【Eat】Slow food in the flow of time hi, RYOUCAF

Text by TRAVELER Luxe 洪祯璐 | Compiled and reported by the 景点家 Travel Life Network editorial team

hi, RYOU RYOU CAFE, nestled in the lanes of Shida District, where “hi, RYOU” means “go love!” in Mongolian. True to its name, it’s a brunch shop that loves the Earth and embraces sustainable living. Founders Adi and Mingfeng, after navigating their own periods of uncertainty, decided to use this cafe as a way to express and pursue their dreams—now joined by a team of over ten partners working together here.

Adi, who graduated with a degree in economics, fell in love with the service industry during her university years working in a cafe. But back then, she couldn’t convince her parents—or herself—and spent a year exploring other fields to find her path. It wasn’t until she helped a friend with opening a shop that she realized she could create an environment and culture she loved through her own café.

Before opening the cafe, Adi and Mingfeng—who has been interested in planting since childhood and deeply values the worth of land—searched for small-scale farmers to collaborate with by visiting markets, searching online, and personally traveling to meet them, all in an effort to stay close to the land. Having grown up in Taipei’s urban environment, it was only after connecting with the earth that she discovered how generous the land is, producing many plants farmers hadn’t intentionally cultivated, which led her to understand that the relationship between people and land is not merely give-and-take. This insight also influenced the small farmers, who embody a similar generosity.

Most of the ingredients used in the cafe come from small farmers, some organic and others with production traceability. Occasionally, when small farmers offer seasonal produce, these items become limited-edition menu offerings, such as hibiscus vinegar tea, red quinoa pudding, and sugarcane latte. In addition, the dining environment reflects the owners’ philosophy—preserving the long leather bench along the wall and the brick wall from the previous American burger shop, while other furniture consists of second-hand pieces salvaged from streets or recycling centers. The space is also filled with lush potted plants and dried flower decorations, tended and arranged by Mingfeng, who graduated in horticulture.