Chef and restaurateur Henry Ku has been credited with putting Taiwanese food on the map in Seattle. And with the opening of his Tempe restaurant, Henry's Taiwan, in August, he's looking to do the same in the Valley.
Jackie Mercandetti Main dishes, like the very good stir-fry squid with Chinese vegetables, are served in portion sizes that result in leftovers.
Adding to the Asian island's melting pot of cooking styles from mainland China, Europe, and Japan, Ku blends the childhood memories of his homeland with the French cooking techniques he learned in the States. All of which help make Henry's Taiwan in Tempe a surprisingly accessible, affordable, and instantly enjoyable restaurant.More »