Taiwan-born Michelin-starred chef Andre Chiang Aug. 10 offered his insights into the vibrant attractions and food culture of Taipei during an event in Singapore to promote the city’s participation in a major travel fair.
Organized by the Taipei City Government’s Department of Information and Tourism, the discussion took place on the eve of the three-day National Association of Travel Agents Singapore Holiday 2017. Taipei’s booth at the exhibition is themed around the city’s food scene, and is offering a host of tour packages that include gifts ranging from afternoon tea at a renowned restaurant to souvenir sets of Taiwan delicacies.
At the promotional event, Chiang shared his recollections of the unique flavors of his hometown, stating that growing up near the city’s famed Shilin Night Market allowed him to explore a diverse variety of beloved Taiwan dishes such as beef noodles soup and spicy hot pot as well as desserts like aiyu jelly and tapioca pearls.
Taipei’s thriving restaurant scene and diverse night markets make the city an essential destination for any foodie, he said, adding that he hopes more Singaporeans will seize the opportunity to sample the many delights on offer in Taiwan’s capital.
According to DOIT Commissioner Chien Yu-yen, Taiwan recorded more than 400,000 visitor arrivals from Singapore last year, with the numbers for the first six months of 2017 increasing nearly 9 percent year on year. The city government is working to further boost this impressive growth by working with Taiwan-based international carrier China Airlines to offer a range of packages for Singaporean tourists starting from as little as US$400, she added.
Internationally renowned for his culinary excellence, Chiang trained under Michelin-starred chefs Jacques and Laurent Pourcel at Le Jardin des Sens, Montpellier in the south of France. After relocating to Singapore, he opened several restaurants, two of which have been listed on the San Pellegrino World’s 50 Best Restaurants.
Three years ago, Chiang launched his first establishment in his hometown. Located in Taipei’s Zhongshan District, Raw serves modern interpretations of traditional Taiwan fare using seasonal local produce.