This is the message from Chef Tony that we sent out to participants for the Taiwanese Roadside Banquet in Taipei, Taiwan which is taking place on January 4, 2025. 中文版本在下方
Hello everyone,
First of all—welcome to the 1/4/2025 Taiwanese Roadside Banquet! You’re receiving this email because you’ve purchased a ticket to this special event, and I want to thank you for joining us. Many of you are flying all the way to Taipei, Taiwan, to be part of this experience, and we are so excited to serve you.
This is Tony, Chef and Owner of Good To Eat Taiwanese Cuisine(Link) in Emeryville, California. As we wrap up our last dinner service of the year, our restaurant will be taking a two-week winter break to prepare for this banquet. This event has been a year in the making, and I’m fully committed to bringing it to life. We’re just 10 days away, and I can’t wait to welcome you to the table.
For those unfamiliar with us, Good To Eat started as a pop-up and supper club, sharing the Taiwanese flavors we missed and loved. Born and raised in Taiwan before immigrating to the U.S., I’ve always been driven to share the unique, beautiful flavors of Taiwanese cuisine. Now, we’re a full-service restaurant committed to serving Taiwanese flavor sensibility, combining traditional techniques with a modern lens. Through food, I aim to share not just flavors but the rich stories and philosophies that make Taiwanese cuisine so special.
One of the greatest inspirations behind my cooking has always been the traditional Taiwanese roadside banquet—an event that, while seemingly casual, is deeply rooted in Taiwanese culinary philosophy. From the ingredients and menu design to the way people work together to serve and enjoy the meal, it embodies the essence of Taiwanese community and hospitality.
At Good To Eat, I’ve been hosting my Sunday Chef’s Tasting Menus, inspired by this format, and it’s been heartwarming to see how guests are always blown away by how delicate, elegant, and thoughtful Taiwanese cuisine is. I feel deeply grateful to share these memories with so many of our guests. My journey of pursuing the old flavors and culinary techniques of Taiwanese cuisine has never stopped. The more I serve, the more I want to learn—and the more answers I want to find.
Last year, during a trip to Taiwan, I had the incredible opportunity to connect with Master A-Càn, one of Taiwan’s most renowned chefs specializing in roadside banquets. Working alongside him and his team gave me a profound sense of awe for their dedication and craftsmanship. Their work is a testament to the artistry and effort that goes into creating these events, and I realized how important it is to document and preserve this tradition before it fades away. As I left Taiwan, I told myself—and them—"I need to let the world see these beautiful moments and this culture."
Returning to the U.S., I couldn’t stop thinking about what I had experienced. It wasn’t just the flavors; it was the people and the deep emotional connection they shared through their cooking and hospitality. Sadly, this culture is slowly fading due to the fast pace of the modern world.
With Master A-Càn as my mentor, guiding me through the intricacies of old-school Taiwanese dishes, I decided to take a bold step: What if we could host a traditional roadside banquet in Taipei, together?
This event isn’t just about cooking; it’s about recreating the magic of roadside banquets and sharing the heart of this tradition with the community that has supported us from the beginning. For this banquet, we’ll gather in front of an old temple, just like the ones I remember from my childhood.
I’m deeply grateful to everyone who has supported this vision—from our guests who encouraged the idea from the start, to my chef friends in the Bay Area culinary community, and the Taiwanese-American community who helped spread the word. Together, we’re celebrating Taiwanese culture in the most meaningful way.
I’ve been working closely with Master A-Càn to create a truly special menu. While some details are still being finalized, I can share that it will feature:
Incredible ingredients (yes, there will be lobster and mullet roe!)
Taiwanese banquet classics at their best
A few rare dishes that are nearly forgotten in today’s culinary world
We’re excited to bring this menu to life for you.
For those who have dined with us before, I can’t wait to finally show you the Taiwanese roadside banquet that has inspired so much of what we do at Good To Eat. For those who are new to us, thank you for helping make this dream a reality. Your support allows us to preserve and share this culture in such a meaningful way.
Roadside banquets have given me some of my most unforgettable memories, and we’re working hard to make sure this event is just as memorable for you. I look forward to seeing you all on January 4th, 2025, at lunchtime in Taipei, Taiwan!
In the meantime, if you have any questions, feel free to contact us at:
or via Instagram DM: @GoodToEatDumplings
We’ll send more event details, contact information, and reminders as the date gets closer.
