The renowned Tang Prize Banquet, part of Tang Prize Week, will take place on September 27th at the Grand Mayfull Hotel Taipei, following the Tang Prize Award Ceremony. The Tang Prize Foundation has spent over a year meticulously planning this event, inviting the esteemed chef, Mr. Hong-Che Kuo, who has served as a culinary consultant for three Tang Prize banquets, to design the menu. The banquet will be executed by Grand Mayfull Hotel Taipei’s Executive Chef, Mr. Donald Wang.

A preview of the banquet’s menu has been released two weeks ahead of the event, showcasing dishes that exemplify the principle of “eating local and seasonal.” From the pre-dinner drink “Obsidian Mist: Grass Jelly Delight” to the dessert “Jewels of the Orient: Tea-Infused Delights (Brown Sugar Pearl Egg Tarts & Tea-infused Fruit Pastries),” each dish is meticulously prepared with locally sourced, seasonal ingredients.

Highlights include “Dragon’s Dance: Sesame-Scented Grouper” and “Black Gold Elixir: Aged Radish and Abalone in Supreme Broth). The nine-course banquet aims to treat the Tang Prize laureates and guests, who will be traveling from the United States, Denmark, and Ireland, to the finest Taiwanese cuisine and culture.

Dr. Jenn-Chuan Chern, CEO of the Tang Prize Foundation, stated that this year’s Tang Prize banquet is inspired by the Tang Prize in Rule of Law, themed “Where Law Meets Culture: A Gastronomic Journey.” Previous banquets have incorporated elements of Tang poetry, sustainable development, biopharmaceutical science, and Sinology into the dishes. This year’s menu is the first to be conceptualized from the perspective of the rule of law.

Human rights are inherent to all and represent a universal value pursued by modern society. As the ancient text, Han Shu (Book of Han), states: “The people are the foundation of a ruler’s power, and food is the foundation of the people’s livelihood.” Food is not only fundamental to human survival; it is intricately linked to the advancement of human rights. Food shortages can impact the rights to life and health, while access to food is also connected to freedom, equality, and public participation. All these human rights can be reflected through food.

With this in mind, culinary consultant Mr. Hong-Che Kuo further explained that, the jurisprudential banquet aims to showcase “local and seasonal” cuisine. Local ingredients are gifts from the land, and local dishes capture the essence of our culture. Surrounded by the sea, Taiwan boasts abundant seafood. By featuring seafood as the main element, complemented by fruits, vegetables, and meat, it can capture the authentic flavors of Taiwan. Utilizing seasonal ingredients that align with Taiwan’s ecological environment, we create dishes that reflect our culture. This approach not only reflects our commitment to people, the environment, and society but also represents the finest gift Taiwan can offer its distinguished guests. For example, “Ocean’s Bounty: Duo of Seafood Delights (Lobster & Abalone),” and the cold dish “A Feast for the Eyes: Assorted Appetizers” – featuring a colorful assortment of dried fish with peanuts, romaine lettuce with Sakura shrimp, sesame oil preserved radish, drunken pig trotters, Taiwanese sausage, and saltwater goose, all represent refined versions of time-honored Taiwanese dishes. 

Each of the nine dishes in the Tang Prize banquet is meticulously crafted, from ingredient selection and pairing to cooking techniques and presentation. Take, for example, the dish “Dragon’s Dance: Sesame-Scented Grouper.” Its main ingredients are sesame oil, giant grouper, and handmade noodles. Sesame oil is a unique Taiwanese specialty and is significant in Taiwanese cuisine. The giant grouper, primarily farmed in Taiwan, boasts thick, chewy skin and firm, springy flesh. In contrast, handmade noodles are a simple, everyday staple.

To prepare this dish, aged ginger and garlic are first sautéed until fragrant. Then, high-quality Taiwanese black sesame oil and rice wine are added to further enhance the aroma. The sliced giant grouper is gently poached in this flavorful mixture until the fish’s essence and the sesame oil’s fragrance meld perfectly. Finally, the fish and broth are served over neatly coiled noodles.

Savor the noodles infused with the rich broth and the essence of the fish, then delight in the tender giant grouper.

“Black Gold Elixir: Aged Radish and Abalone in Supreme Broth” – The Black Gold Stew features a unique pairing of abalone with aged daikon radish, known as “tsai po” in Taiwan. In earlier times, when resources were scarce, farmers cherished every vegetable they grew. Preserving surplus produce became a common practice, making aged ‘tsai po’ a symbol of frugality and resourcefulness.

This stew’s secret lies in its use of fresh and 20-year-old “tsai po,” combined with sorghum-soaked raw garlic, button mushrooms, abalone, and boneless chicken leg. The aged ‘tsai po’ adds a savory depth, balanced by the abalone’s freshness. Slow-cooked to perfection, the broth absorbs the essence of each ingredient, resulting in a sweet and savory experience that lingers on the palate.

In addition to the exquisite cuisine, the Tang Prize Banquet will feature a special performance by the Hngzyang na Matui & Nahuy Children’s Choir from Jiaxing Elementary School in Hsinchu. The choir will share the beauty of Taiwan’s indigenous cultures with the Tang Prize Laureates and distinguished guests by singing traditional Atayal folk songs. The banquet will open with their performance of A Song of Atayal Children, followed by mid-event performances of Happy Paradise and A Happy Song of Atayal.

Renowned for their clear, soaring voices and angelic harmonies, the choir has won numerous international awards, including second prize at the 5th Andrea dei Verrocchio International Choral Festival in Italy this August.

The 2024 Tang Prize Week will run from September 26th to October 2nd. The award ceremony will be held at the Taipei Performing Arts Center on the 27th. Other exciting events include Tang Prize Laureate Laureates, Masters’ Forums, and Youth Symposia. For more information, please visit the official Tang Prize website at http://www.tang-prize.org/week.php.