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Let’s look at Taiwanese food another way: chef
Taiwan’s first Michelin star chef Andre Chiang yesterday said that the nation needs to examine the status of Taiwanese cuisine from an international perspective, adding that it needs to consider the next step after an increased emphasis on the use of local ingredients.
“Through the Taiwan Culinary Exhibition, we can think about if we should advance Taiwanese cuisine to the next level, or if we should stick to same cooking methods and concept,” Chiang said. “I hope we can all digest the message of the culinary exhibition this year and try to represent them in culinary exhibitions in the future.”
Based in Singapore, Chiang’s restaurant is lauded by the New York Times as a “top 10 restaurant in the world worth a plane ride,” and Wallpaper recognizes Chiang as one of the world’s best chefs.
He attended the Taiwan Culinary Exhibition this year at the invitation of the Taiwan Visitors Association. Aside from giving a lecture on cooking, he was also asked to be a judge for the young chefs culinary competition.
http://www.taipeitimes.com/News/taiwan/archives/2015/07/21/2003623560
