Bowling diners over with the taste of Taiwan

Chef Richard Ho (above right), owner of Ho Foods in Manhattan, is on a mission to serve the best possible version of beef noodle soup, widely considered the national dish of Taiwan.
Chef Richard Ho (above right), owner of Ho Foods in Manhattan, is on a mission to serve the best possible version of beef noodle soup, widely considered the national dish of Taiwan. PHOTO: NYTIMES

Young Taiwanese-American chefs are popularising the island's cuisine by serving up beloved classics and putting a modern spin on traditional dishes

NEW YORK • When Richard Ho opened Ho Foods, a tiny store in New York's East Village last year, his goal was to serve the best possible version of a single Taiwanese dish: beef noodle soup.

His goal was not to become the host of what his employees describe as Manhattan's first Taiwanese food community centre.

Please or to continue reading the full article. Learn more about ST PREMIUM.

Enjoy unlimited access to ST's best work

  • Exclusive stories and features on multiple devices
  • In-depth analyses and opinion pieces
  • ePaper and award-winning multimedia content
A version of this article appeared in the print edition of The Straits Times on June 13, 2019, with the headline 'Bowling diners over with the taste of Taiwan'. Print Edition | Subscribe