Welcome to the forum! You have my sympathies.
I think you’re eating in the wrong places. 7-11 is not renowned for the quality of its baozi.
Most places sell sweet tasting baozi.
That type of baozi / mantou bread has sugar in it. It’s supposed to taste like that. Some of the fillings are sweet like 芝麻包 and…those are the best ones!
If you don’t like sugar in your bread, a wholewheat mantou from the neighbourhood mantou dian is a safe bet.
Speaking of Popcorn Chicken
WTF is ‘popcorn’ chicken? Is it the breaded discarded chicken bones cut-up, deep fried?
I love taiwanese food, but I will say that any of their attempts at pizza or Mexican food have been disasters. That includes dominos and pizza hut Taiwan.
Dominos and Pizza Hut is a disastrous attempt at pizza, anywhere. Good Mexican food is also surprisingly hard to find anywhere… Seems most places outside CA and TX can’t even wrap a burrito well…
Don’t forget arizona! I actually prefer Arizona mexican food to texas
This Taiwan food actually looks and seems like it might taste nice.
It should be called Taiwanmerican food. Some of it doesn’t even look like Taiwan food and surely doesn’t taste like the dirty unhygienic simple tasteless unhealthy breakfast made by grandpa down the street.
Korean fusion. Made my way over to Level 6 Att4fun on the weekend. There are 3 Korean restaurants up there. FYI: The Thai place has shut down, even though their facebook page gives no clue.
So I ordered stone pot bibimbab. I have ordered this dish in Taiwan a total of three times. Only once did it resemble what I know the dish to be, a simple plate of rice with veges, a small amount of a chosen protein and possibly an egg on top. And we all enjoy the stone pot version as the rice slowly fries at the bottom while you mix it around and start eating. In fact its name in Korean just means rice and veges, does it not? So my point is, it’s meant to be simple and a little homely. Anyway, this place was ‘fusion’ so I was already in dangerous waters. However the picture on the menu looked not terribly unlike an OG bibimbap,with just some unconventional protein choices, so I braved wulahi anchovies. The stone pot arrived but the attendant immediately fished out all of the rice and wulahi and plated it up in a bowl, which she presented to me. The bowl was missing the vegies the usually encircle the egg. The bowl was also missing the egg. Well, the egg was not on the picture, missed that. Oh it was also missing the conventional gochujang/garlic/sesame oil sauce some of us like to top it with. So I basically just had a bowl of rice, not in a stone pot, just a regular rice bowl, with my chosen protein. The remaining rice was stuck on the stone pot. And I mean stuck on so hard, that no human could remove it. I think Korean restaurants typically oil the stone pots, or do something to prevent this happening. The waiter then offered to use the tea on the table to scrape all the burnt on rice off the stone pot. This was not some ad hoc suggestion - I had seen everyone doing this at other tables. So short story is you get a big pile of wet mucky Korean barley tea flavoured burnt rice. Where were the vegies you ask? They were plated up like the complimentary Korean sides you get in like every Korean restaurant ever, already on the table, being attacked by my dining companions. Except I suppose I had paid for them, since they were not on my rice as pictured!
What was the restaurant? I’ve ordered dolsot bibimbap hundreds of times here and it’s always been the same basic structure as what I used to eat in Korea. Varying quality of course, but it at least had the expected structure.
I actually made a point not to mention the name publicly. Reading it back it sounds like quite a hammering. I’m conflicted in that I found the service staff really quite polite and pleasant, not to mention run off their feet doing all the tableside things like the 茶泡飯 which is really time consuming. I see these things as brain fart ideas from management who don’t actually have to be out on the floor doing the work grinding it out. There are three Korean restaurants up there. If you wish to give it a try I can PM you the name.
I miss competent Korean food.
Guy
A rack of kalbi would really hit the spot now.
On a more upbeat note, I am spending some more time in Yuli in Taiwan’s lovely East Rift Valley, and I have been loving the food here: danbing that actually tastes like danbing; banh mi and tasty ice coffee prepared by Vietnamese women (there are at least three vendors in this small town); and—what I just had for lunch—ethereal fresh spring rolls prepared in a venerable vegetarian shop that intelligently fuses basic Taiwanese and Vietnamese cooking (example: sesame paste dry noodles, aka majiang mian, mixed with Vietnamese style herbs). Eating here has been a delight.
Guy
Throughout the entire southwest good Mexican food can be found. CA, AZ, UT, CO, NM and TX.
Even Utah has a great mole place if anyone knows the Red Iguana.
CO and NM I’d group together as green chile influenced.
I lived in Phoenix and did not find their Mexican as good but maybe Tuscon is better?
TX has great Mexican food in El Paso but not somewhere like Midland.
In Tucson: El Sur. Brilliant food! 
Guy
Back there again…You just really love that place.