Taste Fine Taiwan - EP3: The Path of Refinement
Wes Kuo from EMBERS draws inspiration and training from the late Wang Jingyao, the founder of Nature Power Farm. Through this experience, Wes has transformed into a renowned chef who faithfully depicts the facets of Taiwanese life through his dishes. However, Wang's sudden passing led his wife, Li Wenjing, and son, Wang Dingyen, to take over the farm hastily. Determined not to disappoint Wang's efforts, Wes decides to work even harder to showcase the charm of the ingredients. Jimmy Lin, who previously worked at Chef Chen Lanshu's Le Moût, chose to operate a Singaporean-style French cuisine restaurant in Taichung. He continuously adjusts to the differences in ingredients between the two regions, the preferences of his customers, and the level of service to embody his vision of a fine dining establishment. His efforts are recognized with accolades from Asia's 50 Best Restaurants and the Michelin Guide. James Chen from Fika Fika, along with Liz Kao, reveals how foodies continue to refine their skills and become more professional epicureans while contributing to the development of the food and beverage industry. Through their own unique approaches, including Ryogo Tahara from logy, Jimmy Lin from JL Studio, Alex Peng from AKAME, Richie Lin from MUME, André Chiang from RAW, and Wes Kuo from EMBERS, bringing Taiwan's flavors to shine on the international stage.
