to get national and international publicity. Pizza Hut entered the Taiwanese market in 1986 and Domino's followed in the late 1980s. In 2022 each company had more than 150 stores in Taiwan. Indian Indian food became popular in Taiwan in the 2000s. The number of Indian restaurants has grown along with the growth of the Indian and larger South Asian community in Taiwan however most customers in Indian restaurants are local with Indian food also being found in university cafeterias and other institutional settings. Russian Along with the fleeing KMT came White Russian refugees who had sought shelter from the Russian Revolution in China. George Elsner founded the first Russian restaurant, The Café Astoria, in Taiwan in 1949. The Café Astoria was a center of Russian expat life in Taiwan during its early years. Chiang Ching-kuo and his Russian wife, Faina Vakhreva, often brought their children with them to eat there. Elsner died stateless in Taiwan. Nordic Nordic haute cuisine is popular in Taiwan's major cities, with restaurants offering both authentic Nordic cuisine and Nordic cuisine adapted to local ingredients and tastes. Hong Kong The increase in immigration from Hong Kong following the pro-democracy protests brought an increased focus on Hong Kong cuisine, along with a fusion between Hong Kong and Taiwan cuisines. Taiwan is considered a safe haven for Hongkongers, with many opening shops and restaurants to serve food they were unable to find in Taiwan, or which they did not feel was up to Hong Kong standards. Japanese Taiwan, in particularly Taipei, is regarded as having some of the best Japanese food outside of Japan. This is due to the legacy of Japanese colonialism as well as ongoing cultural and commercial exchange. Taiwanese cuisine abroad Taiwanese cuisine has a global presence. Taiwanese chefs have been extremely successful abroad cooking both Taiwanese and international cuisine. Well known chefs include André Chiang. United States Taiwanese immigrant restaurateurs were largely responsible for the shift of American Chinese food from Cantonese-focused cuisine to diverse cuisine featuring dishes from many regions in China. The immigration of Taiwanese chefs to the United States began in the 1950s. At the time, cooks in Taiwan were trained in traditional Chinese regional cooking as this fit the chosen identity of the KMT. Taiwanese restaurateurs changed the food landscape of many American cities, including New York City, and pioneered innovations such as picture menus and food delivery. Many