Taste of Taiwan Comes to University of Toronto Scarborough: Culinary Experience with Taiwanese Chefs Wen Kuo-Chih and Chen Jui-Chang
Written by Lorraine Pan
Edited by the Taiwan Gazette
Photos by Lorraine Pan
On May 6, 2025, the Taiwanese Cuisine Global Tour arrived in Toronto, bringing with it a unique culinary experience hosted at the Culinaria Lab, University of Toronto Scarborough. As part of the tour, renowned Taiwanese chefs Wen Kuo-Chih and Chen Jui-Chang introduced students to a range of traditional Taiwanese dishes, guiding them through the preparation of authentic recipes.
During a live cooking demonstration, the chefs presented Taiwanese fried chicken (鹹酥雞)—one of Taiwan’s most beloved street foods—and offered tastings to the audience. They also prepared king oyster mushrooms as a vegan alternative. Chef Wen explained that this variety of mushroom (杏鮑菇), cultivated locally in Taiwan since the last century, plays a central role in Taiwanese plant-based cuisine. He further explored Taiwan’s vegan traditions, emphasizing how its cultural diversity and religious heritage have shaped its food practices.
In particular, Chef Wen highlighted that in Buddhist cuisine, certain ingredients—known as the “five pungent roots” (五辛): garlic, onions, leeks, chives, and shallots—are traditionally avoided. Their strong smell is believed to stimulate desire, and abstaining from them is part of a spiritual discipline observed by many Taiwanese Buddhists. This practice reflects a non-Western approach to veganism, rooted in religious and cultural values.
Later, the chefs introduced bubble milk tea, now a global phenomenon and a widely recognized symbol of Taiwanese culture.
Following the demonstrations, students took part in hands-on cooking sessions with the chefs. Under their guidance, they made their own Taiwanese fried chicken and milk tea, deepening their connection to the food through active participation. Throughout the session, the chefs shared further insights into how Taiwan’s tropical climate influences its culinary traditions. At the end of the event, students were gifted Taiwanese snacks to take home—a flavorful memento of their experience.
Taiwanese cuisine is more than just a feast for the senses—it is a reflection of the island’s religious, historical, and cultural richness. At the University of Toronto Scarborough, this culinary showcase became a gateway to understanding Taiwan’s way of life. Students from diverse backgrounds engaged with Taiwanese food culture and came away with a deeper appreciation for cultural difference and inclusion.
Looking ahead, the celebration continues with the Taiwan Music and Food Fest, to be held this July at Mel Lastman Square in Toronto. Featuring food and music as cornerstones of Taiwanese cultural expression, the festival will highlight the vibrancy and values of Toronto’s Taiwanese community. Together, the Taiwanese Cuisine Global Tour and the upcoming festival present a vivid, enriching portrait of Taiwanese identity—served through both flavor and festivity.
