International Tour of Taiwan Gourmet Cuisine Dinner
Saturday August 31st, 2019
Pacific Fusion Restaurant, University of the South Pacific
A Cultural and Culinary Melting Pot: Food Fusion in Taiwan
A blend of indigenous, mainland Chinese, immigrant, and colonial contributions, the cuisine of Taiwan has a diversity that makes it full of surprise.
As a multi-ethnic society with diverse resources, Taiwan has the foundations on which to move toward broader culinary possibilities and to accept cuisine from all over. Western and Southeast-Asian cousins have come on board in recent years, and chefs are carrying forward the global trends toward sustainability and returning to the local.
Tonight, Chef Chang and Chef Lulu will present you the classic menu of Taiwan’s unique roadside banquets known as “bando.”(辦桌)
In Taiwan “bando” is used to celebrate weddings, funerals and other special events. Banquets are set up under large tents on the roadside. People are seated at round tables and enjoy endless local delicacies. The food is cooked on location. The person in charge is respectfully referred to as Chef and is in charge of every aspect of the meal, from selecting ingredients to garnishing plates.
You will never forget its delectable taste once you try it.
bon appetit
Jessica C. Lee
An International Tour of Taiwan Gourmet Cuisine Workshop to showcase delectable Taiwanese cuisine was successfully held at The University of the South Pacific’s (USP) Laucala Campus on 30 August 2019.
Organised by the Taipei Trade Office in Fiji, USP’s School of Tourism & Hospitality Management (STHM) & the Pacific Technical & Further Education (Pacific TAFE), the workshop saw Chef Chin Chang and Chef Lulu, who have been traveling seven cities throughout Oceania, demonstrate four dishes and cook eight, along with STHM students.
The duo were in Suva as part of an International Tour of Taiwan Gourmet Cuisine (Oceania) in Wellington, Christchurch, Auckland, Perth, Melbourne, Sydney and Brisbane from 11 August – 1 September.
