Food and Travel (Singapore) - - Special Feature -

orig­i­nal­ity and the unique­ness of the sea­sons which in­flu­ence the types of cui­sine served.

“We will place spe­cial em­pha­sis on orig­i­nal food in­gre­di­ents as most food in Tai­wan can only be pre­pared by in­gre­di­ents that can only be found in Tai­wan and it’s our de­sire to bring out the unique­ness of th­ese spe­cial in­gre­di­ents. Tai­wan is also a sea­sonal coun­try which of­fers dif­fer­ent cuisines each sea­son and only cer­tain de­lights are avail­able in its sea­sons,” said Hsieh.

Hsieh also touched on the im­por­tance of food ed­u­ca­tion and safety stat­ing that peo­ple will be more re­cep­tive to food when they are as­sured of its safety.

“Food safety is very im­por­tant for us. In this ex­hi­bi­tion, we have or­ga­nized sev­eral food ed­u­ca­tion talks. We em­pha­size that the gov­ern­ment is do­ing its part in main­tain­ing food safety so cit­i­zens and tourists alike will be able to en­joy with­out harm. Our gov­ern­ment will con­tinue to in­crease the num­ber of food safety checks to en­sure its palata­bil­ity and safety” Hsieh added.

This year, the Tai­wan Culi­nary Ex­hi­bi­tion fea­tured over 800 food ex­hibitors and recorded an in­crease of 5.8% in vis­i­tors to achieve 154,797 vis­i­tors this year over the 4 day pe­riod.

David W. J Hsieh, Di­rec­tor Gen­eral of the Tourism Bu­reau Min­istry of Trans­porta­tion and Com­mu­ni­ca­tions

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