48 celebrity chefs unite at gourmet exhibition to serve seasonal dishes starting at just NT$110

▲ Chopped Chili Fish Head

Reported and photographed by Huang Shiyuan / Taipei

The 2016 Taiwan Gourmet Exhibition is set to open on August 5. This year, the organizers have invited Hsinchu, Chiayi, and Taichung to create three themed pavilions: “Breezy Bamboo County,” “Sunny Taiwan,” and “Seasonal Taiwan.” The Seasonal Taiwan Pavilion takes inspiration from the four seasons—spring, summer, autumn, and winter—and features collaborative dishes crafted by 48 renowned chefs. These seasonal creations will not only be displayed at the exhibition but will also be available at partner hotels, with set meals starting at NT$660 and à la carte options from just NT$110.

The Seasonal Taiwan Pavilion has invited dozens of master chefs to showcase their seasonal culinary skills. Among them, the Regent Taipei’s Elegance Restaurant, the Earth Hotel, the Fuhang Hotel Taichung, and Chef Luo’s Sichuan Flavor Sauce Dishes are presenting complete “Spring, Summer, Autumn, Winter” seasonal set menus on-site. At the Regent Taipei’s Elegance Restaurant, Chef Liu Jianzhu uses ingredients such as 2–7-day-old dragon fruit flower buds. Chef Liu’s dishes are rich in protein and have a naturally sweet aftertaste, with flavors reminiscent of lotus roots. The taste evolves with every bite.

▲ Chef Liu Jianzhu from the Regent Taipei’s Elegance Restaurant uses ingredients such as 2–7-day-old dragon fruit flower buds.

For summer, Chef Li Zhaoming from the Earth Hotel presents “Heart Has Shu,” featuring a standout Chopped Chili Fish Head made from high-quality bighead carp from the Tsengwen Reservoir. The chopped chili sauce is specially prepared by Chef Li using Sichuan’s unique pickled lantern chilies, combined with his own-infused Sichuan peppercorn oil and chili oil. Autumn is represented by Chef Su Wenjin from the Fuhang Hotel Taichung with “Golden Wind Taro Crab Knows Autumn,” which highlights seasonal ingredients from central Taiwan. Among them, the pond-raised hairy crabs from Houli, sourced after a long search, are a highlight.

Winter is represented by Chef Luo Jinhan from Chef Luo’s Sichuan Flavor Sauce Dishes, who specializes in Sichuan and Hakka cuisine. He presents “Nostalgia for Good Taste,” offering an exhilarating Sichuan-Hakka feast that combines sour, numbing, and aromatic flavors.


▲ The pond-raised hairy crabs from Houli, carefully sourced by Chef Su Wenjin of the Fuhang Hotel Taichung, were not easy to find.

There will also be more specially crafted private seasonal set menus showcased at the “Seasonal Taiwan” Pavilion during the food exhibition, and these will be available for purchase at the respective hotels and restaurants of the participating chefs. Seasonal set meals start at NT$660, and à la carte options begin at NT$110. Visitors to the food exhibition can enjoy early access to pre-orders. Additionally, the chefs will be stationed at the “Seasonal Taiwan” Pavilion throughout the exhibition period, interacting closely with visitors and demonstrating their culinary skills.


▲ Dishes prepared by over ten chefs will all be on display at the food exhibition.


▲ “Willows Green, Blossoms Red” at the Penglai Restaurant of the Taipei Fuhang Hotel