選物推薦 : Yun Hai Holiday Gift Guide
plus, the almanacs have landed
This is Yun Hai Taiwan Stories, a newsletter about Taiwanese food and culture by Lisa Cheng Smith 鄭衍莉, founder of Yun Hai. If you aren’t yet a subscriber, sign up here.
Holiday season is upon us, and I’m feeling fortunate. Yun Hai has grown in so many ways this year, and we’ve prioritized creative well-being, cultural joy, and progress over perfection. We’ve thrived despite outside turbulence, all due to the largesse of our community, the passion of our team, and the dedication and support of our partners in Taiwan. There are so many good things happening for Taiwanese culture and visibility in the United States, and we’re proud to be part of the movement. Thank you!
I am ✨so happy✨ to let you know that the almanacs have arrived, preorders have shipped out, and we have a few more copies available for anyone who wasn’t able to order in advance. Scroll on.
We’ve been in so many excellent gift guides this year, I can hardly believe it. Our products have been featured in the New York Times, The New Yorker, the Strategist, Food and Wine, and The Atlantic. And that’s not to mention all the gracious (and very well-worded) shoutouts from some of our favorite writers and brands: Robin Sloan, Alexis deBoschnek, Christine Mai Nguyen, Kerrilynn Palmer, and Cup of Jo. I’m so happy to see these Taiwanese products getting the attention they deserve. Thank you to all who included us!
‘Tis the season to return the favor. In this newsletter, I’ve gathered gift recommendations from myself, the Yun Hai team, and friends of the shop Jessie YuChen, Jess Wang of Gu Grocery, and Cat Yeh.
2026 Yun Hai x O.OO Lunisolar Almanac
First up: the almanac is here! It’s just perfect enough, and I love it so much. If you preordered, those started shipping this week and should be with you soon. If you haven’t, well, we have at least a few cases more, and it’s my number one recommended gift for anyone on your list. Limit 3 per customer.
Find it on the website, or read Studio Notes #05, which I’ve just removed the paywall from, that describes all the different parts of this almanac and how design studio O.OO, editor Kimberly Chou, and I approached this tangle of a project.
It merges the Gregorian and lunar calendars, Chinese astrology, agricultural timings, and folk beliefs into a book of seasonal cycles, daily recommendations, and predictions. Throughout Taiwan, people consult it to plan weddings, engagements, agricultural schedules, and many other aspects of daily life.
Don’t miss our gift bundles and sets this year!
For the first time ever, we’ve got customizable gift boxes so you can tailor each one specifically for the person you’re giving it to. Check them out out: Taiwanese Tea Time Gift Set, Yun Hai Starter Kit, the Taiwanese Chef’s Box, and our Taiwan Nostalgia Gift Box.
Don’t forget about our Taiwanese Jam Box (see below), designed with vintage Taiwanese newspapers, and the ever-popular Dried Fruit Gift Box, with graphics inspired by Taiwanese produce cartons (pictured in the header of this section).
In addition to our brick-and-mortar-shop, we maintain a studio in Queens, where we do our own photoshoots, develop products, prototype packaging, and, occasionally, print our own wrapping paper (see above). I thought it would be fun to share a few of my favorite daily use studio objects for this guide.
A-OK Teapot
I’m never very far away from my A-OK tea pot. It’s 200 ml—the perfect size for a mug—and has a charming, pot-bellied shape. The stainless steel strainer components fit together perfectly. Added bonus: the lid has a star-shaped vent-hole and the words A-OK emblazoned on it. It’s the one thing I’d take with me to a desert island, though I’m not sure how I’d figure the hot water.
Yun Hai x BANGtea Taiwanese Oolong
If you know me, you also know that I’m never more than five feet away from a vessel of hot amber-colored liquid.
My tea purveyor of choice is BANGtea. I love their tea so much that we collaborated on our own house line of Taiwanese oolong tea for Yun Hai Shop. The flavors across the collection are charmingly different, from the creamy, brioche-like milk oolong to the warm, barley-kissed black oolong.
