【Monday Foodie Fix】1Bite2Go Café & Deli Reinvents the Classic Sandwich

The 1Bite2Go Café & Deli, renovated from an old warehouse, is located in Taipei’s Shilin District—a hub for young shoppers and a key route to Yangmingshan. Its relaxed outdoor vibe caught the eye of Grand Hyatt Taipei’s general manager, Lee Chang-lin, who pursued his childhood dream of opening an American-style eatery. After launching the premium brand A CUT STEAKHOUSE, he now aims to challenge beef’s elitist image with affordable prices.

 

So how? The answer lies in two bold reinventions: redefining both the sandwich and the beef. “Take our Pastrami Combo sandwich—we use lean, springy Australian brisket, marinated whole for seven days in a broth infused with spices and sea salt. Then it’s split in two: one part slow-cooked, the other coated with black pepper, caraway, and other spices before being baked low and slow for hours. Both cuts are thinly sliced and stacked in equal parts. The bread is our handmade rye from le bouquet boulangerie. Seven ounces of thinly sliced beef are layered, topped with German-style sauerkraut mixed with Taiwanese cabbage, Swiss cheese, and a house-made mustard blending American, British, and French styles. This pastrami sandwich is the epitome of New York flavor,” Chef Jiang Dingyuan explained confidently—a true masterclass in sandwich-making.

Indeed, the finished product is imposing. A six-centimeter-high tower of beef delivers rich, tender bites. What was once deemed unworthy of high-end steakhouses—the brisket—is transformed under the chef’s skillful hands. The thinly stacked slices balance tenderness and chew, while the hearty texture amplifies the meat’s robust aroma. The labor-intensive marination process also highlights the spices’ exotic notes. The homemade sauerkraut loses its sharp tang, replaced by a refreshing sweetness—thanks to the clever addition of Taiwanese cabbage. The custom mustard is spicy yet smooth, adding layered complexity. Together, these elements create a sandwich bursting with flavor.

 

The pastrami sandwich was brought to New York by Jewish immigrants and gained widespread popularity thanks to the movie *When Harry Met Sally*. Dining at Katz’s Delicatessen—the film’s filming location—became a quintessential 1990s New York street-food experience.

 

This meticulously crafted sandwich gives humble street food a more refined identity. And the next sandwich we’re introducing challenges conventional perceptions of beef even further: the Roast Beef French Dip. Made with lean, resilient top round beef—essentially from near the rump. “Like the Pastrami Combo or Roast Beef French Dip, these sandwiches use cuts high-end steakhouses typically overlook. Maybe the meat is a bit tougher, sinewy, or coarse, so it doesn’t make the cut. But these cuts have character—they’re ‘strong.’ I wanted to use these overlooked parts for sandwiches,” Chef Jiang explained. The top round beef is slow-roasted at 120°C for three to five hours, then sliced thinly and warmed in a beef-bone broth. It’s served in a golden, buttery toasted French baguette, with the option to dip it in the beef jus. The beef’s grain remains visible, yet each bite offers a perfect balance of tenderness and chew. The rump, a well-exercised muscle, is naturally tough—but through careful cooking, it achieves a texture that combines the best of chuck and tenderloin while retaining its unique wild flavor. The salty, creamy butter melts into the crispy bread, soaking up the juices. Paired with the rump’s rugged yet tender quality, it’s an indulgently satisfying bite.

A cut once dismissed in the beef hierarchy now takes center stage—thanks to the chef’s creativity and skill. It’s yet another redefinition of value.

 

For those who don’t eat beef, there’s the Roast Turkey & Ham sandwich. Tender turkey breast is braised with aromatic spices until juicy, then slow-roasted at 120°C for three hours to lock in its natural sweetness and add a smoky touch. Sliced thinly and layered with ham and Swiss cheese on freshly baked milk toast, it’s finished with a rich herbed cream cheese sauce. The sauce, a blend of French béchamel and Swiss cheese, crisps into a cheesy crust when baked. One bite delivers the sauce’s creaminess, the cheese’s stretch, and the freshness of the fillings—a brilliant brunch twist. Who knew baked dishes could be light and flavorful? Thanks to the chef’s ingenuity, it’s a new brunch favorite.

 

Beyond sandwiches, 1Bite2Go offers brunch and set meals. Take the all-day 1Bite2Go Iron Skillet Breakfast—a unique treat you won’t find elsewhere. Sautéed onions, bell peppers, diced potatoes, and corned beef are cooked until caramelized and crisp, then layered on a French Le Creuset cast-iron pan. A runny double-yolk egg is added on top, with a hidden ground beef patty underneath. Mix everything together for a savory explosion: crispy meat, sweet vegetables, and a rich egg yolk glaze. The skillet’s warmth instantly revives even the sleepiest morning appetite.