Chef André Chiang brings global culinary history to Taipei’s A Joy

The menu marks the second phase of "A Gastronomic Symphony of Taiwan's Four Seasons," a year-long project that reimagines buffet dining as a curated narrative. While the spring season focused on exploration, the current theme centers on memory, family, and the emotional connection to home. According to Feastogether Group Chairman I-Hang Chen, the goal is to transcend traditional variety by connecting specific dishes to personal stories.

Chiang’s approach blends his roots in Shilin with techniques acquired during his three decades in France and Japan. The menu features dishes such as a reimagined street-style flatbread using Mexican tortillas and Hong Kong-style shrimp roe noodles, and a Silkie chicken soup that marries traditional slow-cooking with the nuanced heat of Sichuan peppercorns. The progression culminates in a Bouillabaisse-infused Ochazuke, a dish that serves as a culinary biography of the chef, synthesizing French seafood traditions with Japanese rice culture. By grounding these complex techniques in the simplicity of home-cooked meals, Chiang aims to provide diners with a sensory homecoming that resonates beyond the plate.