I consider that the food with genuine sentiments is the most delicious, but at the same time, the most challenging to make— the cuisine that tells a story. Through my cuisines, I want to share with people the story weaved by my experience of travelling, precious memories and the island have nurtured me and raised me up – Taiwan. I wish my guests, by eating the warm delicacies, can be moved and realize that their days can also be pleasant and heart-warming.
Yu Chuan Cheng
Taiwan
Many chefs talk about « sustainability » on media, and I am also concerned, especially when it's related to food waste. Food waste...
Many chefs talk about « sustainability » on media, and I am also concerned, especially when it's related to food waste. Food waste carries a social, environmental, and financial problem, as a cook, everyday we see how much food we waste from the kitchen.
During this competition, I would like to make my own creation for the purpose of zero waste: The whole chicken will be used entirely. I would like to express what we can do as a chef with our little strength and our social responsibility.
Pin-Jui Su
Chef, The Moment, Taipei,Taiwan
S.Pellegrino Award for Social Responsibility. 2019-21 Finalist for Greater China
My style of cuisine is based on the Taiwanese culinary traditions that I love, with my own interpretation of taste, presentation and imagery.
I hope to let guests appreciate Taiwanese cuisine from a different angle, focusing more on ingredients themselves, rather than scent, and enjoying the delicateness of the cuisine with the presentation of nature, providing a true 'in the ground' but subversive dining experience.
My dish presents the scene of a lotus pond, where rain droplets create ripples. For the 'in the ground' experience, a paper card is provided and can be used with the light of a mobile phone to project an image of a lotus pond onto the plate.