My Favorite Drinking Glasses
I broke one of these glasses just before writing this newsletter by pouring hot water directly into it to brew tea BECAUSE MY A-OK TEAPOT WAS DIRTY, which caused it to crack. I reordered immediately because these are my favorite one-of-a-kind glasses that manage to exude “clown” and “venice” at the same time. Not Taiwanese at all, but absolutely beloved.
Chen and Kai Serpent Lighter Holder
This metal keychain fits a bic mini lighter perfectly and will give you an edge that you don’t actually have. At least that I don’t actually have because I only use this for lighting incense.
A favorite gift from my friend Chen and always in my pocket. For the incense.
The Incense
This is the signature scent of our store, our studio, and my home. It’s Tibetan incense imported by the Taiwanese organic brand Heartland. Made from powdered juniper root and countless other Tibetan herbs from Yunnan, it channels the beautiful smell of the streets of Taiwan. Sorry, nothing compares.
In store only.
Hi-Tec-C by Pilot
I am so conditioned to these pens from hours of trying to draw Japanese Manga in high school that I can’t properly write with anything else. I order these by the bucketload from Yoseka, a Taiwanese stationery shop in Greenpoint, and keep a stash at the store too. It’s a gel pen with a very fine point. I’m not particularly good at drawing, but these lend a character of precision to the amateur line:
And on a somewhat unrelated note, I just found this old file folder from before I met my first Hi-Tec-C and was pleasantly surprised to see that Turtle, Fish, Singing, and Whisper of Death were among my top interests in 7th grade.
Recycled Glass Mug
In my daily rotation is the W mug by Taiwanese design studio HMM. It’s made from recycled cell phone screen glass at Springpool glass foundry in Taiwan. Delightfully weighted, with a perfect amber color that reminds me of younger days hanging out at House of Pies. Stacks easily.
Designed by HMM and available at the Yun Hai brick and mortar and Mogutable.
Out of Office by Luc Jolivet
Half of the Yun Hai team has this book, either picked up in an art bookstore in Taiwan or from our own shop, where we stock it. It’s a charming accordion book cataloging office furniture that has moved on to better, freer lives outside. A lovely slice of Taiwanese urbanism that’s been kicking around our studio for the better part of the year.
Published by nos:books and available in the shop, in our new art books section, newsletter forthcoming.
We live to eat, and eat to live, and also love to import delicious things from Taiwan that were carefully made by talented and compassionate people. Our favorite snacks and ingredients, below.
Yu Ding Xing Taiwanese Soy Sauce
The handmade, naturally fermented, black bean Taiwanese soy sauce we import from Yu Ding Xing has been a core offering of our line since 2019. It was the second thing I ever imported, and one of the first Taiwanese artisanal soy sauces to hit American shores (at least that I know of).
The brewer describes them as “wild and crazy like a monster,” a good thing if you’re a chef looking for your inner dragon. Most also happen to be gluten-free because Taiwan didn’t really grow wheat inthe old days, and did not use it in the production of soy sauce.
We have many different kinds, all with a different character and use. To me, Taiwanese food doesn’t taste like Taiwanese food without it. Read all about them on our website.
I love Yu Ding Xing so much I made a documentary about them with my friend Steve Chen, a filmmaker and architect, in 2019. If you have time, take a look. I’m forever full of admiration for this family so keen on protecting and passing on their craft.
Yun Hai Shop Staff Picks and Fan Favorites
Everyone’s got a different favorite item at the shop. Some folks, like store manager Jeremy Hersh, are so passionate about them that we call sales bumps of his favorite items “the Jeremy effect.”
Here’s what everyone picked:
I love the Amber River Soy Sauce, Wu Yin Black Vinegar, and Taiwanese Jams because they’re all so good, you can eat them straight. These items are my go-to for gifting––Wu Yin and Amber River for the home chefs, and jam for the sweet tooths.
Jasmine Huang
E-commerce Manager and House Photographer
Black Oolong Tea
This is my favorite oolong from our tea collection. When we did our team tasting with Sam of BANGtea, we were instructed to deeply inhale each brew, and this one immediately sent me to my favorite breakfast stall in Taichung. It’s got this 古早 fresh soy milk aroma with black sugar undertones. When sipping, I get malty sweetness right off the bat, but it quickly evolves into a slight tartness with a nutty aftertaste, reminiscent almost of goji berry.
