Host Aggie Hsieh is on a mission to find vegan Hakka food in Taipei, and she finds just what she’s looking for in a small, high-end restaurant in Taipei’s Shilin District.
Tucked away near Taipei’s Shilin night market, you’ll find the Michelin Bib Gourmand-awarded private kitchen “Lab by Monsoon.” Here, co-founders Ted and Phil curate a creative culinary experience through their Hakka-inspired vegan cuisines.
Just beside the hustle and bustle of the Shilin night market, a popular Taipei food destination, the pair has established a calm, natural oasis where they recreate Hakka dishes from Southeast Asia, including dishes with Malaysian, Thai, and Taiwanese Hakka influences.
During her visit, host Aggie Hsieh (謝沛恩) samples dishes from appetizers to desserts. The vegan food selection includes dishes such as an Oriental Beauty vegetable soup that incorporates smoked daylilies as a substitute for bonito flakes, a hearty plate of glutinous rice balls (or tangyuan) served with shiitake mushrooms, and even a vegan cheesecake made from BAMnut milk.
Join Aggie as she learns about Hakka culinary cultures around the world and samples some of the best vegan cuisine Taiwan has to offer.
00:00 Monsoon, a Vegan, Hakka Private Kitchen in Shilin, Taipei
02:49 Chef Ted Creates Taiwanese Hakka “Tangyuan” Glutinous Rice Dumplings
03:50 Key Ingredient: Shiitake Mushrooms
04:26 Tangyuan Freestyle With Shiitake and King Oyster Mushrooms
06:33 War Buns With Smoked Oak, Potatoes and Preserved Mustard Greens
08:48 Vegetables in Oriental Beauty Tea Soup With Smoked Daylily
10:46 Bam Nut Milk Cheesecake With Raw Almonds, Jujube and Mulberry Sauce
12:33 Vegan Creations Inspired by World Hakka Cuisine
#Taipei #PlantBased #Hakka #Michelin #Vegan #Taiwan #TaiwanPlus
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