The 2025 Taiwan Culinary Exhibition, themed “Fresh Catch Feast,” officially opened today. This year’s theme has deeper significance. “Fresh” not only highlights Taiwan’s rich marine resources and seasonal ingredients as an island nation, but also symbolizes how Taiwan integrates diverse culinary influences from around the world. Through culinary innovation and creative exchange, Taiwan has developed its own unique “fresh” flavors while showcasing the harmonious coexistence of diverse ethnic groups. From Japanese and Korean cuisine to Southeast Asian delicacies, each style finds its own local interpretation here, creating fusion dishes that maintain authentic Taiwanese character.
“Feast” reflects the warmth and hospitality that Taiwanese people show their guests. Whether it’s a simple home-cooked meal or a grand banquet, the goal is always to express sincerity and generosity. One of Taiwan’s greatest charms is its diverse local street foods, found throughout the island - from milkfish dishes and danzai noodles to night market snacks and state banquet delicacies. Taiwanese cuisine continues to evolve, and in recent years has gained international recognition through accolades such as the Michelin Guide and Bib Gourmand, showcasing Taiwan's culinary vibrancy on the global stage.
This year’s Hakka Pavilion features 22 businesses from Hakka communities across Taiwan, offering local brands, creative desserts, and regional brews. The opening event, titled “Hakka Villages 369 - A Flavorful Journey,” welcomed state banquet chef Chiu Bao Lang, who demonstrated his culinary creations on stage. By incorporating regionally distinctive Hakka ingredients, such as dried persimmons from Provincial Highway 3, fermented sauces from Liudui, and mountain bitter melon tea from Provincial Highway 9, he created dishes that blend traditional heritage with contemporary culinary techniques. Also featured are three unique fermented dipping sauces: fermented bean curd noodle sauce, perilla sauce, and sweet-scented basil sauce, served with bread for tasting. This creative pairing introduces a fresh way to enjoy traditional flavors, inviting visitors to explore new dining experiences while savoring the wisdom of the past.
Curated under the theme “HA FOOD: Hakka Cuisine & Hakka Market,” this year’s Hakka Pavilion draws inspiration from traditional Hakka markets to bring premium local ingredients to everyday dining tables. Throughout the exhibition, well-known chefs and culinary experts will take the stage, while partnerships with corporate brands and young chefs will introduce co-branded products and innovative new dishes.
