As the Boeing 777-300 begins its descent onto the Taiwan Taoyuan airport runway, bright skyscrapers emerge, surrounded by patches of rice paddies. Upon landing, I rush to customs. For the first time in my travels, my Haitian passport—often shy at international borders—crosses the gates of this island without the burden of a visa. I wouldn't call the King my cousin! Even the overwhelming victory of FC Barcelona over my beloved Real Madrid, which I learn as soon as I disembark, could not diminish the joy of this moment.

Arriving at the "Howard Plaza" hotel, I drop off my bags and make my first foray into Taiwanese cuisine at a buffet lunch. I try a little of everything—dan bing, noodles, porridge, rice cakes, pork dumplings, soup, and omelette. Sixty minutes of pure bliss, complemented by the great courtesy of the hotel staff. Throughout my stay, I immersed myself in the island’s rich, multicultural heritage through each meal. Indeed, Taiwanese cuisine is a mosaic, a crossroads of all techniques and flavors passed down through generations.