EVERRICH has hosted a Taiwanese banquet at Taoyuan International Airport, spotlighting its food & beverage offer through a celebration of local cuisine, hospitality and culture.
Held under the theme ‘Have a seat: A taste of Taiwan at the airport’, the event explored how airport dining can become an extension of the destination experience, connecting travellers with the flavours and traditions of Taiwan.
The event was attended by Minister of Transportation and Communications Chen Shih-kai, Taoyuan International Airport Corporation Chairman Chen Yen-po, and representatives from the government, tourism and cultural sectors.
The programme featured a showcase of Taiwanese cuisine alongside traditional performances and interactive cultural experiences, bringing elements of Taiwan’s culinary and cultural identity into the airport environment.
Renowned Taiwanese banquet chef A-Nan (Hung Chun-nan) curated a special Taoyuan Airport Collaborative Banquet Menu, combining traditional banquet dishes with popular Taiwanese flavours served at the airport.
Among the dishes served were wild-caught braised saury and signature braised pork from Wang’s Broth, smoked goose from A Cheng Goose, low-salt mullet roe from Hai Wu, and Hainanese chicken from Ruikee Hainanese Chicken Rice.
Adding to the Taiwanese flavour were street food classics including savoury cakes, sweet potato balls, wheel cakes and brown sugar milk tea.
Beyond the culinary showcase, the event captured the spirit of Taiwanese hospitality and togetherness.
Ming Hwa Yuan-the Ri Theatrical Troupe and a traditional Taiwanese nakasi band also provided live cultural performances.
The event also engaged passengers who stopped to take photos of the banquet set-up.
The banquet is part of EVERRICH’s wider effort to bring Taiwanese cuisine and culture into the airport setting and connect them with the passenger journey.
EVERRICH General Manager Kevin Chiang said, “Through Taiwanese cuisine, local brands and cultural experiences, we hope travellers can discover something uniquely Taiwanese at the airport — and take that memory with them wherever they go.”
EVERRICH has continued to develop the airport’s dining and cultural offering since taking over operations at C Zone in Terminal 2 in 2018.
Its initiatives have included expanding the 4th floor dining area, creating the C3 Taiwanese food-themed waiting lounge, and introducing local cuisine alongside Michelin-selected and Bib Gourmand restaurants and Taiwanese speciality coffee.
EVERRICH’s sense of place initiatives cover Taiwanese food, local products, art, design and cultural experiences across the passenger journey.
The company noted that it plans to continue collaborating with local culinary brands, cultural partners and creators to expand these offerings at the airport. ✈
