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#hungrylist/news: 10 BEST NEW RESTAURANTS TO TRY IN TAIPEI + HSINCHU, MAY 2022

May 30, 2022, 12:51 am
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I'm always getting asked if I have any recent finds and I finally had time to put together a short list of places I've either really enjoyed and look forward to going back to (and haven't mentioned yet on IG), or places that are on my list to try! Will try to do this monthly because Taipei is always changing and opening new things, even during a pandemic! Congrats to all the new restaurant openings, I already have a few to mention for next month's list! 

10 BEST NEW-ISH RESTAURANTS TO TRY IN TAIPEI, MAY 2022 #HUNGRYLIST

1. ZEA
2. AT EASE
3. ANTIPODEAN FUJIN
4. POKEWORKS
5. FONDA MEXICO
6. ACME CAFE
7. CHEF MARKET 
8. BE GOOD
9. LILLA (HSINCHU)
10. HSINCHUKU (HSINCHU)

1. Zea

TAIPEI's NEWEST RESTAURANT IS A MODERN LATIN AMERICAN TASTING MENU WITH HEART, OPENED THIS MONTH BY HUSBAND AND WIFE TEAM- ARGENTINIAN CHEF ELIZONDO JOAQUIN & DI HARN, @zea.tpe @elizondo_joaquin

106台北市大安區仁愛路四段300巷20弄5號 



2. At Ease

OPENED LAST FALL, IT'S IF IMPROMPTU  WAS A SPORTS BAR. CHEF PAUL LEE DREAMS OF STUFFED FRIED CHICKEN WINGS, BONE MARROW RICE, GOOSE FAT FRIES, BEER AND BASEBALL GAMES. @at_ease_tw




3. Antipodean Fujin

BRINGING AUSSIE BRUNCH + AVOCADO TOAST TO FUJIN ST IN BIGGER AND BRIGHTER DIGS. NOW WE DON'T HAVE TO DRIVE ALL THE WAY TO NEIHU FOR QUEEN's BREAKFAST. @theantipodean

松山區民生東路五段27巷10號 / No. 10, Lane 27, Section 5, Minsheng E Rd, Songshan District

photo from @theantipodean

4.  Pokeworks

BUILD YOUR OWN POKE BOWL, FIRST BRANCH OUTSIDE OF THE MAINLAND. FINALLY REAL CALI-STYLE POKE BOWLS IN TAIPEI. THREE SCOOPS FOR ME PLUS AVOCADO AND LOTUS CHIPS. Read my review + more photos, click here! @pokeworks.tw  

大安區復興南路一段107巷45號 / No. 45, Lane 107, Section 1, Fuxing S Rd, Da’an District



5. Fonda Mexico

FLAUTAS, TACOS, GRINGAS AND ENCHILADAS, OH MY. I'VE BEEN GOING BACK ON REPEAT SINCE LAST YEAR, BUT NOW IT'S TIME TO SHARE MY LATEST FAVORITE MEXICAN IN TAIPEI. DON'T FORGET TO ORDER GUACAMOLE AND FIND OUT THEIR SPECIAL OF THE DAY. @fondamexico

台北市中正區羅斯福路一段123號 / No. 123, Section 1, Roosevelt Rd, Zhongzheng District (02) 2351-5181



6. Acme Cafe 

AIRY GORGEOUS BRUNCH WITH A SHILIN VIEW. SO THAT'S WHAT's INSIDE THAT BUILDING. @acme.taipei

士林區劍潭路1號7樓 / No. 1 Jiantan Rd 7F, Shilin District, 


photo from @acme.taipei



7. Chef Market at Chun Place


TAKE YOUR PICK AT DAZHI's NEWEST + FANCIEST FOOD HALL - FROM WOOLOMOOLOO TO WAGYU LAB, SUSHI BAR TO SAKE BAR, IT'S LIKE SOMEONE PUT ALL THEIR GOURMET FAVORITES IN ONE PLACE. NOW YOU KNOW WHERE TO GET BANANA CREAM PIE AND CHIRASHI BOWLS FOR LUNCH. @chefmarket_tw

台北市中山區樂群三路303號/ No. 303 Lewinsky 3rd Rd, Zhongshan District 




8. Be Good

NEWLY OPENED HUMBLE HOUSE NANJING's CAFE, MENU BY CHEF KIN MING LAM. CHICKEN AND EGG WAFFLES ANYONE? @begood.tpe

10491台北市中山區松江路116號2樓 / No. 116 Songjiang Rd, 2F Zhongshan District


9. Lilla

LA VIBES IN HSINCHU, BAKERY AND MENU BY TEAMS FROM GEN CREATIVE, BOTTLESS + SALT & STONE. @lillaeats

新竹縣竹北市莊敬南路29號 / No. 29, Zhuangjing S Rd, Zhubei City, Hsinchu 


10. Hsinchuku

OOH CHA CHA"s SISTER CAFE, ASIAN FUSION VEGAN IN TRADITIONAL JAPANESE BUILDING IN HSINCHU. SOUTHEAST ASIAN FLAVORS SPICE UP THE PLANT FORWARD MENU, WHILE THE COCKTAILS REFRESH THE PALATE. @hsinchuku

No. 166, 南大路東區新竹市300 / No. 166, Nanda Rd, East District, Hsinchu 



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takeout/taiwanese: i recommend SHIN YEH x INLINE

June 1, 2022, 10:27 pm
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hi guys! As you may know, Covid has been peaking in Taiwan and numbers are at a record high and for the first time, I have a number of friends who have caught (and recovered from) Covid. Since everyone is being more cautious and while things are not shut down (like this time last year), I have been definitely eating more at home, cooking and ordering in. So when Inline reached out and asked if I wanted to check out their service, I looked at the list of restaurants and I said YES. I realized that it had been far too long since I had my favorite dishes from Shin Yeh since it's usually a place I would eat at with my grandmother and visiting relatives, but why not enjoy it at home? 

inline is mainly known for their reservation booking service, but they also have a ton of restaurants that you can order from. For Shin Yeh, they have takeout from four locations- Xinyi Mitsukoshi A9, Nanjing, ShuangCheng (original shop) and takeout/delivery from ZhongXiao branch. The menus have slightly different variations at the branches, and I ordered ahead to schedule a time and got the confirmation once the restaurant opened. While you can click on the top right side to change the language to English, it doesn't translate the dishes' names to English (for now), though the newest OS for iphone lets you highlight the dish name to translate. 


