13/04/2021
The Japanese culinary legend UKAI have teamed up with world-renowned chef André Chiang for the first time to launch a guest chef event on April 14 and 15 at Ukai-tei Kaohsiung. This is a rare opportunity to experience a memorable evening of sumptuous cuisine prepared by celebrated chefs. It is no surprise that bookings filled up in seconds after being released. Guests are invited to a gastronomic feast featuring the exquisite fusion of Japanese refinement and French spirit, while admiring theatrical culinary art of teppanyaki at Ukai-tei Kaohsiung. The premium Spring ingredients sourced in Taiwan combined with the UKAI pedigree and flawless execution of the two chefs is a marriage made in heaven, making it one of the most impressive fine dining experiences in Asia.
Ukai-tei Kaohsiung is led by Chikara AOKI, the classically-trained executive chef who has raised the standard of fine dining in Taiwan. He pays tribute to Japanese Shokunin spirit and culinary culture through French-style cooking. Joined by renowned chef André Chiang, also classically-trained and committed to supporting hospitality industries in the country, the event is a celebration of cross-cultural culinary art. Excited about the collaboration, the executive chef says, "inventing new menus and honing cooking skills is a lifelong pursuit; we are always looking for new possibilities and ways to improve. The exclusive teppanyaki cuisine is a good example of collective effort, achieved by Chef Chang's innovative ideas and UKAI group's implementation, making it the only world-class teppanyaki event in Taiwan." Guests are treated to a gastronomic adventure highlighting UKAI's culinary spirit and innovative teppanyaki cuisine cooked in French style by chef Chang, affording a rare glimpse of a great chef at work.
Ukai-tei Kaohsiung & Chef Chang's "Guest Chef Event" presents a menu that delivers the authentic taste of ingredients from diverse cuisines in a careful balancing of flavours. Award-winning chef Chiang explains: "Having lived in Japan, my French cooking has a touch of Japanese culinary art. Similarly, chef AOKI, from Japan, has years of experience in French cooking. With our shared background in classical French training and commitment to supporting hospitality industries in Taiwan, together we have designed a menu that reflects our roots." Guests are indulged with an exceptional culinary event where Taiwanese, Japanese and French cooking are celebrated in harmony. With travel restrictions currently limiting access to world cuisine, do not miss out on this rare opportunity to see two top chefs performing at the peak of culinary art.
Ukai-tei Kaohsiung is led by Chikara AOKI, the classically-trained executive chef who has raised the standard of fine dining in Taiwan. He pays tribute to Japanese Shokunin spirit and culinary culture through French-style cooking. Joined by renowned chef André Chiang, also classically-trained and committed to supporting hospitality industries in the country, the event is a celebration of cross-cultural culinary art. Excited about the collaboration, the executive chef says, "inventing new menus and honing cooking skills is a lifelong pursuit; we are always looking for new possibilities and ways to improve. The exclusive teppanyaki cuisine is a good example of collective effort, achieved by Chef Chang's innovative ideas and UKAI group's implementation, making it the only world-class teppanyaki event in Taiwan." Guests are treated to a gastronomic adventure highlighting UKAI's culinary spirit and innovative teppanyaki cuisine cooked in French style by chef Chang, affording a rare glimpse of a great chef at work.
Ukai-tei Kaohsiung & Chef Chang's "Guest Chef Event" presents a menu that delivers the authentic taste of ingredients from diverse cuisines in a careful balancing of flavours. Award-winning chef Chiang explains: "Having lived in Japan, my French cooking has a touch of Japanese culinary art. Similarly, chef AOKI, from Japan, has years of experience in French cooking. With our shared background in classical French training and commitment to supporting hospitality industries in Taiwan, together we have designed a menu that reflects our roots." Guests are indulged with an exceptional culinary event where Taiwanese, Japanese and French cooking are celebrated in harmony. With travel restrictions currently limiting access to world cuisine, do not miss out on this rare opportunity to see two top chefs performing at the peak of culinary art.
