Taipei Restaurant Guide
Hello, Jaysun here. I took almost two years off to write a novel, The Beasts of Success. The novel is now finished and published under my pen name: Jasun Ether. Even though it was a fictional novel (a literary comedic satire), it contained too much truth, so it was, and still is being shadow-banned. Anyway, I'm not going to get into that here; you can read about it on my author website if you wish.
I'm currently writing a second novel and wish to devote most of my free time to that endeavor instead of food blogging, so this website will be gone this November.
I've used this platform to help disseminate very important information in two articles: Pandemic or Plandemic? and non-GMO Soybean Glyphosate Cancer Imported to Taiwan. The former is much more time sensitive and important. Unfortunately, these two articles weren't disseminated as widely as I hoped because this website and its connected Facebook page and ability to share to Facebook groups has been almost completely shadow-banned, which is similar to censorship but more craftily deceptive because it doesn't ban but merely allows publication while not allowing people to know about its existence by using different Big Tech methods. I'm very familiar with being shadow-banned since the release of my novel, and I knew Big Tech would shadow-ban this website and its connection on Facebook quickly because they don't wish anyone who's speaking important truths to be heard because it exposes their plans and agendas, of course. It is what it is. I took a pause from writing my second novel because the information in the two aforementioned articles was time sensitive.
This website is now almost completely shadow-banned, but I did what I could and that's all that anyone can ask of themselves; do the action, but don't hold any expectations for it. Now I'll return to writing my second novel, which focuses on truth, wisdom, and the Golden Age that our planet is moving into after our current worldly situation has been overcome. Whereas The Beasts of Success revealed the darkness, my second book will reveal the light, and assist those of humanity who need its wisdom to prepare themselves for the Golden Age. This wisdom is not my wisdom, but wisdom that has already been spoken of by ascended masters throughout the ages. I've been assisted with information during meditations and sleeptime, a conduit in order to convey information and wisdom, just like I was for my first novel. Everyone incarnated with inherented talents—the things they're good at, their passions—so they could use them to serve humanity and make the world a better place. Some may think they have nothing to offer the world, but that's not true. Everyone is special and has something to offer, there are no exceptions. Shine on all you beautiful spirits.
Love & Light.
Taipei offers a smorgasbord of delicious cuisine. Taipei has collected its food scene from its indigenous tribes, traditional and modern Taiwanese influences, Chinese history, and a growing international population. I'm known as being a picky eater, which is a natural trait for someone who can recognize and appreciate quality food. It doesn't hurt that I can also make excellent homemade meals, if I do say so myself.
I never sellout with bribes or friend connections when it comes to my ratings, unlike other food bloggers. Incognito is my reviewing style because it's the most effective way of creating a genuine review. One of the drawbacks of reviewing a restaurant this way is that I'll not capture professional photos of restaurants' decor, but my photos still convey enough of the surroundings in order to grasp the atmosphere, and the trade-off is definitely worth it in order to get a truthful review, which of course is much more important. Also, I make my food photos look just like the food I ate in real life on purpose: I don't deceptively edit them to market a falsity.
I'm also different from other food bloggers in that I usually make several dining visits before reviewing a place. I've found this to be very important because sometimes the rating I would've given on my first experience turned out to be much different on my second, third, or fourth visit. That also ties into the reason why there aren't too many restaurants that I don't recommend on my website: if the food is bad but I don't have enough information to make a proper assessment, I will not bother returning and reviewing that restaurant. I think I've made it clear that I'm unlike most food bloggers, and the reason for my style being different is: It's not about ego, and it's the most intelligent way to procure honest, unbiased, and thorough reviews for the everyday clientele. If a food blogger busts into a restaurant and uses their ego to receive free food in exchange for a review, of course the restaurant is going to go out of their way to make the food better than usual, and sometimes it's so altered that it doesn't look much like what the everyday customer receives; also, the food blogger's review would most likely become compromised due to a conflict of interest. I think I've clearly made my point.
My website is all about cuisine appreciation, mostly reasonably priced cuisine, because we all work hard for our money and shouldn't waste it on overpriced food when there are more than enough quality and delicious restaurants available to choose from that are just as good as, or better than, pretentious places. Finding and trying new restaurants and cafes is a hobby of mine, and I want to share my findings with you. You'll find my Taipei restaurant guide to be very informative, easy to navigate through, and containing no ads (I'm a food blogger solely to help people, I don't accept money or free food). All of my reviews include pictures, a Google Map, usually the menu, a related video, a voting poll for guests, a song from my MP3 player, informative links, and a link to the restaurant's Google Map page.
Recognize that the Taipei restaurant scene is one of the ficklest in the world with restaurants opening and closing frequently, menu items and prices changing regularly, and inconsistencies abounding, so some reviews' information may differ from your experiences or may be outdated. Keep in mind that this is my hobby, I don't get paid to do it, so I don't have the time to keep every review updated.