李啟肇的台灣味 | 醉香麻油雞飯、莫札瑞拉荔枝蝦
“Chef Chao” is currently working in the Taichung Branch of the no. 1 brand buffet, "Eatogether", as an executive chef. With the cooking experience of over three decades, Chef Chao has comprehended the concepts of both cuisines and life, also emphasized on culture, ethics and personal morality.The chef Chao says that life is just like cooking. You have to try different ways of arranging a dish so that you can discover various tastes and find the path of your own. As an executive chef of buffet, one must possess the ability of management as well as cooking. In addition to the flavor of food, the Chef Chao also adheres to freshness of ingredients, cooking safely, satisfy sanitation, and the quality of the foo d so that every customers can enjoy the meal healthy and happy.
醉香麻油雞販 Sesame oil chicken with sticky rice │台灣古早味
Long sticky rice 150g, Chicken thigh 1/3 drumstick, Grinded ginger 25g
Sesame oil, rice wine, soup stock, salt, and thick soy sauce
莫札瑞拉荔枝蝦 Lychee prawns with mozzarella cheese│ 創意新料理
Lychee is good for spleen and liver and is helpful for reducing coughing and protecting the heart. Therefore, it is very suitable for health-preserving dishes. The mixture of the fresh and perfectly sweet lychee, mozzarella cheese and delicious prawns creates multiple flavors of sweetness. This creative light dish will amaze your taste buds with rich flavors.
荔枝 Lychee | 在地美食
Taichung County has been called the “fruits county” of Taiwan. Among other fruits, lychee is considered to be of great economic importance and the cultivating area reaches 2,200 acres. Lychee is mainly cultivated in Wufeng, Dali, Taiping, Tanzi, Fengyuan, and Shengang; and the cultivars include black-leaf, sweet-olive, Litchi chinensis Sonn, and Nuomici. The fleshy fruits which grow during the end of May through the end of July are the best. The fruits is fleshy and juicy with small seeds, and it tastes sour and sweet.
2013 Perform Taiwanese Cuisine in Spring Wave Singapore
2012 Perform Taiwanese Cuisine in Shanghai Trade Fair
2011 Cook in group for Cross-Straits Thousand-people Dinner in Nanjing Trade Mart
2009 Serve as executive chef of closing dinner of Deaflympics