Filipino culinary talent takes center stage at Madrid Fusión Manila

Ten Filipino chefs are set to display their cooking prowess in this year’s most anticipated gastronomic event -- Madrid Fusión Manila. Organized annually in Madrid, Spain since 2003, the locally dubbed Madrid Fusión Manila is the first in Asia and the biggest culinary gathering yet in the Philippines. It will be held on April 24 to 26 at the SMX Convention Center, Mall of Asia, Pasay City.

Modern cuisine will be on center stage as a formidable lineup of the country’s most respected and established chefs present the best the Philippines has to contribute to modern-day gastronomy. These culinary giants are: Fernando Aracama of Aracama; Margarita Forés of Grace Park; J Gamboa of Cirkulo; José Luis Gonzalez of Gallery Vask; Pepe Lopez of Rambla; Rob Pengson of The Goose Station; Bruce Ricketts of Mecha Uma; Myrna Segismundo of Restaurant 9501; Claude Tayag of Bale Dutung; and Juan Carlos de Terry of Terry’s.

Known for their unprecedented culinary experience from different parts of the world, these chefs will fuse with the culinary talents of Michelin-starred Spanish chefs Andoni Luis Aduriz of Mugaritz; Elena Arzak of Arzak; Quique Dacosta of Quique Dacosta Restaurante; Ramón Freixa of Ramón Freixa Madrid; Francis Paniego of Echaurren; Paco Roncero of La Terraza del Casino; Mario Sandoval of Coque; and Paco Torreblanca of Torreblanca Bombonerías and Asian culinary giants, chefs André Chiang and Alvin Leung.

"Madrid Fusión Manila will feature on-the-ground conferences, meetings, and exchanges on very specific culinary issues and opportunities -- new inventions, new approaches -- these will in fact revolutionize people’s outlook on culinary arts in the Philippines," Department ofTourism (DOT) Secretary Ramon Jimenez Jr. said.

Congress delegates will also experience the best culinary offerings of the Philippines through regional lunches that will feature the varied and exciting flavors of the country’s three main islands--Luzon, Visayas, and Mindanao.

Tracing back over 300 years of cultural ties, gourmands and gastronomes from all around the world will witness a convergence of Spanish and Filipino gastronomic contributions through three exciting events: the International Gastronomy Congress where featured Spanish and Filipino chefs will discuss and demonstrate the latest trends and techniques that will transform the future of food;  Trade Exhibition showcasing Spanish and Filipino premium products such as Spanish wines, cheeses, sausages, hams, beers, and sweets, as well as Philippine rice, cacao, coffee, mango, coconut, liqueurs, chocolates, cheeses, nuts and artisanal salts, and various world-class kitchen equipment; and a Flavors of the Philippines Festival, that will run the entire month of April, bringing together different malls, restaurants, bars, hotels, food trucks, exhibition halls to celebrate Philippine gastronomy through simultaneous food-related events in Manila and other parts of the country.

For information on the chefs, the activities and registration, please visit http://madridfusionmanila.com.

About Madrid Fusión Manila:

In April 2015, as part of the “Visit the Philippines Year 2015” festivities, the eyes of the entire world will focus on Manila with the staging of Madrid Fusión Manila. This global event is envisioned to showcase an encounter between Spanish and Filipino chefs to celebrate over 300 years of shared history.

Highlighting the Philippines as a culinary center of excellence in Asia, Madrid Fusión Manila presents a unique opportunity for chefs, food aficionados, and food-and beverage company professionals to come together, learn new things and share their talent, expertise, as well as products to the market.

Niner Ichi Nana and The Hungry Hound present The City Series

The tandem of Chef Mikko Reyes and Erwan Heussaff of The Hungry Hound and Niner Ichi Nana (conveniently located at The Globe Tower, The Fort) works to their advantage as great dishes are partnered with great cocktails, which will surely captivate and pique your curiosity.

Last May, they launched "THE CITY SERIES," featuring food and cocktails from different cities around the world. Kicking off the series with SEOUL, Mikko and Erwan prepared Korean influenced food and cocktails. Last June 19, I was invited at Niner Ichi Nana to sample yet another great concoction of the duo, with Peru as a sequel to famed The City Series.

Admittedly, I do not know what the food in Peru tastes like. Heck, what only came to my mind when I heard I was tasting Peruvian food was only my dream of visiting the World Heritage Site that is Machu Picchu, located in Peru. It was my first time to try out Peruvian food, which came across to me as a mix of European, Middle-eastern and Asian influences. 



