Army food is good, cheap and trendy

This unbelievable bargain is available to anyone, at the National Soldiers' Hotel at Taipei City (台北國軍英雄館), located next to the trendy district Ximending (西門町). On any weekend morning, expect to join the ranks of 550 customers waiting for one of the eatery's 240 seats.

Although the price is thrifty, the food is definitely not.

”I keep coming back because the food always delivered,” said 46-year-old Liu Chung-tai, a veteran who attributes this breakfast for keeping him happy and healthy.

The four-year-old eatery serves tasty, traditional Taiwanese army-styled food-low in oil and salt, but high in fiber and nutrition to see the recruits through strenuous trainings. Originally catering to former military personnel who yearn for army food (yes, this is true), the buffet has attracted the everyday citizenry of all age groups, turning army food into the latest breakfast trend.

Most diners start with a cup (with unlimited refills) of house brewed coffee or the signature self-ground soy milk drink.

”Their soy milk is one of the best in the city. It is amazingly pure,” said 83-year old Huang Lan-ying, who rushed to the eatery from a two-hour high-speed rail ride from southern Taiwan's Kaohsiung City.

The power-breakfast continues with a bowl of traditional Chinese yam or green bean porridge, meticulously cooked for five hours. For flavor, side dishes such as spicy radish, salted peanuts, pork flakes (肉鬆) and preserved veggies are always available.

Other hot dishes include spicy Ma-Po tofu (麻婆豆腐), seasonal vegetables, an assortment of barbecued meats, steamed buns, and fried bean curds, just to name a few.

Those who like it their way can have their eggs cooked in no less than 20 different styles on the spot. Sunny side up, scrambled, boiled, over easy, and over medium-easy. Local-style fried eggs with onions and fried eggs with radish — no problem. And eggs are popular, with as many as 1150 requests per morning.

For dessert, this morning haute offers local favorites warm red bean soup and sweet white fungus soup, both known in the Chinese culture for their rejuvenating ingredients.

Low on cost, high on value

”Low material costs from hard negotiation is the key,” said Huang Kuo-liang from the management team. To reduce cost, the kitchen staff buy direct from traditional markets, bypassing higher-priced supermarkets. To secure bulk pricing, Huang said they sign long-term contracts with food suppliers.

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