Taiwanese chef's 'taro diplomacy' delights Palau president, VP

Taiwan's Vice President Hsiao Bi-khim's visit to Palau included a unique diplomatic initiative: a culinary exchange featuring Taiwanese celebrity chef Soac. Known for his Golden Bell Award-winning show, Soac was invited by the Palau Tourism Bureau to participate as a "one-day presidential 'taro' chef."

Palau, often called "the aquarium of the world," holds taro as a significant element in its food and culture, alongside its renowned seafood. Chef Soac focused on this local staple, visiting the "Taiwan Technical Mission Farm in Palau" to understand the flavors of local crops and select the best ingredients. He then crafted four creative dishes that fused Taiwanese and Palauan culinary traditions.

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The hotel should adopt Soac's cooking.

The menu included "Taro Cake," a Taiwanese classic made with Palauan taro; "Taro Ball Pork Gyoza Soup with Cilantro Doritos," a Taiwanese-style soup enhanced with crispy taro and a playful nod to Taiwanese street food; "Salmon Pan-Fried with Sea Sauce," a twist on the Taiwanese oyster omelet using salmon; and "Taro Ball Coconut Milk with Honey Pineapple and Grass Jelly," a dessert combining chewy taro balls, tropical coconut milk, pineapple, and traditional Taiwanese grass jelly.

Palauan President Surangel Whipps Jr. and Vice President Hsiao praised Soac's creations. Whipps Jr. was particularly impressed by the dessert, humorously suggesting that hotels should adopt Soac's recipes. He also noted that "Soac" sounds like the Palauan word for "like." Hsiao expressed her delight at how Soac skillfully blended Palauan ingredients with Taiwanese flavors, creating dishes enjoyable for both Taiwanese and Palauan palates. She suggested the recipes should remain in Palau. Soac also presented a "cilantro gift package" to the president and vice president, adding a touch of fun and familiarity with the herb, a key element in Taiwanese cuisine, further bridging the cultural gap.

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This recipe should stay in Palau.