The Culinary Institute of America

My Zhao Restaurant in Taipei

Chef Ben Liao talks to KF Seetoh and Steve Jilleba about his restaurant My Zhao, where he serves dishes inspired by the comfort foods his mom used to make for him. His famous braised pork rice is served with pungent pickled daikon. He also shows us Taiwan’s original General Tsao’s Chicken, Chicken Kidneys in Broth, Braised Pork with Bamboo Shoots and Bok Choy, and Preserved Eggs with Chives.
Get recipes and watch the full series here!
 

Breakfast at Fu Hang Dou Jiang Restaurant in Taipei

Fu Hang Dou Jiang Restaurant is an enormously popular breakfast spot in Taipei. Here to tell us about their famous Taiwanese breakfast offerings are Joan and K.F. Seetoh. The thick shaobing, a sesame flatbread, is their most famous dish. The shaobing youtiao is a classic breakfast sandwich filled with fried dough. They also serve freshly made hot or cold soy milk, savory soy milk stew, scrambled egg and green onion crepes called dan bing, and flaky pastries filled with shredded radish or caramel.
Get recipes and watch the full series here!
 

Taiwanese Beef Noodle Soup with Chef Luc Wen, Taipei Marriott Hotel

Chef Luc Wen at Taipei Marriott Hotel shows Chef Steve Jilleba how he makes their Taiwanese Beef Noodle Soup. The rich broth is made over 3 days and served with hand-pulled noodles and caramelized short ribs. The tomato that tops the soup is roasted with beef fat and chili.
Get recipes and watch the full series here!
 

Taiwanese Beef Noodle Soup at Gang Yuan, Kaohsiung City

KF Seetoh and Cathy Chao from Fim Media take us to Gang Yuan, a restaurant in Taiwan’s Kaohsiung City that has been serving Beef Noodle Soup daily for the last 65 years. They show us how to enjoy the noodles topped with green onions, garlic and chili.
Get recipes and watch the full series here!
 

A Culinary Tour of Taiwan

From the energetic night markets of Taipei, where adventurous eaters snack on sizzling oyster omelets, steaming bao, and other street food favorites to the ultra-modern menus at Andre Chiang’s RAW, where next generation chefs re-interpret classic Taiwanese flavors, join us on The Culinary Institute of America’s tantalizing tour of Taiwan. We reveal the lesser-known flavors of this Asian region that is attracting diners from around the world. Our guides to Taiwan are television host and street food guru K.F. Seetoh, the Founder and organizer of the International Street Food Congress, and Joan, Taiwanese food expert and blogger for Hungry Girl in Taipei.
Get recipes and watch the full series here!

Black Bean and Roasted Red Pepper Frittata

This black bean and roasted red pepper frittata makes a hearty breakfast or brunch for a high-protein start to the day. You can make this meatless frittata in mini bite-size servings or in a full sheet pan. Try pairing the beans in this frittata with other ingredients such as caramelized onions, sautéed spinach or chopped Kalamata olives.    
Get the Black Bean and Roasted Red Pepper Frittata recipe here! 

Roasted Cauliflower Steak with Grapes, Pistachios, Feta, and Caper Vinaigrette

Chef Rebecca Peizer from The Culinary Institute of America shows us how to turn a whole cauliflower head into beautiful vegetable “steaks” topped with refreshing juicy grapes, crunchy pistachios, creamy feta and a delicious tart caper vinaigrette. This dish makes an elegant and healthy vegetarian entrée. Get the Roasted Cauliflower Steak with Grapes recipe here!

Vietnamese Bun Cha with Grilled, Caramelized Lemongrass Turkey Patties

Bun Cha is one of the most beloved dishes from Vietnam’s capital city, Hanoi, and is part salad, part noodle dish. This Bun Cha-inspired recipe features grilled caramelized lemongrass turkey in place of traditional pork shoulder patties. Your guests will love the combination of aromatic grilled lemongrass turkey, cool rice noodles, refreshing herbs, and sweet-tart dipping sauce in this recipe!
Get the Vietnamese Bun Cha recipe here!