Gu Show-faye, Minister of the Hakka Affairs Council (HAC), said that this year’s Hakka Pavilion assembled 22 businesses from across Taiwan’s Hakka villages, spanning local brands, creative desserts, and local fermented goods. August 1 also saw the official launch of the Hakka token, which people may use to explore the vibrancy of Hakka flavors. We must cherish and pass down our culinary culture—more than just the taste, it represents our roots.
The opening event, titled “Hakka 369 - A Delicious Parade”, invited Minister Gu and state banquet chef Jerry Chiu to perform on stage. By selecting ingredients evocative of specific locations, such as persimmon cakes from Provincial Highway 3, fermented sauce from Liugdui, and wild bitter gourd tea from Provincial Highway 9, they unleashed their creativity to deliver Hakka cuisine that combines cultural heritage with modern elements.
This year’s Hakka Pavilion centered on “HA FOOD—Hakka Food & Market”. Hallmark products of markets in Hakka villages entered a collection that aspires to bring outstanding Hakka ingredients from markets to everyday dining tables. During the exhibition, celebrity chefs and culinary experts shared the stage to describe their experiences in reimagining Hakka cuisine and culinary innovation. Corporate brands and young chefs also joined the event to launch co-branded products and groundbreaking dishes, showcasing a profound dialogue between Hakka cuisine and modern food trends.
