In the hands of chef 江曜宇, a piece of Taiwan's black Pingpu pork transforms into a dish where the fat melts slowly, leaving an aftertaste of nuts and earth. Alongside it are plant-based protein and antibiotic-free white shrimp, which he tests together with colleague 楊子毅. These products did not come from a lab in a vacuum but from ten Taiwanese startups whose ingredients were grown in local fields and vertical farms.
Taiwan's climate—humid subtropical—gives a distinctive flavor profile: mineral-rich soils give vegetables from plant factories a dense texture and a slightly sweet note, while the fermentation of kombucha and herbal infusions acquires a light tartness with hints of citrus and bark. Historically, the island has always been a crossroads of trade routes where preservation and cultivation techniques mixed, and today this heritage allows startups to combine ancient varieties with modern technology without losing authenticity.
The main character of the moment is 江曜宇, holder of one Michelin star at L’Atelier par Yao. He doesn't just taste; he cooks: from frozen farm products he makes sourdough breads with a crispy crust, and from functional noodles, cold dishes with a springy texture. Next to him, 楊子毅 from TABLEAU by Craig Yang works with plant-based milk and seafood, turning them into desserts and hot appetizers. Their direct contact with developers provides feedback that cannot be obtained in an accelerator office.
The 好食好事 fund, organizer of the event on 25 August 2026 at Huashan Park, deliberately brought startups out of the labs and into the kitchen. Here they test supply stability, cost, and product behavior in real chef work—from cutting to heat treatment. This solves the main problem: many innovative ingredients remain on the shelf because they don't pass the kitchen test.
Currently in Taiwan, there is growing tension between traditional farming and tech startups. The former provide unique varieties and breeds, the latter offer scalability and new formats like plant-based proteins. The direct involvement of Michelin chefs helps find a balance: preserve the taste of the earth while making the product convenient for restaurants and retail.
To see the process live, it's worth following the announcements of the 好食好事 fund—the next meetings are planned in the same formats at creative venues in Taipei. There you can taste dishes made from startup products and understand how local ingredients behave in the hands of professionals.
When the chef tastes the black Pingpu pork raised in a friendly way, he feels not just meat but the entire chain—from Taiwanese soil to the plate, which cannot be replicated in another climate or with other hands.
