TAI­WAN

Indonesia Tatler - - Life -

Yusen Lin

WHY Him? The au­thor of more than 10 books about wine and a con­trib­u­tor to count­less news­pa­pers and mag­a­zines, Yusen is Tai­wan’s lead­ing wine critic and has even been de­scribed as the best wine critic writ­ing in Chi­nese.

NEXT ON HIS PLATE Yusen is work­ing with wine­mak­ers on the third edi­tion of Bu­vons Na­ture Tai­wan, the first fair ded­i­cated to nat­u­ral wines in the coun­try, which takes place at the end of this month.

Thomas Chien

WHY Him? Thomas worked un­der Joël Robu­chon in Paris be­fore re­turn­ing to his home­town of Kaoh­si­ung to open his epony­mous restau­rant, which serves el­e­gant French food made with fresh lo­cal in­gre­di­ents. THAT’S NOT AL Aside from its food, the restau­rant is fa­mous for its guest chefs. In re­cent years, sev­eral chefs of Miche­lin-starred restau­rants have trav­elled to Tai­wan to cook with Thomas, among them Alain Pas­sard and Pierre Gag­naire.

Liz Kao

WHY HER? Af­ter grad­u­at­ing from Har­vard Law School, Liz quickly re­alised that life as a lawyer wasn’t for her and re­turned to her first love, food. She be­gan her blog, SelfTaught Gourmet, in 2011 and quickly be­came one of the most re­spected food writ­ers in Tai­wan.

THAT’S NOT AL Liz re­cently launched Taster, an on­line food me­dia plat­form that in­dus­try in­sid­ers say is likely to be­come the Eater of Tai­wan.

Fudy Chen

WHY HIM? The son of Gloria Ho­tel Group chair­man Chen Jin­liu, Fudy grew up in ho­tel kitchens and din­ing rooms and quickly de­vel­oped a love for food and drink. Af­ter train­ing in Miche­lin­starred Amer­i­can restau­rants such as Per Se and Man­resa, he turned his at­ten­tion to the ori­gins of in­gre­di­ents and re­turned to Tai­wan to es­tab­lish an or­ganic farm just out­side Yang­ming­shan Na­tional Park. It sup­plies his Taipei restau­rants—tk Seafood & Steak, and L’id­iot—as well as many oth­ers. THAT’S NOT AL East End, one of the bars owned by Fudy’s fam­ily and the only one in Tai­wan to col­lab­o­rate with the renowned Ja­pa­nese mixol­o­gist Hidet­sugu Ueno, was listed in Asia’s 50 Best Bars in 2017.

Chen Chien-hao

WHY Him? Chien-hao is the wine­maker be­hind Moscato Oro Vino For­ti­fi­cato, a for­ti­fied wine made from Tai­wan’s golden mus­cat grapes that has won mul­ti­ple awards and is served in sev­eral Miche­lin­starred restau­rants. THAT’S

NOT AL An ex­per­i­men­tal project with Glen­fid­dich saw Moscato Oro Vino For­ti­fi­cato casks used to fin­ish Scotch. All 301 bot­tles of Glen­fid­dich Vino For­mosa Cask Fin­ish Sin­gle Malt Scotch Whisky “Spirit of Tai­wan” were snapped up by col­lec­tors be­fore the official re­lease ear­lier this year.

Vivian Ya ng

WHY HER? With her late fa­ther, Ben Yang, who was chair­man and CEO of Si­non Cor­po­ra­tion, Vivian founded Tai­wan’s Weight­stone Vine­yard Es­tate & Win­ery to cre­ate a fine sparkling wine out of in­dige­nous grapes, some­thing some crit­ics said couldn’t be done. The naysay­ers are now eat­ing their words. Vivian’s wines have been rep­re­sented at lead­ing in­ter­na­tional com­pe­ti­tions since 2016, in­clud­ing the De­can­ter World Wine Awards and the In­ter­na­tional Wine Chal­lenge. In April this year, the quar­terly mag­a­zine World Fi­nance named Weight­stone one of the world’s most in­no­va­tive and busi­ness-savvy pro­duc­ers in its Fine Wine Re­port.

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