Mr. Kung and I talked in the airy, all-white Museum of Tomorrow cafe of URS 21 Chung Shan Creative Hub, a former tobacco warehouse that now houses a gallery and affordable studios for young fashion designers.

WSJ: In Taipei, Taiwan, Life in the Slow Lane

Mr. Bowien's singular way with Chinese classics (kung pao pastrami, salt cod fried rice made with house-confited mackerel) immediately created a citywide buzz.

WSJ: Danny Bowien's Catfish a la Sichuan | Slow Food Fast