Little Taiwan was established in 2000 by Vivian Chai with the aim of bringing tasty Taiwanese cuisine to Malaysia. Our first outlet was opened in Mid-Valley Megamall, Kuala Lumpur and was quickly followed by the opening of further outlets in other areas of Malaysia.
The first outlet was an instant success, making the Little Taiwan brand going from strength to strength. This achievement owes its success to the mission of its founder, Vivian Chai who believes that Little Taiwan serves the best Taiwan has to offer.
Little Taiwan is a locally-owned QSR (Quick Service Restaurant) that will be positioned as an international franchise through our creative approach to the company’s image and detail presentation. Little Taiwan will provide a combination of excellent food at value pricing, with fun packaging and dining atmosphere. Little Taiwan is the answer to an increasing demand for snack-type fast food, to be consumed while window shopping and walking around inside a shopping mall.
In today’s highly competitive environment, it is becoming increasingly difficult to differentiate one restaurant from another. In Malaysia’s multi-racial society, in order for our food to be accepted and differentiated by all races we have re-formulated our Taiwanese cuisine into HALAL TAIWANESE CUISINE.
What is Taiwanese cuisine?
Taiwanese cuisine itself is often associated with influences from mid to southern provinces of China, most notably from the province of Fujian (Hokkien) especially in 1949 when New China was established, many cooks from different provinces in China came to Taiwan. That is why a lot of influences from all of China can easily be found. A notable Japanese influence existed when Taiwan was under Japanese rule. Today, Taiwan food in principle is a combination of the Chinese, Japanese and its local cuisine.
In Taiwan, where its people seem to live to eat, it is said that there is a snack shop every three steps away and a restaurant every five. As the island’s economy developed rapidly in recent years, its culinary culture has expanded beyond the traditional Taiwan foods to Taiwan-style fast-food chains, thus bringing greater complexity than ever before to the art of Taiwanese dining.