TAIPEI (Taiwan News) – Taipei welcomes Nomada, a new restaurant that embodies its Spanish name, "nomad," reflecting a boundary-less culinary style and the free spirit of its founder and chef, Nick Tsai (蔡旻叡).
Born in Taiwan and raised in Chile, Tsai's dishes are a testament to his nomadic journey, starting from his familiar Chilean roots and extending across South America, Europe, and Asia, before finally returning to Taiwan.
Tsai's culinary adventure began in Chile, leading him through the highlands of Peru, the bustling markets of Mexico, the vibrant streets of Colombia, and the historic charm of old Havana.
His understanding of Central and South American cuisine is shaped by these experiences, encompassing charcoal grilling techniques, Mexican tacos and classic stews, Colombian chicken soup, and the daily use of yellow corn, fruits, chili sauces, and spices.
Ultimately, choosing to return to Taiwan, Tsai transforms these accumulated cultural stories and taste experiences into dishes that blend Latin exuberance with diverse Asian techniques, creating his unique style.
Nomada's menu is a vibrant tapestry of flavors. The roasted chicken wings are a standout appetizer, innovatively using unsweetened soy milk instead of traditional oil and egg yolk, paired with a charred scallion mayonnaise for a smoky aroma.
Highlighting classic South American flavors, the Peruvian roasted chicken thigh is served with a green sauce made from jalapenos, green tomatoes, and marigold leaves – the quintessential flavor trio. This dish offers distinct layers of fresh spiciness, showcasing the passionate yet subtly refined taste of South American cuisine.
For a familiar yet exotic main, the crispy roasted pork belly draws inspiration from the classic mojo sauce of Cuban street food, a base of cilantro, lime, garlic, and olive oil. The pork belly is charcoal-grilled to achieve a crispy skin and fragrant, rendered fat, locking in the juices and sauce.
The Mexican braised beef cheek with soba noodles reimagines the Mexican classic birria, incorporating memories of Taiwanese beef noodle soup. Tender beef cheek is slow-braised with rich spices, then served with avocado, corn, soft-boiled egg, onion, ricotta cheese, and cilantro, offering a harmonious blend of Mexican zest and Asian lightness.
The charcoal-grilled chicken thigh with red quinoa rice features succulent chicken over quinoa and rice, elevated by a Mexican chili mayonnaise that uses unsweetened soy milk instead of traditional oil and egg yolk, presenting a flavorful and lighter option.
For dessert, the highly recommended five-milk cake is a creative homage to the traditional Latin American tres leches (three-milk) cake. While the original uses three types of dairy (fresh milk, condensed milk, evaporated milk), Tsai's version elevates it with five: selected milk, caramelized milk, fresh cream, condensed milk, and evaporated milk.
Nomada. (Taiwan News, Lyla Liu video)