If you're looking for what to order from Shin Yeh, here's what I recommend  (with photos) below: 

1. Signature braised pork 欣葉滷肉NT$270  


I was afraid 1 portion of the pork belly wouldn’t be enough since it said it had 3 pieces, but 2 portions was really sizeable with lots of tender chunks of meat! It was still warm when I got it. Would definitely reorder. Enjoyed the leftovers and sauce with rice in a second meal. 


2. Sesame oil kidney (small) 麻油腰只(小）NT$410 


Shin Yeh separated the sesame oil broth so the kidney didn’t overcook. Pork kidney is slightly crunchy and bouncy, yum. This isn't something that I have often, but when I think of this dish, I think of Shin Yeh since it's one of their signatures. It might not be for everyone, but those who love it, love it. 

3. Wok fried pork liver 香煎豬肝 NT$300 


Shin Yeh’s pork liver is slightly sweet and soft. This is another favorite of my family's. IYKYK. Uncover right away so it doesn’t overcook. 


4. Baby oysters with leeks and fermented black beans 
蔭豉蒜青蚵 NT$310 


This was another dish I was slightly worried about overcooking, but it was fine. Juicy baby oysters with the pronounced flavor of fermented black beans - this was one of the first dishes I reached for, and wished I had added a few bowls of sweet potato porridge after eating. 


5. Poached chicken (L) 鹽水土雞（大） NT$480


 I admit I am spoiled by the deboning of Hainan chicken, so the meaty pieces were gone quickly and then the bony pieces were not. 

6. Cashew shrimp 腰果蝦仁 NT$460

They separated the cashews which I thought was interesting, it was either this or the salt and pepper shrimp. This is less work to eat. It's been so long I forgot we like the pineapple shrimp here. Next time! 

7. Stir fried chives with preserved eggs 韭菜炒松花 NT$285

Another perfect with rice dish


What's your favorite dish from Shin Yeh? Check out some other favorites from my previous visits - the clams and loofah or stir fried vermicelli  , or the gua bao. Reminder to self-next time get some sweet potato porridge and pineapple shrimp.

Thank you Inline and Shin Yeh for letting me try my favorites at home. 
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bread/taiwanese: i recommend EAT MI

June 5, 2022, 4:00 pm
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The pandemic had everyone making bread at home, me included. For the first time, I made quick foccacia, no knead peasant bread, salted honey butter parker rolls, easy yogurt flatbread, honey beer bread, easy pretzels and of course, a lot of banana bread (not really a bread, but you know what I mean). Wow, okay seeing that, that's a lot of bread, but it's also been a loooong two years. It's evidence that  I love bread and all kinds of bread. But it wasn't until I got the invitation by a friend to try EatMI that I had heard of bread made from rice. 

Like everyone else, I’ve been trying to figure out how to eat healthier in between those media tastings, brown sugar boba and shaved ice cravings, and carb-bread-cinnamon roll-cake-croissant temptations. And most of the time, the cravings win.

So that’s why I was intrigued by EatMI, a new company making toast and bread with Taiwanese rice. Around the world, people are eating less rice (whether it’s because they are cutting carbs or have other options to pick from) and in Taiwan, rice consumption has fallen more than 30%. So the partners founded EatMI and spent two years figuring out how to make bread made from 100% Taiwanese rice and zero wheat flour, but still have a texture that bread lovers would still enjoy. With a master baker from Jiu Zhen Nan (舊振南), a food business keeping Chinese pastry traditions alive since 1890, and other partners, they are looking for a way to evolve the way people in Taiwan eat rice and the way they eat bread. 




EatMi started with a popup at Taipei 101 in December 2021, a vegan kickoff at Ooh Cha Cha x OmniPork with chef Mai Bach who also helped create some vegan toppings for them for their 101 popup, and then some collaborations with 5 restaurants like M One Cafe and Tamed Fox doing their thing with EatMI toast into eggs benedict, French toast, and bread pudding. 






Shrimp eggs Benedict w crispy hashbrowns
EatMi x M One Cafe 

Charsiu eggs Benedict Tamed Fox with EatMi English muffins

No flour, no wheat, just rice- which makes the bread a great option for those looking for gluten free options in Taipei. The first version of the packaging was individually packed and in a box, with three flavors available- original, nutty and chocolate. (NT$770/ 8 slices, combination box) 




My favorite was the nutty toast and the original a close second. They recommend (and I agree) that the toast is best when toasted longer than you would for normal toast... I use my air fryer and a good 3-4 minutes in it before I top it. I even tried my hand at the French toast that I tried from Brun, and it definitely helps those crusts when I airfried/toasted it a few minutes after griddling. The rice toast has a slightly chewy texture, not as chewy as mochi waffle, but just a slightly chewier than regular toast, and the crusts become caramelized. It's hard to describe, you kind of have to try it for yourself.

Strawberry French toast by Brun x EatMi. This was sooo tasty! 




Just launched, EatMi's second version comes in a sliced loaf, with slightly more eco-friendly packaging, and better pricing at NT$330 for 6 original slices, or NT$380 for 6 nutty slices. It's definitely still a splurge for bread, which is extremely competitive in Taiwan, but much more affordable than the pricing for the first time around. For those looking for gluten-free options, this is much tastier than the gluten free breads I've tried in the states. For more info, check out eatmi.com


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my kitchen: EASY LEMON KALE FAGOLI

March 1, 2022, 8:06 pm
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Lemon kale bean soup just sounded so good and perfect for winter, and of course, halfbakedharvest takes the best photos, so I had to try this recipe. (I wish my kitchen had the window light that hers does, but sadly no windows in my kitchen). 

LEMON KALE ORZO SOUP

▢ 1 tablespoon extra virgin olive oil
▢ 1 shallot, chopped (x) 
▢ 4-6 cloves garlic, smashed
▢ red pepper flakes (x)
▢ 2 tablespoons salted butter
▢ 2 cups dry orzo pasta (i used fagoli, 1 cup next time, soaks too much liquid) 
▢ 6 cups low sodium chicken or vegetable broth
▢ 1 can white beans 
▢ kosher salt and black pepper
▢ 1/2 bunch kale, finely shredded
▢ 1/2 cup basil pesto (I added less) 
▢ 1/2 cup whole milk (I added a little heavy cream) 
▢ 1 cup grated parmesan cheese (I added 1/2 cup) 
▢ zest and juice of 1 lemon (I did 1/2 lemon)

https://www.halfbakedharvest.com/white-bean-lemon-pesto-orzo-soup/

Yum would make this again though I would add less starch so it’s more soupy than not
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news/michelin: 2022 TAIPEI TAICHUNG KAOHSIUNG MICHELIN STARS ⭐️

August 30, 2022, 1:04 am
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I spotted some friends posting from the 2022 Taipei Michelin Guide Awards, so I hopped onto Facebook to watch the livestream and screencap some highlights for you guys! 

