The brief was for a “Monocle type" bar or restaurant space for a cocktail and canapé evening and we are so pleased that Monocle chose Nonzero to host their party in Taipei.
Nonzero will closed from 2.30pm on May 23, 2013 to get prepared for this great event.
Make sure you check out our beautiful shelves when you dine at Nonzero, and while you are at it, see if you can spot these wood platters. They are made of drift woods from the Pacific coasts of Taiwan, from my friend Rahic Talif’s Toko Studio in Dulan, Taitung.
“Trash to Treasure" is an environmental message we connect to, and will use the Nonzero platform to spread this message to more people.
These limited selection of small wood platter made of drift wood are from my friend, Rahic Talif’s Toko Studio in Dulan, Taitung. They are trash washed down the mountain by rain and river and Rahic turns them into beautiful everyday objects. (The shelves, by the way, are also made of trash. I’ll tell their story another time).
If you are lucky, might be able to grab a few hinoki pieces. They smell soooooo good!
http://www.thedailymeal.com/101-best-restaurants-asia-slideshow#52
Our phone was ringing off the hook yesterday. All the major media were calling Nonzero 非零 to ask for our comment on being No. 50 on the 101 Asia best restaurants list. What a lovely surprise! It is a joyful and at the same time humbling moment for us. We are pleased that what we do are recognized yet we know we still need to improve and innovate to become world class.
Congratulations to our hardworking team, your contribution made this happened. A big thank you also to those members who are no longer with us, especially chefs Ada, Zoya and Brian. Without their contribution, Nonzero 非零 would never be able to persevere for this long. Thank you also to the customers who stood by us all these years.
It is gratifying to know that our vision of being international lifestyle oriented, with world-class standards, is appreciated by seasoned international travelers and experts. We know we choose the road less travelled. Our food concept and style may not be popular with the mainstream Taiwan food tastes.
We love flavours. We are curious about cuisine from other cultures. Eating is all about celebration of life’s wonderful moments and the wonderful gifts from nature.
“This reminds me of my mother’s cooking!" Yosifu, a Taiwan Amis friend commented on eating our Basque Fish Stew. What a compliment! This is exactly how we imagine the customers would experience through our comfort food from all around the world. You don’t need to be from Basque region to appreciate the love and care which goes into a slow cooking pot of stew.
However, this is the essence of non-zero sum game. Taiwan’s future hinges on the belief that we can be world class and we could be the change we want to see in the world.
We were curious about how the list was compiled. The Daily Meal called upon more than 50 experts who either live in Asia or spend time there frequently — restaurant critics, food and lifestyle writers, and bloggers with wide restaurant-going experience — supplemented by The Daily Meal’s well-traveled editorial staff, and asked them to help nominate a short list of 202 places, then evaluate the selection and vote for their favorites, country by country.
Soft opening on May 7. We look forward to seeing you.
To book a table, please call 02 27721630
Business hours:
Tuesday – Saturday 1130-2130
Sunday 1000-1700
It is time now to unveil our new food menu. Starting with my favourite dish of Provençal origin prepared from salted cod, Brandade, served on crusty bread. Perfect with a glass of white wine or a starter before other more substantial dishes. House-made from scratch, topped with fine quality olive oil, it is simply heavenly.
We’ve worked very hard to recruit new members to the team. I’m pleased to say we now have a wonderful group of young people joined us because they want to part of the Nonzero community and they believe in our dream. I am ever so grateful for their trust in us and their willingness to step up to higher challenge. It’s hasn’t been easy finding people who has the right skills and the right personality in one whole package. Some people have the skills but not a happy person. Some people just want a job but not interested in growth and development. Some have grand ideals that Nonzero would be too small a pond for their lofty ambition. Some were put off by the pre-work requirement in our job ad and some questioned why they had to come 3 or 4 times for interviews. We also requested the interviewees to read both Ping’s and Ming’s books, so that they can get to know us better. Interviewing is a fun process, time consuming but it offers a chance to meet young people, and even if they end up not working for us, I could still give them a guiding hand at this early stage in their career during the interview chat. We are still hiring and if you are interested to join our team, or have friends who might be interested, please write to us NOW as we plan to reopen quite soon.
歇業至今，我們努力地為團隊尋找夥伴。很高興現在我們有好棒的年輕成員加入，他們想成為非零社群的一份子並且相信非零的夢想。對於他們的信任和願意接受較高的挑戰，我真的很感謝。 招募時，要找到同時具備所需技能和合適人格特質者，不是件簡單的事。有的人擁有技能卻不快樂；有的人只想找一份工作餬口，對成長和發展一點興趣都沒有；有些則懷抱極為崇高的理想和野心，而非零這個「小廟」容不下大和尚；有些人一看到招募訊息裡繁複的準備功課就退卻了；也有些人質疑為什麼必須前來面試三、四次。此外，我們還要求面試者閱讀朱平先生和Ming所寫的書，好讓他們更了解非零。 面試是個有趣的過程，雖然很花時間，但卻給我們認識年輕人的機會，即使這些人最後未能在非零工作，我依舊能藉由面談在他們的職涯裡扮演指引者角色。 目前我們持續招募中，如果你有興趣加入非零的團隊或認識有趣的朋友，請趕快與非零聯繫，我們需要更多相同理念的夥伴好趕快恢復營業！
I love pretty much anything to do with apples like apple cake, apple tart, apple pie, even the apple sauce that goes with pork chop. I would order a pork chop just for the apple sauce! I used to make an apple cinnamon upside-down cake like the Martha Stewart recipe here during my university days. Instead of cramming for exams, I would bake cakes to share with my flatmates.
There is something about simple rustic cakes which I am partial to, probably because they bring back memories of times spend with grandma, old table cloths and nice cooking smells.
What is your favourite apple recipe? Share with us, and who knows, it might make it to our dessert list 
凡是跟蘋果有關的東西我都喜歡，像是蘋果蛋糕、蘋果塔、蘋果派。搭配豬排的蘋果醬汁我也愛。有多愛呢？我會為了享用蘋果醬汁而點一份豬排！
念大學時，我曾做個類似這份瑪莎史都華的食譜的蘋果肉桂蛋糕。
考試期間，我會進廚房烤些蛋糕和我的室友分享，藉此放鬆。
我個人偏好簡單的鄉村蛋糕，或許是因為它使我想起與奶奶相處的時光、老舊的桌巾、和好棒的烘焙香氣。
你最愛的蘋果食譜是什麼？
歡迎與我們分享，說不定哪天它會成為非零的甜點之一喔！
Fiona took the new team on a tour of the neighborhood, including visiting our sister company, Canmeng Aveda Green Cherry office which is next door. Notice the green stalk protruding on the right hand side of this picture? The office is named after this public art sculpture.
Here is a picture of this steel cherry sculpture when it was first installed in 2005. Eight years later, the plant has grown to cover the entire sculpture, all the way to the top. Now it really is a green cherry.
Fiona帶著剛加入團隊的伙伴們去拜訪「鄰居」，
其中一站是肯夢Aveda的「綠櫻桃」辦公室。
你有注意到畫面右上方的綠色枝葉嗎？
這間辦公室就是以這個藝術雕塑來命名的。
這裡有一張拍攝於2005年的「鐵櫻桃」照片。
八年後，植物從根部到頂端，爬滿了整顆鐵櫻桃。
現在，它是一顆名符其實的「綠櫻桃」！