Whenever we are on an early morning flight to Taipei, we would always make it a point to drop by Zhongxiao Fuxing MRT Station from the airport even when our hotel is actually one stop away. That is because one of our favorite breakfast joints in Taipei is located here. 姜太太包子店 is a very popular pitstop to get fueled and watered by the locals. There is usually a queue whenever we visit be it the working crowd getting their breakfast takeaways on their way to their office during the morning rush hour, or mothers or grandmothers packing buns by the dozens for family members to enjoy as an all-day-long snack.
ルージュ Rouge is a piece which I made for EAT AND MAKE TAU HUAY DAY that took place more than 1 month back, which I’d initiated in response to the Diner en Blanc Singapore saga. Forgiven but not forgotten. The intention then was to “atasified”, i.e. make more haute, a simple dessert like the asian soya bean pudding. The word on the street then was, ” if panna cotta could make it onto the tableaux blanc, why not tau huay?” So naturally, the first image I have in my head is naturally a rather “cliche” version of tau huay disguised as panna cotta, supported by various “coulified” and macerated berries spiked with liqueur. Surely this would be worthy of Diner en Blanc!