Taiwan’s Culinary Masters Enchant Delhi: Two Star Chefs Showcase Taiwan’s Rich Food Heritage

New Delhi, India — Taiwan’s culinary finesse took the spotlight in the Indian capital as the “International Tour of Taiwan Gourmet Cuisines” made its grand debut at Shang Palace, Shangri-La Eros, New Delhi, on July 4 and 5, 2025. The exclusive two-day celebration, organized by the Taiwan Chamber of Commerce in India (TCCIN) and the Taiwan Chamber of Commerce in Delhi (TCCD) under the supervision of the Taipei Economic and Cultural Centre (TECC) and with the support of Asian Community News (ACN), showcased Taiwan’s rich gastronomic heritage to a captivated Indian audience.

These chefs, who have embarked on a 5-nation journey as part of the “International Tour of Taiwan Gourmet Cuisines” to promote Taiwanese cuisine, began with India and will next visit Malaysia, Japan, Vietnam, and Brunei to showcase Taiwan’s rich food heritage.

The event featured two renowned Taiwanese chefs, Li Chia Chi and Liao Tai-Chun, who were specially flown in from Taipei to lead this gastronomic journey. Over two evenings, distinguished guests were treated to an exquisite multi-course dinner each night, celebrating the depth and diversity of Taiwanese cuisine. Adding an educational element, the chefs also conducted live demonstrations, offering rare insights into the artistry behind signature Taiwanese dishes.

Contributions from prominent Taiwanese brands, including Kavalan Whisky and Taiwan Beer, further elevated the festival. Japan’s renowned soy sauce brand Kikkoman also added a layer of authentic flavor, underscoring the event’s commitment to genuine taste and quality. From artisanal sauces to world-class beverages, the event showcased the innovative spirit and culinary excellence that define Taiwan’s food culture.

Set within the elegant interiors of Shang Palace — a restaurant renowned for introducing refined Chinese cuisine to India since 1971 — the event provided guests with a luxurious and immersive experience. The venue’s intricate design, warm hospitality, and authentic atmosphere perfectly complemented the evening’s menu, further enhancing the sense of cultural immersion.

The presence of Ambassador Baushuan Ger of the Taipei Economic and Cultural Center (TECC) in India added a diplomatic flourish to the proceedings. Speaking on July 4 & 5, Ambassador Ger emphasized the importance of cultural exchange through food, noting, “Given the limited presence of Taiwanese restaurants in India, I hope this event offered our Indian friends a unique opportunity to experience and appreciate Taiwan’s rich food culture.”

Highlighting Taiwan’s dynamic culinary scene, Ambassador Ger described Taiwan as a land of both vibrant street food and refined gourmet traditions, drawing parallels with India’s diverse food heritage. He also highlighted the broader ties between the two nations, noting that over 45,000 Indian visitors traveled to Taiwan in 2024 — a figure expected to increase further with the resumption of direct flights next year.

On July 5, Ambassador Ger once again addressed guests, reaffirming Taiwan’s commitment to strengthening economic, educational, and cultural relations with India. He emphasized Taiwan’s role as a global leader in high-tech industries. He highlighted growing industrial collaborations, such as Tata’s partnership with PSMC and Foxconn’s ventures with HCL, as examples of deepening ties.

Turning to food as a bridge between cultures, Ambassador Ger stated, “Just as our industries find beautiful harmony through innovation and cooperation, our culinary traditions celebrate freshness, craftsmanship, and the joy of bringing people together.”

Those representing Taiwan’s TECC, TCCIN, and TCCD included Mrs and Ambassador Baushuan Ger, HSIEH, Bor-huei, DCM & Deputy Representative, Mr. Hsiung BEN, Ms. Estela CHEN, Chest CHEN, Peters LY CHEN, Colin KAO, Shiuh-min YU, Mrs. Hsin TIEN, Ms. Rudy LIN, Matt HSIEH, Mr. LEE,

Arjun Dhall, Director, Dhall Food & Beverages, and Ramnik Chawla and Kunal Arora from Dhall Food & Beverages, Amit Goel       MD, Rad Elan and Neeraj Pal, Pan India Sales Head, Rad Elan, Harry Hakuei Kosato, Kikkoman’s India representative, Kikkoman, Sanjeev K Ahuja, CEO, Asian Community News (ACN) were also present.  ED Park, Chairman of the Federation of Korean Associations in India, also attended the dinner on July 5, along with his spouse.

