April 2015: Taiwanese food is making a renaissance in the British capital this spring with the long awaited opening of Taiwanese restaurant, Bao London. The chefs taking Taiwanese treats off the street and into the kitchen are Taiwanese trio: Shing Tat Chung, Wai Ting Chung and Erchen Chang. Inspired by the original classic gua bao (pork belly buns) found in Taiwan, the restaurant in Soho's Lexington Street, will serve an array of dishes including mouthwatering, cloud-like steamed-milk buns laden with melt-in-the-mouth pork and peanut powder. The restaurant will be a welcome addition to a handful of Taiwanese restaurants in the capital.

Taiwan Culinary Exhibition in Taipei

To whet the appetite further for those wanting to sample yet more Taiwanese cuisine, the Taiwan Culinary Exhibition, is back on the menu in Taipei this year after a two year absence. Taking place in July 2015, the event will showcase the finest Taiwanese gourmet offerings and is expected to attract food enthusiasts from all over the world.

The food court at the exhibition will display a selection of regional delicacies for visitors to sample, including popular Taiwanese street food delicacies such as the Taiwanese beef noodle soup. The Taiwan Culinary Exhibition also has an emphasis on educating visitors on local produce available in Taiwan including learning about local farming methods and techniques. Visitors will be able to take part in interactive cookery sessions, enjoy live demonstrations by celebrity chefs and enter competitions. Prices for tickets to the event start at £6 per person. For more information, please visit: http://www.eventaiwan.tw/cal_en/cal_21541

Popular Taiwanese fare not to be missed

Taiwanese oyster omelette

The Taiwanese oyster omelette, often served at the well-known night markets in Taipei, is an egg omelette peppered with oysters (found in abundance in Taiwan) and mixed in with sweet potato starch to give a distinct fluffy texture.

Bubble tea

Invented in Taichung, bubble tea is a Taiwanese tea based beverage with tapioca balls. It can be served in a variety of fruity flavours. According to history, sweetened tapioca pudding was haphazardly mixed into iced Assam tea one day in 1988, and a great Taiwanese culinary export was born. Bubble tea can be found in various eateries and food stalls in London.

Taiwanese Braised Pork Rice Bowl

Traditionally, thick slabs of pork belly are slowly cooked in a soy sauce mixture and served over piping hot rice and pickled vegetable. The tender pork belly is steeped in flavour, encased with sweet and salty notes.

Ends

For further information on Taiwan please visit http://eng.taiwan.net.tw

Email taiwan@brightergroup.com or telephone 020 7326 9880.

Notes to editors

For media enquiries, please contact Jenny Groutage or Asha Sudha at the Brighter Group on jenny.groutage@brightergroup.com / asha.sudha@brightergroup.com or telephone 020 7326 9880.