The Michelin Guide now has four cities in Taiwan in their guide- adding Tainan and Kaohsiung for the first time this year to Taipei and Taichung. 



Michelin awarded 38 restaurants with stars for 2022, along with Michelin Green Stars, Bib Gourmand and Michelin selected restaurants (which confuses me a little bit- it's not a star, but I guess like an honorary mention. I'm not sure if the previous Plate category is still included also, or if this mention replaces Plate). 



Kaohsiung's Liberte and Sho managed to catch new stars, but none for Tainan. 




Five of the seven restaurants who were newly starred were in Taipei- Holt, Paris 1930 de Hideki Takayama (at Landis Hotel), Shin Yeh (yay!), Sushiyoshi and Yu Kapo. 




Chef Hiroki from Sushiyoshi seemed to be having the most fun with the mandatory photo ops onstage, making silly faces and heart signs with the Michelin Man and head of Michelin Taiwan. 




It was also a sweet moment when host Alex Niu made sure that Shin Yeh's founder Mrs. Lee got a photo of her chef receiving their first star. 


Le Palais remains the only 3 starred restaurant in the Taipei Michelin Guide, for the fifth year in a row, while JL Studio, Logy, Tairroir, Raw, Shoun Ryugin, Guest House and Robuchon kept their 2 star status. 




Highlighting Chef Justine Li of Fleur de Sel in Taichung and the wife owner of Ming Fu in the sea of male dominated chefs onstage. 



Congrats to all the chefs and restaurants that were honored this year. What do you guys think of the list this year? Any surprise inclusions or snubs? Comment below or DM me! 

2022 TAIPEI TAICHUNG KAOHSIUNG MICHELIN STARS 

1 MICHELIN STAR TAIPEI ⭐️ 
1 MICHELIN STAR TAICHUNG ⭐️ 
1 MICHELIN STAR KAOHSIUNG ⭐️ 
2 MICHELIN STARS ⭐️ ⭐️ 
3 MICHELIN STARS ⭐️ ⭐️ ⭐️ 
  • Le Palais (Taipei)

Sommelier Award 
Paris 1930 de Hideki Takayama
Lin Yun Shu

Welcome and Service Award
Fleur de Sel 
Pauline Pei-Ling Yu

Young Chef Award 2022
T+T 
Kei Koo and Johnny Tsai

Green Star 2022 for sustainable gastronomy
Mountain and Sea House
Yangming Spring
Embers 
Little Tree Food 



READ ABOUT PREVIOUS YEARS

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vegetarian/western: i strongly recommend MIA CUCINA

February 10, 2023, 5:26 am
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MIA CUCINA
No. 11, Lane 107, Section 1, Fuxing S Rd, Da’an District
(02)2752-8767

(more locations below)

MRT: Zhongxiao Fuxing

11AM - 9:30PM

$$

Date visited: February 2022

Recommended dishes:  the 3 cheese roasted tomato flatbread (NT$420), the avocado mushroom panini, wild mushroom pasta, harvest salad, kale farro salad



Hello everyone in 2023! It really is easy to forget things when I don't write about it. This meal was from almost a year ago February 2022, and the first one that popped up from my google photos that uploads from my laptop. Looking at this meal, I remember it's from Mia Cucina because of their signature thin crust flatbread pizza and piles of salad and pasta, but without the menu in front of me, I'll have to google the prices and names of the dishes.  I'm thinking if I can upload random past meals from my photostream and get some posts done for 2023, even if they are throwbacks. Let's see how long this lasts! 

Mia Cucina was one of the first "vegetarian, but you can take your family who eat meat" restaurants and also one of the first places to have a great salad selection. Looks like they celebrated their 10th anniversary last year, which means they opened in 2012. Now there's a ton of Western vegan/vegetarian restaurants in Taipei, but Mia Cucina really was one of the first to have pages of over a dozen salads, pizzas, paninis and pasta, and be exclusively vegetarian. Now there's Herbivore, Baganhood, Herban Kitchen and Bar. It also reminds me of Gonna, which is not vegetarian but does the whole salad and pasta with same ingredients thing.

The first location I went to was their first one in Neihu, probably in 2013 and I remember being in awe because they had a semi-open kitchen with huge assortment of colorful veggies and you could see them as they assembled the salads and dishes. (I'll have to see if I can dig out the photos!!) The state of finding a salad in Taipei before then was so tragic- Caesar salads or lettuce with some diced cucumber, and at best, the salads from Chilis. It really was so sad. Look at us now! Mia Cucina now has locations in Daan, Tianmu and Xinyi, in the very visible second floor walkway of A11. I actually really used to like Mia Cucina, but haven't gone as often once all the cafes and Gonna and Herbivore opened. But don't be deceived- it can still be very busy and popular and you should make a reservation.

Their OG salads were the Farmers and the Harvest, which I would always get confused, with overlapping ingredients (and early menus only in Chinese). Ok let's break it down- Farmers salad has grilled sweet potato, bell peppers, grilled corn, raisins (YUCK WHY), red onions, kidney beans, garbanzo beans, cherry tomatoes, carrots, boiled egg, caramelized pecans, pineapple (again hmm), broccoli, croutons, avocado, cheddar cheese and ranch dressing. Harvest salad has grilled corn, grilled bell peppers, cherry tomato, asparagus, grilled carrots, grilled eggplant, red onion, cucumber cubes, quinoa, cilantro, toasted almonds, dried cranberries, feta cheese with lemon vinaigrette. 

In the last few years, they've changed it up, adding salads like Kale and farro (NT$435) and brunch and bowl options. Might have to revisit to give it a try!



Farro Kale Salad - kale, pecans, cranberry, scallions, celery, feta, lemon vinegar sauce

wild mushroom pasta


Other locations: 

110, Taipei City, Xinyi District, Songshou Rd, 11號2樓號
(02) 2722-3120

Shin Kong Mitsukoshi Nanxi Store One
Zhongshan District, Nanjing W Rd, 12號2樓
(02) 2522-2438

No. 48號, Dexing W Rd, Shilin District, Taipei City, 111
02 8866 2658


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news/michelin: 2023 MICHELIN TAIWAN STARS REVEALED

August 30, 2023, 11:34 pm
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Wow! This year, Michelin decided award two new restaurants with 3 Michelin Stars, changing the predictable result of Le Palais being the only one in Taiwan holding 3 stars since 2018. 


