Dishes
Modern noodle bars
創意麵食
Also called: 乾麵 (dry noodles)
Alongside its old noodle stalls, Tainan has a few small counters that rework Taiwanese noodles with ideas from other cuisines.
Photo: Yuriy kosygin, CC BY 4.0
Photo: bryan... from Taipei, Taiwan, CC BY-SA 2.0
Photo: bryan... from Taipei, Taiwan, CC BY-SA 2.0What it is
Expect a short set menu built around one noodle dish, with small plates, a drink and dessert. Bue Mi Lab (麥謎食驗室), for example, has served Xuejia shrimp noodles with a shrimp sauce you can sip or stir in, and Jai Mi Ba (吃麵吧) cooks clam noodles in soy milk using French technique.
How it is made
Menus change often (weekly at Jai Mi Ba) and mix local ingredients with techniques from French, Thai and other kitchens.
How to eat it
Book ahead. Bue Mi Lab takes online bookings only, for timed seatings of about 70 minutes at a counter of roughly a dozen seats.
Where to eat it in Tainan
Sources