，還能感受到植物性飲食的簡單之美。 在這個寒冷的季節，為自己煮一鍋暖湯吧，因為你的胃，值得這一份冬日的暖味！   食材的自我介紹 班巴豆奶？ 班巴豆奶是一款以班巴拉豆（Bambara beans）為主要原料的植物奶，具高營養價值且適合各種飲食需求。以下是其主要營養特色： 1. 高蛋白質：每250毫升的班巴豆奶含5.3克蛋白質，超過許多常見的植物奶（如燕麥奶和杏仁奶），且能提供穩定的能量來源。     2. 高鈣及維生素：班巴豆奶添加鈣、維生素D2與B12，有助於骨骼健康，並特別為素食者補充常見的營養缺乏。 3. 高纖與低鈉：班巴豆奶含豐富的膳食纖維，有助於腸道健康，並且低鈉設計，更適合需要控制鹽分攝取的人群。 4. 環保與永續：班巴拉豆種植過程能修復退化土壤，降低碳排放與水資源消耗，符合永續飲食理念。 此外，班巴豆奶不含乳製品、乳糖、大豆、麩質，並無添加糖和棕櫚油，適合乳糖不耐症患者、素食者及銀髮族飲用。它在飲品搭配中也表現出色，能打出細膩的奶泡，成為牛奶的絕佳替代品。 _ Ted Liao

Chef Ted 身為主廚，我每天的工作除了創造出能讓人回味無窮的料理外，還要時刻思考我們的食物對環境的影響。現在，低碳餐點不僅是一種流行，更是一份責任！今天，我就以輕鬆又實用的角度，聊聊餐廳如何實踐低碳料理，既能讓顧客吃得安心，也能讓地球喘口氣。 低碳餐點是什麼？ 低碳餐點，簡單來說就是在烹飪和選材上，盡量減少碳排放的料理。這可能包括選擇在地食材、避免過度包裝，甚至從食材端就開始考量如何降低碳足跡。 但我要先澄清一點，低碳餐點絕不是犧牲美味！相反，它是挑戰我們廚師如何用更聰明的方法，讓「永續」和「風味」達到完美平衡。 打造低碳餐廳的第一步：選材智慧化 1. 選擇在地食材，讓地球輕鬆一下 我們都知道飛機運輸水果蔬菜的碳排放有多高。所以，當季、在地的食材就是我們的好朋友！像是台灣的水果、稻米或茶葉，既不用遠渡重洋，也能保證新鮮的風味。   舉個例子： 使用阿里山的野菜搭配山茶油和新鮮山葵製作出簡單卻優雅的前菜。     2. 少用紅肉，開始使用植物性蛋白，牛肉的碳排放量超高，鷹嘴豆這類植物性蛋白和其他豆類更是替代的好選擇，不僅減碳，也能滿足對健康飲食的追求。   廚房節能：內部運營中的小改變 低碳餐廳不只是菜單上的改變，廚房本身也可以「偷偷」減碳。   1. 庫存管理： 確認自身的庫存管理系統，確保採購的每樣食材都有用武之地。避免過度採買，減少浪費，尤其是那些需要冷凍的物品。   2. 節能設備： 廚房裡那些耗電的冰箱、烤箱，記得選用節能型號。 舉例：使用高效能的蒸烤爐，不僅能一次搞定多道料理，也能節省能源。   3. 廚餘處理： 將蔬果皮或其他廚餘轉化為堆肥，回饋當地農田，形成良性循環。   給顧客一份誠意：你的餐廳故事 現代消費者不只是為了味蕾而來，他們也希望看到你在環保永續上的努力。所以，別吝嗇講故事！   1. 透明化碳足跡： 如果你的餐廳能針對幾道經典菜品，算出碳足跡並清楚標示，這會讓消費者更有參與感。比方說：這道料理的碳足跡比同類型料理低20%，因為我們用了在地食材。 2. 設計一份低碳菜單： 把你自豪的低碳料理設計成專屬菜單，同時加入一些食材來源的真實小故事。顧客不僅能享受美味，還能為環保盡一份力。   漂綠行為？不必擔心，真誠最重要 提到環保，有些餐廳可能會擔心被指控「漂綠行為」（過度渲染減碳努力）。其實，解決這個問題的秘訣就一個字——真誠 1. 不用誇大： 不用說你的每道菜都超環保，但可以誠實地標示：「我們目前推出的5道菜是低碳選項，並計劃每年增加。」這樣反而能更贏得顧客的信任。   2. 讓數據說話： 如果能夠提供專業認證的碳排放數據，或者展示具體的減碳成果，例如減少塑膠包裝、節省能源，顧客會更有共鳴。   低碳餐廳的未來：挑戰與機遇 作為主廚和餐廳經營者，我相信低碳餐點不只是餐飲業的一場挑戰，更是一個創造機會的舞台。無論是以風味為導向，還是以永續為願景，每家餐廳都有潛力找到自己的低碳亮點。   1. 結合旅遊業： 對於吸引國際旅客的餐廳來說，低碳菜單和透明的碳排放數據將是未來的一大優勢。尤其在越來越多旅遊平台標註「環保」餐廳的趨勢下，這可能成為吸引關注議題的顧客。 2. 讓永續成為標配： 隨著社會的進步，低碳將不再是一個選項，而是一個必需品。到那一天，誰提前布局，誰就能引領市場。 用味蕾改變世界 低碳餐點，不只是讓客人吃得好，更是一種讓地球「好好活」下去的方式。我用料理說想說的議題，我希望能用每一道料理，告訴顧客我們如何透過行動支持環保。 這並不容易，但當你看到顧客微笑著說：「哇，這不只是好吃，還讓我感覺更有意義！」你就會知道，一切努力都值得。 未來的餐飲世界，低碳或許就是一種新奢華。而我們的使命，就是讓這份奢華變得人人都能享受。 _ Ted

「食物的未來是植物性飲食，這正在改變我們對可持續性和健康的看法。」 作為美食愛好者，我們經常思考風味背後的心理學。 是什麼吸引我們對某些口味的偏愛？ 這些風味如何影響我們的情感？ 我們又如何利用這些知識來創造不僅僅是餐點的植物性料理——而是讓它們成為難忘的體驗？ 讓我們一起來看看吧。 味覺科學：簡要概述 要理解風味心理學，我們首先需要明白味覺是如何運作的。我們的味蕾——位於舌頭上的感官器官——能夠辨別五種基本口味：甜、鹹、酸、苦和鮮。每一種風味都對我們的飲食體驗有所貢獻，並能顯著影響我們對食物的情感反應。 你有沒有咬過一顆成熟的荔枝？那多汁的甜美能把你帶到色彩繽紛的士林市場，充滿了生活的氣息。或者想想東方美人茶那花香四溢的香氣，是否讓你想起在大稻埕茶館中與摯愛共度的悠閒午後？難道不令人驚訝嗎？風味與情感之間的聯繫深刻而值得深入探索。 情感連結 食物不僅僅是能量來源；它是一種情感體驗。我們的成長背景、文化和個人記憶塑造了我們對風味的解讀。一碗熱騰騰的地瓜薑湯（我最喜愛的）可能會讓台灣人想起家，而對第一次品嚐它的美國人來說則是一種異國情調的體驗，而我想到了陽明山的青菜園。 當我們準備植物性餐點時，往往會從自己的記憶中汲取靈感。你還記得第一次品嚐酪梨吐司的快樂嗎？這些記憶在我們與風味之間建立了重要聯繫。如果你能創造出一頓既喚起懷舊又引入新口味的餐點，那會是怎樣的一種可能性？ 風味搭配：不僅僅是口感 探索烹飪心理學揭示了風味搭配不僅僅是口感；它還關乎平衡與和諧。搭配某些食材可以放大風味並引發複雜的情感反應。 將椰子與酸爽青檸結合，便形成了一場清新的風味爆炸。這種美妙的搭配不僅令人垂涎，還能喚起坐在巴厘島海灘上的回憶。風味橋樑概念展示了不同風味如何結合以創造令人興奮的新體驗。