The state banquet for the presidential inauguration on May 20 in Tainan is to feature eight dishes prepared by 70 chefs and focus on showcasing Taiwan’s culinary expertise and heritage, an event organizer said.
Formosa Yacht Resort chairman Hsieh Wen-hsiang (謝文祥) said the banquet served at the inauguration of president-elect William Lai (賴清德) and vice president-elect Hsiao Bi-khim (蕭美琴) aims to showcase Taiwan on the world stage through demonstrating the team’s skills.
The team, which has a combined career experience of 1,000 years, “will spare no effort in making the banquet exceptional,” Hsieh said.
Photo: CNA
Hsieh said to enhance the service and food quality, the team has sought input from local farmers, fishers, food critics and the organizer of the state banquet in 2016, Taipei Marriott Hotel.
Hsieh added that this refers to dishes from Ai Zai Cheng Shrimp Rice restaurant, which has been operating since 1922 in the city, where Lai served as mayor from 2010 to 2017.
“Dishes such as shrimp rolls, shrimp cakes and rice bowl cakes, which are snacks with more than 100 years of history, are something to be proud of,” resort director Yang Fu-chiang (楊福強) said.
The Presidential Office said the eight courses incorporate ingredients from all 22 cities and counties in Taiwan and were inspired by the country’s five major ethnic groups: the Hoklo, Hakka, mainlander, indigenous and new immigrant.
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