Kitchenware from the Shop
(available in store only)
I love gifting and being gifted kitchenware. The shop will be well-stocked this season with a curated selection in varying price ranges: vintage Tatung rice bowls from the 60’s (I suspect these will go quickly); speckled Julianne Ahn soy sauce dispensers; HMM W mugs made from recycled glass (I especially love the turquoise blue color); fragrant chopsticks fashioned from salvaged hinoki cypress; and more!
(Look for these from Dec 8 and on at our brick-and-mortar in Brooklyn)
Amalissa Uytingco
Brand Marketing Manager and House Food Studies Scholar
Guava Gose Beer by Ugly Half Brewery
(available in store only)
This beer is so delicious and punchy. Each bottle comes with a packet of plum powder that adds an extra layer of fun and flavor customization.
Natya Regensburger
Store Merchandising Manager and House Sign Maker
Dong He Cold-Pressed Camellia Oil and Peanut Oil
Because of the oil lamp at the center of the fable of Hannukah, camellia oil! Also, peanut oil, which is great for frying potatoes.
Jeremy Hersh
Store Manager and House Person-That-Seems-To-Know-Everybody
One of my favorite Yun Hai items is 香蔥拌醬 or Shallot Oil. It’s great sauce to make 乾麵 dry mixed noodle. I usually add the shallot oil with a little bit of black vinegar and mix it with some cooked noodle, and that’ll be a meal for me or a main carb dish for my family.
Grace Jung
Operations Manager and House Bilingual Parenting Consultant
I know these are for cooking with, but I love adding bits to my daily morning coffee for enhanced focus during admin hours.
Jess Wang
Friend of the Shop, Guest of Cooking With Steam, and LA-based Taiwanese Grocer at Gu Grocery
I have to still list this because it’s SO GOOD and so guilt free. I have a toxic relationship with gummies and whenever I have that craving (which is often) I go grab a chilled bag of the Dried Green Mango in my fridge. It immediately satisfies that craving for something sour and chewy.
I can literally eat this out of the jar. The guava taste just hits home and most importantly… It’s not too sweet. I love putting it on milk bread or drizzling it on lemon sorbet.
Cat Yeh
Friend of the Shop, Videographer, and Recipe Developer at Off Hour Studio
Tea and Dried Fruit Pairing Bundle
This is the best little gift bundle with the cutest tea pot, Taiwanese dried fruit and tea leaves. It’s a delightful time for one, or two if you feel like sharing.
Jessie YuChen
Friend of the Shop, Guest of Cooking With Steam, and NYC-based food writer and chef
Now for some of our favorite food gifts outside the four walls of Yun Hai:
XMJ Club
One of my favorite things to gift this year has been the Xiao Mi Jiu (millet wine) produced by our friend Cat Yeh.
It’s a traditional fermented drink of Taiwan’s aborigines and also the oldest on the island. This light and creamy natural wine embodies a one-of-a-kind taste that seamlessly blends sweet, sour, and bitter flavors. The recipe is adapted from Cat’s Tai’an Atayal tribal village.
Follow the XMJCLUB instagram account for special holiday order announcements! They only sell via preorder for now.
Formosa Chocolates
You know how sometimes chocolates say they’re one flavor but when you actually eat it, you can’t really taste it? This is not the case here. Kimberly’s bon bons have a super intense and rich flavor, and are delicately decorated. I like to order the custom box and pick your own flavor—esp the Formosa coffee, black sesame, and matcha hazelnut crispy.
Lillian Lin
COO
Sweet Mary Bakery
A Taiwanese mom based in NYC and NJ who makes homemade Taiwanese baked goods that are very delicious. My kids used to take Mandarin pastry classes with her, and we always loved them. My favorites from her shop are the taro and pineapple cakes and the mung bean pastry is incredible.
Grace Jung
At Yun Hai, we’re always sharing books and printed material with each other at the studio. Don’t miss the aforementioned Taiwanese art book section at the shop too!
A few of our favorite titles:
Taipei by Ibi Ibrahim
Our favorite meditation on our favorite city, Taipei, by Ibi Ibrahim, is a book of photographs taken on walks in the early morning.