The first restaurant the Michelin Guide honored with new 3 stars was JL STUDIO in Taichung, and Michelin mentioned it’s the first time Singaporean cuisine + chef has gotten THREE STARS!! Huge huge congrats for Chef Jimmy Lim, who looked visibly shook (not shiok, haha) and taking in the moment, and the JL family! 





The second milestone of the day was chef Kai Ho receiving his first shiny THREE STARS for TAIRROIR, putting modern Taiwanese flavors on the Michelin 3 star map for the first time ever. Congrats Chef Kai and your team!!  






Ten other restaurants received new Michelin stars, including chef Kunihiro Hagimoto’s playful INITA, which has been on my to eat list for too long, and ZEA, a modern Latin American restaurant by chef Joaquin Elizondo that I enjoyed very much when it opened, and MUDAN, a refined (and expensive but still very difficult to book) restaurant serving an amazing tempura tasting menu. 


 


Congrats to all the chefs and their teams! Here is the 2023 Michelin Stars for Taiwan- Taipei, Taichung and Kaohsiung. (Will add more tomorrow, typing this out from East Coast 230AM!) 


2023 MICHELIN GUIDE TAIWAN


★ MICHELIN ONE STAR

Danny's Steakhouse 

de nuit 

Fleur de Sel (Taichung) 

Forchetta (Taichung) 

Fujin Tree Taiwanese Cuisine & Champagne 

Holt

Impromptu by Paul Lee

Ken Anhe

Longtail

Ming Fu

Mipon

Mountain and Sea House

Oretachi No Nikuya (Taichung) 

Paris 1930 de Hideki Takayama

Shin Yeh Taiwanese Signature

Sho (Kaohsiung) 

Sur（Taichung) 

Sushi Akira

Sushi Nomura

Sushi Ryu

Sushiyoshi

T+T

The Guest House

Tien Hsiang Lo

Ya Ge

Yu Kapo

Golden Formosa 


2023 NEW ★ MICHELIN ONE STAR

A Cut

Ad Astra

Ban Bo

Haili (Kaohsiung) 

Inita 

La Maison de Win (Taichung) 

Zea


★ ★ MICHELIN TWO STARS

L'Atelier de Joel Robuchon

logy

RAW


2023 NEW ★ ★ MICHELIN TWO STARS

Liberte （Kaohsiung）

Molino de Urdaniz

Mudan


★ ★ ★ MICHELIN THREE STARS

Le Palais


2023 NEW ★ ★ ★ MICHELIN THREE STARS

JLStudio（Taichung）

Taïrroir


MICHELIN GREEN STAR ★

Embers 

Little Tree Food

Mountain and Sea House

Yangming Spring


NEW 2023 MICHELIN GREEN STAR ★

Hosu

Thomas Chien (Kaohsiung) 




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news: ASIAS 50 BEST 2023

March 31, 2023, 1:17 am
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Asia’s 50 Best Restaurants for 2023


Wow! Congratulations to all the restaurants on the list and to chef Tonn who has not only the number 1 restaurant with Le Du but 2 in the top 5 with Nusara as number 4. Sezanne made an incredible climb to number 2, with chef Daniel Calvert at the Four Seasons Tokyo. A lot of movement on the list this year with everyone being able to travel again last year. 

1. Le Du (Bangkok)

2. Sezanne (Tokyo) 

3. Nusara (Bangkok)

4. Den (Tokyo)

5. Gaggan Anand (Bangkok)

6. Odette (Singapore) 

7. Florilege (Tokyo)

8. La Cime (Osaka)

9. Sorn (Bangkok)

10. Narisawa (Tokyo)

11. Labyrinth (Singapore) 

12. Sazenka (Tokyo) 

13. The Chairman (Hong Kong)

14. Villa Aida (Wakayama, Japan)

15. Mosu (Seoul) 

16. Masque (Mumbai) 

17. Meta (Singapore) 

18. Fu He Hui (Shanghai) 

19. Indian Accent (New Delhi) 

20. Ode (Tokyo) 

21. Zen (Singapore) 

22. Suhring (Bangkok) 

23. Onjium (Seoul) 

24. Burnt Ends (Singapore) 

25. Euphoria (Singapore) 

26. Cloudstreet (Singapore) 

27. Les Amis (Singapore)

28. Mingles (Seoul) 

29. Neighborhood (Hong Kong) 

30. Avartana (Chennai, India) 

31. Ensue (Shenzhen, China)

32. Cenci (Kyoto, Japan) 

33. Ms. Maria & Mr. Singh (Bangkok) 

34. Da Vittorio (Shanghai) 

35. Potong (Bangkok) 

36. Born (Singapore) 

37. Wing (Hong Kong) 

38. Raan Jay Fai (Bangkok) 

39. Wing Lei Palace (Macao)

40. Anan Saigon (Ho Chi Minh City)

41. Mono (Hong Kong) 

42. Toyo Eatery (Manila) 

43. Sichuan Moon (Macao) 

44.L’Effervescence (Tokyo)

45. Mume (Taipei) 

46. Baan Tepa (Bangkok)

47. Born & Bred (Seoul) 

48. Metiz (Manila) 

49. Caprice (Hong Kong)

50. Refer (Beijing)

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my kitchen: ONE BOWL BANANA BREAD WITH YOGURT

October 19, 2023, 2:54 am
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Another day, another banana bread recipe. Today’s hit recipewas from Sally’s baking addiction -My Favorite Banana Bread with 4.8 stars and 1200 plus votes. I picked it because I wanted something more moist and had some yogurt on hand (and a lot of browned bananas) and the recipe was a hit! It’s moist, not too dense, nice crust and I added chocolate chips and (and nuts to half of it) and used a square cake pan instead of a loaf pan which reduces the baking time by 20-30 min. 