So as my taste buds was as good as tabula rasa, I let the food and my mouth do the whole soiree. I ordered the Papas Rellenas Sorpresa, which is stuffed potato croqueta + foie gras mayonesa de aji + dry aged steak bits. I love how the dish came together, with ingredients I love (foie gras, steak and potatoes). This is something I would crave for, once in a while.



Together with the Papas, I tried the Piura for my cocktail. It's made of Rum, Blended Whiskey, House Aji Honey, Lime Juice, Grape Puree and Vanilla Syrup. The drink was perfect. It's not too strong, but you can still taste the distinct tastes in the blend which balances the liquors.



The Anticuchos is the dish I was debating to get instead of the Papas Sorpresa, unfortunately the latter won. After seeing that it is with "beef heart" made me think twice. Contrary to my original hesitation, I realized that I should always follow my gut instinct. It turned out to be something I liked. The sous vide shortrib and the beef heart were tasty, you could not tell the difference between the meat and the heart. It was served with white corn salsa and parsley lime emulsion.



Another famous must try drink is the Pisco Sour which is made of pisco, lime, agave syrup, chili bitters, angostura bitters, and ginger perfumed egg white. It may sound complicated, but once you taste it, you would not mind what is in it, or you would like to know how to make it on your own. It is something both aesthetically appealing and tastes really well.



The Hungry Hound is a stylish place for old-fashioned cooking, featuring English classics done differently. The place maintains a casual vibe with the new "freestyle" gastro pub menu, featuring traditional dishes with a modern edge. "I am always excited to try new things. But we are not trying to reinvent food here Chef Mikko says. "It is really up to each chef to see how to create a special dish with its own identity," he adds.

Meanwhile, Erwan explains that the concept behind Niner is inspired by cocktail bars from eras past, the concept of artisanal cocktails that are well prepared and properly portioned. "We also make quote a bit of Bespoke cocktails depending on the whims of our customers, based on our daily infusions and our market fresh produce. Just sit by the bar and have the bartenders make something for you," says Heussaff.

The Hungry Hound and Niner Ichi Nana are located at the ground floor of The Globe Tower, 32nd Street corner 7th Avenue, Bonifacio Global City, Taguig. For Reservations, call +63917 876 9999.

P.S. Thanks to Flo and Erwan for the warm hospitality and invite.

Filipino Exchange Students in Japan: Crispy Pork Belly

Filipino Exchange Students in Japan: Crispy Pork Belly

By: Tiffy

Both my roommate and I just barely started learning how to cook. So when our Kuya Victor asked us if we wanted to have lunch, we kind of forced him to cook everything by asking him to buy ingredients for us when they were at the grocery.

"Ano gusto niyo pabili?"  ("What do you want me to buy?")

"Kahit ano!" ("Anything!")

So he really did buy "anything" and ended up cooking them! Sneaky!

If you're craving for crispy pork belly, never fear! It's apparently very easy to cook (although I've never tried)! 

Just buy liempo at your local meat shop, boil it until cooked, and sear (fry in super super hot oil) it. The sause is just garlic, soy sauce, sugar, and vinegar (up to how you want it to taste like--I prefer super garlic-y and vinegar-y ones). 

What other Filipino food is easy to cook? Help! 

COCINA by UP JMA Great food with great company

SAVE THE DATE 

25 January 2013  at Bahay ng Alumni, UP Diliman from 11am- 10pm

Contact Sarah Ampil for more details 09178464517

---

I miss going to these food events. Granted that a good number of booths have not-so-good food, it's always interesting to see what they have to offer! People who are already around the Katipunan Avenue, Quezon City area might be interested in dropping by.

Tiffy

Tiffy in Japan: Kabuki and Shrimp

What I love about my school is that they sponsor trips and give us tickets to shows too.

(Sign says: The University of Tokyo Kashiwa Campus)

Last month, they provided 70 international students with tickets to the Kabuki, a classical Japanese drama

The pace of the drama is really slow. So much so that it's not surprising to see several heads nodding and people falling asleep. But one of my labmates really love Kabuki and has watched it numerous times.

On the way back to Kashiwa from Tokyo, we passed by Kitasenju. We wanted to have an early dinner so we were walking around the station to look for a place to eat. 

