TAPpy Hour in SF

The fall season is rolling in. Taiwanese American Professionals - San Francisco (TAP-SF) kicks-off with a TAPpy hour that is hosted at TEO, a hip Chinese restaurant located in the center of downtown SF that just opened its doors this summer. Come meet new people, catch up with old friends, and enjoy great food and drinks! Food/drinks will be available for purchase at the restaurant. This is an open & free event. So invite your friends and have a great networking night on us! The restaurant…

TAPpy Hour in Chicago

Come out to Taiwanese American Professionals - Chicago (TAP-Chicago)’s August Networking Mixer at Fulton Market Kitchen! Equal parts art gallery, restaurant, and craft cocktail bar, Fulton Market Kitchen is as stimulating to the eyes as it is to the taste buds. Enjoy drink specials and light snacks while you make new connections! Cost: Free ticket in advance by August 30th @ noon, $5 afterward, $10 at the door. Register via Eventbrite at https://tapaugusthappyhour.eventbrite.com/ Questions?…

TAPpy Hour in Chicago

Come out to Taiwanese American Professionals - Chicago (TAP-Chicago)’s September Mixer at Fulton Market Kitchen! Conceptualized and designed by Daniel Alonso. Equal parts Art Gallery, Restaurant, and Craft Cocktail Bar, Fulton Market Kitchen is as stimulating to the eyes as it is to the taste buds. Cost: Free ticket in advance by September 28th @ 3pm, $5 afterward and at the door Register via Eventbrite: http://tap-chicagoseptemberhappyhour.eventbrite.com/ Questions? Email: Steph Tao…

Rediscovering Ramen: A Chat with Toki Underground’s Chef-Owner Erik Bruner-Yang

[caption id="attachment_9985" align="alignright" width="199" caption="Photo by Hannah Colclazier"][/caption] Erik Bruner-Yang may have opened Toki Underground in Washington, D.C. two and a half years ago, but lines at the modern ramen shop haven’t gotten any shorter. A casual survey of Yelp reviews shows three or four hour waits on weekends—and customers willing to stick around. “We’re lucky that we have such a good clientele and that we’re busy every day,” he says. “We’re still…