例如，將台灣五香粉加入燒烤豆腐中，為味蕾帶來意想不到的新鮮感。事實上，將香料融入日常烹飪中可以提高餐點滿意度高達60%，讓用餐變得更加愉悅。 文化對風味認知的影響 文化在我們如何感知風味方面扮演著重要角色。通過汲取各種烹飪傳統，我們可以創造出富有意義和口感豐富的植物性菜餚。當你想到台灣料理時，腦海中浮現的是什麼呢？談到客家料理，我們欣賞其平衡——甜與鹹、熱與冷、軟與脆之間的協調。這種平衡激發了我們在廚房中的創造力。 通過先理解傳統風味特徵並同時進行實驗，我們可以製作出吸引多元文化的菜餚。例如，我們的湯圓自由式靈感來自馬來西亞客家菜「算盤子」我們融入七種在地採購的菌菇，運用香氣和豐富風味，創造出一個不亞於傳統客家鹹湯圓的風味組合。最終，手工製作南瓜湯圓那QQ的口感喚起了家常料理帶來的溫暖感受。你的文化背景又會如何啟發你的烹飪呢？ 香氣在風味探索中的重要性 在風味心理學中，一個經常被忽視的重要因素是香氣。我們80%的味覺體驗來自於嗅覺系統。嗅覺系統對於塑造我們如何體驗風味至關重要。 當我們使用植物性食材時，新鮮羅勒、薑和孜然等各種香料為菜餚增添深度。例如，一碗簡單的香草高湯就能將蔬菜湯提升為一頓芬芳誘人的佳餚。 想想看：走進一個充滿炒蒜和洋蔥香氣的廚房，誰能不流口水呢？注意香氣對提升植物性餐點至關重要。 我們的「季風體驗」鼓勵你運用嗅覺來連結每一道菜。例如，當第一道菜蓋子被揭開時，你會被百香果和豐水梨及清新的柑橘香氣所迎接。我們邀請客人在品嚐之前先細細品味這些香氣，以充分欣賞菜餚複雜而美妙的一面。 口感多樣性 = 風味滿足 在探索風味心理學時，我們發現口感與口味同樣重要。在製作植物性菜餚時，我們努力追求多樣化的口感，例如酥脆、光滑、奶油狀和嚼勁十足。這種口感多樣性豐富了風味並增強了用餐享受。 我們的「戰爭菜包」融合了三種馬鈴薯與客家醃製梅乾菜混合而成，包裹在刷上秘密季風醬汁的高麗菜葉中，再輕輕炙烤以獲得煙燻風味，完美搭配柔軟的馬鈴薯泥和梅乾菜。這種口感組合經常吸引著客人的目光，使他們沉醉於這精緻而獨特的融合之中。 研究顯示，多樣化餐點更令人愉悅。你最喜歡在餐點中享受哪些口感呢？通過將不同口感融入你的菜餚中，你可以創造出值得擁有的滿足體驗。 風味與心理健康 有趣的是，風味也會影響我們的心理健康。研究表明，特定口味可以觸發快樂荷爾蒙如血清素釋放。像濃郁的湯這類舒適食品常常讓人想起家，在艱難時期提供安慰。 在植物性烹飪中，我們旨在製作出不僅美味而且能提升精神狀態的菜餚。一碗煮了幾個小時、不加鹽或調料卻依然令人滿意且舒適的蔬菜湯，可以證明飲食真的很重要。 此外，嘗試新口味可能會激發冒險精神。在實驗香料和食材時，我們擁抱探索帶來的快樂，而這對心理健康至關重要。 創造你的風味故事 在探索完風味心理學後，我們鼓勵你開始自己的風味旅程。以下是一些實用的小技巧，可以幫助你打造植物性的風味故事： • 探索文化食譜：研究不同烹飪傳統並將其改編為你的素食料理；這將打開一個全新的風味世界。 • 實驗不同食材：融入獨特草藥和香料；新鮮食材可以顯著改變你的餐點風格。 當你深入了解背後隱藏著哪些心理學，你將會發現什麼呢？ 風味與連結之旅 回顧這段旅程，使我意識到理解風味心理學對自己及他人的豐富意義。通過掌握隱含於香氣、質地及文化影響中的情感重量，我們提升了飲食體驗。 擁抱風味心理學不僅僅是為了烹調美食；它更是一場充滿發現與連結冒險之旅。不論你是在探索植物性飲食還是尋求更可持續生活方式，理解風味都使你能夠創造出深具共鳴之餐點，讓每位分享的人都能享受到其中之美好。 那麼，今天就花點時間反思一下自己與食物之間的關係吧！哪些口味觸動了你？它們喚起了什麼回憶？從今天起將更多植物性餐點納入你的飲食中吧。 _ T&P

(eng scroll) 你喜歡吃的蘿蔔乾是哪一種？ 客家蘿蔔乾是台灣客家飲食文化中的代表性食材，其製作過程及風味因地區不同而產生顯著差異。從食品科學和釀造技術的角度來分析桃竹苗、美濃和花東地區的蘿蔔乾，主要可以從原料品質、製作技術、環境因素和發酵特性來探討。 1. 原料品質與環境 桃竹苗地區： 桃竹苗地區位於台灣的北部，氣候相對較冷，降雨量適中，適合蘿蔔的生長。此地區出產的蘿蔔水分含量較高，質地較為脆嫩。桃竹苗地區製作的蘿蔔乾，通常蘿蔔切片較厚，曬乾的時間較短，保持了蘿蔔本身的清甜味。 美濃地區： 位於台灣南部的美濃地區，屬於亞熱帶氣候，氣溫較高，日照時間長，且降雨較少，適合曬乾食品的製作。美濃出產的蘿蔔往往較大，水分含量較少，這樣的特性使得美濃蘿蔔乾經過長時間的乾燥後，風味更為濃郁，並有一定的甘甜味。美濃地區的客家人常會將蘿蔔乾製作得更乾硬，適合長時間保存。 花東地區： 花東縱谷地區位於台灣東部，屬於山谷氣候，日夜溫差大，這使得蘿蔔的糖分積累更加集中。花東地區的蘿蔔乾，由於地理環境的特殊性，風味通常較為溫潤，帶有一絲甘甜，質地偏軟。當地因為濕度較高，製作蘿蔔乾的過程往往會控制乾燥時間，使其口感更為軟糯。 2. 製作技術與發酵過程 蘿蔔乾的製作在三個地區都強調「曬乾」這一步驟，但具體技術和操作有所不同。 桃竹苗地區： 蘿蔔乾在桃竹苗地區多使用自然陽光曬乾。由於氣候較冷，曬乾過程會較慢，這種較慢的乾燥過程能減少蘿蔔表面水分迅速流失，保留更多的風味和香氣。此外，發酵過程較為溫和，乳酸菌在低溫下活動，會生成較少的酸味，使得該地區的蘿蔔乾口感較清爽。 美濃地區： 美濃的高溫和強烈的日照加快了蘿蔔乾的乾燥過程，蘿蔔的水分迅速蒸發，這也加劇了發酵過程中的乳酸菌活動。因此，美濃地區的蘿蔔乾會產生較濃厚的發酵味，常帶有豐富的酸甜風味，並且口感偏硬。 花東地區： 由於花東的濕度較高，曬乾的時間比其他地區更長，這樣的環境也容易造成較高的乳酸菌活性。這導致花東地區的蘿蔔乾有較強的發酵風味，酸味較為明顯，如乾燥過程控制得宜，質地會更為柔軟，口感會比較獨特。 3. 地區風味差異的科學分析 蘿蔔乾的風味差異在於發酵過程中的微生物活動和乾燥時間的不同。桃竹苗地區的蘿蔔乾，發酵過程較為緩慢，風味偏清甜，美濃地區由於溫度高，微生物活動強烈，帶有較重的風味和豐富的層次感；而花東地區的氣候條件使其蘿蔔乾風味介於兩者之間，口感較柔和。 下次的旅行記得買些在地蘿蔔乾， 體驗一下各地蘿蔔乾風味的美妙變化。 _ T Oops! I Accidentally Turned Hakka into Plants-based What’s your favorite type of preserved radish? Hakka preserved radish is a cornerstone of Taiwan’s Hakka cuisine, with its preparation and flavors varying widely across regions. By looking at it through the lens of food science and fermentation, we can explore the distinct characteristics of preserved radishes from three key areas: Taoyuan-Hsinchu-Miaoli (known as Taochumiaoli), Meinong, and Hualien-Taitung. 1. Ingredients & Environment Taochumiaoli: Located in northern Taiwan, this region’s cooler climate and moderate rainfall provide the perfect conditions for growing crisp, juicy radishes. The radishes here are sliced thicker and sun-dried for a shorter period, preserving their natural sweetness and a tender bite. Meinong: Down south in subtropical Meinong, the intense sunshine and warm temperatures create radishes with less moisture and a denser structure. These radishes undergo longer drying, resulting in bold, rich flavors with a hint of caramelized sweetness. Meinong’s Hakka communities often prefer their radishes extra dry and firm, making them perfect for long-term storage. Hualien-Taitung: In eastern Taiwan’s mountain valleys, the significant day-to-night temperature differences help radishes develop a concentrated sweetness. The preserved radishes here have a softer texture and a gentle sweetness, thanks to the humid environment and carefully controlled drying times. 2. Techniques & Fermentation Preserved radishes across all regions rely heavily on sun-drying, but the approach varies. Taochumiaoli : The cooler climate slows the drying process, retaining more of the radish’s natural aroma and sweetness. The mild fermentation results in a light, refreshing flavor profile. Meinong : The intense heat speeds up drying and enhances lactic acid bacteria activity, producing radishes with a robust sour-sweet complexity and a firmer texture. Hualien-Taitung : The humid air requires extended drying times, which encourage active fermentation. This results in pronounced tangy notes with a unique softness if the process is finely tuned. 3. A Scientific Take on Regional Flavors The magic lies in fermentation and drying times. In Taochumiaoli, fermentation is slow, creating delicate sweetness. Meinong’s hotter environment leads to bold, layered flavors, while Hualien-Taitung sits somewhere in between, offering softer, well-rounded profiles. Next time you’re exploring Taiwan, grab a pack of local preserved radish and savor the delightful contrasts of these regional specialties. It’s a bite-sized tour of Hakka ingenuity!

