Taiwanese stinky tofu and Indian curry — an unexpectedly perfect "stinky-sweet" match

If your impression of Indian cuisine is limited to dishes like tandoori chicken, samosas, and biryani, the meals at “Think Kitchen” will definitely wow you. The owner and head chef, Joseph, has worked as a chef at five-star hotels such as the Sheraton, The Landis Taipei, and Taipei Garden Hotel. His extensive experience allows him to infuse his cooking with the elegance of French cuisine and the aromatic richness of Indian flavors. The highlight? The menu changes with the seasons and even draws inspiration from Taiwanese night market street food like stinky tofu — guaranteed to redefine your taste buds.

Text and photos / Mirror Media Weekly

“I got tired of working in hotels — long hours, no real quality of life, just doing the same things over and over again. It doesn’t help you grow.” Joseph, the Indian owner of “Think Kitchen,” said with a sigh. Choosing to open his own restaurant three years ago, he admitted he was also uncertain at first: “My friends told me I wasn’t cut out for entrepreneurship, but I had hope. I felt I needed a challenge, something that would push my limits. There’s no better way to cook at a high level than to do it for yourself. So I thought, why not give it a try?” he said with a laugh.

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