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Southern Taiwan is known for its extravagant and luxurious banquet culture but that doesn’t mean that the master chefs involved aren’t looking for ways to innovate old traditions. A Po, a creative Tainan-based chef, serves up a deluxe sushi platter adorned with artistically-arranged cut apples and flowers. He also makes a mullet roe salad cup that fuses Eastern and Western cuisines. Let’s find out more.

This sashimi platter, adorned with intricate carved garnishes and floral decorations, is presented in a luxurious manner reminiscent of an emperor’s banquet. There’s also a mullet roe salad cup, featuring whole grilled mullet roe topped with apple slices and romaine lettuce. It’s a veritable fusion of East and West.

A Tainan-based banquet chef, A-po, with 13 years of experience, has even found creative ways to elevate post-meal fruit platters. His newly launched “Nine-Compartment Fruit Box” is presented like a bento box; each box contains nine kinds of seasonal fruit, arranged in an exquisite display that is truly eye-catching.

Member of the public
Commenting on new banquets
I’ve never received this kind of fruit gift box before. When I attended weddings in the past, it was usually just a single fruit tower, so I feel the host is extremely sincere and generous.

Member of the public
Commenting on new banquets
These days, banquets are getting more and more extravagant. If I received one, I would be very happy, it would feel like the host is showing great sincerity.

A-po
Banquet manager
We use relatively sweeter and fresher seasonal fruits, packaged in a nine-compartment fruit box. It’s bold yet refined. It also is a way for guests to take any leftovers home.

In the past, some master chefs have presented lobster cold dishes in gift boxes, packed whole abalone and fruit jelly into pull-top cans, and even showcased rows of giant prawns. Southern banquet culture is bold and extravagant, with each event posing a new creative challenge.

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