...or becoming Flexitarian? Shifting to a sustainable lifestyle can feel overwhelming—especially when meat and dairy have been long-time staples of comfort and tradition. But this isn’t about giving things up; it’s about finding more. At Monsoon, we believe plant-based living is an adventure that’s as meaningful as it is delicious. And we’re here to guide you every step of the way—helping you embrace change with confidence, curiosity, and yes, great food. Neo-Hakka Cuisine: More Than an Alternative Neo-Hakka cuisine was born out of a deep respect for tradition and a hunger for innovation. It’s not about turning classic dishes into “vegan options.” It’s about asking, what could this be if plants took the lead? Imagine the earthy richness of organic red jujube in a simmering stew or the delicate smokiness of cabbage wraps filled with seasonal vegetables. Every dish we create is designed to honor Hakka heritage while reimagining its flavors through a modern, plant-based lens. This isn’t imitation—it’s evolution. Understanding Flavor: The Heart of Plant-Based Cooking Here’s the secret about cooking without meat: it forces you to go deeper. Meat dominates a dish; vegetables collaborate. They bring complexity, subtlety, and layers that invite exploration.Over the past 5 years, I’ve learned that understanding the flavor profiles and textures of fruits, vegetables, and legumes is essential. Unlike meat, which often dominates a dish's taste profile, vegetables are better at blending to create a more complex and harmonious experience.  Take chickpeas. Sure, they’re great in a stew or hummus, but have you tried sipping their broth (aquafaba) as a savory breakfast drink? Or using it as a miraculous egg substitute for baking? Understanding the character of each ingredient—and how they interact—is the foundation of plant-based cooking. It’s not about settling for less. It’s about unlocking the full potential of what’s already on your plate. Honestly, I’m still experimenting to find new ways to elevate plant-based cooking. The Power of Presentation Let’s be honest—how food looks matters. A beautifully plated dish excites the senses and invites you to dive in. And vegetables are naturally vibrant, making them perfect for stunning presentations. At Monsoon, we embrace this artistry, creating Neo-Hakka dishes that are as visually striking as they are delicious. More than a meal—it’s an experience. With the right techniques and a little inspiration, you can create this magic at home too. Cooking That Sticks (Without the Gimmicks) Social media is full of eye-catching recipes, but let’s face it—most of them are designed to dazzle, not deliver. Sadly, many leave out key steps, making them impossible to replicate. (Yes, even the influencers with 10k+ followers!) Our advice? Start with a solid cookbook and learn the basics. Build confidence in your skills before branching out. And don’t be afraid to play with your food—experimentation is how new favorites are born. Cooking doesn’t have to be perfect. It just has to be yours. Why This Matters The environmental cost of meat and dairy production is staggering—60% of agricultural greenhouse gas emissions come from these industries. Methane from livestock is a potent contributor to global warming, and the strain on land and water resources is immense. But here’s the good news: small changes make a big impact.  