Does the ratio of staff to dining space say something about a restaurant? For though the dining area (and the kitchen, for that matter) at this Taipei breakfast shop were minuscule, the staff numbers were huge. There were at least nine people manning this formica canteen- one woman dishing out ladles of fresh soymilk into plastic cups and bowls, and eight or so men in white sweat-tinted uniforms working elbow-to-elbow in the kitchen. One tended the scallion omelettes, one handled steamed breads and foot-long doughnuts, another three unloaded the bamboo steamers, and the rest busied themselves in all of the other myriad tasks of preparing a delicious Taiwanese breakfast.
Of the three daily meals, the one I enjoyed most in Taiwan was breakfast. It was entirely because of incredible breakfast shops like the above, where I sampled delicious morning treats. I ate shaolingbao, soupy pork filled dumplings that dripped (ok, exploded) when I bit into them; danbing, tasty rolled egg pancakes filled with bacon, tuna, or cheese and spring onions; and scallion omelettes, eaten in thin sesame seed bread. And all, of course, eaten with a glass of fresh, chilled soymilk.