Taiwanese Flavors in Delhi: Inside the Tastes and Tales from Taiwan Pop-Up at Shangri-La

From bustling night markets to serene mountain villages, Taiwanese cuisine is a vibrant mosaic of flavors and traditions. In July 2025, Delhi’s Shangri-La Eros played host to a rare and culturally enriching experience: Tastes and Tales from Taiwan, a three-day culinary extravaganza celebrating the best of Taiwan’s gastronomy.

Setting the Table: What Was Tastes and Tales from Taiwan?

Held at Shang Palace, the iconic Chinese restaurant nestled within the luxurious Shangri-La Eros, the event ran from July 4 to 6, 2025, offering both lunch and dinner seatings HospiBuz. Co-hosted by the Taiwan Mission in India, this initiative was a masterclass in cultural exchange—where each dish told a story of Taiwan’s rich heritage HospiBuzRepublic World.

Two distinguished chefs were flown from Taiwan to curate this feast:

• Chef Li Chia Chi, a globally revered culinary judge and former Culinary Director at Sheraton Taoyuan Hotel.
• Chef Liao Tai-Chun, Chef de Partie at the same hotel, celebrated for his award-winning culinary achievements HospiBuzasiancommunitynews.com.

Together, they crafted two set menus—one vegetarian, one non-vegetarian—blending sophisticated techniques with regional Taiwanese authenticity HospiBuzRepublic World.

Highlights from the Menus: Vegetarian & Non-Vegetarian Journeys

Non-Vegetarian Menu

A taste-packed journey, featuring:

• Smoked Salt-Brine Duck Breast — rich and delicately flavored.
• Pork Belly with Garlic Soy Dressing — tender, savory, balanced.
• Twin-Flavoured Spiny Lobster — a luxe, dual-textured highlight.
• Taiwanese Three-Cup Chicken — a homestyle classic, bursting with sesame, basil, and soy.
• Steamed Glutinous Rice with Red Crab — imprinting coastal simplicity.
• Buddha Jumps Over the Wall Soup — legendary in its depth and grandeur.
• Braised Pork Knuckle, Seafood Sauce

Vegetarian Menu

Elegant, inventive, and deeply rooted in texture and flavor:

• Appetizers like Sesame-Marinated Mushrooms, Pickled Cherry Tomatoes, and Chilled Eggplant with Soy Dressing.
• Soup: Double-Boiled Mushroom Soup with Mock Meat—comfort in every sip.
• Mains including the plant-based Hong Shao Lion’s Head, Three-Cup King Oyster Mushroom with Tofu, Stir-Fried Pumpkin Rice Noodles, ending on a sweet note with Tofu Pudding with Brown Sugar Syrup and Red Beans

A Feast That Is More Than Food: Culinary Diplomacy in Action

This was not simply a pop-up—it was an act of cultural diplomacy.

• Ambassador Baushuan Ger of Taiwan stressed how food bridges communities, especially where Taiwanese restaurants in India are limited.
• The event also spotlighted the growing ties between India and Taiwan—not just in food, but in tourism, education, business collaborations, and more.

Adding to the immersive culinary experience were:

• Master Classes held for Indian chefs to learn firsthand from the Taiwanese masters.
• Showcasing of premium Taiwanese brands like Kavalan Whisky, Taiwan Beer, artisanal sauces (e.g., Kikkoman), and bubble tea makers adding depth to the flavours.

What Made This Pop-Up Special

1. Top-Tier Culinary Leadership: Expert Taiwanese chefs crafting multi-course journeys with precision and soul.
2. Dual Menus for All Palates: Both non-vegetarian and vegetarian guests were celebrated equally.
3. Cultural Fusion: Food, presentations, live demos, and fine ingredients merged in an elegant, fine-dining setting.
4. Strategic Diplomacy: Strengthening India–Taiwan bonds through shared culinary stories.
5. Educational Impact: Master Classes offered Indian chefs rare craftsmanship insights.

What Guests Took Home

• A chance to explore beyond surface-level flavors—diving into Taiwanese traditions, home cooking, and gourmet techniques.
• Understanding of how food can be a bridge between cultures—similar in tone to India’s own food diversity.
• A refined, multi-sensory culinary evening wrapped in cultural storytelling.

Final Thoughts

The Tastes and Tales from Taiwan pop-up at Shangri-La Eros was less of a restaurant event and more of a cultural narrative told through flavors. It offered Delhi not just exceptional cuisine, but an authentic gateway into Taiwan’s heart and table.