Shiuan was born and brought up in Taipei. The culinary philosophy here is eat often and eat well. The food: it's serious, it's respected, it's all excellent.
Shiuan Executive Chef
Destination Taiwan is a showcase of her passion to creat authentic, approachable, and delicious foods and drinks without the pretense of fine dining. Shiuan brings a distinct vision to her culinary skills that melds together inspirations from her Taiwanese heritage with refined Japanese culinary technique.
Authentic Taiwanese ingredients delivered direct from Taiwan
GREAT TEAMS OPERATE LIKE ORCHESTRA
Yue, Sous Chef
Although the penetration of Chinese food culture is very strong thoughout the world, the cuisine from Taiwan still remains relatively unknown in America. There are many differences between authentic Taiwanese cuisine and Westernized Chinese food. From ingredients to cooking methods to popular dishes, the differences are numerous.
Americanized Chinese food is mainly cooked through frying, while we only fry food occasionally. Cooking methods such as stewing, braising, baking, steaming, boiling and even fermenting are commonly used in authentic Taiwanese cuisine, either cold dish or hot dish.
Nothing is more important than being authentic in today's world. Our friends deserve better from us.
In her early career, Shu-Shin travelled and tasted her way around Taiwan's tea plantations while working as a tea master and blender at Shin Kong Mitsukoshi in Taipei, which gave her a deep understanding and practical knowledge in sourcing, tasting, blending and preparing the finest teas.
Now working as an independent consultant, Shu-Shin provides tea consultancy services to our business. Her finely tuned taste buds, extensive knowledge and infectious passion for tea know no bounds.