Sincerely,
Tony
來自主廚 Tony 的信
Good To Eat 主廚與經營者
大家好，
首先，歡迎參加 2025 年 1 月 4 日的中午12:00, 於三重先嗇宮前舉辦的 「古早味辦桌」！
你們收到這封信是因為已購買這場特別活動的門票，感謝大家加入我們的行列。很多朋友甚至特地飛往台北參加這場盛宴，我們真的非常期待為大家服務。
我是 Tony，來自美國加州 Emeryville 的 Good To Eat 台灣餐廳的主廚與經營者。在結束今年最後一場晚餐服務後，我們餐廳將進入為期兩週的冬季休息，專注籌備這次辦桌。這場活動籌劃已久，距離正式開始只有短短十天，真的非常期待在辦桌那天與大家見面。
對於不熟悉我們的朋友，Good To Eat 最初是一個快閃活動與晚宴俱樂部，分享我們懷念且熱愛的台灣味。我生於台灣台中，後來移民美國，跟大家一樣愛吃, 也始終懷抱著分享台灣獨特美味的熱情。如今，我們的餐廳已經兩年多，致力於以現代視角結合傳統技法，呈現台灣味的精髓。透過料理，我希望分享的不只是味道，更是那些讓台灣料理如此特別的豐富故事與料理哲學。
我烹飪最大的靈感之一，就是「辦桌」。我來自台中, 小時候我參加很多辦桌活動, 這種看似隨性的宴席，實際上深深扎根於台灣的飲食哲學。從食材選用、菜單設計，到整個團隊甚直包含和居民協力合作、共同享受美食，辦桌體現了台灣社群與待客之道的精髓。在 Good To Eat，我一直以把這樣的台灣精神帶進我們每天的服務, 甚至在週日,以這種形式舉辦週日做我的tasting menu，能與客人分享這些故事，總是讓我充滿動力, 我真心喜歡台菜的美, 並希望更多人看見。
去年2023回台灣時，我有幸與台灣最知名的北部辦桌天王—阿燦師交流，有機會向他學習以及和他的團隊合作。看著他們對工藝的熱情與專注，我心中充滿了敬畏。他們畢生的工作體現了這項傳統的藝術性與努力，讓我意識到這份文化的價值，需要被記錄與傳承。在離開台灣時，我告訴自己，也告訴他們：「我要讓世界看到這些美好。」
回到美國後，那段經歷深深影響著我。不僅是那些味道，而是透過烹飪與款待傳遞的情感聯繫，讓我久久難以忘懷。遺憾的是，隨著現代生活的快節奏，這種文化逐漸消失。懷抱著阿燦師的指導，學習傳統台菜的精髓，我下定決心大膽嘗試：我們能否一起在台北，重現傳統的辦桌？
這次辦桌，不只是料理而已，更是重新創造辦桌的魔力，將這份傳統的核心分享給一路支持我們的大家。宴席地點將選在一座古老廟宇前，正如我童年時的記憶。希望這段經歷，能帶給大家如同我記憶中那般獨特且深刻的美好回憶。
我非常感激每一位支持這個願景的朋友——從一開始便鼓勵我們的客人，到灣區餐飲界的主廚朋友，以及幫助傳播消息的台美社群。是你們的支持，讓我們能以這麼有意義的方式慶祝台灣文化。
目前，我正與阿燦師密切合作，設計一份真正特別的菜單。雖然部分細節仍在確認中，但我可以先透露：
辦桌就該要有的高級食材（包括龍蝦與烏魚子！）
最經典的台灣宴席菜餚
一些幾乎被遺忘的珍貴老菜
我們已迫不及待將這份菜單呈現給大家。
對於曾經光臨我們餐廳的朋友，我終於可以向你們展示一路啟發我們的台灣辦桌；對於第一次加入我們的朋友，感謝你們讓這個夢想成真，你們的支持讓我們得以以這麼有意義的方式傳承與分享這份文化。
辦桌是我人生最難忘的記憶之一，我們正在努力讓這場活動成為大家同樣難忘的回憶。期待在 2025 年 1 月 4 日中午12:00在三重先嗇宮，台灣台北 與大家見面！
如有任何問題，請隨時聯繫我們：
Email: hello@goodtoeatdumplings.com
Instagram DM: @GoodToEatDumplings
活動日期接近時，我們將發送更多細節、聯絡方式與提醒給大家。
Tony
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