Ingredients

  • 2 cups all-purpose flour (leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (or 1 stick) unsalted butter, room temperature 
  • 3/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup plain yogurt or sour cream, room temperature
  • 2 cups 
  • mashed bananas (about 4 large ripe bananas)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup chocolate chips (I used a mix of semi sweet and milk) and added some almonds and walnuts 
1. Preheat oven to 350F or 180C 
2. Best butter and sugar on high until creamy, about 2 minutes. Then mix in eggs, one at time on medium speed; then yogurt, bananas, vanilla until mixed
3. On low, mix in dry ingredients. Sally’s recipe whisks dry beforehand but I just added one by one with flour last so it’s just one bowl. Don’t overmix 
4. Scrape sides down and mix in chocolate chips and/or nuts with spatula. I mix in 2 kinds of chocolate chips and then add nuts only to half of the side so there’s options. 
5. Bake for 60-65 minutes in loaf pan or 30-40 minutes in a square cake pan until top is browned and center is set. If you bake in loaf pan, cover the top halfway so it doesn’t burn. 
6. I can never wait for it to cool one hour. I cut it right away and try it and there’s nothing like eating it hot out of the oven! 😆 Store in fridge after 2 days, if it’s not all eaten by then. 

Enjoy! 


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my kitchen: EASIEST CHOCOLATE CHIP COOKIE RECIPE

January 22, 2024, 10:37 pm
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Happy new year everyone! 

I’m always trying to find the perfect chocolate chip cookie recipe (and oatmeal chocolate chip) that’s not a fussy recipe and is tasty. I scribble recipes into a notebook and trying to start marking when I remake the recipe and notes. This one had a bunch of hearts from last time and it may be my cutest batch yet. The cookie didn’t seem to flatten much with softened (not melted) butter but were easy to take off the pan after short cooling. 


  • EASIEST CHOCOLATE CHIP COOKIE RECIPE 

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 ¾ cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup semisweet chocolate chips
  • My Optional add in - 1/4 cup oatmeal for 1/4 of the flour 

  • 1.  Preheat the oven to 190 C / 350 F
  • 2. Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn't be hot. (I had some butter that left at room temperature for another batch, so I used that today) 
  • 3. Mix butter with the sugars until well-combined.
  • 4. Stir in vanilla and egg until incorporated.
  • 5. Add the flour, baking soda, and salt. (Spoon in flour rather than packing it in)
  • 6. Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky. (Do not over mix) 
  • 7. Stir in chocolate chips. (And oatmeal. Add chocolate chips on top of scooped dough if needed) 
  • 8. Bake for 7-10 minutes, or until cookies are golden brown on edges and bottom. 9. Sprinkle sea salt or salt flakes on top. 



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my kitchen: EASY LEMON CAKE LOAF

February 28, 2024, 6:42 pm
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Happy leap year! February 29th!

Last night, I was craving cake. And I had all the ingredients in the fridge, mostly. So it was the perfect time to try to make a lemon loaf for the first time.  This recipe from Broma Bakery was very easy to prepare and make, and I skipped the glaze because 1- the cake was sweet enough on it's own for me and 2- I didn't have any powdered sugar on hand. 

This recipe was SO GOOD. We ate almost the entire loaf the first day, though it came out flatter than I expected (maybe because it needed that extra 1/4 cup of flour and 1/4 cup of sugar. lol). (Can you see how moist it is?) 


EASY LEMON CAKE LOAF

INGREDIENTS

  • 3/4 cup granulated sugar*
  • zest of 2 lemons (about 2 Tablespoons)
  • 1/2 cup unsalted butter, melted
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 Tablespoons lemon juice (about half a lemon)
  • 1/4 cup greek yogurt or sour cream **
  • 1/4 cup milk
  • 1 1/3 cups all purpose flour ***
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder


INSTRUCTIONS

    1. 1. Preheat the oven to 175 C / 350°F 
    2. 2. In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the sugar and the lemon zest together. 
    3. 3. Add the melted butter to the sugar and mix well. Add the vanilla extract and each egg, mixing well. 
    4. 4. Add the greek yogurt, milk and lemon juice. Mix to combine. It will look curdled and lumpy, and that's normal. 
    5. 5. Add the all purpose flour, baking powder, and salt. Mix until the batter is smooth. Do not over mix.
    6. 6. Pour the batter into lined loaf pan and bake at 175 C/ 350°F for 50 minutes to 1 hour, or until a chopstick inserted into the middle comes out mostly clean. Cool slightly before cutting, but it's quite wonderful warm as well. 
    RECIPE NOTES AND CHANGES

    * (originally 1 cup)
     ** (originally sour cream)
    *** (I misread the recipe and used 1 1/3 cup of flour instead of 1 2/3 cup but the cake came out wonderfully moist and rich but not too dense. will try it next time with the right amount of flour to compare.)

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    my kitchen: EASY HOMEMADE BISCUITS

    April 9, 2024, 4:45 am
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    Easy Homemade Biscuits

    Makes 6-8 

    Thank you Sugar Spun Run for the recipe! 


    These biscuits were light and fluffy, yet had a nice crunchy top. Make sure to fold the dough over itself for the nice flaky layers. So good out of the oven, with a bit of honey and butter. Finished this batch the same day, next time I would double it for a dozen. This recipe is a keeper. 


    Ingredients

    • 2 cups all-purpose flour (250g)
    • 1 Tablespoon baking powder
    • 1 Tablespoon granulated sugar
    • 1 teaspoon salt
    • 6 Tablespoons butter very cold, chopped or grated 
    • 1/4 cup Greek yogurt *
    • 1/2 cup whole milk *

    Original recipe: uses unsalted butter and  ¾ cup whole milk or buttermilk 

    Instructions

    • For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits. (I had butter already in the freezer so I took it out while I was prepping the dry ingredients)
    • Preheat oven to 220C/ 425F and prep a cookie sheet
    • Combine flour, baking powder, sugar, and salt in a large bowl and mix well. 
    • Cut or grate butter with box grater and mix it into your flour mixture. Can also use fingers to press butter into flour. Combine until it looks like coarse crumbs.
    • Add yogurt, milk, and stir until just combined (don't over-work the dough).
    • Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 
    • Once the dough comes together, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
    • Use your hands (do not use a rolling pin) to flatten the dough to 1" thick. You can use a round biscuit cutter or I just shaped the dough into a rectangle and cut into 6-8 pieces for a more rustic look  
    • Place less than ½" apart on baking sheet. 
    • Bake on 220C/ 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
    • If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

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    news: 2024 TATLER DINING AWARDS - TAIWAN

    March 20, 2024, 11:14 am
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    2024 Tatler Taiwan Dining Awards



    The last few years haven't slowed down restaurant openings in Taiwan, nor the awards ceremonies.  You might have heard of newer awards popping up, like 500 Plates (or Wu Bai Pan) with 100 judges from different industries each choosing 5 faves and then a tally to see which ones got the most votes. 

