Benny Tseng, a 22-year-old Taiwanese violinist, won the silver medal in the prestigious International Tchaikovsky Competition in 2015, the highest prize that year as first prize was not given to anybody. On Friday last week, Tseng released the instrumental album, “Reverie,” his first since joining Universal Music Taiwan.
Tseng’s album has set a number of records in the world of classical music in Taiwan. He recorded for Deutsche Grammophon (DG), a respected German classical record label, with his CDs being produced in Germany. He recalled the intense recording process in Berlin, saying that studio recording was more challenging than giving live performances.
Tseng still practices for at least three hours a day, aspiring to give his best performance at every concert. Recently, the New Taipei City Government’s Cultural Affairs Department invited him to be the celebrity endorsement of the city’s 2017 Music Star contest, the finalists of which will have a chance to hold their own solo concerts.
Photo: CNA
照片︰中央社
(Liberty Times, translated by Eddy Chang)
二十二歲的台灣小提琴家曾宇謙,二○一五年贏得著名的柴可夫斯基國際小提琴賽銀牌(當年金牌從缺),他於上週五推出加盟環球唱片公司的首張演奏專輯「夢幻樂章」。
曾宇謙的新專輯創下許多台灣古典音樂界的紀錄,不僅掛上古典樂大廠DG標籤,唱片也都由德國壓製。他回憶在德國柏林緊鑼密鼓的錄音,認為錄音的挑戰比現場更大。
曾宇謙每天仍練琴至少三小時以上,希望每場演出都是在自己的巔峰狀態。新北市文化局近日還邀請他擔任「二○一七樂壇新星」比賽代言人,決選者將可獲得舉辦個人音樂會的機會。
(自由時報)
A: Wow, three Taiwanese restaurants just won the 2024 “Asia’s 50 Best Restaurants” awards. B: Awesome! Which three restaurants? A: Taipei’s Logy at No. 22 and MUME at No. 34, and Taichung’s JL Studio at No. 33. B: Actually, there are many more great establishments in Taipei. How about other Asian cities? A: Singapore claimed nine spots this year, making it Asia’s new “food capital.” A: 2024「亞洲50最佳餐廳」名單揭曉了,台灣有3家餐廳上榜。 B: 好厲害,哪3家? A: 台北的Logy和MUME分獲第22和34名,台中的JL Studio獲第33名! B: 其實台北還有很多好餐廳,那其他的亞洲城市呢? A: 新加坡今年入選9家,可說是亞洲美食之都。 (By Eddy Chang, Taipei Times/台北時報張聖恩)
Let’s explore another delicacy primarily known to Tainan locals: floating milkfish in thick soup. Despite its peculiar name, this dish is another Tainan specialty that showcases the popularity of milkfish, which is made into fish paste and served in thick soup. Unlike the version with tutuo fish, which also adds other ingredients to its thick soup, the floating milkfish version primarily features the “floating fish” itself in its thick soup, ensuring that the fish paste remains the star of the dish. 讓我們來探索另一道台南人熟悉的美食:浮水魚羹。這道菜名奇特的美食,再再展現了台南虱目魚料理的多樣。浮水魚羹是用虱目魚漿做成的羹品,雖然和𩵚魠魚羹一樣是羹湯,但不像𩵚魠魚羹會在湯中加入其他食材,而是讓虱目魚漿成為這道料理的主角。 peculiar (adj.) 獨特的;古怪的 The belly of a milkfish is considered the most
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