A **flexitarian diet—one that prioritizes plant-based meals while occasionally incorporating animal products—can reduce emissions by up to 52%. Imagine the difference we could make together if more people embraced even a few plant-based meals a week. And the benefits don’t stop with the planet. Research links plant-based diets to lower cholesterol, reduced risk of heart disease, and overall improved health. A win for the Earth and for you. **Of course, going full on vegan would make a bigger impact Neo-Hakka Cuisine: A Gateway to Connection At its core, food is about connection. It’s how we celebrate culture, build relationships, and share experiences. Neo-Hakka cuisine invites you into a world where tradition meets innovation, where every meal is an opportunity to explore and grow. Take something as simple as fried rice. Without the meat, the vegetables step into the spotlight, offering flavors you never noticed before. A reminder that change isn’t about loss—it’s about discovery . Let’s Build Something Together (can we please?) At Monsoon, we’re here to create a unique food Experience; but we're also here to create community. If you’re taking your first step into plant-based eating or looking for ways to deepen your connection to sustainable living, drop me a line If you need tips on how to navigate this less-meat landscape. More than happy to share my journey. we.are@monsoon.tw Let’s explore this flavorful, transformative journey—together. _ PH Sources [PDF] A Flexitarian Approach to Sustainable Healthy Diets https://www.todaysdietitian.com/pdf/courses/McCullumGomezFlexitarianCourse.pdf Flexitarian Diets Can Cut Emissions & Help Meet Climate Targets https://www.greenqueen.com.hk/flexitarian-diets-climate-change-emissions-study/ Sustainability benefits of transitioning from current diets to plant-based ... https://www.nature.com/articles/s41467-024-45328-6 The Flexitarian Diet: A Detailed Beginner's Guide - Healthline https://www.healthline.com/nutrition/flexitarian-diet-guide The Most Sustainable Diet for the Planet? Here's What to Know About ... https://environment.co/the-most-sustainable-diet-for-the-planet-heres-what-to-know-about-flexitarian-diets/ Flexitarian Diet: A Balanced Approach to Eating - FHA-FnB https://fhafnb.com/glossary/flexitarian-diet/