    Another is Tatler Dining Awards, which started a few years ago for Singapore, Malaysia, Hong Kong and Macau.

    Held at Mandarin Oriental Hotel Taipei, today was the inaugural Tatler Dining awards for Taiwan, with 3 categories- 15 Tatler Recommended restaurants, Tatler Top 20 and then Best of 2024.  Most of the restaurants are in Taipei, with a few from Taichung, Taitung, Kaohsiung and Pingtung.

    Quite of a few of these restaurants are on my to do list- restaurants to eat at and restaurants to latergram. Which ones are you looking most foward to? 

    15 TATLER RECOMMENDED RESTAURANTS 

    1. A Cut
    2. Akin
    4. Inita
    5. le beaujour
    6. Sinsera 24 (Taitung)
    7. Mipon
    8. Meowvelous
    9. Ding Wang 
    10. Ji Jia Zhuang
    11. Danny's Steakhouse
    12. Xiang Se
    13. Le Palais
    14. Molino de Urdaniz
    15. Yonshin 

    I've been to 11 of the 15 restaurants, and I really need to try Inita this year! 



    2024 TATLER TOP 20 RESTAURANTS 

    1. Akame (Pingtung)
    2. Coast
    3. de Nuit
    4. Embers
    5. Ephernite
    6. Frassi
    7. JL Studio (Taichung)
    8. La Vie Thomas Buhner
    9. Le Cote (Taichung)
    10. logy
    11. Longyue
    12. Mingfu 
    13. Mountain and Sea House
    14. Oretachi No Nikuya (Taichung)
    15. RAW
    16. Restaurant A
    17. Sho (Kaohsiung)
    18. Silks House
    19. Tairroir
    20. Zea


    2024 BEST OF THE YEAR by Tatler Dining


    Best New Chef
    L'Atelier Par Yao

    Best New Restaurant
    Restaurant A 
    Chef Alain Huang

    Best Interior Design
    Inflorescence

    Best Sommelier 
    logy

    Best Pastry Chef
    Yu Chocolatier

    Chef of the Year
    Chef Max Wo
    Silks House at Regent Taipei

    Most Influential 
    Chef Andre Chiang RAW

    Best Service
    Sens

    Best Restaurant of the Year
    logy 
    Chef Ryogo Tahara 










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    australian/western: i strongly recommend CANVAS

    June 20, 2024, 10:29 am
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    CANVAS
    No. 11號, Alley 5, Lane 107, Section 1, Fuxing S Rd
    Da’an District
    (02) 2711-6336

    MRT: Zhongxiao /Fuxing


    hours: 6 PM-10:30PM, closed 

    price: $$ (NT$800-1600) 
    kid friendliness: no high chairs spotted, but should be okay for foodie kids during an early dinner
    Visit reviewed: 6/19/2024



    Dear Gentle Readers, 

    or hungry readers I should say. Hahah. Is anyone else watching Bridgerton? 

    I haven't written in awhile, but I was feeling nostalgic (eek, the blog turns 19 in a few days) and I really enjoyed this meal and I thought I'd put pen to paper, or fingers to keyboard, I should say. And maybe more to come?

    If you haven't yet been to or heard of Canvas, it's a casual modern Australian restaurant headed up by chef Kai Ward, who was one of the founding partners of Mume and also the chef at Little Creatures, a more casual Australian restaurant with a photogenic center bar, just across the lane from Canvas. Canvas is modern without being fussy, and just last month changed its tasting menu into a la carte, bringing back some favorites from its early days. So it makes it perfect for gathering a few good friends and sharing most of the menu. The vibe and philosophy there I feel is they just want you to have a good meal and a good time. It's really under the radar as a restaurant, and one of those places I tell people to go to if they are looking for a date night spot or place to go with friends that is good food that isn't too expensive. They also have a private room tucked in the back that can sit up to 10-12. 



    I made it just in time to catch the last night of the first month's menu, and already Kai is changing up some of the dishes and all of the desserts. So here is everything we tried last night, apologies in advance if it's not on the menu when you go (maybe if enough people want it, Kai will bring it back around?). Three things we didn't get to try that I wish we did were the grilled octopus, the clams and the squid ink barley (classic), but we already had a table full for only 2 people! Like I usually LOVE their sourdough with butter, but I knew we had to save room for all the other food so we didn't order it.

    Potato cakes with smoked fish cream, chicken skin and salmon roe (NT$290) - this was my favorite appetizer of the night and a must order if you come to Canvas. Served hot and crispy, you DIY top the smoked fish cream dip onto the fritter and try not to eat them all. I kept going back to this one since it was a lot for 2 people, but it would disappear quickly if you had 4 people sharing. 



    Chicken Liver Pate with Sauternes Jelly (NT$250) I think the jelly is being changed to Shaoxing wine for the next menu. I love chicken liver ever since having it at Mume all those years ago, and this tiny bowl packs a punch. 





    Chicken Wing with scallop mousse, xo buffalo sauce and pickles  (NT$110 per piece)  I think this is coming off the menu, but I remember this from the tasting menu. The good thing about per piece, is that you can order as many or little as you want. 



    Scallop with tomato butter, lardo and kombu (NT$130/piece) I usually love Canvas' scallops but I wasn't a huge fan of this sauce. I probably would order the octopus or clams or crudo instead next time.


    Kangaroo snag (black garlic aioli, beer onions and mustard greens) (NT$140 each) So the first time I had kangaroo was my last time at Canvas when Kai brought over kangaroo skewers over, thinly cut and grilled. I was actually surprised that it was tasty (because I usually cannot eat cute animals, so you just have to not think about it). The same here, these sausages on the toast (with cut off crusts) folded up and three very enjoyable bites. 



    Smoked Mussel taglietelle, bone marrow, and mushroom (NT$440) Happy we caught the last night of this house made pasta coated in the marrow sauce. I love mussels and mushrooms.



    Lamb rump, carrot puree, lovage, brown butter vinaigrette (NT$820) Yum, Slide the lamb around in the puree for the extra layer of sweetness. High CP


    Wagyu rump cap "bordelaise sauce", geraldton wax (NT$1250) (Australian truffle add on charge)

    Wow! When the chef brings a truffle, in this case Australian truffle, to the table and shaves it all over the steak, you just stop and smell the truffle. (and make sure you get the video) hahaha. We were getting so full, but I had a couple bites and was lucky enough to pack the rest to take home. 






    Mango Coconut Bar (NT$140) pineapple jam, meringue Yum! This was so good!! Sad it was the last night on the menu. We snapped it in half to share (easier than cutting) and I love anything with meringue.



