Collective Island 共飲之島

**Please bring your own reusable cup of at least 350ml to participate in the workshop.

**請自行攜帶一個 350毫升（ml）以上 的環保杯以參與工作坊

Taiwanese Hakka chef Ted Liao presents a series of immersive workshops exploring the relationship between food, land, sound, and cultural memory. Inspired by this year’s curatorial theme, “Islands in the Wind,” the experience examines how flavour can carry stories of migration, colonial history, terroir, and evolving cultural identity through the lens of Taiwanese Hakka cuisine and island botanicals.

Using Canadian ingredients such as maple syrup, seasonal fruits, and spices alongside Taiwanese elements including Grass Jelly Herb, Shiso, Lei Cha, and Shell Ginger, participants will create handcrafted cola beverages inspired by the flavours of Taiwan. Through aroma, sound, storytelling, and sensory interaction, the workshops trace the connections between colonial sugar culture, modern soda drinks, and the landscapes that shape our tastes and memories.

More than a cooking class, “Collective Island” is a shared exploration of memory, place, and the future of food. Drawing from Ted’s ongoing work in sustainable cuisine, Hakka culture, and plant-based gastronomy, the workshops invite participants to experience Taiwan through flavour, conversation, and collective discovery.

來自台灣的客籍主廚 Ted 廖永勛，將帶來一系列結合食物、土地、聲音與文化記憶的沉浸式工作坊。以本屆策展主題「風中的島嶼」為核心，透過台灣客家風味、島嶼植物、與五感體驗，重新思考飲食如何承載遷徙、殖民、風土與未來文化。

工作坊將以加拿大在地食材如楓糖、水果與香料，結合台灣仙草、紫蘇、擂茶、月桃等元素，帶領參與者親手製作具有「台灣島嶼風味」的手作可樂,同時透過氣味、聲音、飲食敘事與互動體驗，探討從殖民糖文化、現代氣泡飲，到土地風味之間的關係。

這不只是一場料理課，而是一場關於土地記憶與未來飲食的文化實驗。Ted 將以其長期關注的永續飲食、客家文化與植物性料理視角，把台灣飲食轉化為可被國際理解的感官語言，讓參與者在風味之中，重新認識台灣這座島嶼。

This program is part of TAIWANfest

About the Artist

Ted Liao is a Taiwanese Hakka Chef, television host, and sustainable food innovator, best known as the co-founder and Chef of Monsoon, a Michelin-selected restaurant in Taiwan known for its contemporary plant-based Neo-Hakkanese cuisine.

Born into a Hakka family, Ted’s work explores the relationship between land, memory, migration, and flavour. Rather than replicating tradition, he reimagines Hakka food culture through a contemporary lens. He uses fermentation, wild mountain botanicals, local agriculture, and storytelling to create immersive dining experiences rooted in Taiwan’s cultural landscape.

With a background in food science and brewing technology, Ted has developed a distinctive culinary language that combines sustainability, terroir, and cultural identity. Under his direction, Monsoon was selected in the Michelin Guide Taiwan for 3 years and received the Michelin Bib Gourmand in 2023 for its ingredient-driven philosophy and sustainability-focused approach.

Beyond the restaurant, Ted’s practice extends into interdisciplinary collaborations spanning art residencies, educational initiatives, cultural exchange projects, and television. His award-winning show on Hakka TV, “A Meal & A Meet,” received the Best Lifestyle Program award at the Asian Television Awards.

For Ted, cooking is never only about flavour, but a form of cultural storytelling that connects people, land, and the future.

來自台灣的客籍主廚、主持人與永續飲食實踐者，也是 Monsoon 季風餐廳共同創辦人。出生於客家背景的他，並未選擇複製傳統，而是踏上一段重新理解土地、記憶與味道的旅程。

從食品科技與釀造技術出身，到成為米其林主廚，Ted 近年選擇以植物性料理作為語言，重新詮釋客家飲食文化。擅長將發酵、風土、山林植物與地方故事轉化為當代餐桌體驗，提出「世界的客家」概念，讓地方飲食不再只是地方，而能成為與世界對話的文化媒介。

除了食物創作，也跨域於藝術駐村和飲食交流與電視節目製作。其主持的《我把旅行變成一道菜》曾獲得亞洲電視大獎最佳生活風格節目獎，並持續透過食物探索移動、殖民、記憶與身份認同之間的關係。

對 Ted 而言，料理從來不只是味道，而是一種關於土地、人與未來的敘事方式。