【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 bustling hub for young shoppers and a key route to Yangmingshan. Its laid-back outdoor vibe caught the eye of President Li Chang-lin of Ambassador Hotel, who decided to pursue his childhood dream of opening an American-style restaurant. After building the premium brand A CUT STEAKHOUSE, he’s now aiming to challenge the hierarchy of beef with affordable prices.

 

So how does he do it? The secret lies in the cooking method—1Bite2Go Café redefines both the sandwich and the beef itself. “Take our Pastrami Combo (NY Pastrami Combo), for example. We use lean yet springy Australian beef brisket, marinated whole in a broth infused with a blend of spices and sea salt for seven days. Then we split it in two—one part is braised, the other is coated with black pepper, caraway powder, and other seasonings before being slow-roasted in the oven for hours. Both parts are thinly sliced and stacked in equal proportions. The bread is a handmade rye loaf from our le bouquet artisan bakery. We layer seven ounces of thinly sliced beef, then top it with German sauerkraut mixed with Taiwanese cabbage, Swiss cheese, and a custom mustard sauce blending American, British, and French varieties. This pastrami sandwich is the epitome of New York style,” Chef Jiang Ding-yuan explained confidently, showcasing a dish clearly born of mastery.

Indeed, the finished product is nothing short of impressive. A six-centimeter-high tower of beef delivers a juicy, flavorful bite. The brisket, typically overlooked in high-end steakhouses, is transformed under the chef’s skilled hands—its thinly sliced layers offer both tenderness and chew, with a rich texture that amplifies the meat’s savory depth. The labor-intensive preparation also allows the spices’ exotic notes to shine through the beef’s bold, untamed flavor. The homemade sauerkraut is less tangy and more refreshingly sweet, thanks to the clever addition of Taiwanese cabbage. The custom mustard sauce is spicy yet smooth, its layered flavors adding complexity to the beef. Together, all elements create a sandwich bursting with taste.

 

The pastrami sandwich was originally 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 trendy street fashion in 1990s New York.

 

This meticulously crafted sandwich gives humble street food a richer identity. And the next sandwich we’re introducing takes it even further, challenging conventional perceptions of beef: the Roast Beef French Dip. Made with lean, resilient, and chewy beef from the sirloin cap—essentially the area near the hip. “Like the Pastrami Combo or the Roast Beef French Dip, these sandwiches use cuts that high-end steakhouses typically wouldn’t touch. These cuts might be a bit tougher, have more connective tissue, or coarser fibers, making them unsuitable for fine dining. But they have character—they’re ‘strong.’ I wanted to use these overlooked cuts for my sandwiches,” Chef Jiang explained. The sirloin cap is slow-roasted at 120°C for three to five hours, then sliced thinly and soaked in a beef bone broth to warm through. It’s finally served in a golden, buttery, crispy French baguette, served with the option to dip in the beef jus. The beef’s grain is still visible, yet each bite offers a perfect balance of tenderness and chew. The sirloin cap, a well-exercised muscle, is naturally tough—but with careful cooking, its texture combines the best of fatty and lean cuts while retaining its unique wild flavor. The salty, creamy butter melts into the crisp bread, soaking up the juices, and pairs beautifully with the sirloin cap’s blend of American heartiness and Chinese tenderness—utterly indulgent satisfaction.

Cuts of beef once dismissed in the hierarchy are now given the spotlight, thanks to the chef’s creativity and skill—yet another form of value redefinition.

 

For those who don’t eat beef, there’s the Roast Turkey & Ham sandwich: tender, juicy turkey breast braised with a blend of spices, then slow-roasted in the oven for three hours to lock in its sweetness and add a smoky note. The turkey is thinly sliced and layered with ham and Swiss cheese on a handmade fresh milk toast, topped with a rich white cheese sauce. The sauce, made with French béchamel and Swiss cheese, develops a crispy, cheese-like crust when baked. One bite delivers the creamy richness of the sauce, the stretchy cheese, and the refreshing filling—a true brunch classic. Who knew baked dishes could be light and not greasy? With the chef’s creative pairing, it’s yet another exciting brunch option.

 

Beyond sandwiches, 1Bite2Go also offers brunch and set meals. Take the all-day 1Bite2Go Iron Skillet Breakfast—an exclusive treat you won’t find elsewhere: sautéed onions, bell peppers, and diced potatoes are mixed with spiced corned beef and crisped to perfection, then spread over a French Le Creuset cast-iron pan. A runny double-yolk egg is added on top, along with a hidden layer of ground beef patty. Mix everything together for a burst of caramelized meat and sweet, crunchy vegetables, all coated in a rich layer of egg yolk. The sizzle from the iron pan instantly awakens even the sleepiest morning appetite.