    Chocolate Torte (NT$280) smoked coffee grounds cream, wattle seed This was melt in your mouth, but if you can only pick one dessert, I would have to pick the next one... scroll down



    Vegemite sandwich (NT$280) in the form of a sundae Lol. I think this menu is also making sure that we are paying attention. You can't get more Australian than vegemite and chef Kai has made it into this amazing sundae. There's sourdough ice cream, brown butter ice cream, vegemite caramel, roasted almonds, chocolate sheet, dried milk sheet and sourdough crust cookie. What! Wow! I LOVED this and all the crunchy layers with the creamy ice cream and you should do a sundae on every menu! 


    Chef Kai said to just smash down the layers to eat.



    Before dinner started, I wanted to make sure I got some kitchen action shots before I got busy eating, so I told Kai that my goal of the night was to get a good photo of him. haha! So I have to share a few and you guys can comment below which one is your favorite. 






    Kai has been in Taiwan for ten years this year! He's been here since August 2014 and Mume opened in December 2014. A bit of a backstory, Kai has been cooking since he was 16 and was 19 when he met Richie Lin when they were both in Sydney, and Richie ended up joining him at Quay. Years later, when Richie was planning to open Mume in Taipei, after working at Noma and opening Nur in Hong Kong, he circled back to Kai and brought in Long Xiong together to open Mume. And while they are the heads of each of their own enterprises now, I'll always remember fondly those early days at Mume and all the people and experiences and restaurants that have rippled out since those days. 

    Thank you Canvas, Kai and Ashley for always your warm hospitality and good food. 

    Until the next time, hungry readers! 

    Lady Hungry, ahem, I mean hungry girl




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    chinese: i strongly recommend JEN HO YUAN

    August 1, 2024, 12:15 am
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    JEN HO YUAN
    or  (REN HE YUAN)
    112, ZhongShan N Road, Section 2, 2F, Zhongshan District
    台北市中山區中山北路2段112號2樓

    (02) 2356-4459

    MRT: Minquan West Road or Zhongshan Elementary

    hours: 11:30AM-2PM; 5:30PM-9PM

    $$ Cash only 

    Instagram: @renheyuan

    Kid friendliness: 

    Visit reviewed:








































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    my kitchen: COWBOY COOKIES

    October 28, 2024, 5:25 am
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    Laura Bush's COWBOY COOKIES


    Ingredients

    • 12 tablespoons (6 ounces) butter, at room temperature
    • 3/4 cup white sugar
    • 3/4 cup brown sugar
    • 1 1/2 large eggs, beaten
    • 1 1/2 teaspoons vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons baking soda
    • 1 1/2 teaspoons cinnamon
    • 1/2 teaspoon salt
    • 1 1/2 cups semisweet chocolate chips
    • 1 1/2 cups old-fashioned rolled oats
    • 1 cup sweetened flaked coconut (we used shredded)
    • 1 cup chopped pecans

    Cream butter and sugars. Add eggs and vanilla. Beat. Add dry ingredients and beat until blended. Stir in remaining ingredients. Drop by spoonfuls onto cookie sheet. Bake at 350 degrees (or 175 C) for 10-12 minutes. 




    I love how this recipe is short and to the point, and can be printed out to fit on a recipe card.


    My first time making this cookie and OMG it's so good. Chewy, like the perfect oatmeal choco chip cookie, but loaded with extras. The sweetened coconut makes it extra chewy and I swapped out half the chocolate chips for butterscotch. 


    I used a medium scoop for the cookies and the spread to the perfect size of your palm. This is half the recipe which makes over 2 dozen cookies. I also baked for a little longer, closer to 14 minutes so it's golden brown and super easy to lift off the pan once it's cooled. 


    I've seen a few recipes that use 1 cup brown sugar and 1/2 cup white sugar, or brown butter, but this original recipe is so good, I think I'm going to stick to it.

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    news: 2025 RESTAURANT ROUNDUP - TAIPEI MICHELIN EDITION

    January 14, 2025, 7:13 pm
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    Hello friends!

    I received a thoughtful gift package from Tairroir yesterday (thank you, Tairroir!), and it got me reflecting on how much has changed in the Taipei culinary scene over the past few years. I figured it was a good time to update the blog. Not sure who's still out there reading (hello if you're still with me!), but here's a little post to kick off the new year.

    When Michelin first began awarding stars in Taipei, there was a fascinating cluster of three neighboring restaurants that collectively earned a total of 6 stars at its peak. These restaurants were at the forefront of Taiwan's fine dining scene being recognized:

    1. RAW– Founded by renowned chef Andre Chiang, RAW quickly became a sensation with its innovative approach, blending local ingredients with French and international techniques.

    2. Ryugin– This was a Japanese restaurant that set itself apart by focusing on traditional Japanese techniques with chef Ryohei Hieda incorporating uniquely Taiwanese ingredients, offering a cross-cultural dining experience unlike anything else in Taipei.

    3. Tairroir – Headed by Chef Kai Ho, Tairroir reinterpreted Taiwanese dishes and flavors, such as tea eggs or oysters cooked in black bean sauce.

    In 2018, both Tairroir and RAW jumped from one Michelin star to two, a significant achievement for the Taiwan dining scene. Then, in 2023, Tairroir was awarded the ultimate recognition with three Michelin stars—a rare and prestigious honor that made it the first restaurant focused on modern Taiwanese food to do so.

    RAW closed its doors in December 2024 with a "Last Dance" menu after 10 incredible years. Chef Andre Chiang decided it was time to focus on new projects and ventures, leaving behind a legacy that helped put Taipei on the map for fine dining and redefined the way the world saw Taiwanese flavors and ingredients. Ryugin never reopened after a temporary closure in 2022, marking the end of its unique fusion approach to dining in Taiwan.

    But fans of RAW and Ryugin can try the new ventures of the chefs behind these influential establishments. In 2023, Chef Alain Huang, who was the "hands" of RAW for many years, opened Restaurant A, and Chef Ryohei Hieda, who had led the two-starred Ryugin, opened Eika. Both earned their own Michelin Star in 2024, and are on my list to try. 

    And the Michelin landscape in Taiwan keeps growing. There are now over 50 Michelin starred restaurants in Taipei, Taichung and Kaohsiung, but as a list, it can be hit or miss- there are a few places on there that I am not a fan of.

