So it finally happened. After years of family members dropping hints that there’s a pretty decent Taiwanese cook in the family, I actually got invited to cater a proper dinner. And not just any dinner—a full Taiwanese cuisine experience for a group of travel-obsessed Italians who were genuinely curious about the food.

My brother-in-law and his girlfriend decided to throw a Friday night dinner centered entirely around Taiwanese dishes. The energy was already electric when I arrived at their place. They’d decorated the dining space, hung up red lanterns (yes, really), and I discovered that Spotify has an entire “Chinese Dinner Music” playlist. I couldn’t stop laughing.

The Menu That Disappeared

I brought a mix of classics and a few personal favorites:

Vietnamese Rice Paper Rolls — my brother-in-law’s special request. They weren’t the prettiest things I’ve ever wrapped, but they came back to the kitchen completely polished off.

Taiwanese Salt-and-Pepper Chicken (鹽酥雞) — I fried about a kilogram, and honestly, I should’ve made more. People were coming back for thirds.

Gua Bao with Three-Cup Tofu (刈包 + 三杯豆腐) — The gua bao disappeared first. The tofu plate came back absolutely spotless—not a single piece of ginger or garlic left behind.

Taiwanese Braised Beef Noodles (紅燒牛肉麵) — This is where things got spicy. I may have gone a bit overboard with the heat level, but everyone loved it anyway. They were all fanning their mouths, breathing through the burn, and asking for more in the same breath.

Fried Milk (炸鮮奶) — A personal weakness of mine. I forgot to dust it with sugar on the first batch, so I ran back to the kitchen to finish them properly. By the time I returned, there wasn’t a single piece left on the plate.

More Than Just Food

What struck me most wasn’t just how much they ate—though that was definitely validating—it was how genuinely curious and enthusiastic they were about every single dish. They asked questions, wanted to know about flavors and techniques, and really tried to understand the food beyond just tasting it.

For one evening, I became an unofficial ambassador of Taiwanese cuisine in Italy. And honestly? I’m already thinking about the next menu.