Taiwan’s culinary culture possesses a profound heritage, and how to present local flavors in a more international context has become a major focal point for the food and beverage industry in recent years. As Kimlan Foods approaches its centennial milestone, the company has launched its first-ever partnership with a Bib Gourmand chef. By utilizing the “national staple” seasoning—Kimlan Soy Paste—as the soul of contemporary gastronomy, they are reimagining classic Taiwanese dishes to introduce the world to the island’s unique culinary culture and iconic sauces.
Min Chung, Chairman of Kimlan Foods, stated: “Soy paste represents the very essence of Taiwanese culinary culture. Its unique savory-sweet profile carries the collective taste memories of the Taiwanese people. We hope Kimlan Soy Paste remains a daily staple in Taiwanese households, but beyond that, we aim to collaborate with more culinary brands and chefs to promote ‘Taiwanese Flavor Diplomacy,’ bringing our local tastes onto the global stage.”
Kimlan Soy Paste is widely regarded as Taiwan’s most iconic soy paste product. For nearly a century, it has connected the daily dining habits of generations, serving as a microcosm of Taiwanese food culture. From humble home cooking to grand banquets, it is not only a key element in shaping flavor but also a symbol of the inclusiveness and innovative spirit of Taiwanese cuisine. It preserves tradition while seamlessly integrating with diverse ingredients and modern techniques to showcase the multifaceted charm of “Taiwanese flavor.”
In this collaboration, Kimlan partnered with Chef Craig Yang—the third-generation descendant of a legendary Ban-toh (traditional banquet) family. Under Yang’s expert interpretation, Kimlan Soy Paste is no longer just a condiment; it is the flavor cornerstone of his signature dish: Honey-Glazed Black Pork Ribs. This dish, which carries the chef’s own family memories and Lunar New Year traditions, gains an even more profound symbolic connection to Taiwan through the inclusion of Kimlan Soy Paste.
Chef Craig Yang capitalized on the natural viscosity and sheen of Kimlan Soy Paste, utilizing its superior adhesion to ensure the sauce evenly coats the meat, creating a polished and delicate presentation. Its characteristic sweet finish and balanced salinity further elevate the dish’s complexity. Yang noted that the recipe harmonizes elements representing Taiwan (Kimlan Soy Paste), Japan (dried bonito), and the West (sherry vinegar). By leveraging the versatile and inclusive profile of the soy paste, he successfully balanced these international elements—a tangible expression of the idea that “deliciousness knows no borders.”
To allow more diners to experience the magic of Kimlan Soy Paste in classic Taiwanese cuisine, the reinterpreted Honey-Glazed Black Pork Ribs will be available for a limited time as part of a set menu at Tableau by Craig Yang from now through the end of March. We invite gourmands to experience this feast where a classic staple meets the “New Taiwanese Flavor.”
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