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Wednesday 5pm - 8pm Thursday 5pm - 8pm Friday 5pm - 8pm

Good To Eat Taiwanese Cuisine

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Good To Eat Taiwanese Cuisine

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Good To Eat Taiwanese Cuisine, Taiwanese restaurant, 1298 65th Street, Emeryville, CA.

04/09/2026

Probably last two weeks of our tea chicken
Featuring our sun-dried citrus peel （we made this last year! ) to add that delicate flavor of aroma. We have had so much fun doing this spring dish while we are making the new batch of sun-dried orange peel for next year 😊

A dish we always enjoy when we go to one of those restaurants hide in mountains in Taiwan .

And there is a secret menu from this too —
A shredded smoked chicken rice bowl .

Recently we are doing a lot of fun stuff on and off, might not post in post but our stories is pretty fun to follow .

02/13/2026

Secret menu tonight and limited quantity —- because why not. Lunar new year is appeasing.

Taiwanese sticky rice mi-gao with eel the mini version (鰻魚米糕）

Traditionally a big dish for you to share among 10 people , and now with mini version you can treat yourself during the weekday night . The sticky rice is following the most traditional wedding banquet way to make it — starting from frying ginger in sesame oil low and slow, combined with shrimp pork sh*take mushroom ‘an amazing aroma , finish with Taiwanese own black bean soy sauce.

It’s mini version. Great for weekday. If you all like it we can keep doing this next weekday during the weekday too

Dine-In only

01/30/2026

✊

01/17/2026

Pineapple Prawn 🍍🦐

We’ve been serving this to kickstart the new year, and I keep hearing from guests: “This is my favorite right now.” 😭💛 Thank you for all the love.

At first glance it’s a simple, home-style stir-fry — but it’s actually a perfect example of Taiwanese flavor philosophy: layers + balance.
Not “one big bold taste,” but a careful harmony of sweet, tangy, salty, and umami.

We marinate the pineapple ourselves to bring out that clean tangy sweetness, pair it with juicy shrimp for texture + umami, add just a tiny hint of Thai chili to lift the sweetness, and finish with crisp snow peas for that satisfying crunch.

Colorful, comforting, and quietly special.

Honestly, besides traditional Taiwanese banquet dishes, these are the dishes we’re always obsessed with — the ones that look humble, taste bright, and carry a story. Taiwanese cooking (to us) isn’t just a flavor style… it’s a way of thinking. It’s about balance.

Come try it with us and enjoy the GTE dinner vibe. 💛
Yes — balance, joy, and a little celebration of life + diversity. 🙂

12/19/2025

Can’t believe it’s the end of year. We and our entire team are beyond grateful for your support . This is not an easy year for restaurant especially indie , chef-driven restaurants. Every night, though sometimes situation can be very challenging, when we open the door, when introduce our food to you with excitement, when we see you are able to feel all the effort our entire team put into the food, when you are vocal about how you see our effort from kitchen to hospitality — these always motivate us everyday in a big way.
This year, a lot of things are changing., follow by a lot of uncertainty and daily challenges for us to navigate just to keep the good things going in a good way. We are grateful that here at GTE, we made it through with our community together. Oftentimes, we ourselves we feel our dining floor is a sanctuary — a place for us not forgetting about kindness will be seen, be shared, and is able to remind each other only good intend will bring out more good , and we will elevate each other to make our community better.

We are like everyone sometimes we feel disappointed by what’s surrounds us, sometimes we got hurt and feel like we can’t or don’t want to trust people anymore , but gratefully, we always find strength through our conversation with you on our dining floor, you often enlighten us remind us humanity sometimes might hurt people, but there is never been a better time to do the right thing with the right values, together, the better world is there. And even making food and do hospitality the right way is not easy, we are committed because all of these touched moments from you .

Thank you our community, all the kind words , all the conversation you have with us. We are very grateful, and together we have so much work to do for the new year.
We will be taking break for BOTH Christmas week and new year week : closed 12/22-1/3, , and back open 1/7. Wish everyone happy holidays!

And finally, if we are able to ask for some holiday gift from you — please during the holidays, go support local indie restaurant,spend 5 mins leave good reviews for them , these will tremendously help our community energy going in an amazing way. 🙏

11/26/2025

Thanksgiving week hours 🍁
Open Friday & Saturday!

How’s everyone doing so far with your turkey dinner prep? 🦃
Team GTE is also taking these days off, and we hope all our team members can enjoy the holiday too.

And! We know many of you want to bring your loved ones to GTE for cozy friends & family time this weekend.

