Premiere Culinary Showcase of the Asian Chefs Summit: Five Renowned Restaurant Chefs Unite for Demonstrations

▲ Demo dish from Shiang Yun Long Yin: Summer-Autumn - Croaker Fish & Melons. (Photo / Provided by Shiang Yun Long Yin)

Tourism Center / Comprehensive Report

The “Asian Chefs Summit” (International Chefs Summit Asia 2017, abbreviated as ICSA2017) gathered 15 international master chefs from 13 top-tier restaurants across five Asian cities to take turns sharing their culinary expertise. In addition to the gala dinner, a special chefs’ demonstration event was held on the 21st, featuring five restaurant chefs each giving a 30-minute cooking demonstration.

The five participating chefs were: Ryohei Hieda, Chef of Shiang Yun Long Yin (Taipei); Kirk Westaway, Chef of JAAN — ranked No. 42 among Asia’s 50 Best Restaurants (Singapore); Fatih Tutak, Chef of The Dining Room at House on Sathorn — ranked No. 36 among Asia’s 50 Best Restaurants (Bangkok); Richie Lin, Long Xiong, and Kai Ward, Chefs of MUME — ranked No. 43 among Asia’s 50 Best Restaurants (Taipei); and Thitid Tassanakajohn, Chef of Le Du — ranked No. 37 among Asia’s 50 Best Restaurants (Bangkok).


▲ The bottom one is a tortilla-style dish made using Taiwanese red quinoa.

Chef Ryohei Hieda of Shiang Yun Long Yin demonstrated his dish “Summer-Autumn – Croaker Fish & Melons,” using croaker fish, which is not found in Japan but is available year-round in Taiwan. Hieda has known about the fish for two years, but only this year discovered that it pairs well with winter melon, large cucumbers, and small cucumbers from Tainan, highlighting the flavor of the fish. Chef Kirk Westaway of JAAN presented “Cherry Tomato Tasting Treasures,” which involves using several different varieties of tomatoes as fillings, then stuffing them back into whole tomatoes, paired with a basil granita, burrata cheese, and crushed olives, elevating the flavor profile of tomatoes to another level.

Chef Fatih Tutak of The Dining Room at House on Sathorn brought “Memories of Mother,” reinterpreting Turkey’s most traditional and local stuffed eggplant dumplings with a modern culinary approach to deliver a unique flavor. Meanwhile, Chefs Richie Lin, Long Xiong, and Kai Ward of MUME drew on their travel experiences in Mexico to reinterpret the humble local staple, tortillas, using Taiwanese red quinoa. Lastly, Chef Thitid Tassanakajohn of Le Du demonstrated his restaurant’s signature dish, “Thai Fresh Mango,” combining French oysters, Taiwanese green mangoes, and Thai rice wine from his hometown, using French culinary techniques to merge these three seemingly unrelated elements into an exuberant dish.