After walking for quite some time, we went back to this small restaurant that served shrimps and crabs. 

Almost all the food in the restaurant has shrimp in it

Their special offer for the day: ￥90 for one

甘えびの唐揚げ | えびとアボカドのわさびマヨあえ

Fried shrimp | Shrimp avocado salad

Most of their dishes are around ￥300~￥400

赤えび刺身 | Red Shrimp Sashimi | ￥300 per piece

This was by far my favorite. It was so soft and fresh and just yummy.

えびかに家

東京都足立区千住2丁目65 小泉ビル

How to get there:

(122m from Kitasenju Station)

3 min walk from Kitasenju Station West exit

1 min walk from Kitasenju Station Nakamachi exit

Google map

Corks and Forks

Most of you probably don't know this, but Nicole and I went to Spain (on a scholarship!) last year. While there, we had a wine appreciation class. At that time (and well, until now actually), I didn't know anything about wine, I wasn't used to drinking it, and I didn't know which would go best with which food. I also couldn't really tell the flavors apart. They all tasted quite the same for me.

Nicole, I hope you don't mind that I'm posting these pictures. Hee!

Fast forward to a couple of months ago, some of my international friends suggested we drink red wine. It was the first time I drank (and actually somehow enjoyed) wine. Maybe I'm growing up and... becoming more cultured? Haha! At least that's how I see it. I appreciate it more now.
The Australian-New Zealand Chamber of Commerce is holding a food and wine event at Makati Shang this Saturday (June 23), from 10AM-6PM. They will be featuring a lot of premium wines from Australia and New Zealand, as well as dishes from said countries. Aside from these, there will also be prizes to be raffled off, contests and other activities throughout the day. If you're free, and you want to experience an event such as this, go on over to Makati Shang's Rizal Ballroom.

Here's the poster for further information:

... but wait! There's more! (infommercial at its finest)

There's a deal in CashCashPinoy wherein you can get discounted tickets for the event! It's expiring in 9 hours though so you better hurry if you want to get tickets!

Herschel: Freedom with food

By Herschel A. Tan

(Note to the Reader: This is to commemorate Hersch’s first-ever post as contributor of ManilaFoodistas. Show of hands for a welcome party, please – and cheers!)

How I came to love food, again: A personal heart-warming scene from my favorite foodie movie ever, “Ratatouille”.
No one was born a gourmet, not unless you grew up in some Napa Valley vineyard, had grass-fed cows grazing in your backyard and had restaurant critics as parents. All of us must’ve tumbled about this world armed with wobbly limbs, flailing arms and an uninitiated palate. Out of our five basic senses, the most promising one had to dwell behind our feeble mouths, like canvasses anticipating specks of a million colors.

My earliest memories of eating were bottles of milk guzzled up, Gerber and Cerelac squandered, and general squeamishness for vegetables (read: leafy greens, eggplant and the abominable okra), save for mashed squash, carrots and potatoes. It was a typical childhood of pranks and pickiness. Snacks were the only food I looked forward to in my lunch bag. I was a bad eater too. Until about the age of four I was still being unabashedly fed to, and with the television as babysitter it probably took twice the time for me to finish a moderate serving, so rice meals were often dunked in a bowl of soup (or even juice!) just so I can practically glob them down.

It’s not to say that I “hated” food. I was the proverbial fast food deferential, junk food-nibbling brat. I was content with good ol’ Chinese when we ate out, preferred fried to stewed, hastily settled for breads with cheese or egg over oatmeal or plain congee, and didn’t bother with anything that involved digesting it raw. Mom had to force it upon me to eat healthily at home – well, I took samples, and that was all. Elsewhere, especially without supervision and hesitation, it was my smorgasbord of choice (*insert evil laugh*)!

This went on for the rest of adolescence, albeit with a bit of reservation towards “the quick and the junk” because along with a propensity towards chomping plates of rice, I noticed that I was overweight already (add to that a billion teenage insecurities!) Because of my own drastic response to a very alarming appearance, I devised my first-ever weight-loss scheme. With the help of Dad as fitness coach, I had a lot less rice for the day, usually soup and bread for dinner, and attempted (the operative word) to exercise in the morning and have more “active” activities. It worked all right, as I desired to look at least passably memorable for the rest of high school (Proms and Graduation, among other trigger-happy photo opportunities). Slowly I realized the benefits of eating better.

