On the afternoon of 15 September 2024, Cape Town experienced an unforgettable culinary event as the International Tour of Taiwan Gourmet Cuisine arrived at Home Bao, a restaurant owned by the renowned Tina Long. The occasion, filled with tantalising aromas and the promise of authentic Taiwanese flavours, attracted an eager crowd of food lovers, dignitaries, and cultural enthusiasts, all gathered to celebrate this momentous culinary exchange. The honoured dignitaries ranged from Director General Lily Chen of the Taipei Liaison Office in Cape Town to dignitaries from various African nations. The event began at 2 PM, and from the very first moment, it was clear that this was no ordinary afternoon.

Guests were warmly welcomed by the vibrant and charismatic emcee, Woon Ziady, whose lively personality set the perfect tone for the event. Her warmth and enthusiasm made the audience feel not only included but thoroughly engaged as she introduced the day’s line-up and set the stage for an afternoon of both learning and indulgence. She was the perfect host—animated, knowledgeable, and effortlessly drawing the crowd into the experience. In their welcoming speeches, DG Lily Chen, President Winston Chiu of CTTCC and African dignitaries highlighted the significance of the event, explaining the purpose of the event and how it was designed to bring together two cultures through the universal language of food.

The event took on an even more distinguished air as members of the Taiwanese consulate and several African dignitaries delivered speeches, emphasising the significance of this cultural exchange. They spoke of the strong connections between Taiwan and South Africa, highlighting how events like these foster a deeper understanding between nations. The speeches provided important context, explaining why the event was so meaningful—not just as a showcase of gourmet food but as a gesture of unity between cultures.

Soon, the culinary stars of the afternoon were introduced: Mr. Ko-Chin Chang, a master chef from Taiwan, and his assistant, Mr. Kai-Yuan Lu, who currently works at a Michelin-starred restaurant. Their presence alone raised the excitement in the room. Both chefs, speaking in Mandarin, were translated by Woon Ziady and Tina Long, who together kept the flow of the event engaging and accessible to everyone. It was clear that the audience was about to witness something truly special.

The chefs began by preparing their first dish, Lemon Pulled Chicken, a beautifully light and flavourful recipe that epitomised the fresh, delicate nature of Taiwanese cuisine. As they explained the step-by-step process of creating the dish, the audience was captivated by their expertise. Chef Chang revealed a clever vegetarian alternative using oyster mushrooms, which was demonstrated live for the attendees. The inclusion of plant-based options was a nod to contemporary dining trends, and it resonated well with the audience, many of whom appreciated the adaptability of traditional recipes. As the lemon-infused chicken—or mushrooms—came together, the aroma wafting through the room set the perfect tone for what would be an afternoon of culinary delights.

The next dish to be prepared was the Rib Salad, a stunning combination of savoury pork ribs and the tropical sweetness of pineapple. Watching the tender ribs come together with the fruit was a feast for the senses. The audience seemed especially intrigued by the way Taiwanese cuisine effortlessly blends sweet and savoury flavours, creating a perfect harmony on the plate. This dish, in particular, sparked conversations among the guests, who admired the simplicity yet complexity of the flavours.

Following the rib salad was the preparation of Smoked Sweet Fish with Osmanthus Sauce, featuring the local favourite, kingklip. The osmanthus flower, with its distinct fragrance, added an aromatic sweetness to the dish that paired beautifully with the smoky flavour of the fish. It was a sensory experience that demonstrated how Taiwan’s culinary traditions can elevate even the simplest ingredients.

Throughout the demonstration, the chefs’ explanations and techniques were punctuated by questions from the audience. Those who engaged with the chefs were rewarded with special badges—a delightful and personal touch that made the afternoon feel even more interactive. Although not everyone received a badge, the tokens symbolised the inclusiveness and spirit of sharing that defined the event.

But the real showstopper came with the final dish: Candied Sweet and Spicy Pork. As the chefs prepared the sugar syrup, the room buzzed with anticipation. The audience was visibly excited, watching intently as the syrup caramelised and was used to coat the pork. The sweet and spicy notes combined perfectly, creating a dish that was not only visually stunning but tasted just as impressive. It was clear that this was the highlight of the demonstration, with everyone eager to try it themselves.

The event didn’t just focus on the dishes being prepared—each guest was given recipe cards that contained both the Mandarin and English versions of the recipes, allowing them to take the experience home. The inclusion of both languages was a thoughtful gesture, ensuring that everyone felt included and that the recipes would be accessible to a broader audience. This act of inclusion and attention to detail was a testament to the care that went into planning the event.

As the afternoon came to a close, attendees were treated to a delightful surprise—a lunch box from Home Bao containing an assortment of their signature dumplings and bao buns. The meal, which included ritzy prawn and pork dumplings, pork belly bao buns, and coriander chicken dumplings, was a delicious ending to the culinary showcase. In addition, delicious refreshments were provided such as the famous Taiwanese Kavalan Whiskey, sponsored by the Taipei Liaison Office, as well as Lady Boba Bubble Tea and Mr Brown Coffee sponsored by Tony Chang. Each bite was a reminder of the craftsmanship and expertise of the chefs, and the flavours lingered long after the event had concluded.

Looking back, the International Tour of Taiwan Gourmet Cuisine was a remarkable experience that went beyond showcasing incredible food. It was an event that brought people together, crossing cultural boundaries and uniting guests through the shared love of food. The masterful chefs, the engaging emcee, and the warm hospitality of Tina Long all contributed to a memorable afternoon that left a lasting impression on everyone who attended.

For Cape Town, this was more than just a stop on the tour—it was a celebration of Taiwanese cuisine, culture, and the connections that food can create between people. As guests left Home Bao, many carrying their recipe cards and reflecting on the experience, it was clear that this event had made an indelible mark. The flavours of Taiwan had found a new home in Cape Town, and those lucky enough to attend would not soon forget it.