February 9, 2020 - February 14, 2020
Malaysian gourmet expert Axian led guests on a culinary journey across Taiwan, indulging in signature restaurants such as Tzao Juang Traditional Garden Restaurant (棗莊古藝庭園膳坊), UTPuli Innovative Green Cuisine (一味無二綠食坊創意料理), authentic Taiwanese flavors including Danzi noodles and mullet roe, the chef's choice menu at LOFT 17, and the renowned xiao long bao at Michelin-recommended Dian Shui Lou. Special arrangements included a tasting of the Michelin-recognized breakfast favorite Fuhang Soy Milk. Guests also visited the National Palace Museum to view the legendary Meat-Shaped Stone and witnessed the making of two beloved Taiwanese snacks: Fuzhou Black Pepper Buns and the handmade Old Taro Pastry, a 60-year-old tradition. The journey concluded with a Gala Dinner, where Axian shared culinary stories and experiences with all participants.