This week we’ll be:
❌ Closed: Wed 11/26 & Thu 11/27 (Thanksgiving Day)
✅ Open: Fri 11/28 & Sat 11/29

Wishing everyone a beautiful week and the best feast on Thursday.
Come hang out with us on Friday & Saturday with your loved ones — we can’t wait to see you. 💛

Happy Thanksgiving, GTE fam! 🦃✨

11/20/2025

Had the BEST time picking persimmons today — and wow, they’re huge this year. Like… big, extra gorgeous, extra everything. 🥰✨

Feeling super grateful too. Our community keeps showing up for us in the sweetest ways, like how we’re able to receive these beautiful persimmons shared with us. And these shiny orange fruits kind of feel like a perfect metaphor for that — big, bright, and grown with love. 🍊💛

Fun fact: in Taiwanese cooking there’s a flavor called 「甘味」gan-wei — it’s like sweetness, but softer, deeper, and way more natural. That gentle sweetness you feel at the end of a good dish? That’s gan-wei. It’s why drying persimmons is such a classic move in old-school Taiwanese cooking.

Today we picked our Hachiya persimmons in a special way so we can hang and dry them (hellooo future hoshigaki 👀). The real work is just about to start — we’ll be hanging some around our bar too so you can see the progress.

And the Fuyu ones? They’re ready to eat right now, and yes — we’re already turning them into something tasty for you. Stay tuned. 😌✨

10/31/2025

Taiwanese rice brewed into beautiful sake — finally here at GTE! 🍶

Any plan for Halloween dinner? 🎃 Planning to treat yourself to something special? Then you should come to GTE — because this Friday, 10/31, we’re hosting a very special sake tasting event!

We’re beyond excited to finally introduce something we’ve been waiting to share with you for two years — a collaboration with and .

TaiUn Sake Brewing is a small craft brewery that makes sake with Taiwanese Taichung #65 rice — the same heritage rice variety from Chef Tony’s hometown, Taichung. Their sake is expressive, elegant, and full of stories that connect Japan and Taiwan — and now, it has found its way to California through this special tasting at GTE. 💛

On Friday 10/31 and Friday 11/7, from 5:00–7:30 PM, we’ll have a special sake tasting booth right here at GTE, where you can:
✨ Learn more about , the brewery’s story, and the sake-making process by
✨ Enjoy a special introductory sake flight at a promotional price, available only these two nights.
✨ Experience the story, craft, and care behind this rare Taiwanese rice sake — finally shared with our guests!

(BTW-The first photo is the brewer Jin-San and our chef Tony!)

This collaboration is more than just a tasting — it’s a celebration of craftsmanship, and the passion of connecting local flavors with the heritage of an immigrant, building a bridge between cultures through shared creativity and care.

So come by after work, bring a friend, and join us for a cozy evening of good food, beautiful sake, and warm hospitality. 🍶💛

📍 Good To Eat Taiwanese Cuisine, Emeryville
🗓️ Friday 10/31 & Friday 11/7
⏰ 5:00–7:30 PM
🍶 Special introductory sake flight + tasting booth

Come celebrate this moment with us — a sip that connects Taiwan, Japan, and California through craft, culture, and heart.

10/24/2025

Lobster Mushroom & Sweet Corn Porridge — taste of late summer, early fall 🍂🌽

In the past two weeks, this dish has brought us (and our guests) so much joy. I always love creating dishes that truly represent the season. Lobster mushrooms and Brentwood sweet corn — this is late summer and early fall at their best.

Nothing feels better than tasting these flavors in the form of a delicate porridge, made with our house vegan broth built from corn cobs and lobster mushrooms themselves. The color already reminds me of fall — warm, gentle, comforting.

We finish it with red shiso and red shiso flowers from our own organic garden, a drizzle of black bean soy sauce infused with Taiwanese camellia oil, and a tiny touch of our house-fermented chili pepper. The broth-making process is extremely labor-intensive, but the umami that comes out of it makes every hour worth it.

Warm, delicate, full of layers and aroma — the true taste of the season.
This will be the final two days for this dish, as sweet corn is waving goodbye to us until next year. 🌽

Feeling motivated to go into the kitchen early two more mornings just to make this for everyone.
See you all at dinner tonight. 💛

09/27/2025

Enjoy the fall season at our patio with good food and good friends — is one of the best things to rewind ourselves . Cheers!!

09/05/2025

New dish — Jimmy Nardello, Tokyo Turnip, fennel, with house Taiwanese sweet mayo does the magic 😊

08/28/2025

Want to put out the words to this universe and looking for like-minded people.

We are looking for new BOH team member join us full time — wed~sat 2:30-10:30. Occasionally Sunday dinner for our tasting menu too.
If you already know us and know our food quality and all the craft and cares from this kitchen, and happen to know someone might be a good fit. Reach out!

✅Please go to our website, email us, introduce yourself.

Professional kitchen experience required : 1 year minimum.
Btw we are also looking for dishwasher/ busser. Buss table during the service and wash dishes at the 2nd half of the service. Dinner shift 5-11pm. If you happen to know anyone let us know too!
For this also please send email to us!
We hope to find like-minded people to join our amazing culinary focus team . 🙌

Address

1298 65th Street
Emeryville, CA
94608

Opening Hours

Wednesday	5pm - 8pm
Thursday	5pm - 8pm
Friday	5pm - 8pm

Website

http://goodtoeatdumplings.com/

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