Left side
Fish, onion, mozerella egg. I got extra egg for my mother in law so when eating it was only a couple slices.
Right side
Lettuce, broccoli, tomato, mozerella. I told her no sauce, but oh well. It was some kind of fruit salad dressing. I normally avoid sauces in most food.
On toasted bagel. They have loads of other options including more Asian style. But I like salad. On a bagel as it turns out 
The palate is subjective. Not sure about the olfactory sensations.
Maybe you missed the memo? But anyway that naming issue has been resolved and its called ‘toast’ now.
I wouldn’t eat it, but at least it sounds better than it looks.
They are designed to be eaten from a paper bag in the dark for a reason I guess.
I will be in the area again during LNY. I will try to decorate it better and take a better photo lol. With the exception of broccoli, I have had similar in north America many times, but less ingredients, triple the price and slapped together as a bagel sandwich.
I thought the presentation was spot on, for the record.
A different thread from last year about a type of Taiwanese food that I do often enjoy:
“Rechao” means the stir-fry type spots right? Also a favorite!
With the exact same @Dr_Milker photo of fried noodles! He has been two timing us!
When I find something I like, I keep eating it over and over. There’s so few tasty dishes.
It seems like you have lead the thread up the garden path with you story of lengthy and deep meditation in order to get the fried noodle photo.
OK, something else that Taiwan does well: eggplant
Taiwan’s eggplant is tender, succulent and delicious, and made into a number of tasty dishes, such as: 魚香茄子 (fish-fragrance eggplant…don’t worry, there’s no fish fragrance!)
Another good one: 塔香茄子 (basil eggplant)
And another perennial favorite: 涼拌茄子 (cold eggplant salad)
Note: for some bizarre reason, lots of Taiwanese, especially women, don’t like eggplant. They say the texture is gross, which is pretty rich, considering the weird texture of a lot of Taiwanese food.
Looks much better…except for the alfalfa sprouts.
Really like this, all of them. Taiwanese, Japanese, Thailand and the fat round one in Italy.
I actually love eggplant, which is pretty rich, considering I hate the weird soggy texture of a lot of Taiwanese food.
I wish I could be there more ! I have only been there once!
Again, i think the Chinese did it better. They had a way to make crispy on the outside and soft in. Does anyone know a place like thay on Kaohsiung?
