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Beef noodles, hot pot . and beef Wellington? Yes, the classic British dish is making inroads into Taiwan’s culinary scene By John Evans / Contributing reporter Take a filet mignon and smother it in a mixture of thyme, shallots and chestnut mushrooms. Add a layer of prosciutto and finally wrap it up in a blanket of puff pastry. It’s a classic recipe for beef Wellington, a holiday showstopper at upscale restaurants from New York to London. But what started in England 200 years ago, has crept its way into Taiwan’s culinary scene. From high-end restaurants in Taipei to night markets in Taichung, beef Wellington is on the menu.

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