Phil at Jewel In 2016, I took a leap of faith, leaving the United States to return to Asia, drawn to the digital transformation reshaping consumer behavior. Each visit back to Asia I witnessed how quickly people were leaving traditional TV behind. Instead, they were engaging with digital content on their devices. Watching my young nephew captivated by YouTube’s Red Bull Sports, I saw how content had become accessible at the tap of a screen—on buses, in cafes, everywhere. Free wi-fi and unlimited connectivity at low prices enabled this means of engaging content. The excitement in this change was contagious; it felt like the world was inviting brands to connect in ways that were more dynamic and personal. But amid the excitement, I came to understand the hesitation many Americans feel about social media, particularly around issues of privacy, mental health, and the authenticity of digital connection. Reports, like We Are Social’s Digital 2024 Global Overview** , show that American users engage less with social networks than many other regions, possibly hinting at an underlying discomfort. For some, social media feels shallow, even draining. I deeply respect these concerns, knowing they are rooted in a wish to stay connected in ways that are both safe and genuine. Despite these complexities, I felt drawn to Asia’s embrace of digital change and made the move to Singapore. Yet as anyone who has uprooted their life knows, big moves bring unexpected challenges. My background as a Creative Director, though richly varied, didn’t fit neatly into conventional roles. Headhunters struggled to place me, raising questions that felt surprisingly personal: Was my background too niche? Was my approach too unconventional? Even with extensive credentials, job offers were scarce, and it was hard not to feel like an outsider in my own birthplace. But this period of unfamiliarity and vulnerability also became a gift, allowing me to rethink my identity and chart a fresh path—without the baggage of old roles. When a friend asked me to help with her fashion brand, I saw it as a chance to rediscover what I loved about creative work. Slowly, my network in Singapore’s arts and culture scene grew, and I partnered with a friend’s husband to launch a small digital marketing agency. We worked with legacy clients like Robinsons and INSEAD, and while our paths later diverged, the experience became a stepping stone, showing me how rewarding it can be to start from scratch, even when you feel far from certain. After two years, that same headhunter (love you Sam!) reached out with new CD opportunities. One of these was to service the Unilever account with a reputable agency, marking a milestone that validated every part of this journey. I felt like I was truly finding my place again. (Read about why I eventually left a high-paying job in advertising here) https://www.monsoon.tw/post/the-power-of-vision-finding-alignment But this path ultimately led