Chefs from South Korea’s culinary competition show Culinary Class Wars, including Lu Ching Lai (呂敬來) and Park Eun-young (朴恩影), attended the Seoul stop of the International Tour of Taiwan Gourmet Cuisine on Tuesday. Taiwanese Seediq chef Chiang Hsin-yi (江信毅) introduced Korean chefs to Taiwan’s culinary culture by combining Indigenous ingredients with traditional flavors. 

The International Tour of Taiwan Gourmet Cuisine, organized by Taiwan’s Overseas Community Affairs Council, sends leading Taiwanese chefs around the world to conduct cooking demonstrations and exchange ideas about restaurant management. The initiative aims to promote Taiwanese cuisine as an international cultural calling card. Chiang, executive chef at the Taipei Garden Hotel and an Indigenous Taiwanese chef, prepared dishes featuring traditional spices. His special dish usually includes Taiwan’s Indigenous herbs and millet wine jelly.

“Ingredients such as ailanthus-like prickly ash (刺蔥) or mountain pepper (馬告), known as maqaw by the Atayal people, were not as widely accepted by foreign judges at international competitions,” Chiang said. “But as more foreigners have traveled to Taiwan to taste them, they have gradually gained recognition. I hope to promote Taiwanese and Indigenous cuisine internationally.”

Lu said Taiwanese and Korean chefs share similar culinary philosophies and that such exchanges can improve cooking skills and strengthen people-to-people ties. He added that fan support was gratifying but reminded him to remain humble.