Other sponsors of the event included Veena Solar Enterprises, Jupiter Law Partners, AJU Group of Hotels, Zeus Law Associates, LANGMA School of  Language, EDP Services, Victor Rackets, Taisys, Red Elan, and Taiwan Beer.

About the Master Chefs: The event’s star chefs brought this sentiment to life. Chef Li Chia Chi, the Culinary Director at Sheraton Taoyuan Hotel, has an impressive resume that includes leadership roles at Evergreen Resort Hotel Jiaosi and Hotel Orchard Park’s Hanamizuki Japanese Restaurants. He has been a driving force in previous International Tours of Taiwan’s Gourmet Cuisine and has earned accolades, including gold awards for Ethnic Asian Meals and Hot Cooking (East Meets West Cuisine) at the FHA Culinary Challenge.

Supporting him was Chef Liao Tai-Chun, Chef de Partie at Sheraton Taoyuan Hotel’s Hanamizuki Japanese Restaurant. With a background that includes work at Ink Reflection Japanese Kaiseki and Orchard Park Hotel, he has earned bronze medals at prestigious competitions such as the HOFEX Hong Kong International Culinary Classic and Malaysia’s FHM culinary challenge.

Together, these two chefs captivated Delhi’s culinary enthusiasts, offering a rare and authentic taste of Taiwan while fostering deeper bonds of friendship and understanding between Taiwan and India. The event was not just a feast for the palate, but also a testament to the enduring power of cultural diplomacy.

A highlight of the festival was the Master Class for Chefs held on July 4, where six chefs participated in an exclusive hands-on session to learn directly from the Taiwanese masters. Those representing popular NANKING Chinese Restaurant were Nirbhay Jha, Robin David, Netralal Reskoti, and Ravi Kapoor.

Taiwan’s exotic vegetarian and other non-vegetarian food: The “International Tour of Taiwan Gourmet Cuisines” offered guests an exquisite culinary journey through two meticulously crafted menus — one vegetarian and the other non-vegetarian — each highlighting Taiwan’s rich culinary heritage and diverse flavors.

For non-vegetarian guests, the menu featured an array of delicate and robust dishes starting with appetizers like cuttlefish with five-flavored sauce, pork belly with garlic soy dressing, a unique three-egg salad combining century egg, salted egg, and chicken egg, drunken shrimp marinated in Shaoxing wine, and smoked salt-brined duck breast. The salad course featured a luxurious Taiwanese twin-flavored spiny lobster, served both as a salad and a classic lobster sandwich. Guests were then treated to the iconic “Buddha Jumps Over the Wall” soup, a traditional Taiwanese delicacy known for its depth of flavor. The fish course featured fish accompanied by five julienned vegetables in a style known as “Wu Liu Zhi.”

Main courses included the fragrant and savory Taiwanese three-cup chicken, as well as a rich braised pork knuckle with mixed vegetables and a seafood sauce. The meal was complemented by Taiwanese steamed glutinous rice with red crab, and concluded with a comforting dessert of tofu pudding topped with brown sugar syrup and red beans.

The vegetarian menu was equally elaborate and thoughtfully designed, providing a rich experience for guests who prefer plant-based dishes. Appetizers included sesame-marinated mushrooms, chilled eggplant with soy dressing, candied carrots with honey glaze, pickled cherry tomatoes, and marinated seaweed strips, each offering a unique texture and flavor profile. The salad course featured a refreshing Taiwanese-style potato salad with mixed vegetables. For soup, guests enjoyed a nourishing double-boiled mushroom soup with vegetarian meat, providing a hearty start to the hot dishes.

The main highlight among the hot dishes was the Hong Shao Lion’s Head, a braised plant-based meat dish inspired by a classic Chinese preparation. The main course featured a Taiwanese three-cup king oyster mushroom dish with tofu, combining aromatic herbs and sauces in a satisfying entrée. As a staple, stir-fried rice noodles with pumpkin added a comforting and subtly sweet touch. Like the non-vegetarian menu, the vegetarian experience concluded with tofu pudding drizzled with brown sugar syrup. It garnished with red beans, offering a light yet satisfying end to the meal.

Together, these menus embodied the spirit of Taiwan’s culinary artistry, showcasing a harmonious balance of tradition, innovation, and a deep respect for diverse dietary preferences.