Foodies, take note: A look back at 7 major food events in Taiwan this year

Today marks the last day of 2017. Looking back, it seems that Taiwan’s seemingly harmless food scene actually witnessed several major events throughout the year, grabbing plenty of media attention. The food world in 2017 can be described as “nothing short of tumultuous.” Today, let’s revisit these “delicious” news stories one by one.

Stinky tofu was not only named Taiwan’s top snack but also made international headlines in 2017. (Photo / Provided by the newspaper group archives)

★ NO.7 Taiwan’s Dai Ji Stinky Tofu Featured in The New York Times

The New York Times dedicated half a page to introducing Taiwan’s famous dish, “Dai Ji Stinky Tofu.” This coverage turned an already popular eatery into an even busier hotspot, with long queues during meal times and the small shop packed to the brim. Even the owner, who ran around taking orders and serving food, joked, “My body can hardly take it anymore.”

However, the article sparked dissatisfaction among some netizens in mainland China, who claimed that “stinky tofu has been documented in China since the Ming Dynasty and is not a Taiwanese dish,” unexpectedly triggering a cross-strait debate over the origins of stinky tofu.

Under the leadership of Chen Cheng-hui, Wang Group achieved great success in 2017. (Photo / Provided by the newspaper group archives)

★ NO.6 Wang Group’s Successful Transformation Launches a Series of Budget Brands

Taiwan’s leading restaurant brand “Wang Group,” after facing food safety scandals, the departure of former chairman Dai Sheng-yi, workforce reductions, and the exit of Shi Er Guo from the mainland market, began adjusting its business strategy this year. Under the leadership of chairman Chen Cheng-hui, the group reviewed its various business units.

Chen Cheng-hui first relocated many street-side outlets to shopping malls and shut down unprofitable brands, then entered the budget market with low-cost brands. In 2017 alone, Wang Group launched new brands such as “Ku Bi” steak rice under NT$500, “Zha Niu” fried steak specialty store, “Ma Lao Da” affordable spicy hot pot, and Vietnamese cuisine “Mu Yue.”

The hottest topic in Taiwan’s food industry in 2017 was undoubtedly “Japanese wagyu,” which attracted food enthusiasts despite its high price. (Photo / Provided by the newspaper group archives)

★ NO.5 Japanese Wagyu Allowed into Taiwan, Sparking a Culinary Craze

After a 14-year ban due to mad cow disease, Japanese beef finally re-entered Taiwan in September, with authentic Japanese wagyu making a comeback. Known for its fine marbling, tender texture, and melt-in-your-mouth quality, wagyu is a favorite among gourmets. Many restaurants and hotels rushed to be the first to introduce this delicacy. Seen as the “art of meat” and highly sought after by Taiwanese beef lovers, “Japanese wagyu” became the most searched keyword in the food scene this year.

★ NO.4 Non-Stop Queues: Ippudo Ramen Sets Impressive Records

Ippudo Ramen, a must-try for Taiwanese travelers in Japan, finally opened its first store in Taiwan this year. Since its official launch on June 15, the ramen shop has continually drawn large crowds of fans. Media outlets treated the opening as a major event, and the shop broke the record set by its Hong Kong branch by maintaining a non-stop queue for 268 hours.

However, alongside its impressive achievements, Ippudo Ramen also sparked several controversies. For instance, its prices were significantly higher than those in Japan, and the policy of offering priority seating for those purchasing NT$6,000 worth of souvenirs stirred debate.

McDonald’s has been in Taiwan for over 33 years and officially became a local company this year. (Photo / Provided by the newspaper group archives)

★ NO.3 McDonald’s Sells Taiwan Operations to President Enterprise’s Lee Chang-lin

After 33 years in Taiwan, the fast-food giant McDonald’s officially entered a new era of localization this year. President Enterprise’s general manager, Lee Chang-lin, through his company T.Y. Corporation, acquired the Taiwanese McDonald’s franchise for NT$5.1 billion, becoming the official authorized operator of McDonald’s in Taiwan.

Lee Chang-lin is known as a food enthusiast, and there are high expectations that under his leadership, McDonald’s will undergo a significant transformation—perhaps incorporating more local Taiwanese ingredients and taking on a unique new identity.

Michelin is really coming to Taiwan: The first Taipei edition will be released in Q1 2018. (Photo / Provided by the newspaper group archives)

★ NO.2 Michelin Officially Announces Entry into Taiwan, First Edition Out in Q1 2018

With a history of over a century since its first publication in 1900 and total sales exceeding 30 million copies, the Michelin Guide is the world’s longest-running travel and dining evaluation guide. In November of this year, it was announced that the first-ever “2018 Michelin Guide Taipei” would be published in Q1 2018.

Based on experiences in other global food markets, restaurants that earn Michelin stars not only attract worldwide attention from food lovers but also see a continuous influx of customers. As a result, the news of the Michelin Guide coming to Taiwan caused quite a stir in the local market, with many upscale restaurants actively preparing in hopes of earning Michelin recognition.

At 41, André Chiang decided to return to simplicity and step away from the world of food ratings to go back to Taiwan. (Photo / Provided by the newspaper group archives)

★ NO.1 Chef André Chiang Returns His Michelin Stars and Announces Return to Taiwan to Mentor New Talent

International celebrity chef André Chiang dropped a bombshell on October 11 this year when he announced on the official website of his Singapore restaurant Restaurant ANDRE that the establishment would undergo major changes in February 2018. Not only would he return the restaurant’s two Michelin stars, but he also requested that the 2018 Singapore Michelin Guide exclude Restaurant ANDRE from its listings. Chiang stated that he would focus more on nurturing talent and, in order to enjoy cooking more purely, hoped that future editions of the Michelin Guide for Taiwan (or Taipei) would give opportunities to restaurants other than RAW.

However, shortly after announcing his “return home,” Chiang revealed plans for a new restaurant in Chengdu, China, sparking widespread online discussion. Chiang clarified that this wasn’t just about opening a Chinese restaurant—it was about rediscovering China’s regional culture and uncovering the soul of Sichuan cuisine.