This year I started learning Japanese. It’s something I have wanted to do for years, and for a long time I worried I would never be able to get a grasp on it. I’m happy to say that I picked up quite a lot during the first term.
I’ve been following the food scene in Taipei quite carefully this past year and have been intrigued by the local specialties and the seasonal produce only found on the island.
I am very sceptical of the special. Are these really thought up by restaurants on the day of availability, the recipe carefully considered, the ingredients bought, eventually to become the chef’s pride and joy, the new limited creation?
