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During his time off, he could travel abroad and enjoy delicate foods and a relaxing lifestyle. Prior to taking over the reins at Golden Formosa, he acted as a marketing director for an international airline. Although Boxuan grew up around the fiery atmosphere of the kitchen, he never considered a life that consists solely of making dishes one after another. The succession and clash between the masters of the second and third generations brought a new light to Golden Formosa. In 2009, Fangzong formally passed down control of Golden Formosa to his only son Boxuan. Such a spirit of perfection finally pushed Golden Formosa to an iconic position in the field of Taiwanese cuisine. Continuing to preserve the hard-won reputation of Taiwanese cuisine gained by his father, Fangzong persisted in his father’s path in terms of material selection, preparation, and cooking. In 1987, Chen Fangzong founded Golden Formosa in Tianmu (天母), near Beitou. ▲Since its establishment in 1950, Golden Formosa has been in business continuously for nearly 70 years. Many tavern dishes have been phased out with the passage of time, but, fortunately, the unique flavor of Formosa Canteen was passed down to the hands of Chen Fangzong (陳芳宗), the second generation of master chefs in the Chen family. Although every hotel had its own kitchen and chef, hotel guests ordering the crispy ribs of Formosa Canteen by take-out or delivery was quite a common scene at the time. At the time, his crispy ribs made from a menagerie of secret ingredients were a must when politicians and businessmen came to Beitou for a feast. Later, he founded Formosa Canteen (蓬萊飲食店) in 1950.
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The founder of Golden Formosa, Chen Liangzhi, (陳良枝) was once an employee in a traditional Japanese restaurant. From children to elders, and celebrities to average Joes, Chen’s cooking, originating from simple jiujia cai (酒家菜), or tavern dishes, served in Beitou, wins over their hearts and their stomachs. His customers include foreign foodies, Taiwanese entertainment stars, young people who admire his reputation, and local acquaintances who have been coming here since childhood. ▲With three generations of pursuing the spirit of perfect craftsmanship, Golden Formosa is now the iconic representation in the field of Taiwanese cuisine.Īt Golden Formosa, an establishment that has stood for around 70 years, third generation master chef Chen Boxuan still applies his meticulous craft and steadfast quality guidelines despite the restaurant has received two Michelin stars for two consecutive years.
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Conversely, Taiwanese cuisine is full of warmth - the food is warm, the atmosphere is warm, and people are warm, as the spirit and flavor of Taiwan have always been. This kind of joyful atmosphere inspired by the dishes is different from that of French or Japanese cuisines, whose warmth makes no difference when it comes to the flavor.
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How do we define authentic Taiwanese cuisine?Īccording to Chen Boxuan (陳博璿), head chef at Golden Formosa (金蓬萊), the most important feature of Taiwanese cuisine is, “More people, more fun.” Everyone sitting together to have a series of hot, fine dishes should not disrupt the merry proceedings to take photos or check in on Facebook. PHOTOS BY Department of Information and Tourism, Taipei City Government “A Happy Heart Brings Inspiring Dishes.” The Warmth of Taiwanese Cuisine! Spirit and Flavor of Taiwan: Golden Formosa