Hotel sources ingredients from local farmers for new fine dining options｜Formosa English News

Bilingual text here: https://english.ftvnews.com.tw/news/2026A12W01EA?utm_source=youtube&utm_medium=description 雙語文字版: https://english.ftvnews.com.tw/news/2026A12W01EA?utm_source=youtube&utm_medium=description Our official website: ➔ https://english.ftvnews.com.tw/ Follow us on Facebook: ➔ https://www.facebook.com/ftvformosanews X (Twitter): ➔ https://x.com/FTV_Taiwan_News The Kaohsiung Agriculture Bureau has partnered with a five-star hotel in the city to procure local produce for its restaurants. By the numbers: six chefs from its five main restaurants personally visited rural farms to incorporate 11 premium local ingredients, including rice from Meinong and grouper from Yongan, into nine exclusive new dishes. Just by visiting the hotel, foodies can enjoy the best Kaohsiung has to offer, from its mountains to the sea. Holding a live grouper caught straight from the water, this five-star executive chef is visiting a fish pond in Kaohsiung’s Yongan District to personally select the finest ingredients. The team also went in search of loofah, rose, and other premium produce from around the city. Their aim is to use them in new, creative dishes for the hotel. Chih Yi-ming Hotel Chinese restaurant executive chef We went out at 4am to watch the harvest. As they prepared to lower the nets, the sun still hadn’t come up. We waited there. Using a Cantonese approach, we used loofah in a grouper rice stew. This dish has about six ingredients sourced locally from Kaohsiung, and uses two methods of cooking the rice. The Kaohsiung Agriculture Bureau joined forces with a five-star hotel to craft special dishes with ingredients sourced the traditional way, straight from the farmers themselves, allowing the chefs to personally ensure quality by venturing to the source. These 11 high-quality local ingredients are being served at all five major restaurants under the hotel’s brand. Peng Yu-hsiang Hotel general manager Using one ingredient across multiple dishes saves on food waste and maximizes its versatility. We’re offering various combinations across our 10 dining venues, allowing our guests to experience a wide array of fine dining under one roof. Yao Chih-wang Kaohsiung Agriculture Bureau director-general I believe this is an ideal model for collaboration, and we hope this partnership will endure for a long time. It encourages young farmers to work hard at producing top-quality produce. We at the bureau will assist with finding ingredients for these culinary creations, and with introducing them to customers. The Agriculture Bureau hopes to keep this procurement model going, inviting more top hotels to join in. With this strategy, foodies don’t have to go far to enjoy the bounty of Kaohsiung’s land and sea. For more Taiwan news, tune in: Mon to Fri at 9:30 pm on Channel 152 Tue to Sat at 1 am on Channel 53 #Kaohsiung #farmtotable #fivestarhotel #restaurant #chef #locallysourced #grouper #finedining #台灣新聞 #FormosaEnglishNews #民視新聞 #FTV新聞 #Taiwan