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Californian couple opens vegan restaurant in Taiwan

Californian couple opens vegan restaurant in Taiwan

2023-06-25

Today we take you to meet two Californians who opened a vegan restaurant in Taiwan. Mai Bach and Spencer Hudson serve up vegan burgers, rice bowls, smoothies and more. These meals are a mixture of Californian, Mexican, and Vietnamese influences. Although they were successful in the first few years of opening the restaurant, the couple went through many hardships during the pandemic and even considered closing up shop. Our very own Stephany Yang met up with the couple to find out more.

First up is this fiesta bowl. Inside there’s chipotle portobello and shiitake, Mexican-style edamame mash, zucchini, baby corn, pico de gallo, and sour cream.

If you are craving a burger, there’s this sunny side burger filled with yuba vegan egg, kale pesto, lettuce, tomato, and sour cream. These are some of the most popular dishes at this vegan restaurant in Taipei.

Mai Bach
Cofounder
Our mission like I said is not to convert everyone to go vegan. It is to actually educate and empower people that there is a different way to eat and you can start adapting it into their life. It will make a huge impact. I think that is the first thing people can do is like if you feel some kind of want. That you want to contribute. First, start with your diet. And then, you can start talking about plastics, energy, and all these kinds of things.

Spencer Hudson
Cofounder
It is not explicitly California style. You can see little speckled things of Mexican inspiration and Vietnamese inspiration, which are large communities in Southern California. Our tendency is to use avocado and pico de gallo. Otherwise, it is a meld just like how our lives have been, very international.

Bach and Hudson are the founders of this vegan restaurant. After meeting during university at UCLA, the two stayed in Los Angeles, where Mai worked for a Hollywood publicist. After a few years of working, they decided to go on a life-changing six-month trip in Asia. Before the trip, Mai read a book and decided to go vegan. After traveling for six months, the two landed in Taiwan, where they taught English and originally planned to stay short-term. However, they quickly fell in love with Taiwan and decided to stay longer. In 2013, they launched their first vegan restaurant in Taiwan.

Mai Bach
Cofounder
I read a book right before we met backpacking called "Eating Animals." He refused to read it because he could already hear the stories that I was recounting to him and it was already affecting him so much. He was just like, "I don’t need to read it. " But after I read the book, I could not think about meat or eat meat. It would just cause me to come into tears. I quickly made the decision that I didn’t want to eat any more animal products right before we went backpacking. When we came back to Taiwan it was really difficult to find convenient spaces, to find and really understand and know where your food was coming from.

The couple was greatly successful in the first few years of opening the restaurant. But they went through quite a hurdle during the pandemic. They closed their flagship restaurant, and at one point, even considered closing all their other stores. They pushed through the hardship and made several changes to their business model by food delivery and takeout.

Spencer Hudson
Cofounder
We made massive changes because people couldn’t come in. There were some systemic changes that lasted beyond just COVID. One of the biggest changes was that food delivery became the way people ate. We had months where tomatoes quadrupled in price. Obviously, typhoons and things impacted that. Food prices had crept up significantly. We had that, we had commission and COVID. So it just became there wasn’t a way of dealing with it. It was just about surviving. The way to deal with it was for us to close our most expensive place.

Mai Bach
Cofounder
The takeout thing was so crushing for me because we always try to minimize our footprint. Trying to find alternatives constantly and seeing what was out there was very disheartening. It is not just us. Thinking of the macro picture of how these businesses have to survive. Everyone is just kind of having to go all in on takeout.

After persevering through hardship during the pandemic, the couple is brimming with hope. They hope to continue creating innovative and tasty vegan meals, create long-lasting change in the world, and educate more people about the benefits of veganism.

加州夫妻移居台灣 開餐廳推廣蔬食生活

2023-06-25

今天帶大家認識在台灣開素食餐廳的加州夫妻檔。 貝媚瀟和洪盛魄的店裡賣純素漢堡、沙拉、冰沙等,這些餐點融合了加洲、墨西哥和越南風味,雖然創業初期就獲得成功,但在疫情期間夫妻倆卻歷經艱辛,一度考慮要關掉店鋪。民視新聞記者帶大家看看加州蔬食背後的故事。

首先這道菜是"墨西哥嘉年華",裡面有墨式煙燻辣椒和花菇、墨式毛豆泥、烤櫛瓜、玉米筍、番茄莎莎醬和腰果酸白醬。

如果您想吃漢堡,可以選擇"嚮光漢堡",裡面裝滿了腐皮蛋、甘藍羅勒青醬、萵苣、番茄和腰果酸白醬。這些都是台北這家素食餐廳的必吃美食。

[[創辦人 貝媚瀟]]
"我們的使命不是讓大家都茹素,這是為了推廣蔬食生活,讓人們知道原來有不同的飲食方式,並且可以把生活價值融入飲食中,而這會是很有影響力的,我認為這是人們可以參與改變,就像為了社會貢獻一樣。首先從飲食開始改變,接著再討論塑膠、能源和所有與氣候變遷、環境有關的議題。

[[創辦人 洪盛魄]]
"它不是純粹的加州風味,你可以看到來自墨西哥和越南的風格,而他們也是南加州文化的一部分。我們的料理喜歡用酪梨和番茄莎莎酱,來自四面八方的食材就像加州一樣,非常國際化。"

貝媚瀟和洪盛魄是餐廳的創始人,在加州大學洛杉磯分校相識後,兩人留在了洛杉磯,貝媚瀟在好萊塢從事公關工作幾年後,他們倆決定去亞洲旅行6個月,出發前,貝媚瀟只因一本書,毅然決定吃素。6個月後,兩人來到台灣,從事英語教學,原先只打算停留一小段時間,然而,他們很快就愛上了台灣,就此定居。2013年,他們在台灣開設了一家素食餐廳。

[[創辦人 貝媚瀟]]
"在我們展開背包客之旅前,我讀了一本書叫做《吃動物》。他不想讀這本書,因為書裡的內容太震撼了,他根本不願意讀它。而我讀完之後 ,淚如雨下、且發誓再也不吃肉了。當我們回到台灣後,發現這裡對於吃素的我而言,很難找到方便且值得信賴的蔬食餐廳。

他們的餐廳頭幾年生意就很不錯,但在疫情期間經歷了許多挑戰,迫使他們關閉最大的門市,甚至一度考慮關閉所有分店,但他們最終挺過難關,透過外送與外帶來改變商業模式。

[[創辦人 洪盛魄]]
"我們做出了巨大的改變,因為客人無法來店用餐,這些改變也是系統性的,一直持續到了疫情結束。最大的變化是外送成為了民眾用餐的首選,還有物價上漲也是一大挑戰,番茄的價格翻了四倍,也有颱風造成的食物的價格大幅上漲。 我們有成本和疫情的壓力,許多事變得無法處理,只能求生存,而最好的辦法就是關閉成本最高昂的餐廳。"

[[創辦人 貝媚瀟]]
"外帶對我而言太難適應了,因為我們總是盡量減少碳足跡,不斷思考替代方案的過程也令人疲憊,不僅僅是我們,餐飲業都得全力以赴開發新的外帶市場。"

經歷了疫情的難關,這對夫妻充滿了希望。他們將繼續以創意且美味的純素餐點,為世界帶來改變,並讓更多人了解蔬食的好處。

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