Having just opened its fifth location, 107 Taste’s authentic Asian flavors and warm, inviting atmosphere clearly capture the hearts and stomachs of Miami’s food scene. Founded by two Chinese immigrants, 107 Taste is not just another fusion restaurant but a shared dream that combines traditional Asian cooking techniques with innovative flavors that keep you coming back.
Founder and head chef of 107 Taste, Yu Bi, described her restaurant in a few words.
“107 Taste is where you come to discover bold flavors, try something you didn’t know you’d love, and feel genuinely welcomed,” said Chef Bi. “It’s where tradition meets trend in the best way possible — and where every bite has a backstory.”
An Immigrant Love Story
Chef Bi and her husband, Dr. Tingjun Lei, founded 107 Taste in 2016. They first connected over a shared love of Asian cuisine as students at Florida International University. For them, food served as a reminder of their Chinese origins and allowed them to build community in both a fun and meaningful way.
The name “107 Taste” is a reference to 107th Avenue in Miami. Bi and Lei first met and lived on 107th Avenue as students, with the first 107 Taste location opening just minutes away from FIU’s campus.
“It’s where our friendship, love and dream of owning a restaurant began,” said Bi. “[107 Taste] reflects our journey as immigrants rooted in culture, built on resilience and shared through food.”
In addition to the original FIU location, 107 Taste restaurants have opened in Miami Lakes, Coral Gables, Brickell and, most recently, in South Miami.
Telling Stories Through Flavor
Chef Bi said her biggest culinary inspiration is her grandmother, Yuanfang Pu, a recognized chef in China in the 1960s. Under her guidance, Bi began preparing food for her family and friends at a young age.
Bi learned to wok-fry, braise and layer umami flavors from her grandmother. Today, she adds a modern twist to these traditional techniques, creating dishes with unique flavors, textures and presentations.
“Fusion allowed [Dr. Lei and I] to express their full culinary identity,” said Bi. “It gave us the flexibility to stay true to traditional Asian techniques while reflecting our experiences living in multicultural South Florida.”
Although both Bi and Lei are both Chinese, 107 Taste promises patrons to be a “bite of Asia,” bringing in elements of cuisines from many Asian countries.
Megan Sabates, a junior sociology and criminology major, said she appreciates this diversity.
“I love Pan-Asian cuisine, and [107 Taste’s] menu gives you the chance to explore dishes from various Asian cultures all in one place,” said Sabates.
Each dish at 107 Taste is a unique combination of tradition and innovation, and intentionality is the key to finding the perfect balance.
“It’s not about mixing for the sake of it. It’s about telling stories through flavor,” said Bi. “Each dish must tell a story and earn its place on the menu.”
Creating Memories, Not Just Meals
One of 107 Taste’s biggest draws is its authenticity.
“Authenticity isn’t just about replicating dishes from the past. It’s about honoring tradition with integrity while adapting to the present,” said Bi. “That means cooking with traditional techniques, using high-quality ingredients and always bringing a personal story to the table.”
“Mama Pork Fried Rice” is a direct tribute to Bi’s grandmother and one of Bi’s personal favorite dishes.
“It’s simple, comforting and filled with love — just like the way she used to make it,” said Bi.
This homey feeling is also reflected in the design of the restaurants themselves. 107 Taste aims to set itself apart from other Miami restaurants through its intimate yet fun atmosphere.
“107 Taste delivers handcrafted Asian flavors in a space that feels playful, artistic and unpretentious,” said Bi. “From anime murals and curated drinks, to nostalgic dishes and bold new creations, it’s not just a meal — it’s a vibe.”
Sabates, who said she enjoys the black pepper yaki udon and the tteokbokki rice cakes, attests to the genuine feeling of 107 Taste.
“Being Asian myself, I do believe that 107 Taste is authentic because many of their dishes remind me of foods that I’ve grown up eating,” said Sabates. “Additionally, many of my Asian friends have really enjoyed this place, which I believe is a good sign that the restaurant maintains cultural authenticity.”
The new South Miami location is popular with students like Sabates because it’s a 10-minute drive from the University of Miami campus. And with each appetizer costing about $8-$10 and each entree $15-$17, 107 Taste is an accessible option for students to dine casually on a budget.
In addition to introducing 107 Taste to a new Miami neighborhood, the South Miami location sets the precedent for upcoming 107 Taste locations and the brand as a whole. Bi aims to move towards a clean and modern, yet fun design aesthetic; an aesthetic that is “unmistakably 107.”
“107 Taste continues to evolve — not just in food, but in experience,” said Bi. “From aesthetic redesigns to creative new recipes, everything is done with intention. It’s not just about staying ahead — it’s about staying true.”
107 at Home
For anyone who likes to be a little adventurous in their kitchen, Chef Yu Bi shares some simplified recipes of 107 Taste’s most popular dishes. Below is their recipe for Sweet and Sour Pork, but go to their website to find more!
What You Need:
Pork: 1 lb, cut into bite-sized pieces. Choose a tender cut for the best results.
Seasonings: Just a simple dash of salt and pepper.
Cornstarch: 1/2 cup to coat the pork, creating a light, crispy texture.
Vegetables: 1/2 onion, 1 bell pepper, and 3 green onions, all chopped. These add freshness and a bit of crunch.
Pineapple: 1/2 cup of chunks for a sweet, tangy contrast.
Oil: For frying, ensuring your pork pieces are beautifully golden and delicious. 
For the Sauce:
Combine 1/2 cup apple cider vinegar, 1/3 cup sugar, and 1 tbsp soy sauce in a bowl. This mixture will create the perfect sweet and sour base. Thicken it with 1 tsp of cornstarch dissolved in 1 tbsp water.
Creating Your Dish:
Prepare the Pork: Season the pork pieces with salt and pepper, then coat them evenly in cornstarch. Shake off any excess before frying.
Fry to Perfection: Heat oil in a pan and fry the pork until it’s crispy and golden. Remove and let it drain on a paper towel.
Sauce Magic: In a separate pan, sauté your onion and bell pepper until they start to soften. Add the pineapple chunks, then pour in your sauce mixture. Let it simmer until it begins to thicken.
Combine and Serve: Add the fried pork back into the pan, mixing well to ensure each piece is coated in the sauce. Once the sauce has thickened to your liking, sprinkle in the green onions for an extra layer of flavor.
Enjoy: Serve your Sweet and Sour Pork hot, ideally over a bed of fluffy white rice. It’s a dish that brings joy and warmth to any table.
words_charlotte deangelis. design_sal puma. photo_valeria barbaglio.
This article was published in Distraction’s Summer 2025 print issue.
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