Tang Prize banquet menu unveiled

2018/08/24 22:04:02 fontsize-small fontsize-default fontsize-big
Tang Prize banquet menu unveiled

Taipei, Aug. 24 (CNA) The Tang Prize Foundation unveiled Friday the eight-course menu for the 2018 Tang Prize Banquet inspired by the concept of biopharmaceutical science, one of the four categories in which the prize has been awarded since 2014.

The unique dishes, to be "light, authentic and simple," will be served at the banquet at the Grand Hotel following the Tang Prize Award Ceremony at Sun Yat-sen Memorial Hall on Sept. 21 and offer guests a pleasant and healthy dining experience, Tang Prize Foundation CEO Chern Jenn-chuan (陳振川) said.

Chern said the theme of the first Tang Prize banquet was Tang Poetry, with subsequent banquets to be themed around the four Tang Prize categories: sustainable development, biopharmaceutical science, Sinology, and rule of law.

The Grand Hotel was again chosen as the venue for the banquet as in 2014 and 2016, Chern said, because it has a strong Chinese cultural heritage, and its team has mastered the art of cooking.

For the banquet, the foundation recruited Yeh Po-hua (葉伯華), one of hotel's most experienced chefs specializing in Chinese cuisine, to be in charge of the kitchen, and Kuo Hung-che (郭宏徹), chairman of the Chinese Gourmet Association, to supervise the event.

Among the ingredients to be featured are red quinoa, Hakka preserved turnips, mullet roe, pine nuts, dragon grouper, and wagyu beef from Japan.

The Tang Prize, dubbed by some as the Asian Nobel Prizes, are awarded every two years. A series of forums and speeches highlighting the laureates' achievements will be staged during Tang Prize Week from September 19 to 28.

(By Yu Hsiao-han and Shih Hsiu-chuan)
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