A fun byproduct of writing meal reviews months later is the chance to reflect, not just on the food, but on who I was then and everything that’s happened since.
I visited one of my most anticipated restaurant openings of the year, Yeobo, Darling, shortly after it debuted in June. Run by chef couple Michael and Meichih Kim, the restaurant showcases a Korean-Taiwanese menu inspired by their Asian American heritage. I’d dined once at their former Michelin-starred spot, Maum in Palo Alto, and still remember it fondly.
Yeobo, Darling was a standout – not just for the food and drink, but for the dinner conversation. I was excitedly updating my dinner mates about my partner. This same group had made a bet nine months earlier: if I found someone within a year, I’d owe everyone dinner. After five-plus years navigating the local dating scene, I was certain I wouldn’t lose! Naturally, I met someone the next day. So a lot of the dinner talk revolved around this surprise relationship.
One thing that’s remained consistent in my adult life though? Unpredictability. That relationship ended abruptly not long after. Thankfully, I came out grateful for the experience, and it looks like I might win that one-year dinner bet after all!
But, back to the food. One standout was the scallion croissant from The Baker Next Door in Redwood City – flaky, buttery, and pull-apart. Served with a rou song (pork floss) butter, it was a delicious tribute to two Taiwanese staples.
Another clever twist on a Taiwanese classic was the lu rou lasagna. I grew up eating a lot of lasagna made by my Taiwanese mom, and this version with Taiwanese braised pork brought back memories.
Overall, the menu felt more Korean-American than Taiwanese. Highlights included a refreshing amberjack mulhwe (sashimi), chilled perilla somyun (thin, wheat noodles) with a black truffle supplement, and extra tender wagyu galbi.
We ended on a sweet note with Meichih’s signature Karat Cake® and a seasonal stone fruit soft serve.
And I can’t forget the cocktails, created by Nick Wu of Bar Mood, one of Taipei’s best cocktail bars. I’m a fan of theirs, and they did not disappoint here. I especially love delicate tea-based drinks, and many of the soju cocktails featured tea. My favorite was the Natural Oasis, with oolong tea and lemongrass, subtle and balanced.
