Speical Guest Reviewer: Bar Kumura aka Johnny's by Jon.

Bar Kumura (or “Johnny’s” as we like to call it) is an oasis of good drinking amongst a mire of dire swill holes that represent the bars of Hsinchu. Inside is a small but stylish bar complemented by a wide choice of decent beverages. Lining one wall is a selection of fine wine, some very fine indeed. Ranging from pleasant beaujolais to imposing clarets, dry chardonnays to sweet sauternes, even a Chateau Musar and Tokaji slink amongst the shelves. The beer fridge is permanently stocked with Fullers, (including London Pride, ESB, Discovery and others from the brewery) Hoegaardens and Bitburgers. Standing imperiously opposite the wine and beer are several shelves of whiskey. There is a good selection from Japan and an impressive choice from Scotland, including several of the classic malts from United Distillers. Some decent port sits quietly next to the whiskey too, whilst another shelf is devoted to the thrills of sake and what I assume is shochu.

But perhaps the thing that makes Johnny’s worth visiting is the eponymous owner himself. This portly and gregarious gentleman takes great delight in entertaining people in his bar and offering warm hospitality to anyone who walks through the door. So let us raise our glasses and toast the most gentle of gentlemen and his fine bar, “To Johnny and Johnny’s!”

Bar Kumura, 74 Datong Road, Hsinchu, Taiwan

Pork Ball (Gong-Wan-Tang)

Yet again another Hsinchu popular (and teacher Mike) favorite. Lets say they are particularly popular here in Hsinchu; since they hold an annual festival that is decidcated to them. I find these very difficult to explain unless you have actually tasted them or felt their consistency. You can't throw a rock without hitting a street side stand that sells these.

A "pork ball" is a "meatball" made with finely minced pork and strach. They are pounded to a pulp then rolled into about an 1.5" balls. These are either served as a soup, which is a clear broth topped with chopped leaves and green onions. They are also served in various kinds of noodle soup. Hsinchu doesn't have any special advantage to making pork balls (unlike the rice noodles, check out the blog on that for more information) however, it holds the crown for being the best in Taiwan.

Hsinchu's Famous Rice Noodles

Any foreigner that comes to Hsinchu must be shown the famous rice noodles. There are many shops located in and around the "Food Temple" only sell these noodles and soup. What makes them different from the other noodles found in Taiwan you ask? To make "rice noodles", the maker should press the dough to make thin noodles, which are then steamed until they are cooked. The rice noodles are usually very thin, have a distinctive taste, and served dry with little soy sauce.
HISTORY:
The history of these noodles is quite extensive and long. I will try and give you the condienced version. The people who used to live in Northern China used to make noodles with rice when the Chinese started to emigrate to Taiwan they brought this style of making noodles with them. The reason these noodles became so popular was their convenience of cooking and eating. If guest visited you these type of noodles were easy to prepare, and they were also easy bring along when traveling.

WHY HSINCHU?
If you have ever lived in Hsinchu you know that it can be a very windy city. Mix the scanty rainfall and the weed you get the best condistions for making rice noodles. Especially, from October through January the air is cold and low in humidity. If there is a little sunshine, the rice noodle makers will regard it as the best rice noodle making time.

Taiwan Beer (Táiwān Píjǐu)

MY THOUGHTS:
I thought about this for a while and I think it has to be done, for better or for worse. I personally do not drink Taiwan beer if I can help it. However, from time-to-time everyone seems to be thrust into a situation rather it be: an akward work party, a sketchy KTV, or road side food stand, it is the only thing available and rather then going through life sober I have to partake. There are many myths about what is exactly in Taiwan beer, but one thing is for certain it can give you incredibly bad hangover (kick you in the brains). I will take a step aside and review this in a good light.
HISTORY:
Taiwan beer was first brewed in 1922 when Taiwan was under Japanese rule. It is a light amber beer with a "distinct" taste which is produced by being made from PONLAI RICE (whatever that might be) The beer is best served cold (try Antarctica temp.) The locals say it is suitable and complements alot of Taiwanese or Japanese food. Taiwan beer has won international awards, including the International "Monde Selection" in 1977 and the "Brewing Industry International Awards" in 2002. I wish I knew the other beers that were entered in these awards. However, Taiwan beer remains this island's best-selling brew.

FACTS:
Three brews, all amber, are sold under the name Taiwan Beer: Original, Gold Medal, Draft. All brews are 4.5% alcohol and are regularly seen in Taiwan's convenience and grocery stores. The newest brew, Taiwan Beer Draft, is designed to be sold fresh. It is most often served in restaurants and bars.

Fried Dumplings (Guo-Tie)

Fried dumplings are available at street shops all over Taiwan, usually known as "pot-stickers" in North America. These dumplings usually consist of ground meat or a vegetable filling. They are wrapped in a thin piece of dough, pressed together into a long shape, and pan-fried. The dumplings are usually eaten with a soy sauce or a hot chili sauce. Guo-tie is also usually served with a choice of two soups, a corn type soup and a spicy vegetables soup, which accompany the dumplings well. These are not difficult to find in Hsinchu and there is a great shop located adjacent the food temple.