Rice vs. noodles: The battle is on at TaiwanFest
Taiwanese chefs Ching-Tien Huang and Chi-Wen Chen hope to win over Vancouverites' tastebuds
Two beloved Asian staple foods will face off this weekend during Vancouver's TaiwanFest in a fun battle for culinary supremacy: rice versus noodles.
Two visiting Taiwanese chefs will represent their corresponding carb.
Fighting on the side of rice: Ching-Tien Huang. In noodle's corner: Chi-Wen Chen.
Tom Lee, the Chef de Partie at the Rosewood Hotel Georgia, will oversee and take part in the showdown.
"I think rice has traditionally been a staple of Taiwanese food, but a lot these new, younger chefs are making noodle dishes," Lee told guest host Stephen Quinn on The Early Edition.
"In Vancouver, we love our ramen. Ramen places popping up left, right and centre," said Lee. "When it's cold outside, and it's raining, that's what we want, a nice hot, brothy soup."
But Lee said rice can hold its own against the upstart contender.
"You can deep fry rice, if you want, and make a crispy element part of a dish."
Taiwanese chefs take on classic clash
No matter which culinary creation comes out on top at TaiwanFest, the diner can look forward to several delicious dishes, Lee said.
"Chef Chen is making chocolate noodles as a desert. East meets west," he said.
"Chef Huang is more a traditionalist. He has Hakka rice balls. He has a rice dish that goes with pork hock. Very traditional, but very tasty."
Lee said that one of the dishes he'll be making at TaiwanFest comes from Momofuku in New York.
"What he does is get instant noodle packets, and he cooks it with a little bit of milk and some eggs, and makes gnocchi out of it."
TaiwanFest takes place all weekend at the Vancouver Art Gallery Plaza. It's free and open to everyone.