    Speaking of evolution, MUME, another leader in the Taipei casual fine dining scene, celebrated its 10th anniversary last year. Chefs Richie Lin, Long Xiong and Kai Ward reunited for a special anniversary dinner, bringing back OG dishes and it was a delicious walk down memory lane. The team’s dedication to both Taiwanese ingredients and sustainability has made it a favorite for those looking for a sophisticated yet approachable dining experience. I can't believe it's been ten years since Mume opened, and it's been amazing to see the empire of restaurants the chefs have each created since 2014 - from modern Australian (Canvas) to tacos (Masa) to modern Thai (Coast) and yakitori (Fumee). 

    And some new and notable spots to try before Michelin blows them up

    • Chef Kin Ming Lam has been busy- he opened Golden and Afterglo after a quick renovation in the space that previously was Curious. He also opened casual noodle spot Little Lam and heads up Akin
    • Chef Florence Dalia is one of the few French female chefs in Taipei and opened 16 by Flo after leading Robuchon to two stars. She also has a casual concept Le Cep in the same space. 
    • Speaking of French restaurants, there's Clover by Jean Francois Piege at Bellavita, Season by Olivier Elzer at W Hotel 
    • There are a handful of Taiwanese female chefs recognized in the fine dining space- chef Vanessa Huang of Ephernite, chef Dana Yu of D Place, Asia's 50 Best Female Chef Lanshu Chen of Le Cote in Taichung and Le Beajour and Gubami Social in Taipei, chef Justine Li of Michelin Starred Fleur de Sel in Taichung
    • Tipsy Sparrow at Le Meridien and Bar by Impromptu opened by Michelin starred chef Paul Lee 
    • Recent faves this past year- Frassi (Italian by chef Iacapo Frassi), Orchid (modern Japanese with new chef Sato Kiyoshi), Fumee (chicken yakitori with Japanese chef Ryu Shunsuke), Canvas (modern Australian by chef Kai Ward), Zea (Argentinian by chef Joaquin Elizondo) and Inita (chef Kunihiro Hagimoto) (which is the only one I haven't been to, but I loved the dishes by chef Kuni at the collaboration dinner with Fumee). And of course, the usual JL Studio, logy and Mume. 

    Looking ahead, I’m curious to see what comes next. As we say goodbye to some of these iconic places, there are always new spots to explore and revisit, and I’m excited to continue sharing those with you all. Happy New Year again, and here’s to another delicious year ahead!

    2024 TAIWAN MICHELIN 

    Three Michelin Stars 

    • Le Palais (Taipei)
    • Taïrroir (Taipei)
    • JL Studio (Taichung)

    Two Michelin Stars 

    • L'Atelier de Joël Robuchon  (Taipei)
    • logy (Taipei)
    • Molino de Urdániz (Taipei)
    • Mudan (Taipei)
    • RAW (Taipei)

    One Michelin Star (There are 41 in 2024!)


    TAIPEI

    • A (NEW)
    • A Cut 
    • Ad Astra 
    • Ban Bo 
    • Circum- (NEW)
    • de nuit 
    • Eika (NEW) 
    • Fujin Tree Taiwanese Cuisine & Champagne (Songshan) 
    • Golden Formosa 
    • Impromptu by Paul Lee 
    • INITA 
    • Ken Anhe 
    • Kitcho 
    • Ming Fu 
    • Mipon 
    • Mountain and Sea House 
    • NOBUO (NEW)
    • Paris 1930 de Hideki Takayama 
    • Sens (PROMOTED)
    • Shin Yeh Taiwanese Signature 
    • Sushi Akira 
    • Sushi Ryu 
    • Sushiyoshi 
    • T+T 
    • The Guest House 
    • Tien Hsiang Lo 
    • Wok by O'BOND (NEW)
    • Ya Ge 
    • Yu Kapo 
    • Zea


    TAICHUNG


    KAOHSIUNG


    6 MICHELIN Green Star Restaurants


    TAIPEI

    • EMBERS 
    • Hosu
    • Little Tree Food (Da'an Road)
    • Mountain and Sea House
    • Yangming Spring (Shilin)


    KAOHSIUNG

    • Thomas Chien 

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    my kitchen: EASY BANANA BREAD WITH CREAM CHEESE

    March 6, 2025, 12:53 am
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    Okay how I did I already eat three of these? They are so good out of oven. They were fluffy, moist and the top was caramelized with the sugary edges. I ended up using the kitchens aid to mash the bananas first, then add the rest of the top half of ingredients, then the dry with the flour last.

    I might also add a bit of lemon juice and salt to the cream cheese next time, or less flour. Also, would this recipe work with chocolate chips?! 

    When I have brown bananas in the house, I get the urge to make banana bread!! (Or freeze to make smoothies but I prefer banana bread) 

     

    EASY BANANA BREAD WITH CREAM CHEESE
    Original recipe here 

    Banana Bread:

    • ½ cup unsalted butter, melted

    • ½ cup light brown sugar

    • 1 large egg

    • ¼ cup Greek yogurt (original recipe uses sour cream)

    • ¼ cup white sugar

    • 1 teaspoon vanilla extract

    • 2 ripe bananas (I used 3)

    • 1 cup all-purpose flour

    • ½ teaspoon baking soda

    • ½ teaspoon baking powder

    • ½ teaspoon salt

      ½ teaspoon cinnamon (added)

    Cream Cheese Filling:

    • 1 (4 ounce) package cream cheese, softened

    • 1 large egg

    • ¼ cup white sugar

    • 3 tablespoons all-purpose flour

      1 teaspoon vanilla (added)


      1. Preheat the oven to 350 degrees F (175 degrees C). You can use a loaf pan but I used muffin pans- it makes 12 large muffins. You can also wait to preheat after you’ve made the banana bread part, before you make the cream cheese. 

      1. 2. Make banana bread: mash bananas in mixer or with fork. Combine melted butter, brown sugar, egg, sour cream, white sugar, and vanilla in a large bowl; mix until smooth. 

        3. Whisk in baking soda, baking powder, salt and flour until just combined.

        4. Make cream cheese filling: mix together cream cheese, egg, white sugar, and flour in a medium bowl until smooth.

      2.  5. Pour 1/2 of the banana batter into each muffin liner. Then layer with spoonful of cream cheese filling. Pour remaining banana batter on top. (Don’t worry if you have cream cheese peeking out. I had almost 1 with mostly cream cheese since I put too much banana batter in the first half.)

      4. 6. Bake in the preheated oven about 30 minutes for muffins, 50 minutes for loaf, until top is firm and bounces back and toothpick in center is clean. Enjoy while warm! 






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