[Monday Foodie]1Bite2Go Café and Deli Reinvent Classic Sandwiches

The 1Bite2Go Café & Deli, renovated from an old warehouse, is located in Taipei’s Shilin District—a popular spot for young people to shop and hang out, and one of the key routes to Yangmingshan. Its relaxed outdoor vibe caught the eye of President Lee Chang-lin of Ambassador Hotel, who decided to pursue his childhood dream of opening an American-style restaurant. After establishing the premium brand A CUT STEAKHOUSE, he now aims to challenge the class hierarchy of beef—with approachable pricing.

 

So, how does he do it? The answer lies in the cooking techniques. At 1Bite2Go Café, they’re flipping two conventions on their heads: redefining both the sandwich and the beef. “Take our Pastrami Combo sandwich (NY Pastrami Combo), which uses lean, springy Australian beef brisket. The whole cut is marinated for seven days in a broth infused with a mix of spices and sea salt to let the flavors penetrate deeply. Then it’s split in two—one part is braised, while the other is coated with black pepper, caraway powder, and other seasonings before being slow-roasted in the oven for hours. Both parts are then sliced thin and stacked in equal proportions. The bread is our handmade rye bread from le bouquet. We layer seven ounces of thinly sliced beef, then top it with German sauerkraut mixed with Taiwanese cabbage, Swiss cheese, and a special mustard sauce blended from American, British, and French styles. This pastrami sandwich is the most authentic New York style,” Chef Jiang Ding-yuan explained in one smooth run-through, clearly proud of his creation.

Indeed, just looking at the final product is impressive. A six-centimeter-high tower of beef delivers a juicy, flavorful bite. The brisket, which typically doesn’t make it onto high-end steakhouse menus, is transformed under the chef’s skilled hands. The thinly stacked slices offer both tenderness and chewiness, with a rich texture that amplifies the meaty aroma. The time-intensive preparation also highlights the exotic spice flavors. The homemade sauerkraut loses its sharp acidity and becomes refreshingly sweet—the clever addition of Taiwanese cabbage makes all the difference. The special mustard sauce is spicy yet not overpowering, adding complex layers to the beef. Altogether, these elements come together to form a richly flavored sandwich.

 

The pastrami sandwich was originally brought to New York by Jewish immigrants and gained immense popularity thanks to the movie *When Harry Met Sally*. Dining on pastrami at Katz's Delicatessen—the film’s filming location—became a trendy street scene in 1990s NYC.

 

This labor-intensive sandwich gives humble street food a more refined expression. And the next sandwich we’re introducing takes it even further, challenging conventional perceptions of beef: the Roast Beef French Dip, made with lean, springy, and resilient beef from the sirloin cap—“essentially the meat near the hip.” Chef Jiang explains, “Like the Pastrami Combo or the Roast Beef French Dip, we use cuts that high-end steakhouses usually overlook—perhaps because the meat is a bit more fragmented, sinewy, or coarse. These parts aren’t considered presentable, but they have a strong personality, a bold character. That’s why I want to use these overlooked parts for sandwiches.” The sirloin cap is first slow-roasted at 120°C for three to five hours, then sliced thin and soaked in a beef bone broth to warm up. It’s finally served in a golden, buttery, crispy French roll—and you can dip it in the beef jus. The beef’s fine grain is still visible, yet each bite is tender and chewy. The sirloin cap is a well-exercised cut, originally quite tough, but through careful cooking, it combines the best qualities of pork belly and tenderloin, while retaining its unique wild flavor. The salty, creamy butter melts into the crisp bread, soaking up the juices, and when paired with the sirloin cap’s blend of American ruggedness and Chinese tenderness, it’s an indulgently satisfying bite.

Cuts of beef that once had no place in the beef hierarchy now take center stage, thanks to the chef’s creativity and skill—yet another kind of value redefinition.

 

For those who don’t eat beef, there’s the Roast Turkey & Ham sandwich: tender, juicy turkey breast braised with a mix of aromatic spices, then slow-roasted in the oven for three hours to lock in its natural sweetness and add a smoky touch. The cooked turkey is thinly sliced and layered with ham and Swiss cheese on freshly baked milk bread, then topped with a creamy white cheese sauce. The sauce, a blend of French batter and Swiss cheese, develops a crispy, cheese-like crust when baked. One bite offers the richness of the batter, the gooey stretch of the cheese, and the freshness of the filling—making it a new brunch favorite. Who would’ve thought baked dishes could be light? With the chef’s creative pairing, it’s yet another brunch option worth trying.

 

Beyond sandwiches, 1Bite2Go also offers brunch and set meals. For instance, their all-day 1Bite2Go Iron Skillet Breakfast is a unique treat you won’t find elsewhere: sautéed vegetables like onions and bell peppers are mixed with crispy, golden corned beef and potatoes, spread over a French Le Creuset cast-iron pan, topped with a runny double-yolk egg, and layered with a ground beef patty underneath. When you mix everything together, the crispy meat and sweet, crunchy veggies are coated in a rich layer of egg yolk. The sizzle from the iron pan instantly whets your appetite—even on a sleepy morning.