Then this entire culinary blitz of the mid-decade came, and I was swept with the revolution. My weekly TV habit consisted of cooking shows (to a certain extent the hot chefs made them even more watchable), and my blogosphere was crammed with food journals. I began to enjoy food not just as a precursor to living, but in itself a pleasurable exercise. I was more conscious of my intake, and thought there were so much food wonders to be explored if I’d glance from above my ‘comfort food style’ of eating. And well, I gravitated toward the hobby of cooking!

Two milestones in my ‘foodie’ epiphany

It took a little movie involving a smart rat who loved good food to get me all worked up on my culinary interest. Ratatouille (2007), despite it being marketed for children, simultaneously spoke to people of all ages and walks of life – that passion, determination and a good dose of self-esteem can do you best – and yes, anyone can cook. The film was where I actually learned of kitchen etiquette and the hierarchy of chef-dom; and the protagonist Remy’s obsessive gourmand exhortations (figured largely in a scene where he demonstrates to his brother Emile the pleasures of good food) caught up with me and manifests (in my mind) whenever I do come across something unexpectedly delicious. And being an avowed Francophile, it wasn’t hard to love a film insisting on la vie Parisienne!

Another one was the fortuitous discovery of food literature. There was more to cookbooks and food
porn
blogs and highbrow restaurant reviews! One lacklustre afternoon at the university library, I chanced upon two slim volumes, Sarap and Tikim, by the country’s finest food writer, Doreen G. Fernandez, and through her wonderful essays on the synergy of food, culture and society (among other interesting discourses) I immersed into a world where food is stripped to its barest – tracing its origins, how territory and acclimatization dictates its preparation, and to paraphrase Ms Fernandez, how a panoply of the simplest ingredients can conjure a meal so exciting to one’s taste buds.

Perhaps the person who catapulted me to appreciate food on a most extraordinary level was the 20th century American writer Mary Frances Kennedy Fisher – she breathed new meaning to the maxim “To live is to eat.” M.F.K. Fisher lived large with her family and loved ones, and especially when it came to food – on her landmark tome The Art of Eating (a collection of five published books), she imparted her cherished memories in exquisite, evocative phrases, such as the entry “Define This Word”, when she dined alone at a lonely restaurant in France, and found herself the willing victim of a waitress’s affections and the chef’s recommendations. And a personal favorite, “A Thing Shared”, where Mary Frances, her sister and her father spent a blissful dinner by the roadside after a long trip to her great-aunt’s peach & pear ranch. Even with only a humble peach pie and a jar of cream, it seemed to to be a pivotal awakening to Ms Fisher on how she “saw food as something beautiful to be shared with people instead of as a thrice-daily necessity.”

I do wish that with my first serious foray into the food blogging universe, I may be able to evoke some wisdom gleaned from Fernandez, Fisher and their contemporaries (I’m raring to delve into food lit reviews!), as well as help dish out (pun intended) the best undiscovered eats in the metro with the rest of the ManilaFoodistas team! See y’all around!

(Postscript: I think I sounded like a food nerd on this post. While I may be obsessive when it comes to proper table manners, I am very partial to chocolates, half the pizza box, and a big bowl of fried rice. So relax, I don’t bite!)

Tomas Morato: Army Navy Burger + Burrito

Tomas Morato: Army Navy Burger + Burrito
December 14, 2011
By Tiffy

After moving in to our new house, we found ourselves neighbors to an old family friend. Fifth grader JP was reading K-Zone magazine while in the car accompanying our moms on an errand. An article on the magazine talked of Army Navy, which apparently is one of the restaurants that JP likes. 

JP was supposed to order the Bully Boy Burger (triple quarter-pound beef patties!!) but decided on an order of Fearless Fried Chicken instead.

 Army Navy Burger + Burrito 

Carnitas (Pork) Burrito | Php 165 | USD 3.77

 

Soft Taco (Steak) | Php 155 | USD 3.

I love how much diced onion it had--it made it really spicy. 

Ube Shake | Php 99 | USD 2.26

Real ice cream shake. No sugar. My mom liked it so now we might just buy some ice cream, add milk, and shake. 

Quesadilla (Steak) | Php 165 | USD 3.77

Freedom Fries | Php 130 | USD 2.97

The fries remind me of KFC fries except thinner. Yum. 

The dips.

