Location: Taipei, Howard Plaza Hotel, Seven Sages Bar
Travel Notes: Had brunch at Taipei's Weibuhaus with two ladies, including Anne whom I met for the first time. In the afternoon, introduced Sam from the bank to a friend in need—thanks for the treat! In the evening, joined Brother Paul, Brother Leon, and Fred at Sheng Yan, a new brand by Brother Sheng, owner of Ma Shen Hot Pot. Sheng Yan specializes in Chaozhou-style raw marinated seafood like fish, shrimp, and crab, cured with wine, ginger, garlic, and then chilled or frozen. Since it's raw, they use ozone for sterilization, which also preserves the original flavor of the seafood. The texture is smooth and tender, with a delightful taste. Paired with sake or beer, it's a flavor worth coming back for. Tonight, I also bumped into Duoduo, founder of Future Lab, a friend of Brother Paul and Brother Sheng. I've bought their products before—pretty good stuff. Duoduo is very young, not even 30 yet, and we exchanged Line contacts. Thanks to Brother Paul for hosting. Cheers! By Morgan @2024.7.31 evening #ShengYan #ChaozhouRawMarinated
