Bottle of red wine from Valle Isarco next to a white plate of Eight Treasure Rice on a white tablecloth bordered by a flower bouquet
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Eat + TRINK | A Sweet Delicacy Calls for Schiava

ByJoyce Lin

Lunar New Year (aka Spring Festival, or Guo Nian in Mandarin) is arguably the most important holiday for people of Chinese heritage — especially in Taiwan, where I grew up. It’s been my favorite since I was a kid. Now, living in Brooklyn, I recall that a few days before the New Year every household starts to “sweep the dust” to banish bad luck, erase unhelpful habits, and create positive new ones. On the day before New Year’s Eve (a holiday we call Little New Year’s Eve), we will take down the old Spring Festival couplets and replace them with fresh verses. On New…...

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Bottle of Lagrein Riserva from Alto Adige next to a white plate of Jing Jian Rou Si beside a small bouquet

Eat + TRINK | The Yin-Yang of Lagrein and Jing Jiang Rou Si

ByJoyce Lin

TRINK Magazine | It was a wine, not a memory, that motivated Joyce Lin to make Jing Jian Rou Si: the Kellerei Kaltern 2018 Lagrein Riserva ‘Largeith.’ Recipe and pairing included.

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EAT & TRINK | Pfalz Riesling and Taiwanese Beef Noodle Soup
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EAT & TRINK | Pfalz Riesling and Taiwanese Beef Noodle Soup

ByJoyce Lin

If you ask a person from Taiwan to choose the 10 dishes that best represent his or her cuisine, Taiwanese Beef Noodle Soup is inevitably on the list. More than a beloved national dish, the soup has become something of an obsession — like pizza to New Yorkers.  Taiwanese Beef Noodle Soup was created by soldiers who retreated with the Nationalist government from mainland China to Taiwan in the 1950s. For political reasons, they were banned from returning to their hometowns. Missing both family and familiar cuisine, the soldiers used local ingredients to create a dish that evoked the flavors…...

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