Beef noodles, hot pot ... and beef Wellington?
Beef noodles, hot pot ... and beef Wellington? Yes, the classic British dish is making inroads into Taiwan’s culinary scene By John Evans / Contributing reporter Take a filet mignon and smother it in a mixture of thyme, shallots and chestnut mushrooms. Add a layer of prosciutto and finally wrap it up in a blanket of puff pastry. It’s a classic recipe for beef Wellington, a holiday showstopper at upscale restaurants from New York to London. But what started in England 200 years ago, has crept its way into Taiwan’s culinary scene. From high-end restaurants in Taipei to night markets i...
Source: taipeitimes.com