The East Village in New York City offers a delightful array of Taiwanese cuisine that showcases the unique and diverse flavors of the island. From savory soy milk and crispy youtiao at Ho Foods to handmade dumplings at Mimi Cheng’s, the neighborhood is a treasure trove for food lovers seeking authentic Taiwanese dishes. Owners like Richard Ho of Ho Foods and Eric Sze of 886 bring their passion for Taiwanese cooking to every plate they serve.
Cathy Erway, a James Beard Award-winning writer and author of “The Food of Taiwan,” is a guide through this culinary journey, introducing diners to the rich history and culture behind Taiwanese cuisine. Together, she and a fellow food enthusiast embarked on a food tour of the East Village, sampling dishes like scallion pancakes, beef noodle soup, and taro balls at various restaurants.
Each eatery visited, from Ho Foods to 886, offered a unique take on traditional Taiwanese recipes, blending old-world flavors with modern techniques. The experience was capped off with a refreshing dessert at Meet Fresh, where soft taro balls and shaved ice provided a sweet finale to the day.
The evolution of Taiwanese cuisine in New York is evident in the creativity and dedication of restaurant owners like Ho and Sze, who continue to push the boundaries of flavor and innovation. As diners explore the culinary landscape of the East Village, they are treated to a true taste of Taiwan that is both traditional and modern, inviting them to savor every bite and embrace the rich cultural tapestry of the island.
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Photo credit gothamist.com