Recapture the flavors of the past: Jun brand invites master chefs to "host a banquet" at the hotel

▲ Jun Brand Gratitude Banquet, 12-course menu. (Photo / Provided by Jun Brand Hotel, the same below)

Travel Center / Comprehensive Report

The vibrant banquet culture is a cherished culinary memory for many older generations of Taiwanese. To help them relive those nostalgic flavors and introduce younger people to the meaning and spirit of traditional banquets, Jun brand Hotel held a “Jun Brand Gratitude Banquet” on July 21st to celebrate its seventh anniversary. The event featured Master Chef Lin Ming-can, successor to Taiwan’s banquet pioneer Lin Tien-sheng, who personally prepared 12 classic banquet dishes (NT$15,800 + 10% per table).

Traditional banquets come with many taboos and customs, all of which are dietary wisdom passed down through generations. For example, in Chinese astronomy and calendar systems, the number 12 is considered auspicious, so the number of place settings and chairs, as well as the number of dishes served, is typically 12. Depending on the theme of the banquet, the dishes may carry different meanings, allowing guests to understand the host's intention through the menu.


▲ Braised Scallion Stuffed Glutinous Rice Rolls.

The 12 classic banquet dishes include: Taiwanese Platter, Pig’s Trotter with Vermicelli Rolls, Five-Spiced Fish, Jade Phoenix on Golden Throne, Taro Duck in Clay Pot, Prosperous Braised Shrimp, Braised Scallion Stuffed Eel, Golden Chicken, Pearl Shell Buddha Jumps Over the Wall, Fortune, Prosperity, and Longevity Platter, Squid and Snail with Garlic, and Taro Puree Pastry.

Among these, Squid and Snail with Garlic is a traditional restaurant dish. It uses a rich broth as a base, with ingredients such as snails, fried pork ribs, and celery. All ingredients can be continuously added and simmered, similar to today’s hot pot. The longer it simmers, the richer the broth becomes. It was an essential dish at early banquet feasts. Chef Lin Ming-can noted that in earlier times, when there weren’t enough fried pork ribs, slices of pork belly were fried and added instead — and they tasted just as delicious.


▲ Squid and Snail with Garlic.