A Future of Our Own: Café Wabi Sabi, Tainan 和寂珈啡

by Qian Leung @ 25 Oct 2018

Located within a traditional shophouse-turned-homestay, Café Wabi Sabi is run by two young men, Cai Yi Xuan and Zhang Yong Shun, both 22. Local flat egg noodles known as ban mian are stir-fried with an aromatic shrimp paste or red wine braised beef.

“Running our own small business is more tiring than working for someone else, but there is more freedom in terms of menu creation,” says Zhang.

As Cai is half-Vietnamese, he has a special interest in spices, and the duo think up unique creations such as fried chicken with Hungarian or Indian spices, drizzled with lemon juice.

“With the proceeds from selling some of our favourite spice blends, we hope to go and explore different parts of the world,” says Cai.

“Then we’ll bring back more spices, and make new dishes for our guests.”

For crackling pork belly over sushi rice balls, the salt-crusted pork is first roasted at 180°C for about an hour, till its skin turns crispy.

“I’m aware that working for ourselves is hard, but still, this is the road I want to take,” says Zhang. “Ultimately, we hope to be able to set up our own homestay.”

For a quick tapa, quartered English muffins are topped with pork slices and mushrooms.

“Juggling both studies and a small business is not easy,” says Cai. “The odds seem to be stacked against us, but we want to make this life extraordinary.”

A Future of Our Own: Café Wabi Sabi, Tainan 和寂珈啡

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