2013 Taste Taiwan Trip

In 2013, “Taste Taiwan” invited three chefs - Chef Michael Ferraro of Delicatessen in New York, Chef Bryant Wigger of Trattoria Neapolis in Los Angeles, and Chef Thomas Heinrich of Hyatt Regency in Vancouver Canada - for an exclusive
eight-day culinary trip to the beautiful island of Taiwan.

While in Taiwan, the chefs visited the country’s finest restaurants, experienced its fresh produce markets and street foods and partook in numerous adventures along the way. Upon their return, each chef created a dish inspired by his trip to Taiwan.

— See the 2013 Chefs —

  • The chefs visit the old street of Beipu and taste the "Lei Cha" for the very first time.


    The chefs visited the traditional streets of Beipu, learned the history of the Hakkas in Taiwan, how to make the Hakka style “Lei Cha,” and tasted dried persimmons.

  • The chefs enjoy a friendly dumpling-making competition.


    The chefs learned the techniques of making the famous dumplings, Xiaolongbao, from the master chef of Din Tai Fung. Din Tai Fung’s dumpling making process is very strict, each dumpling weighs 21 grams and has 18 folds. It takes a year for a chef to learn basic dumpling-making skills.

  • The chefs have fun and enjoy the breathtaking beauty of nature.


    The chefs explored the outdoors and the natural wonders of the world-famous Taroko Gorge, and took a break from the city. Taroko National Park is famous for its stunning canyon vistas and attracts more than one million visitors each year.


    Chef Chen demonstrates how he finds ingredients from nature.


    The chefs collected ingredients and hunted with a local chef, and created a dish based on their catch. DIshes served in the local Chef Chen’s aboriginal restaurant are original and natural. Chef Chen believes that the most authentic taste is always the original one.

  • Soaking in a hot spring is a must-do when you visit Taiwan.


    The chefs enjoyed the hot springs and relaxed after their exhausting travels. The Antong hot spring was first built as a public bathing place by the Japanese, and then developed into a hot spring resort. The locals retain a lot of Japanese buildings and culture in this area.

  • The chefs learn the process of making tofu and experience the country life in Taiwan.


    The chefs visited organic farms and sampled their products, and learned to make tofu out of mud volcano. The Luoshan organic farms provide educational, cultural, and natural resources for visitors to experience, and are dedicated to passing on the resources to the next generation.

  • The chefs enjoy mochi pounding and entertain the locals.


    The chefs learned to make rice into mochi and shared fun with the locals. Chishang is famous for the superior rice which its weather and geography help produce. The locals believe that only the best rice can make quality mochi.

  • Another must-do in Taiwan is visiting the night markets, which have a huge variety of foods for you to choose from.


    The chefs sampled the huge variety of street foods available here. The Liuhe Night Market is famous for its seafood snacks like seafood porridge and crispy deep-fried squid tentacles as well as the famous papaya milk drink.

2013 Chefs Roll over each photo to learn more about their experience in Taiwan

Michael Ferraro
New York

“My overall impression of the trip
to Taiwan is that it’s overwhelmingly positive. We were welcomed so warmly, and we had a great time.”

Chef’s Recommendations

Thomas Heinrich

“What I have learned from being in Taiwan is that people are really friendly, and the scenery is spectacular. The country itself is just amazing; the people are fantastic.”

Chef’s Recommendations

Bryant Wigger
Los Angeles

“People are so nice and friendly,
and it carries out through the whole trip. Whether you are here for a couple of days or weeks, you will
get great treatment no matter where you visit. I definitely plan on returning very soon.”

Chef’s Recommendations