Gourmet Travel Columnist | Hsu Chia-Peng

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Food and Travel Columnist | Hsu Chia-Peng

Senior food and travel journalist transitions to freelance writer and photographer.

Because my mother is a professional chef, I have been influenced by the restaurant kitchen since I was young, filled with curiosity about how ingredients turn into delicious dishes. In addition to loving food, I have also been influenced by my mother to become a good cook, and recently I created my own food brand "Mi Jia Shi Pu".

After graduating from university, I have worked as a food journalist for nearly twenty years. During this time, I have met many famous chefs and learned a lot of their secret recipes. Besides cooking, I also enjoy exploring food photography and travel.

IG:vannessahsu_lifestylehttps://www.instagram.com/vannessahsu_lifestyle

Blog: https://vannessahsu.pixnet.net/blog

Facebook: https://www.facebook.com/van.love.food

Q & A

Q: How do you start your day?

A: I drink a cup of enzyme in the morning. Due to work, I tend to eat more for lunch and dinner, so I don't eat much for breakfast. On one hand, it helps to balance my body's pH (I love eating meat). I control my diet by having two meals a day. If I don't control it, the occupational hazards will be significant. (Haha)

Q: Where do you usually hang out the most?

A: The cafe "Li Garden Trading" near Dongmen has a very quiet environment, great sound system, and hand-brewed coffee. Sometimes I bring my laptop to write articles there. Their hand-brewed coffee is very special; you can tell them what flavor profile you like, and they will adjust the brewing based on the roast level and flavor of the coffee beans. For example, I personally love citrus notes.

What is your most frequently visited restaurant?

A：

1. Yi Wan Noodles is a restaurant that I co-founded with friends. Besides work, we often come here for gatherings with friends. I recommend everyone to try the 'Legendary Pork Knuckle Noodles'. I personally love eating pork knuckles so much that I developed this dish. The pork knuckle uses meat from black-haired sows to avoid any pork smell. I hope customers can come here to "enjoy this bowl of noodles and eat well."

Fan page:www.facebook.com/YIWANMIAN2018/

2. Zhan 1852 Steakhouse recommends the American New York Strip Steak, which is uniquely aged and prepared, crispy on the outside and tender on the inside, overturning my impression of New York strips being tough and lacking in juiciness. The appetizers, side dishes, and desserts were impressive, as the chef created a different kind of Taiwanese flavor using elements that are very 'Taiwanese' in our memories. So far, almost no other steakhouse chefs have localized their steakhouse dishes in this way, yet it feels completely natural.

Fan page:www.facebook.com/Zhan1852/

Q: What is your entertainment after work?

A: Watching dramas and playing video games, like Candy Crush and Mario Brothers, allows me to relax and not think about anything while I'm playing. I enjoy watching Chinese historical dramas and palace dramas, paying attention to the cinematography, costume details, and the key points of each dynasty's clothing or the differences from real history, which makes me curious to search online.

Q: What is a book you recently read? What insights or thoughts did you have after finishing it?

A: Life is not to be feared! The first female French cuisine chef in Taiwan, Li Yujun, faces discrimination in the kitchen as a woman in the culinary industry, making this path very challenging!

Master Li bravely ventures into her own life, even learning to cook in a foreign country despite the language barrier. Many times, she places herself in a desperate situation, which forces her to grow. At the age of 30, she founded PapaMio Italian Kitchen, which is considered one of the most well-known Italian restaurants in Taichung. At 37, she established Salt Flower French Cuisine. Throughout her life, she has maintained a learning mindset and a curious heart, with a strong commitment to cooking, even being particular about the plates and utensils used. Master Li's background is quite ordinary, but her courage and hard work have opened up a different life for her. Her story is very inspirational, and I believe her book is worth reading.

Q: What is the first thing you do after the food is served?

A: First take a photo, then look at the plating and smell the aroma.

Q: Food reviews are quite subjective. How do you provide objective evaluations?

A: It's really hard to comment from an objective perspective, as everyone has different perceptions of taste. Due to my work, I have tried a wider variety of foods and restaurants, so I tend to judge based on an average value. For example, with bubble tea, after trying ten different brands, you will have an experience that tells you the standard range for the texture of the pearls and the ratio of black tea to milk. Some dishes are truly my first time tasting, and at that moment, I won't comment on whether the taste is good or bad; I can only describe my feelings. Food reviews must involve trying different flavors and building a database of ingredients in your mind. This applies to all professions as well; it requires the accumulation of time and experience.

Q: What do you think is the most interesting place in Taiwan or what attracts you to it?

A: Taroko Gorge in Hualien, I originally loved traveling to China because of its many great mountains and waters, but later found that the scenery of Taroko Gorge is completely on par with that of China.

Taroko National Parkhttps://www.taroko.gov.tw/

Q: What do you look forward to the most when staying at a hotel?

A: I have stayed in quite a few star-rated hotels, and the layout is generally similar. When you open the door, the bathroom is on the right, and after a small corridor, there is the bed. This kind of space is considered a traditional layout, which is relatively uninteresting to me. Therefore, I expect the room's space planning to be different from the usual traditional ones. I also pay attention to the convenience of the power outlets and the small design details.

Q: What is your impression of the hotels under the Taipei Hotel Group?

A: At first glance, I was attracted by the entire building's pure white exterior, and since white is a color I really like, I was curious about a hotel that is often busy with people, as white is difficult to maintain! The bathroom at Hsiu-Rui is spacious and bright, and for someone tall like me, the bathtub provides enough space for my legs to stretch. Although the bed looks quite ordinary, it is very comfortable to sleep on. As for breakfast, there are many options to choose from. I initially thought it would be served in a set meal format, but considering the scale, the hotel offering a buffet-style meal is very sincere.

Eleven years ago, a colleague from the newspaper lived there and highly recommended it after sharing his experiences. At that time, I had a special impression of the Hsiu Rui Hotel and always wanted to stay there, but I didn't expect to have to wait until now (haha).