Great food is synonymous with Taiwan. At TAIWANfest, witness one of the most intriguing battles in the culinary world: rice vs. noodles! Both rice and noodles are known as the staples of the Taiwanese diet. Which side are you on?
This year, we are proud to invite Chef Chi- Wen Chen – the noodle chef, Chef Chien-Tien Huang – the rice chef, and the winner of Chef Corner Jr. to perform on our cooking demo stage.
PRICES
Everyone: FREE
Saturday, August 23, 2014
2:00PM – 3:00PM
Brigantine Room
York Quay Centre, 235 Queens Quay West
4:00PM – 5:00PM
Brigantine Room
York Quay Centre, 235 Queens Quay West
6:00PM – 7:00PM
Brigantine Room
York Quay Centre, 235 Queens Quay West
Sunday, August 24, 2014
12:00PM – 1:00PM
Brigantine Room
York Quay Centre, 235 Queens Quay West
2:00PM – 3:00PM
Brigantine Room
York Quay Centre, 235 Queens Quay West
4:00PM – 5:00PM
Brigantine Room
York Quay Centre, 235 Queens Quay West
Chef Chen – The noodle chef
Mr. Chi-Wen Chen is a Le Cordon Bleu certified chef and began his culinary journey at the young age of 16. Born and raised in Taiwan, Chef Chen started out as a culinary intern in a top hotel in Taipei City and succeeded in working up the ranks as head chef in various famous restaurants. He has frequently been invited as a guest chef to various hotels around the world. Chef Chen is currently a lecturer at National Kaohsiung Hospitality College and Ta Hwa University of Science and Technology. This year, Chef Chen has created and prepared five different fusion noodle dishes for Canadian foodies. From breakfast to a midnight snack, Chef Chen’s dishes will change how your heart and mind feel about noodles.
Chef Huang – The rice chef
Growing up in Tainan, Taiwan, Chef Huang has a deep admiration for local Taiwanese cuisine, whether street snacks or complex restaurant dishes. A part of the culinary world for over 20 years, Chef Huang is highly admired for his use of local ingredients and inspiration from the farm lands. This year for TAIWANfest, he has created five stunning rice dishes, combining many different ingredient that allow rice to be the shining star like ‘Soy meets Congee.’ Come and see how rice is prepared in Taiwanese cuisine.
提到台灣一定不能忘記美食，其中又以米麵為最大宗，種類眾多，料理方式百百款，口味繽紛多樣，各有各的獨到之處，讓人難以抉擇；如果餐桌上滿布各式各樣的米麵料理，你會先選擇品嘗米食還是麵食呢？
亞洲米麵飲食文化流傳已久，料理皆以米麵為主要基底，搭配各種料理手法和創意巧思，發展出不同的菜餚。飯糰、桶仔米糕、羊肉燴飯、皮蛋瘦肉粥，牛肉麵、涼麵、炸醬麵、擔仔麵，日常生活當中每天都可以選擇米食或麵食，品嚐兩種料理的美味。
今年台灣文化節將舉辦一場米、麵料理的世紀爭豔，邀請台灣米食主廚黃經典和麵食主廚陳麒文，呈現顛覆想像、口感獨到的米、麵料理，挑戰你對美食的渴望，激起心中對任何一道米、麵料理都難以割捨的愛恨糾葛。活動現場亦將與溫哥華廚藝精湛的小煮角們互動交流，料理各種佳餚。準備好接受各種米、麵美食的誘惑了嗎？快來參與這場米麵料理世紀饗宴，享受米麵料理帶來的味蕾刺激。