Limited 3-Day Star Fork Gastronomic Feast – Italian Star Chef Brings Hometown Flavors to Taiwan

 
▲Every dish prepared by the joyful Italian star chef is infused with heartfelt dedication.

Reported by Lin Yuling, Taipei / Text and Photos

Renowned Italian star chef Felice Lo Basso (Felice Lo Basso) holds both two Repsol Suns and one Michelin star. Recently invited to Taiwan, he will host a three-day Star Fork feast from April 22 to 24. It’s reported that before the news even spread, bookings were nearly full, with only a few spots left for Sunday.Chef Felice, as his name suggests, always embarks on his journeys with joy, searching for new ingredients which he then incorporates into his culinary creations. He also prepares traditional hometown dishes in new ways, sharing his longing for his mother.

“I’m Happy.” Chef Felice sometimes introduces himself this way, as "Felice" means "happy" in Italian. True to his name, he consistently channels happiness, intelligence, and humor into the dishes he creates. After apprenticing at several well-known Italian restaurants, he has now become one of the most admired chefs in the culinary world.

▲Chef Felice holds both two Repsol Suns and one Michelin star.

Chef Felice hails from a hometown near the sea, so seafood is often a key ingredient in his dishes. However, being a lover of travel, he also enjoys sourcing various local ingredients during his journeys to incorporate into his cooking.When describing his cooking philosophy, he sounds like a philosopher—and a poet: “My kitchen dishes are composed of diverse forms, varied flavors, and a spectrum of colors. They reflect and complement each other, just like the sky and the earth, or the mountains and the sea.”

“Every creative theme he explores is tied to the current season, showing respect for the rhythm of nature and for time itself—because every element has its own pace.“So don’t rush. I will slowly gather and preserve the unique essence of these ingredients to create these culinary masterpieces for you.” No wonder some describe him as a philosopher and traveler, because “traveling through cuisine and infusing philosophy into dishes” is Chef Felice’s admirable ethos.

This invitation to Taipei Garden Hotel to host a three-day Star Fork feast is, for him, also a journey—where he shares the flavors of his Italian hometown while also discovering Taiwan’s natural ingredients, merging the four seasons into creatively delicious dishes.

▲Appetizer “Clarified Beef Liver Mushroom Soup with Shrimp and Cheese Dumplings,” combining ingredients from northern and southern Italy.

The appetizer “Clarified Beef Liver Mushroom Soup with Shrimp and Cheese Dumplings” uses beef liver mushrooms, abundant in northern Italy, while the shrimp and lime come from the coastal south. Blending the fragrances and spices from both regions, the soup is simmered for three hours, filtered to remove solids, leaving behind a clear and delicate broth. The dumpling wrappers—elastic and golden—are equally refined, ensuring the shrimp-filled parcels offer layers and harmony, with rich umami and luscious cheese, achieving an authentically perfect balance.

▲Chef Felice’s signature “Parmesan Risotto,” inspired by memories of his mother.

▲The refined eggplant purée blends seamlessly into the rice grains, offering a rich and aromatic flavor.

Chef Felice’s signature “Parmesan Risotto” is nothing short of brilliant. This dish stems from his longing for his mother. He combines his expertly made risotto with flavors from his childhood memories. Although the preparation is intricate, the seasoning is remarkably simple and pure. The secret lies in handcrafted “tomato powder”: cherry tomatoes are blended into a paste, strained through cheesecloth, and hung in the fridge overnight until all the juice drips out. The remaining pulp is mixed with a bit of olive oil, spread onto baking paper, and baked at a low temperature of 65°C for 36 hours before being ground into powder. This tomato powder is layered over the Parmesan risotto, adding a fragrant, rich depth without being overly heavy—a memorable taste experience.

▲Tender and juicy Australian 9+ ribeye steak, accompanied by colorful vegetables and mullet fish sauce.

The main course “Australian 9+ Wagyu Beef with Spring Vegetables and Mullet Fish Sauce” arrives like a warm painting. In addition to the tender and juicy Australian 9+ ribeye, it features a variety of colorful vegetables and mullet fish sauce. The veal jus is simmered for 12 hours with beef bones, spices, and vegetables. The wagyu is cut into cubes, gently seared to achieve the perfect pink hue. The chef transforms into a gardener, selecting white asparagus, purple carrots, yellow carrots, red carrots, yellow beets, and red beets, washing and blanching them, then sautéing them with garlic slices—as if crafting a personal garden for diners. The aroma and tenderness of the beef are perfectly highlighted, representing the pinnacle of Italian haute cuisine.

▲Vegetarian option: delicious fish fillets are also available for those who prefer not to have steak.

▲Dessert “Matcha-flavored White Chocolate Mousse with Irwin Mango Soda,” specially made with Taiwanese Irwin mangoes.

The dessert “Matcha-flavored White Chocolate Mousse with Irwin Mango Soda” is specially created by the chef for Taiwan, featuring Irwin mangoes and the beloved matcha, with a base layer of chocolate tuile. It offers a refreshingly light taste, making diners feel as though their flavor memories have been tucked away in their hearts—experiencing firsthand what the chef means by “putting emotion into cooking.”

This three-day Star Fork feast will take place at Taipei Garden Hotel from April 22 to 24. Lunch includes 3 courses, 1 dessert, and 3 wine pairings; dinner includes 5 courses, 1 dessert, and 6 wine pairings. Prices are NT$3,580 and NT$5,880 respectively (plus 10% service charge). However, it’s reported that even before the official announcement, bookings for all three days were nearly full, with only Sunday still having availability. For details, please refer to the hotel’s official information.

%Footage of Chef Felice demonstrating the preparation of the appetizer “Clarified Beef Liver Mushroom Soup with Shrimp and Cheese Dumplings”