當我最初搬去西雅圖的時候,我總是下班回家時,在公車上給我媽打電話。我媽常常聽出我想家的語氣,總會安慰我說,你想回家就回家。每次聽她這麼說,我總有一股安心的感覺,這句話的份量放在心裡,就是在說明,你不管在外面怎麼樣,你總有個家可以回。八八六是台灣的國際通話首碼,打長途電話的這段短暫的時間讓我感覺到我瞬間移動至了媽媽的餐桌前。我原意是想用八八六這幾個號碼來象徵我的台灣小吃招牌,但是迎來的疑問卻是,什麼是台灣菜?然後再來更誇張的問題居然是,什麼是台灣啊?諸如此類的問題接踵而來。

台灣對大部分土生土長的台灣人是唯一的家,因為他們早已習慣於打撈海峽的魚群,開墾耕種台灣的土地,以及依靠賴以為生的農業。台灣式料理也是中國漢人經過一番千辛萬苦而飄洋過海發展出的特色。經過時間的一番造化,每一道台灣菜都各有各的一番風味,也已經成為很多台灣人習慣的當地美食,但是近年來也因為時代變遷,正慢慢地轉型。

如今的台灣美食文化從夜市小吃到傳統便當,這兩樣卻隨著時代的變遷絲毫沒有改變,也證明了道地的台灣美食,其實不是這麼容易被取代的。

八八六小吃伴隨著我思念的台灣特色菜餚以及轉型成功的創新菜,每一樣都象徵著台灣不同層面的文化。加入我,來一趟台灣傳統特色美食之旅吧。

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Upcoming Events

Join us in celebrating the upcoming Year of the Pig! Our 5-course menu is inspired by the fortifying and auspicious dishes enjoyed during the Lunar New Year holiday. We hope you'll gather around our table to share in our abundance and good fortune.

Cost of our dinner is $70, which includes sales tax and 20% gratuity for our helpful staff. Drinks are sold separately through Kedai Makan. Reservation link coming soon!

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Past Menus

Take a look back at our menus from pop-ups past. 

 
 
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January 28 - 2018 at Kedai Makan

Lunar New Year is widely celebrated throughout Asia, but the menus and offerings differ in flavors and the fortunes it brings. Longevity noodles, popular in many parts of Asia for the new years takes the form of thin as angel hair red wheat noodles. Sesame oil chicken is a rich, fortifying dish that sustains us through the winters. A pork and taro cake is a Tainan favorite, served year round, is a classic I couldn’t resist revisiting. Dumplings, which come both savory and sweet, resembles gold ingots at the start of our menu and sweet unity as the end of a meal. Through food and merriment, we wish everyone a great Lunar New Year and merry Year of the Pig!

 

December 16, 2018 at Kamonegi

While beef noodle soup’s origins trace back to outside of Taiwan, it was after the noodles were recreated and embraced in Taiwan that it found true fame. Military veterans from China resettling in Taiwan in the 1940s were thought to have created the Taiwanese beef noodle soup by adding locally made hot soy bean paste to a Sichuanese dish (Source: “A Culinary History of Taipei” by Katy Hui-Wen Hung and Steven Crook).

 

September 9, 2018 at Kamonegi

While revisiting classics like the chilled garlic marinated eggplant and oyster fritters, we discovered through a post shared by food writer Katy Hui-Wen Hung that Momofuko Ando, the recognized inventor of Taiwan’s favorite pantry staple, the instant ramen was born and raised in Taiwan. One of the oldest documented instant ramen sold in Taiwan was of a shredded chicken ramen sold out of a shop in DaDaoCheng, Taipei. This menu boasts well recognized classic dishes along with the newly discovered classic, the chicken ramen.

 

August 12, 2008 at Wann Yen

Summer brings the sweetest produce and thoughts of food enjoyed outdoors. Our August 12th menu celebrated an elevated bando dish combining prawns and pineapple enjoyed outdoors as part of a large banquet serving hundreds of people, as well as the classic oyster vermicelli noodles sold on street corners in all parts of Taiwan. 

 

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