The gastronomy culture of Taiwan has taken inspiration from Chinese, Japanese and even Euro-American cuisines for over a century. Chef Eric travels to Paris to find out how a new breed of Taiwanese chefs use their natural skills for fusion food.
As the world embraces plant-based diets, Chef Eric takes a closer look at Taiwan's traditional and contemporary vegetarian recipes. With curiosity as his guide, he discovers a fascinating fusion of spirituality and ideals simmering in the culinary cauldron. Embarking on a gastronomic journey from Bangkok to Taipei, he indulges in a quest for enlightenment through the diverse flavors of vegetarian fare.
Chef Eric delves into Taiwan's all-day food scene and discovers a bubbling cauldron of creativity that influences even karaoke lounges. He meets a Taiwanese woman in Turkey who puts a local twist on traditional Taiwanese street food.
Chef Eric goes to Poland to find out about the enduring demand for bubble tea. He uncovers a link between the amusing beverage and Taiwan's vibrant entrepreneurial spirit of the 1980s.
How can a cuisine with less than a hundred years of history be regarded as traditional? For the chefs who craft their own interpretations of iconic Taiwanese dishes, does tradition hold a distinct meaning? Join Eric, a Taiwanese-born chef, as he sets forth on a journey from Germany to Taiwan. His quest unveils the profound bond between his people and the recipes that embody their cultural heritage.
Chef Eric explores Taiwanese-style breakfast, which is a blend of various food items. As he indulges in the rich tapestry of dishes, he discovers not only the intricate flavours but also fond memories from a generation that has passed.
Chef Eric shows his culinary skills as he prepares beef noodle soup and takes on the task of revealing how cows have transformed Taiwanese cuisine.
An evergreen staple on the tables of Taiwanese restaurants worldwide, Braised Pork Rice has been a favorite among Taiwan's working class for decades. Join Taiwanese-born chef Eric as he embarks on a mouthwatering journey to uncover the origins of this humble dish. From Singapore to Taiwan, Eric explores the fascinating influence that the colonial Japanese had on its iconic taste, delving into the rich culinary heritage of Taiwan.
