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May 24, 2017

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Taiwan lacks soft skills, cannot depend on AI to start business: Kai-fu Lee
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Three ways you can be a farmer right in Taipei
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LATEST: Toll rises to 22 in apparent attack in Manchester
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MOFA rejects Beijing's 'one China' claim on WHA issue
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This sweet potato and carrot dish sparkles with vinaigrette
Why not add a few colorful and interesting options to the dinner starch repertoire?
 
A zesty feast of exotic spices
If you could have a weeklong getaway to one of the many exotic destinations in Southeast Asia, where would you like to go: Singapore, Malaysia, Indonesia or Thailand?
 
Authentic Wagyu beef delights
Grand Mayfull Taipei (台北美福大飯店) is throwing a festival of the highest caliber for Wagyu beef every night from 6 p.m. to 9.30 p.m. at Palette (彩匯) until May 31.
 
Sakura season begins with a feast
Irodori (彩日本料理) is presenting a sakura-themed menu inspired by Hanami -- the long-standing Japanese tradition of welcoming spring.
 
Roji's shaved ice mixes Japanese and Taiwanese tastes
The playful and above all Instagrammable Roji opened its first branch in Taipei last week, on Civic Boulevard.
 
We don't know if you want to try a rainbow bagel, but if you do, this place closes tomorrow
Do they taste as weird as they look?
 
This how you make the king of English street food: fish and chips
This all-purpose fish batter is kept crisp and airy with the addition of sparkling water.
 
Food review: A neighborhood joint with its crust on point
Gusto Pizza is a corner-street parlor with the ambience of a casual neighborhood shop.
 
These tacos with slow-cooked beef are good any day of the week
Barbacoa beef, or pork or lamb or goat, is by definition slowly cooked meat. The word is Mexican, and originally referred to a cooking method by which parts of an animal were wrapped in leaves, and steamed and smoked simultaneously over fire.
 
These tacos with slow-cooked beef are good any day of the week
Barbacoa beef, or pork or lamb or goat, is by definition slowly cooked meat. The word is Mexican, and originally referred to a cooking method by which parts of an animal were wrapped in leaves, and steamed and smoked simultaneously over fire.
 
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