Taiwan Cuisine Builds PH-Taiwan Ties

Taiwanese cuisine brought Filipino audiences closer to Taiwan through a three-day culinary program that combined food demonstrations, tastings and cultural exchange during Taiwan Expo 2026 in Manila.

The Overseas Community Affairs Council’s (OCAC) 2026 International Tour of Taiwan Gourmet Cuisine was held from September 17 to 19 at the SMX Convention Center Manila.

Organized by the Taiwanese Association of the Philippines, the program featured Taiwanese chef Kuo-Chih Wen and assistant chef Jui-Chang Chen, who demonstrated popular Taiwanese dishes and interacted with Filipino visitors.

More than 350 people participated in the main cooking demonstrations and tastings on September 18 and 19.

The opening program highlighted Taiwan-Philippines agricultural cooperation, with the chefs using locally grown vegetables supported through the Taiwan Technical Mission in the Philippines. Okra, cucumber, bitter melon, tomatoes, cabbage and spring onions were incorporated into Taiwanese dishes, including salted chicken and garden salad.

Taipei Economic and Cultural Office in the Philippines (TECO) Representative Wallace Minn-Gan Chow said the Taiwan Technical Mission has worked with Filipino farmers and local partners for years, sharing agricultural technology and experience suited to local conditions.

Using Philippine-grown produce in Taiwanese dishes, he said, provided a direct way for visitors to see the results of Taiwan-Philippines agricultural cooperation.

Manila Economic and Cultural Office (MECO) Director Norman Q. Villanueva welcomed the initiative, citing opportunities for cooperation in agriculture, trade and culture.

On September 18, more than 150 visitors watched the chefs prepare Taiwanese salted chicken, pan-fried dumplings, Taiwanese thick pork soup and winter melon tea. The activity was supported by ERSAO Taiwanese Restaurant, an OCAC “i Compatriot Card” partner establishment in the Philippines.

Food content creator The Chui Show also joined the program, introducing Taiwanese cuisine to his online audience.

The final day featured Taiwanese popcorn chicken, beef noodle soup, xiaolongbao and bubble milk tea, drawing more than 200 participants.

One highlight was the xiaolongbao demonstration, where Filipino participants were invited to try making the soup dumplings using the traditional 18-fold technique.

Among them was a Filipino Grade 12 student who introduced himself in Mandarin and spoke about his interest in Taiwan and learning the language. He said he hopes to continue improving his Mandarin and apply to a university in Taiwan after graduating from senior high school.

The three-day program brought together representatives of Taiwanese community and business organizations, including the Taiwanese Association of the Philippines, Taiwan Association Inc., Taiwanese Chamber of the South Philippines, Taiwan Chamber of Commerce and Industry in the Philippines, and Fil-Chi Cultural & Economic Association.

The Culture Center of TECO in the Philippines, Manila Taiwan Trade Center and Taiwan Technical Mission also participated.

Through food, agriculture and direct interaction with Filipino visitors, the program provided another avenue for Taiwan-Philippines cultural and people-to-people exchange.