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Traditional “ban-doh” banquets don’t have to be shared by 10 people anymore! Hoping to serve demand for smaller group meals, one caterer has scaled back the portions into just enough for four. While preserving the must-have classics for any banquet, they also incorporated some creative and sustainable concepts, like serving appetizers inside ice cream cones. Tailored perfectly for individual portions, it’s a whole new way to enjoy traditional banquet culture.
Velvety mashed potatoes with chickpeas, salad greens, and maple syrup are tossed together and drizzled with mayonnaise before being topped with a single fresh shrimp and a final dusting of rainbow sprinkles. It might look like an ice cream cone, but it’s actually an appetizer for a traditional “ban-doh” banquet.
Chung Chia-pin
Legislator (DPP)
It’s my first time having a shrimp salad in an ice cream cone. It’s a new experience. Since smaller gatherings of three to five close friends are the norm now, a four-person banquet over two tables is ideal.
Catering to small households, single people, and intimate gatherings, this caterer scaled down the traditional 10-person banquet to serve only four people. The classic sticky rice cake is served in neat, compact portions, while the fish course is plated to resemble a bird in flight to symbolize “soaring to great heights.” The cabbage is arranged into delicate flowers to symbolize wealth and prosperity. Individual servings are the focus in this new style of catering, ensuring that everyone can eat their fill without producing too much waste.
Wu Yung-chiang
Association of Chain and Franchise Promotion
Whether it’s for the wedding sector or the broader food and beverage market, requests are becoming more customized and group sizes are shrinking across the board. A four-person package is usually under NT$10,000, a little over NT$9,000, and includes transport, DIY workshops, and a whole slate of other activities.
Beyond pushing culinary boundaries, this vendor is also incorporating principles of sustainability. The entire venue uses energy-saving facilities and has 110 bald cypress trees on the property for visitors to immerse themselves in nature while dining. They’ve also enlisted other eco-conscious brands to join in the sustainable movement, hoping this low-waste dining model will catch on across the traditional banquet market.
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