Fearless Fried Chicken | Php 145 | USD 3.31

JP asked me how many readers my blog gets. I told him that it depends. So he asked me how many people have visited my blog. "Around xxx I think." "Yay! I'm going to be famous."

You just have to love kids: he even let me grab some chicken skin off his plate!

Definitely going back.

Army Navy Burger + Burrito

Address: 305 Tomas Morato St., Quezon City, Metro Manila, Philippines

Telephone number: (02) 352-3333

They also have other branches:
Dela Rosa Makati (02) 836-3333
Emerald Ave. Ortigas (02) 570-8181
BF Parañaque (02) 519-9999
La Salle Taft (02) 526-5252
Harbour Square (02) 403-8080
Tagaytay (046) 483-3333

Bacolod: Pendy's Napoleones

Bacolod: Pendy's Napoleones

October 2011

By Tiffy

Have you ever tried Napoleones?  

I've never tried it before my friend let us try some when she came back from Bacolod. This dessert, known as mille-feuille in France, is a specialty in Bacolod. It is a custard filled pastry.

I think that it's too sweet--my throat hurt after eating one. Too much sugar and sweetness.

What do you think?

Therese in Taiwan: Smoothie House 思慕昔

When we talk about shaved ice dessert, the first Philippine store that comes to my mind is Ice Monster. There was a time back in the summer of high school sophomore year when I spent a lot of time hanging out at an Ice Monster store because I loved eating their desserts.

On the other hand, I could also say that halo-halo (Filipino dessert) belongs to the same type of dessert because it is shaved (or crushed) ice topped with various ingredients. While I do like shaved ice, I prefer snowflake ice because the texture is finer and it melts in your mouth.

Do you know of snowflake ice? From what I've heard, it is a popular dessert that originated in the night markets of Taiwan. Over the years, stores have also been opened in other countries such as Japan, and the Philippines.

Although it's starting to get colder in Taipei, some of my classmates and I still decided to try this popular snowflake ice place found at Yongkang Street (永康街).

Yongkang Street is located in Daan District (大安區), so we rode the MRT brown line to Daan (大安), and we walked from there. There are actually 2 popular snowflake ice stores there - Smoothie House, and FnB Gourmet Group.

The latter is more popular in the sense that there is a back story about it. It was first opened by this couple that eventually got married. To cut the long story short, they eventually separated and the store is now being handled by the wife, I think. A lot of Taiwanese people know of this story. My classmate heard of it through one of her Taiwanese friends. When our teacher heard that we were looking for a snowflake ice place, she also told us of this story. LOL!

Since it was drizzling, we ended up choosing Smoothie House because of its indoor area. They also have a second floor. According to their website, the whole store can seat up to 100 people.
 

 
We decided to share 2 orders - Fresh Fruit Mix Snowflake Ice Mango Flavor (超級綜合芒果雪花冰) and the Matcha Green Tea with Red Bean Snowflake Ice (宇治抹茶雪花冰). Our orders were topped with panna cotta but you could also go with an ice cream topping.

Fresh Fruit Mix Snowflake Ice Mango Flavor | 150 NTD (PhP 225)

Matcha Green Tea with Red Bean Snowflake Ice | 140 NTD (PhP 210)

They were delicious! The snowflake ice melts in your mouth, and the fruits are fresh. The condensed milk that they used had just the right amount of sweetness - not too overpowering. All in all, we enjoyed it. We're gonna try the other store next time to see how theirs taste like.

Smoothie House is located at 9, Yongkang St., Daan District, Taipei City (106臺北市大安區永康街9號1樓2樓). They are open from 7:30AM-10:30PM.

Therese in Taiwan: 8 Way Dumplings 八方雲集

If you know me, you'd know how much I love to eat dumplings! Back in 2000, my family and I went to China for the first time. One day, we (myself, my sister, and my mom) were able to eat this HUGE plate of dumplings for lunch. It only cost us 7 RMB (~PhP 49 - conversion rate that time). By the time we were all full, there were still some left over! My love for dumplings started right then and there.

I would always look for dumplings in the Philippines but it wasn't the same - either there wasn't enough filling, or the dumpling would be too dry. Maybe I just didn't know where the "just right" dumplings were to be found.

When I got here in Taiwan, my relatives knew how much I loved dumplings so guess what they did? They cooked this huge batch of dumplings for us to share! Yuuuum!

Dumplings for me!

