Taiwan is well-known for delicacies and cooking spectacles, but to fully experience these one should go to the Taipei Chinese Culinary Exhibition (台北中華美食展, TCCE), which started yesterday and will go on until Sunday, in Area A, at the main hall in the Taipei World Trade Center.
This is the exhibition's 15th year and the organizers expect more than 150,000 people to visit. Over 3,000 tourists from overseas have registered to attend the cooking classes given by star chefs.
PHOTOS COURTESY OF TCCE
Apart from cooking classes, featured cuisine exhibitions and culinary arts performances, there will be an international cooking competition.
Health-oriented foods is one theme of the TCCE this year. The exhibition will feature 96 Chinese, Western and Japanese dishes, including green bamboo shoots with lamb chops, sea bass with papaya salsa and papaya salad with caviar and scallops. As for the mango dishes, at least 40 mango dishes will be presented each day.
Eight teams are entered for The International Cooking Competition, including Malaysia, Hong Kong, Singapore, South Korea, Japan, and Beijing, as well as two teams from Taiwan.
Competitors are all battle-hardened contest veterans with world-class skills. The Hong Kong team is led by the famous East Ocean Seafood Restaurant Group (東海海都). The Beijing team is formed by chefs from the Grant Hyatt Beijing. The South Korean team is represented by the five-star Shilla Hotel. Malaysia and Singapore has teams from major hotels.
The two Taiwan teams, selected from 11 contenders in pre-competition events, are formed from chefs of the Pause Landis Hot Spring Hotel (璞石麗緻溫泉會館) and professors of the Kaohsiung Hospitality College (高雄餐旅學院).
The excitement of the competition will reach a peak during the final round on Sunday. The competing teams will be required to make dishes within a set time limit using pre-designated ingredients, ensuring a challenging and exciting contest.
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