50 Southeast Asian Dishes on the Table – Sheraton Chef: “No Dish Served Unless It’s Delicious!”

▲ Taipei Sheraton Executive Chef Li Binjun. (Photo / Reporter Chen Zi-Yin)

Reporter Chen Zi-Yin / Taipei Reporting

Nothing beats tangy and spicy dishes to beat the summer heat. The Twelve Chefs Buffet at Taipei Sheraton Hotel has launched the “Flavors of Southeast Asia” food festival, serving up 50 daily dishes that span Malaysian, Thai, Vietnamese, Indonesian, and Burmese cuisines. Executive Chef Li Binjun says, “Adhering to our hotel dining philosophy — no dish served unless it’s delicious — we’re not afraid to welcome food lovers from across the nation.”

“Southeast Asia” generally refers to the countries in the region, where high temperatures have led to the development of sour, spicy, and sweet appetizing dishes, each with their unique characteristics — such as the intricate Thai cuisine, the multicultural fusion of Singaporean and Malaysian dishes, the delicate vegetable-forward flavors of Vietnamese cuisine, and Myanmar cuisine that blends Indian and Thai influences. With around 50 dishes available every day, Chef Li Binjun recommends three must-tries: Singapore Chili Crab, charcoal-grilled Thai pork collar, and Bak Kut Teh.

%The chef also highlights some recommended dishes.

▲ Bak Kut Teh and Thai pork collar. (Photo / Reporter Chen Zi-Yin)


▲ Singapore Chili Crab. (Photo / Reporter Chen Zi-Yin)

Chef Li Binjun said, “Singapore Chili Crab” was once ranked among CNN’s top 50 dishes to try before you die. It uses Taiwanese sand crabs stir-fried quickly with unpeeled garlic over high heat. The authentic way to enjoy it is with fried buns dipped in the sauce, fully presenting the flavor of what’s known as the “national dish of Singapore.” Chef Li explains that smaller Taiwanese sand crabs are used to ensure the right portion size, allowing diners to leave room to sample more Southeast Asian dishes.

“Bak Kut Teh” is cooked entirely with traditional Chinese herbs. Chef Li said, “The difference between Malaysian and Singaporean Bak Kut Teh lies in the color.” The darker version being served this time is the Singapore-style taste. “Charcoal-grilled Thai pork collar” is made using Grade A pork collar, which even costs more than many types of beef, and is also a popular dish at the Sheraton’s SUKHOTHAI restaurant. For drinks, Chef Li recommends trying fresh coconut juice.

(Taipei Sheraton Twelve Chefs’ “Flavors of Southeast Asia” food festival runs from June 25 to July 9. Prices: Weekdays lunch 990 TWD +10%, Weekdays dinner 1,050 TWD +10%, Friday evenings and weekend lunch/dinner 1,290 TWD +10%.)