Taiwanese Cuisine Now Trending in Portland

Up until 2012, Portland did not have a single restaurant dedicated to serving exclusively Taiwanese cuisine. Yet over the last several years, Portland has welcomed not one but four unique Taiwanese restaurant concepts, and local diners are eating it up.

Perhaps the best known of the four is Portland's Wei Wei, a mom-and-pop type joint located in a local strip-mall, in addition to the others: Honey Toast, Taiwan Eats, and Oolong Yuan Cafe. Read More

Portland's Voodoo Doughnuts Inspire Gourmet Doughnuts Trend

Gourmet Doughnuts  | Brian Murphy for FoodableTV

Gourmet Doughnuts | Brian Murphy for FoodableTV

By Brian Murphy, Foodable Contributor

Portland, OR helped lead the way when it comes to out-of-the-ordinary doughnuts. Voodoo Doughnuts in Portland started out small and opened during non-traditional "doughnut buying" time, opening late nights, and being closed Sunday mornings for years. Their offerings ranged from rolling the doughnuts in cereal after glazing to the incredible "Memphis Mafia" fritter, a decadent, fritter-style doughnut with banana chunks and cinnamon, chocolate frosting, peanut butter, peanuts, and chocolate chips. Inventive, edgy, and sometimes profane, Voodoo Doughnuts created a word-of-mouth following that now requires them to have a theme park-esque queue where patrons willingly wait a long time to try the legendary fried dough covered with sweet glazes and sweeter or sometimes savory toppings (Bacon Maple Bar.) Voodoo doughnut boxes can be seen in and around public trash cans blocks away from their location. People take them to go, but they just can't make it very far.

Learn more about the nationwide gourmet doughnut trend here

Now Trending: Spice-Driven Cuisine

Now Trending: Spice-Driven Cuisine

By Brian Murphy, Foodable Contributor

2016 is going to see a continuation of the growth of spicy food on menus across the country. Spicy proteins, side dishes, and condiments continue to please the insatiable appetite for increased Scoville units amongst millennials and other target markets. QSR menus are nearly incomplete without a spicy menu item, and the levels of heat seem to be increasing. Technomic’s Flavor Lifecycle reports that amongst the ingredients and condiments bringing the heat are flavors from South America like Aji Amarillo and sambal, a southeast Asian condiment. The surge in Korean flavors brings gochujang to the menu with its pungent, umami spice.

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