Taipei will host one of this year’s biggest culinary events in Asia in October 2018 when a total of 18 top chefs from 8 major cities from around Asia come together for 4 gourmet feasts, 2 summits and culinary performances that take place between October 16 and 18.
This four-day International Chefs Summit Asia 2018 (ICSA2018) is co-hosted by Favorable Impression Media (FIM Media) and Fine Dining Lovers and is co-organized by the Marriott Hotel in Taipei. The best tastes of Asia will be seen in Taipei all at once.
This is the second consecutive year ICSA is hosted in Taipei. This year is the first year the Taipei Marriott Hotel was designated as the venue partner, chosen for its spectacular views of Taipei.
All the chefs participating are among the best in their country, most of them from Michelin Starred restaurants and also Asia’s 50 Best Restaurants and some cooking in Taiwan for the first time.
The chefs taking part this year are Umberto Bombana from Michelin 3 Starred 8 1/2 Otto e Mezzo Bombana in Hong Kong; Luca Fantin from Il Ristorante, Bulgari restaurant in Tokyo, Yusuke Takada of La Cime in Osaka, Takeshi Fukuyam of La Maison de la Nature Goh, Kirk Westaway of Singapore’s JAAN, Thitida Tassanakajohn from Bangkok Le Du (Chef Ton), Mingoo Kang from Mingles Seoul, Chef Napol Jantraget as well as pastry chefs Fabrizio Fiorani of Il Ristorante and Saki Hoshino.
They will join the best chefs from Taipei including Joining these chefs are the best chefs from Taipei, including: Richie Lin of Mume, Ryohei Hieda of Ryugin, Kai Ho of TaÏrroir, Kin Ming Lam of Longtail, Alain Huang of RAW, Gildas Périn of Orchid Restaurant and Vanessa Huang of Ephernité.
Following last year’s International Chefs Summit Asia (ICSA), which attracted a lot of attention beyond ASIA, this year’s summit adds a new “Chef’s Forum”, in addition to maintaining the Chef’s cooking demonstrations and tasting. This year, ICSA 2018 will also be showcasing dessert, with special dessert demonstrations by chef Fabrizio Fiorani, from Michelin’s one-star restaurant, Il Ristorante and 80/20 Japanese dessert chef Saki Hoshino.
In addition to the summit, ICSA 2018 highlights two “eight-hands” dinners not to be missed this year. On October 15th, Chef Takeshi Fukuyama, Chef Luca Fantin, and Chef Kirk Westaway will take the lead, together with pastry chef Fabrizio Fiorani. The elegant blend of French and Japanese cuisine, Italian flavors with the cuisine of the British nobility, makes this a ‘European style’ meal.
The October 16th dinner is also an eight hands collaboration, namely Chef Takada from Osaka, Mingoo Kang from Seoul, and Chef Ton and 80/20’s Chef Hoshina from Bangkok. This is an Asian “innovative” cuisine, with the creativity and unique flavours of top chefs from Japan, Thailand and Korea combined in one meal.
This is the first time that the Michelin guide was published in Taipei and ISCA has included a number of newly crowned chefs from Michelin star restaurants.
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