Recently, I discovered this store across our school that sells dumplings. There are different types to choose from - kuchai, curry, vegetarian, etc. You can have them fried or steamed. The dumplings are sold by piece, with the fried ones typically costing 4 NT/piece (~PhP 6/piece) and the steamed at 5 NT/piece (~PhP 7.5/piece). They also sell soy milk for 15 NT (~PhP 22.5), if I'm not mistaken.

The white ones are kuchai, and the green ones are vegetarian

I like them because they're generous with the filling, and they're freshly cooked. They're juicy and they're definitely not dry. Cheap and delicious!

The name of the place

The store is located across National ChengChi University (國立政治大學), by Xinguang Rd. Entrance (新光路口).

For other branches, you can visit their website.

Therese in Taiwan: Steamed bun 包子

My friends and I recently took a trip to Yehliu Geopark (more on this in another blog post), which is located on the north coast of Taiwan. We met up at 9 in the morning and decided to grab a bite before boarding the bus.

One of my friends recommended this 包子店 (steamed bun store) nearby because apparently, it was a famous store in the area.

Steamed bun is usually filled with meat and vegetables but they also sell buns wholly for vegetarians. A piece costs 15 NT (~PhP 22.5), and since I hadn't had breakfast yet, I ordered 2 pieces. They're a bit of a mess to eat because aside from the meat and vegetable filling, the inside also contains soup. They're like a bigger version of 小龍包 (Xiao Long Bao). Yum!

The store is located near MRT Zhongxiao Fuxing Exit 2 (捷運忠孝復興站，出口2).

Therese in Taiwan: Forkers

When my friend Ainna came to Taiwan to meet up with some of her friends, we didn't miss the opportunity of meeting up as well. Since I wasn't that familiar with the restaurants around Taipei Main Station, her friend suggested we try this burger place called Forkers by Zhongshan Road.

Upon entering the restaurant, you will be greeted by a server waiting to lead you to your table. We were given the menu, where you will see how to order their burgers. There are 5 steps (the steps can also be seen in their website):

1. Choose a flavor
2. Choose a patty (beef patty, chicken breast, fish burger, pork sausage, veggie burger)
3. Choose 2 sides (salads or fries)
4. Choose a drink
5. Enjoy!

If you're not into burgers, there are other options for you as well. There are salads, wraps, and of course, there's dessert!

Nachos | 160 NT (~240 PhP)

Description: freshly fried tri-colored corn chips piled high with fresh tomatoes, Spanish onions, corn salsa, and lots of cheese; served with salsa, guacamole, and sour cream

For our appetizer, we ordered the nachos. We were surprised when this arrived at our table because it was huge! We were not expecting something this big. I liked how they were generous with the servings - lots of melted cheesy goodness, lots of tomatoes, onions, and corns. Their description of the appetizer is accurate.

Upper left: Double Trouble | 310 NT (~465 PhP)
Upper right: Mushroom Cheeseburger | 260 NT (~390 PhP)
Bottom center: The Canadian | 270 NT (~405 PhP)

Descriptions:

Double Trouble: double patty, double cheddar, double bacon, lettuce, onion, tomato, and FORKERS burger sauce

Mushroom Cheeseburger: sauteed mushrooms, cheese, lettuce, tomato, onion, and FORKERS burger sauce

The Canadian: grilled ham, mozzarella and cheddar cheese, lettuce, tomato, onion, and FORKERS burger sauce

One thing we noticed is how big the portions of the food are. Value for money, I might add. We really liked the flavors as well! It was a good thing Ainna and I shared a burger, because we felt that it was just right for the 2 of us. Ainna's girl friend wasn't able to finish her burger, but her guy friend did. WE WERE AMAZED!

By the time dinner was over, we were too full for dessert. Too bad! I would have loved to try their dessert as well. Oh well, there's always next time!

Zhongshan branch
Address: No.15 Ln 16. Sec. 2 Zhongshan N, Rd, Taipei City 
Phone number: (02)2567-7697
Hours: Mon~Sun 12:00~11:00pm

Chungxiao branch
Address: No.8, Alley 10, Ln. 223. Sec. 4 Chung Xiao E, Rd., Taipei City 
Phone number: (02)2771-9285
Hours: Mon~Sun 12:00~11:00pm

Other information can be found in: www.forkers.tw Their website is really helpful! All food descriptions are from their online menu.