Each image has the quality of a stage, waiting for its actors. For a more evocative reading, overlay the scene with the imagined sounds of the location: a distant temple chant, the sound of doves, a low micro-clamor of shops beginning to open, old Mandopop on tinny speakers.
An excellent gift for anyone who’s ever visited Taipei, or plans to.
A-Gong’s Table by George Lee
Ostensibly, it’s a cookbook. It makes a great gift for the avid cook—it’s well-researched and highly educational, deep-diving into a variety of ingredients, techniques, and practices in Taiwanese home cooking. But the avid reader can certainly also appreciate it for its reflections. It’s a poignant and thoughtful piece of literature that pays homage to George’s family and his upbringing through every essay, every recipe. Laurent Hsia’s moody photography of the food and of moments across Taiwan imbues the text with a layer of visual nostalgia.
Amalissa Uytingco
The AZN AMERICANA Hot Asian Hunks 2026
This is a project I was privileged to be a part of, something to keep it steamy all year round, while supporting the Asian creative community. All proceeds will go directly towards AZN AMERICANA nonprofit programs for Asian women and femmes.
Jessie YuChen
Toyota Sabaya by Kelly Shami and Daleen Saah
I got this book Toyota Sabaya from Makan’s table at a book fair. I am obsessed. It’s a combination of vaporwave/car culture/internet aesthetics. And it’s in my favorite color.
Jasmine Huang
Tools of the trade and things we love to keep in our kitchens.
Tatung Electric Steamer
I’m hesitating to even put these here because they sell so fast I’m not sure we’ll have enough of all the colors and sizes to get through the end of the year! But this rice cooker (no, electric steamer) is my end all be all. To me, it’s the Taiwanese hearth.
Read more on our site or check out the cooking show I make dedicated to the nuances of Cooking With Steam.
Maestro Wu Knives
Maestro Wu chef’s knife—the story is just amazing—knives made out of old bombs?? Super sharp and nice to handle, the curved shape of the chef’s knife makes it easy to cut quickly and versatile across all cuisines.
Lillian Lin
Wooden Rice Paddle
Consider the Gu Grocery x Would Works rice paddle in walnut or cherry. These steamed rice serving utensils are available in 2 styles, made in collaboration with executive director of Would Works, Michele Liu, a fellow Taiwanese American. These are produced by the wood shop team at nonprofit Would Works, whose mission is to help young adults with barriers to employment heal, learn new skills, build confidence, and prepare for future opportunities by providing paid, creative, hands-on woodworking training within a supportive community.
Ceramic Chopstick Rests
I love the entire Mogutable Chopstick Rest Collection. These are so delicate and charming. You really can’t go wrong with any of them, but my favorites are the bok choy, Kewpie mayo, and red turnip.
Natya Regensburger
Beo Issue Soaps
(Available in store only)
I’m obsessed with these Beo Issue soaps! The vetiver + kaffir lime scent is my favorite. It is herbaceous and lovely.
Natya Regensburger
Before I Go
In December, I’ll be turning my attention to our retail footprint. We’ve got an exciting shop-in-shop in the Catskills this season, hosted by a favorite shop of mine: Luck Dragon in Delhi, NY.
I’ll also be spending lots of time in our own brick-and-mortar. We’re installing a new counter and wall shelving at the beginning of the month, and I’ll be gearing up for a little holiday shopping event (will be wrapping presents) on December 14th. Visit us!
A kind reminder that the store will be closed a few days for rest and reno; please see the full schedule above.
Kam Sia,
Lisa Cheng Smith 鄭衍莉
Written with editorial support by Amalissa Uytingco, Jasmine Huang, Grace Jung, and Lillian Lin. Photos of gift-wrapping by Jasmine Huang. If you enjoyed this newsletter, please share it with friends and subscribe if you haven’t already. I email once a month, sometimes more, sometimes less. For more Taiwanese food, head to yunhai.shop, follow us on instagram and twitter, or view the newsletter archives.
Studio Notes 05: Old Yellow Book
All about the design of the almanac and the significance of its parts. No longer paywalled!
Studio Notes 04: Taiwanese New Wave
An exploration of the relationship between Ibi Ibrahim's book, Taipei, and Edward Yang's New Wave Cinema.