Reported 12 months ago
Recently, the private kitchen '錦雲宴' at Habo Mansion and Chef An's '豐辦桌' are showcasing the low-key and heartfelt culture of hosting guests in Taiwan. Reflecting on the past, Taiwanese would often host at home with family dinners for smaller gatherings, while large events would involve hiring professional caterers. Nowadays, hosting guests mainly takes place in restaurants, which is convenient but lacks the intimacy of home gatherings. Some are now replicating the memories of home dinners in private kitchen spaces, while others are turning catered events into cultural activities by reviving old recipes, preserving the Taiwanese tradition of hosting. Chef An's '豐辦桌,' a generous continuation of dictionary-like banquet recipes, led by long-time food journalist and Taiwanese cuisine enthusiast Zeng Junqiu, has transformed catering into a cultural experience. Through events like this, Zeng aims to keep traditional Taiwanese dishes alive. Renowned in recent years in Japan, Lin Mingchan, the banquet king of Northern Taiwan, hopes to continue the tradition of Taiwanese banquet culture by initiating a project to carry on the legacy of banquet dishes in restaurants.
Source: YAHOO