
Californian couple opens vegan restaurant in Taiwan
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.
2023-06-25