Why Silicon Valley is Still the Heart of the Bay Area's Taiwanese Restaurant Scene

Taiwanese gua bao on blue background

Driving down Stevens Creek Boulevard in Cupertino, it’s easier to find a boba drink than a Frappuccino. Hungry teenagers roam shopping centers looking for hot dogs wrapped in milk bread. And “bento,” more often than not, means a multi-compartmented Taiwanese feast of pork chop, rice, vegetables and braised egg. 

It’s not by chance that the tech hub became ground zero for the Bay Area’s Taiwanese food scene. Read my full article at KQED to meet some of the restauranteurs who have been dishing up Hoklo, Hakka, and waishenren food in Silicon Valley .