S.Pellegrino Young Chef Northeast Asia Competition Held in Taipei for the First Time – Final Showdown on November 6

▲Young chefs Lin Yaohui (left) and Chen Ziyang (right) representing Taiwan in the S.Pellegrino Young Chef Northeast Asia Regional Competition. (Photo / Provided by S.Pellegrino)

Travel Center / Comprehensive Report

The S.Pellegrino Young Chef Northeast Asia Regional Competition is being held in Taipei for the first time. Ten young chefs from Taiwan, South Korea, Hong Kong, and Macau will compete at Xingwu University of Science and Technology on November 6, with five renowned chefs who achieved outstanding results in the 2017 Asia’s 50 Best Restaurants list serving as judges.

The young chefs representing Taiwan in the Northeast Asia regional competition are Lin Yaohui and Chen Ziyang, each presenting their creative dishes “My Memory of the Beef Tongue” and “The Taste of Taiwan” to compete against representatives from other countries. Lin Yaohui recreates the flavor of his first encounter with beef tongue in his own style, using “sourness”—a unique human sensory experience—as the core element running through the entire dish.


▲Lin Yaohui’s creative dish “My Memory of the Beef Tongue.” (Photo / Taken by Huang Shiyuan)

Chen Ziyang, who graduated from the Chinese Cuisine Department of Kaohsiung University of Hospitality and Tourism and currently works at VG The Seafood Bar, has integrated the essence of Chinese cuisine into Western cooking after switching fields, making it his personal signature. Speaking about his entry, Chen Ziyang invites everyone to start with the small bowl of soup and biscuits on the side. This creative idea originates from the traditional Taiwanese custom of offering guests hot soup or tea before a banquet to warm their stomachs. The side dishes include sweet potato balls, Job’s tears, and Sanxing scallions, while the main dish, smoked duck breast, is seasoned with ingredients like makau and Sichuan peppercorn—all aiming to showcase Taiwanese cuisine to the world.


▲Chen Ziyang’s creative dish “The Taste of Taiwan.” (Photo / Taken by Huang Shiyuan)