Shangri-La Hotel, Fuzhou has invited Sous Chef Sam Yao from Shangri-La's Far Eastern Plaza Hotel, Tainan to introduce authentic Taiwanese food to Fuzhou gastronomists at eZ Café from 21 June to 30 June 2013.
Taiwan is known as ‘Gourmet Paradise’, and Tainan is recognised as the hot spot of Taiwanese gourmet, along with Taipei and Lugang Town. Tainan, one of the oldest cities in Taiwan, used to be the capital of the island. With the world famous Taiwan delicacies from Tainan, this ancient city is well-known for its diverse culinary culture.
Now, local food lovers will have the chance to savour over 20 Taiwanese delights without travelling across the strait. At Shangri-La Hotel, Fuzhou, Chef Yao presents Deep-Fried Toast stuffed with Seafood, Tainan-Style Steamed Taro Cake, Tainan-Style Dan Dan Noodles, Fried-Spanish Mackerel Soup with Root Vegetable and Yilan Pineapple Cake.
Especially recommended is the signature dish from Tainan – Deep-Fried Toast stuffed with Seafood. Its original Chinese name is ‘Coffin Box’ because of its special shape. In Chinese culture, ‘Coffin Box’ sounds similar to the auspicious wish for career success and becoming rich. This unique story has made it a cultural attraction to tourists nowadays.
To make this Deep-Fried Toast stuffed with Seafood, the chef will hollow out a toast and fill it with various seafood and vegetables. The crispy toast and tasteful fillings create its extraordinary flavour.
Tainan-Style Dan Dan Noodles has a hundred-year history in Taiwan. Taiwan fishermen would sell it during typhoon seasons to make a living. Gradually, it became a special culinary delight from Tainan. eZ Café offers a taste of this unique Tainan dish made with sweet shrimp soup and ground pork.
Sous Chef Sam Yao of Shangri-La's Far Eastern Plaza Hotel, Tainan comes from the most beautiful group of islands in Taiwan – Penghu. Early in life, Chef Sam showed great interest in the culinary field. He moved to Tainan at age 15 to start his career as an apprentice chef.
After many years of gaining solid experience in various well-known and respected restaurants and hotels throughout Taiwan, he joined Shangri-La's Far Eastern Plaza Hotel, Tainan in 2008 to assist in leading the Café at Far Eastern kitchen team, further expanding his culinary knowledge and continuing his craft in Taiwanese food culture. His journey to Fuzhou will infuse him with new inspiration.
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