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theSunday Special II ON SUNDAY AUG 30, 2026

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BY HASHINI KAVISHTRI KANNAN newsdesk@thesundaily.com I arrived in Taiwan carrying a notebook, a tightly packed itinerary, and the rigid mindset of a working journalist. My internal compass was set entirely on professional execution – ready to listen closely, ask probing questions, digest high-level briefings and translate complex international dynamics into neat, objective news articles. I left a week later carrying something infinitely simpler, far more personal and entirely unexpected – an abiding craving for freshly baked pineapple cakes, aromatic Taiwanese tea and authentic boba (bubble) tea. In the fast-paced world of news reporting, official media trips often blur into a seamless, high-speed montage of air-conditioned conference rooms, formal handshakes, press releases and carefully curated site visits. Our trip, hosted by Taiwan’s Ministry of Foreign Affairs, was certainly structured around serious, weighty themes. We were taken in to meet government officials, economic researchers and non-governmental organisations working across a wide spectrum of pressing issues, from cutting-edge technology and regional security to migrant welfare and international development. Yet, as any seasoned traveller or reporter quickly learns, the true pulse of a country is rarely captured within the pristine walls of a briefing room or across a polished boardroom table. Somewhere between the weight of high-level discussions and formal schedule blocks, we were given the precious space to experience Taiwan simply as ordinary visitors. And that is precisely when the country broke past its professional facade and genuinely came alive. A HANDS-ON TASTE OF TRADITION One of the trip’s most memorable experiences was also one of the simplest – making traditional pineapple cakes. It seemed almost too light for a packed journalistic itinerary until we rolled up our sleeves and got our hands into the dough. Guided by local pastry makers, we shaped buttery pastry around sweet, tangy pineapple filling and carefully pressed each piece into its mould. When the cakes emerged warm from the oven, they were far from perfect. They lacked the neat finish of those displayed in Taipei’s pastry shops. But they tasted better. Perhaps because they came with a little effort, plenty of laughter and the satisfaction of making them ourselves. Bubble tea offered another taste of Taiwan. For Malaysians, it is hardly unfamiliar. Yet sipping it in Taiwan where the global phenomenon began felt different. There was a sense of craft behind every cup, from the tea and sweetness to the texture of the tapioca pearls. It was a reminder that sometimes, you understand a country one bite or one sip at a time. CULINARY LEGENDS AND WALKING THROUGH HERITAGE That rich culinary narrative revealed itself continuously throughout the week, offering a delicious path into Taiwanese culture. Take Taiwanese fried chicken, for instance. Golden, extraordinarily crispy, seasoned with a distinct blend of five spices and aromatic pepper and served steaming hot. It was comfort food elevated to an art form, the kind of iconic street food that instantly explains why local night markets command such a passionate global following. Then came their signature fried rice, prepared with a light, fragrant touch distinct from the heavier, saucier versions we are accustomed to back home, alongside exquisite servings of traditional Peking duck with wafer-thin crispy skin. And of course, no trip to Taipei would be

Staff deftly preparing Xiao Long Bao at Din Tai Fung. – HASHINI KAVISHTRI KANNAN/THESUN More than Taipei 101: The Taiwan I tasted, saw and felt

complete without a stop at Din Tai Fung, the Taiwanese restaurant famous worldwide for its Xiao Long Bao – steamed dumplings filled with savoury meat and hot broth. Watching the chefs through the glass kitchen window fold each dumpling with remarkable precision before steaming them was a treat in itself. One bite was enough to understand why these little soup-filled dumplings have become a Taiwanese culinary icon. Beyond the food, a walk through historic Dadaocheng offered a glimpse of Taipei’s living heritage. Its red-brick shophouses, traditional tea and herbal shops led us to the Taipei Xiahai City God Temple, where incense filled the small but revered temple and worshippers came and went quietly. Dadaocheng is also steeped in Taipei’s tea culture. At Morganhope, we paused for a tea tasting session, sampling the delicate flavours and learning about the craft behind Taiwan’s famed teas. Our walk then took us to the former home of Taiwanese lyricist Lee Lin-chiu,

From pineapple cakes and bubble tea to Dadaocheng’s heritage, cutting-edge drones and migrant empowerment, a week in the city reveals a country where tradition, technology and humanity exist side-by-side

where he wrote the 1930s classic Longing for the Spring Breeze ( Bang Chhun-Hong ). Standing outside the house,

See also page III

tea still lingering on our palates, offered a quiet connection to a part of Taiwan’s cultural history that exists beyond its modern skyline. TAIPEI, FROM THE GROUND UP Then came Taipei 101.

The writer and members of the Southbound media delegation during a photo session with Taiwan Foreign Minister Lin Chia-lung (centre) during the visit to Taipei.