Founded in 2009 by Hong Kong chef Mai Kwai-pui (麥桂培), Tim Ho Wan (添好運) immediately wowed the world, quickly rising to fame and even winning a Michelin star.
Fresh and authentic seafood can whisk you away to Penghu in a blink of eye. That is the goal of Chiu Yuet Fong (潮粵坊) Cantonese restaurant, which will unveil a range of seafood dishes at the Grand Mayfull Taipei (台北美福大飯店) from June 1 to July 31.
With its return after two years of absence an enormous hit last year -- attracting over 146,000 people during the 4-day show -- the 25th Taiwan Culinary Exhibition (TCE, 臺灣美食展) will unfold from Aug. 5-8 at Taipei World Trade Exhibition Center Hall 1.
Remember how Grandma used to say "Before eating rice dumplings in May, never put your winter clothes away" about the unpredictable weather of Taiwan in the springtime? Marking the start of summer each year, the Dragon Boat Festival (端午節) takes place on the fifth day of the fifth month in the lunar calendar, which happens to be June 9 this year.
When Eric Ripert turned 18, he had a crisis of confidence. He was working in Paris at the famed La Tour D'Argent, a grueling first step on the journey from his childhood in the mountains of Andorra to where he is now -- one of the most admired chefs in the world, leading Manhattan's elegant Le Bernardin for more than 20 years.
Traditional foods enjoyed by generations of Romanians -- including Transylvanian cheese, plum jam and succulent salami, a favorite of the son of late Communist leader Nicolae Ceausescu -- are getting an unexpected boost thanks to the European Union.
With the presidential inauguration right around the corner, the island is bubbling with excitement as final preparations are being made to welcome in the first female president, Tsai Ing-wen (蔡英文), on May 20.
Cantonese cuisine is one of the most refined and celebrated cuisines in China. Go to any city around the country, or indeed in Taiwan or Asia; Cantonese restaurants are the most popular and highly sought after, thanks to chefs' acknowledgment of the importance of subtle flavors and letting ingredients speak for themselves.
One hundred renowned local chefs gathered at Four Four South Village (四四南村) on May 1, vowing unanimously to be the safeguards of food safety, as part of the promotion for the Taiwan Culinary Exhibition (台灣美食展) that is to kick off in August this year.
Sorghum wine produced by Taiwan's Kinmen Kaoliang Liquor Inc. won recognition at several international spirits competitions recently, with one of the distillery's products being selected as Best Baijiu at the San Francisco World Spirits Competition, one of the world's most respected.