Taipei to Bangkok: Taiwanese Food on the World Stage Ep3
Chef Kai Ho defied his critics to bring his interpretation of Taiwanese food to the world stage. From Pittsburgh to Singapore, from Taipei to Bangkok, follow this bold chef’s journey of self-discovery through food. From a young age, chef Kai Ho thought he was pretty hot stuff. Studying catering in high school brought out his love for cooking, but when he couldn’t measure up to his classmates, his confidence took a hit. Later, he received the opportunity to refine his craft under top chefs in Singapore. As a foreigner working in French cuisine, he realized he needed to work extra hard to prove himself. Now, chef Kai advises young chefs in culinary school to do the same. Chef Kai’s success with his own three Michelin star restaurant Taïrroir has brought him world acclaim. In Bangkok, Kai and his team have been invited to participate in the “So Amazing Chefs” event and to collaborate with Chinese-Thai fusion restaurant Potong. Ikarus restaurant in Salzburg, Austria also invites chef Kai to come for a one-month residency, where the chefs recreate Taïrroir’s menu in their own restaurant. Kai Ho is known for his comedic and whimsical approach to food, which serves as a medium to express his Taiwanese identity. His unique personality shines through in his work, and he loves to utilize puns when naming his dishes. Kai knows that some critics will never understand his style. Regardless, he always remains true to himself, because it is the only way to stand out from other French chefs and show the world what it really means to live and eat like a Taiwanese.
