On a calm side street in Ginza, Su is an intimate kushiage restaurant that specialises in gluten-free deep-fried skewers. With a focus on seasonal and local ingredients and attention to dietary restrictions, using rice flour and rice oil for frying, this small restaurant with only 6 seats is the perfect choice to try a Japanese staple if you’re gluten-intolerant or coeliac.

Between flashing skyscrapers and the bustling streets of Shanghai, Lao Zheng Xing has been awarded one Michelin star for its celebration of traditional Shanghainese cuisine. The restaurant combines a non-pretentious ambience and affordable prices, serving classic dishes like drunken chicken, braised pork belly and Shanghai “smoked” fish.

Esplorare Taitung non è mai stato così facile. Scopri le ricche tradizioni della regione, la sua storia e gli eventi gastronomici per mettere in mostra i prodotti locali. Crea il tuo itinerario e scegli di viaggiare lentamente per apprezzare tutto ciò che Taitung ha da offrire.

A taste of imperial China at Fuhuazhai Bobo, a traditional Beijing pastry shop. Flaky mooncakes, refreshing jellies and pillowy kidney bean rolls are served in a shop with a distinct Forbidden City feel. A dessert-fueled throwback to the Qing dynasty.

Exploring Taitung has never been easier. Discover the rich traditions of the region, its history and the gastronomic events to showcase local products. Build your itinerary and choose to travel slow to appreciate all that Taitung has to offer.

Social life in Sweden revolves around the concept of fika all year round, but around Mardi Gras semlas take over. Rows of soft cardamom buns filled with almond paste and swirls of delicately whipped cream line up the windows in bakeries throughout the country, and legend says they even played a role in the death of a 18th century king.

Looking for the best roast duck in Beijing can be a daunting task. I gave Siji Minfu Roast Duck Restaurant (四季民福烤鸭店) a go while on a solo trip in Beijing, joining forces with two women to secure a spot and bypass the queue to try the juicy meat and crispy skin that makes Peking duck Beijing’s most recognisable culinary staple.

Back to the early 2000’s Sweden, a time when Italian food was about to take over the Nordic restaurant scene. Carlo Barsotti’s Ät och njut med Slow Food was more than an Italian cookbook, guiding Swedish readers through the concept of an Italian meal. A bit of that, plus my ramblings about how two cultures came together so well, striking a chord in the hearts of home cooks and restauranteurs alike.

Looking out on the harbour, Meet Marlin (旗遇海味) and the owner Li Pin Yu are inextricably linked to life in the Chenggong (成功) bay in Taitung. The meals served at the restaurant express the 3 generations of fishermen behind 旗遇海味.

Taitung’s more than just a surfer’s dream in the south of Taiwan. Discover how the village of Chenggong evolved throughout the years and how its past influences still permeate life on the coast to this day, from historical buildings to spearfishing and incredible fish restaurants.