(Bandar Seri Begawan, 8th) Organized by Lasakmana College, the Taiwanese Cuisine Demonstration and Teaching Event recently concluded successfully, with lively on-site exchanges, showcasing a strong atmosphere of Taiwan-Brunei cultural interaction.
This event specially invited Chef Director Li Jiaqi and assistant chef surnamed Liao from Sheraton Taoyuan Hotel in Taiwan to demonstrate in person. They taught three classic Taiwanese dishes on site: Three Cup Chicken, Formosa Steak, and Osmanthus Shrimp. The culinary techniques were exquisite, and the flavors authentic.
The event attracted 20 students from the college, as well as administrative leaders including the principal and directors. It also received support from Hsiao Sheng-Chung, Representative of the Taipei Economic and Cultural Office in Brunei, Secretary Kuo Yuan-Chao, Taiwan Business Association directors, members of the Brunei Alumni Association of Taiwan, and four executive chefs from the Rizqun Hotel.
During Chef Li Jiaqi’s demonstration, he not only meticulously explained cooking techniques, but also showcased the charm of excellent color, aroma, and taste with a simple scrambled egg, impressing all attendees. The Formosa Steak required marinating and baking for as long as 90 minutes, making it a complex process; while Three Cup Chicken, though a home-style dish, was rendered with rich layers of flavor under the chef’s skillful hands.
After the demonstration, attendees and the Rizqun Hotel chefs tasted the dishes. Students formed groups for hands-on practice, receiving personal guidance from the chefs, creating a strong learning atmosphere.
The organizer stated that this event not only promoted Taiwanese culinary arts and food culture, but also used cuisine as a bridge to deepen civil friendship and cultural exchange between Taiwan and Brunei. It is hoped that more friends from Brunei will travel to Taiwan in the future to experience the charm of Taiwanese cuisine firsthand.
The event attracted 20 students from the college, as well as administrative leaders including the principal and directors. It also received support from Hsiao Sheng-Chung, Representative of the Taipei Economic and Cultural Office in Brunei, Secretary Kuo Yuan-Chao, Taiwan Business Association directors, members of the Brunei Alumni Association of Taiwan, and four executive chefs from the Rizqun Hotel.
During Chef Li Jiaqi’s demonstration, he not only meticulously explained cooking techniques, but also showcased the charm of excellent color, aroma, and taste with a simple scrambled egg, impressing all attendees. The Formosa Steak required marinating and baking for as long as 90 minutes, making it a complex process; while Three Cup Chicken, though a home-style dish, was rendered with rich layers of flavor under the chef’s skillful hands.
After the demonstration, attendees and the Rizqun Hotel chefs tasted the dishes. Students formed groups for hands-on practice, receiving personal guidance from the chefs, creating a strong learning atmosphere.
The organizer stated that this event not only promoted Taiwanese culinary arts and food culture, but also used cuisine as a bridge to deepen civil friendship and cultural exchange between Taiwan and Brunei. It is hoped that more friends from Brunei will travel to Taiwan in the future to experience the charm of Taiwanese cuisine firsthand.