FAMRY

A taste of Tai­wan at a Hole in the Wall.

Let’s Eat - - WHAT'S INSIDE - WORDS BY SPANKY HIZON EN­RIQUEZ

Just a few days ago, Tai­wan an­nounced that Filipinos will be granted visafree en­try to the repub­lic ef­fec­tive Novem­ber 1 of this year. That’s great news; for the past cou­ple of years, Tai­wan’s been as pop­u­lar as Ja­pan as our new fa­vorite Asian va­ca­tion des­ti­na­tion. But there’s a dif­fer­ence: Ja­pan is more for sight­see­ing, while Tai­wan re­ally is es­sen­tially all about eat­ing. Many of my friends fly to Taipei with a packed itin­er­ary: and it’s all about food, food, and more food. Move­able feasts: lunch in three restau­rants, not count­ing the street food graz­ing, and din­ner? Even more inte0n4se. Not even Hong Kong or Singapore can claim this kind of fame. Tai­wan is now THE pri­mary culi­nary des­ti­na­tion in Asia.

Famry bridges the gap in be­tween hops to the Repub­lic of China. It’s Tai­wanese cui­sine: sim­ple but hearty. No gim­micks, no frills, no kitschy stinky tofu. Just very af­ford­able, very good food just like in Tai­wan. The restau­rant’s kitchen crew is led by Kim­mie Cortez. She’s been in the in­dus­try since she was 16, so ex­pect per­fec­tion in her dumplings made in­house daily. She’s par­tic­u­larly proud of Famry’s minced pork rice; it’s as gen­uine as it gets. The young chef comes from a food lov­ing fam­ily, so nat­u­rally, her stan­dards are sky high, and her palate, im­pec­ca­ble. The re­sult? Tai­wanese home cook­ing, done ex­tremely well. Famry is all about fam­ily style din­ing, af­ter all.

PHO­TOS BY GABBY CANTERO

01

04 03

03

02 1 Bun­plings

2 Famry at Hole in the Wall

3 Minced Pork Rice

4 Jian­bing

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.