Eat Like A Chef: Q

Chefs Richie Lin of MICHELIN-listed MUME and Zaiyu Hasegawa of two-MICHELIN-starred and Green-starred Den in Tokyo have known each other for more than a decade. Recently Lin has planned an exploratory trip designed to Tainan and Kaohsiung for Hasegawa to rediscover Taiwan. The mission is to decode the Taiwanese texture of Q. A term originating in Taiwan and usually used to describe the joyful texture of something satisfyingly chewy and elastic such as the chewy sensation of pearls in milk tea, elastic noodles, bouncy fish balls and the soft bite of glutinous rice balls. And with all the insight gleaned along the way, the duo came together in the kitchen to re-invent a Taiwanese classic dish “braised pork rice” inspired by their new understanding of Q.

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Eat Like A Chef: Kaohsiung: Eat Like A Chef: Kaohsiung    

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