Home › Travel › Top Chef in Tall Hat Creates Luxury Fash...

Top Chef in Tall Hat Creates Luxury Fashionable Dinner in Taiwan

Published: 2026-09-24 👁 101 views

Last updated 2026-09-24 — Mark Best, who has won the Australian Good Food Guide’s prestigious “Three Hats” honor seven times and was named Australia’s “Chef of the Year” in 2010, will come to Taiwan from October 7 to 10...

Mark Best, who has been awarded the Australian Good Food Guide’s “Three Hats” honor seven times and was named Australia’s “Chef of the Year” in 2010, was invited by Taipei’s Regent Taipei Hotel to create a luxury dinner from October 7 to 10. In addition to modern French cuisine, he will introduce his newly developed “dried powder” seasoning technique. Nicolas Andre, the star sommelier from his Marque Restaurant in Sydney, will also accompany him to Taiwan, providing expert wine pairings to enhance the dining experience. Mark will also attend the Regent Boutique’s annual fashion show on October 7 and be responsible for cooking the dinner for 250 guests.

This is one of the dinner menu items at the Regent Boutique Century Feast: “Turnip & Iberico Ham Consommé & Red Prawn,” garnished with Iberico ham consommé and turnip sticks, and featuring peas that have been boiled, dried, and ground into powder. (Photo provided by Regent Taipei Hotel)

Mark’s Marque Restaurant in Sydney has received the “Three Hats” honor for the seventh time this year. The newly released 2011 Good Food Guide saw the number of Three Hats restaurants in Australia drop from six last year to just three, with Marque, helmed by Mark, being one of them. Marque also reclaimed the highest honor of Australia’s Best Restaurant for 2011.

The dinner menu for the Regent Boutique Century Feast includes eight courses and four wines. It features appetizers such as duck liver & beetroot macaron, tomato & Parmesan, marshmallow, tuna tartare, salted cod, prawn with licorice olive, and beef & chicory. There’s also “Oyster & Grilled Yuzu Sake Mousse,” a delicate mousse flavored with Japanese yuzu and sake, served with lightly grilled oysters. The menu pays homage to the classic dish of Parisian three-Michelin-star chef Alain Passard with a cold and hot organic semi-cooked egg. Another dish is “Yellowfin Tuna Belly & Smoked Duck Liver & Mustard Seed & Tuna Jelly & Spiced Lard,” made with tuna bone broth simmered and set into a jelly-like sauce with red wine. “Poached Fish & Olive Oil & Grapefruit & Crispy Fish Scale” uses Mark’s signature sous-vide technique to cook fresh fish and seaweed together under vacuum, with crispy, boiled and dried fish scales as garnish. The “Turnip & Iberico Ham Consommé & Red Prawn” features peas that have been boiled, dried, and powdered. There’s also “Roast Squab & Squid & Roasted Lettuce Heart & Caramel Yogurt & Scallop,” which blends Cantonese cooking techniques, oven-roasting, and a flavoring powder made from scallops marinated in fish sauce and then dried and powdered. Desserts include a traditional chocolate mousse made from 55% cocoa Barry chocolate, frozen, crushed into chunks, and recombined to create a new texture in “Chocolate Mousse Pieces & Eucalyptus & Coconut.” Other sweet treats are “Lemon Candy & White Chocolate,” traditional apple jelly coated in sugar, and handmade chocolate with added caramel and a touch of sea salt in “Lemon Candy & Apple Jelly & Salty Caramel Chocolate.”

Mark Best, who has won the Australian Good Food Guide’s “Three Hats” honor seven times, comes to Taiwan from October 7 to 10 to create a luxury dinner. (Photo provided by Regent Taipei Hotel)

Regarding the menu planning for this fashion event, Mark said: “I’ve always believed that cooking is an art—selecting ingredients, seasoning, plating… every step is full of design. I prefer to handle all the complex processes in the kitchen, presenting diners with something simple in appearance yet surprising in taste. Like all designers, choosing fabrics, drafting patterns, sewing… pouring heart and soul into it, the final result is a timeless masterpiece. I think your way of dressing reflects your style, and your attitude toward food reflects your taste.”