Food Culture in Taiwan
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Thu 01 Dec 2011
The Press Division of the Taipei Economic and Cultural Office (TECO) in New York hosted its first-ever exclusive culinary event to celebrate the launch of a new website,
. The site highlights and introduces visitors to Taiwan's food heritage, which comprises flavors and techniques incorporating indigenous, Hakka and fusion influences.
TECO's 42nd Street Manhattan location was abuzz with excitement on Thursday, December 8, 2011. About 100 attendees, including members of the press, enjoyed a special treat that evening as they personally experienced the best of Taiwan's cuisine in the heart of the Big Apple.
A string trio of violins and a cello filled the venue with Chinese melodies—complementing the visual and culinary aspects, with traditional sounds, creating the overall essence of Taiwan.
Attendees milled about, and conversed while holding small cups of Bubble Tea from
TKettle —amidst a backdrop of reds and Chinese calligraphy by Yang-Tze Tong—part of the inaugural exhibition of the Taiwan Academy.
A Taiwanese concoction from the 1980s, Bubble Tea is shaken to infuse flavors, resulting in a bubbly foam surface. Tapioca pearls reinforce its name.
Glasses of beer and a shot (or two) of award-winning single malt whiskey offered guests a more potent, alcoholic drink.
To the crowd's delight, Master Chef H. J. Jan, winner of numerous gold medal awards at events, including the International Professional Culinary Competition, demonstrated his exemplary carving skills.
He informed inquiring attendees that it had taken him 36 hours to work on the watermelon designs, adding, "I spent seven days" carving the many intricate creations on display that evening.
And, of course, it wouldn't be a tasting event without trays teeming with an array of delicious signature Taiwanese dishes—ranging from street fare to gourmet banquet-type entrees.
Tea is a staple beverage in Taiwan, and to round out the evening, guests headed to the second floor where Ninchi Fang, a tea master, steeped leaves to perfection, and then invited everyone to take a cup of the comforting drink.
With regards to the proper steeping time, "the leaves tell you when they're ready," explains a staff member from
Fang Gourmet Tea . She notes that the tea variety to be sampled, Dong Ding Oolong tea, "is named after the mountain where it's being planted."
Each guest received a cotton drawstring pouch to store the white cup they used to sample their tea—a keepsake of the tea ceremony, and the event.
It was a festive evening of tasty fare, photos of entrees, fun food facts and great conversations with new and familiar faces. For additional information, visit their website to learn more about Taiwan's rich food culture. Abby Lee, TECO executive press officer shares that there will be other upcoming events—so stay tuned.
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!date 01/12/2011 -- 01/12/2011
%wnnewyork
114502 - 2023-06-12 17:45:21