me to Taiwan, where I could finally pursue a lifelong dream. With Monsoon, my partner Ted^ and I created a space blending my background in marketing and storytelling with his deep expertise in hospitality and culinary arts. Monsoon embodies our shared vision, encouraging others to live fully and authentically. Looking back, I see that every career shift, no matter how uncertain, taught me resilience and unlocked growth I hadn’t known was possible. Many of us are navigating similar transitions today, especially as industries reshape and (AI) technology changes how we work.  If you are in the midst of career change or searching for your next opportunity, you’re not alone. In fact, you’re part of a global story of people redefining what meaningful work looks like. It’s okay to feel unsettled. Our world is evolving, and traditional roles are giving way to paths that didn’t exist a few years ago. This may be a chance to lean into learning, growth, and reinvention, even if it feels uncomfortable. I discovered that it’s human to want stability, but it’s also human to adapt, to learn, and to thrive in new spaces. Think of this time as an invitation to ask yourself what truly lights you up. What skills, passions, or goals have you always wanted to explore? Sometimes the setbacks we encounter reveal doors we didn’t even know existed (for example, my unexpected translation work for Hakka TV). In moments of transition, health or personal challenges can become surprising motivators, guiding us toward purpose-driven work that fulfills us. For some, stepping away from a role that no longer fits can open doors to ventures aligned with their passions—projects that let them make a positive impact on others’ lives. So if you’re considering a new field, a fresh skill, or even the daunting prospect of starting your own business, take heart. Embrace this moment as an opening to grow. Be kind to yourself, trusting that each step forward is movement toward a more fulfilled version of yourself. The journey often difficult, can also be replete with rich meaning and potential. Every ending is a new beginning waiting to unfold. In this season of change, may we all find the courage to explore what’s possible in the impossible, to seek growth, and to adapt in ways that let us thrive. Our last guests at Monsoon Here’s to the hope, renewal, and boundless opportunities that lie ahead for each of us. _ Phil PS. Change is the only constant. Monsoon also closed its doors at our Shilin location in Jan 2024. We're currently looking for a new location, perhaps somewhere in the mountains! ** https://datareportal.com/reports/digital-2024-global-overview-report ^ Connect with Ted here for Taiwan insider tips and eating well https://www.linkedin.com/in/ted-liao-chef/