Top 10 Food Industry News of 2017 — Ichiran Ramen’s Taiwan Launch Sparks Huge Buzz

Reported by Huang Shiyuan / Taipei

As 2017 nears its end, many media outlets are reviewing the year’s top ten news stories or topics. Beyond politics and economics, ETtoday News Cloud has also rounded up the top ten food industry events in 2017 for all the foodies out there.


▲ Ichiran Ramen. (Photo / Reporter Ji Xiangru)

Ichiran Ramen Comes to Taiwan
Long listed by Taiwanese travelers as a must-try ramen in Japan, rumors had been circulating for years about Ichiran opening a branch in Taiwan. Finally, on June 15, 2017, Ichiran Ramen officially launched in Taiwan. The Taipei flagship store attracted a huge crowd of fans upon opening, with a 268-hour-long queue that broke the record set by its Hong Kong store launch. Aside from online discussions about its higher prices compared to Japan, a controversy also arose over the policy allowing those who purchase NT$6,000 worth of souvenirs to skip the line.More Ichiran Ramen news »Click here”


▲ Miyazaki beef introduced by Hotel Royal Taipei. (Photo / Provided by Hanamaru Foods)

Import of Japanese Wagyu Beef
Now foodies don’t need to fly to Japan to enjoy Japanese Wagyu beef. On July 17, the Food and Drug Administration (FDA) announced draft regulations on the import of “Dutch beef and beef products,” “Swedish beef and beef products,” and “Japanese beef and beef products” (No. Wei Shi Shi Zi No. 1061301743), setting import conditions for these products from the Netherlands, Sweden, and Japan. After a 14-year hiatus, the first batch of Japanese beef exported to Taiwan was Miyazaki beef from Miyazaki Prefecture, which was expected to arrive in Taiwan on September 28. This batch was imported by the Ganbei Group, and since then, many other businesses have also started importing Japanese Wagyu.More Japanese Wagyu import news »Click here”


▲ Two-Michelin-Star Chef André Chiang. (Photo / Provided by the Golden Horse Awards Committee)

André Chiang Returns His Michelin Stars
One of the biggest shocks in the 2017 food industry was when Taiwanese chef André Chiang, based overseas, announced his retirement from Restaurant ANDRE and also his intention to return his two Michelin stars. At a press conference, Chiang mentioned that he would take on more responsibilities and missions, hoping to become a role model. He also noted that he has been back in Asia for 10 years and wants to discover more Asian talent and techniques, while passing on his Asian culinary experience.More on André Chiang »Click here”


▲ The prestigious Michelin Guide announces its arrival in Taiwan; the Taipei Michelin Guide is expected to be published in March 2018. (Photo / Huang Shiyuan)

Michelin Guide Comes to Taiwan
The Michelin Guide officially announced its entry into Taiwan on November 6. The Taipei Michelin Guide is expected to be published in the first quarter of 2018 (after the Lunar New Year, likely in March), making Taiwan the 30th country or region worldwide to have a Michelin Guide. In addition to the Taipei edition, Michelin’s regional president, Michael Ellis, stated that while the focus is currently on the Taipei version, they remain optimistic about publishing Michelin Guides for other cities in Taiwan.

Since the 2018 edition will feature Taipei, regarding the possibility of guides for other regions and cities in Taiwan, Michelin’s regional president Michael Ellis said that preparing a Michelin Guide takes a long time. For now, they are not commenting on future plans and are solely focused on the Taipei edition. However, he also expressed optimism about the potential for future guides in other Taiwanese cities.More Michelin Guide news »Click here”


▲ Haidilao allows customers to bring their own ingredients, but will no longer help process, slice, or plate them. (Photo /Haidiwei Food & Travel Video DiaryProvided — please do not reproduce without permission to avoid copyright infringement)

Haidilao Allows Bringing Your Own Ingredients
Haidilao Hot Pot, known for its over-the-top service, has made another surprising move. On December 12, its official Facebook page announced that all Haidilao branches in Taiwan would allow customers to bring their favorite ingredients to enhance their meals. Whether it's food or drinks—even ingredients sold at the restaurant—can be brought in, and the best part is that no extra fees will be charged. This may be an unprecedented move in Taiwan’s hot pot scene. However, for hygiene reasons, Haidilao will no longer process, slice, wash, or plate customers’ own ingredients.Related news about HaidilaoClick here”


▲Taiwan McDonald’s is finally sold to local buyer — President chain store general manager Li Changlin purchases it for NT$5.1 billion. (Photo by Hsu En-le)

U.S. McDonald’s sells Taiwan operations
The sale of Taiwan McDonald’s operations by the U.S. parent company has been rumored since 2016. It was earlier bought by a local enterprise for NT$5.1 billion, but due to an alleged confidentiality agreement, Taiwan McDonald’s had remained silent at the time. After a period of quiet, Taiwan McDonald’s finally issued a press release on June 1, confirming that the management will be taken over by Delight Co., Ltd.’s head Li Changlin (general manager of President chain store), who will become the authorized developer for the Taiwan market.Related news about McDonald’sClick here”


▲The delicious hand-pulled chicken is back again. (Photo by Huang Shih-yuan)

Xiang Ji Cheng (Fragrant Chicken City)
Taiwan’s classic old-school hand-pulled chicken brand, Xiang Ji Cheng, is making a comeback. Its flagship store in Xinzhuang, New Taipei City, began trial operations on October 24. Covering 85 ping (approximately 280 square meters), the flagship can accommodate up to 150 people. In addition to the classic hand-pulled chicken, the Xinzhuang flagship also introduces five new menu items, including soy-glazed chicken leg rice and curry fried chicken rice, allowing solo diners to enjoy a meal there. Additionally, the price of the classic hand-pulled chicken has been reduced from NT$499 to NT$469.Related news about Xiang Ji ChengClick here”


▲The closed STAY. (Photo by Huang Shih-yuan)

STAY
The first restaurant and dessert brand established in Taiwan by three-Michelin-star chef Yannick Alléno will cease operations as of September 30 due to lease expiration and operational adjustments.Related news about STAYClick here”


▲Dumplings from Gyudon no Oukou. (Photo by Huang Shih-yuan)

Gyudon no Oukou (Dumplings’ King)
The Chinese cuisine chain “Gyudon no Oukou,” which sells 2 million dumplings daily in Japan, opened its first Taiwan store on April 20. Its second store inside Hanshin Department Store opened in November. To maintain the same quality as in Japan, the flour used for making dumpling wrappers and noodles is imported from Hokkaido, Japan. There is also a dedicated factory in Pingtung responsible for production, which then ships the products to the stores for the final cooking stages before serving to customers.Related news about Gyudon no OukouClick here”


▲Lady M will launch a Taiwan-exclusive “Sesame Tieguanyin Thousand-Layer Cake” on November 3. (Photo provided by LADY M)

Upscale cake brand Lady M debuts in Taiwan
The takeaway counter of upscale cake brand Lady M opened in January at the Regent Taipei, sparking a wave of queues, followed by the opening of its flagship store at the National Father Memorial Hall in February, treating many thousand-layer cake lovers.Related news about Lady MClick here”