Prepare to be whisked away on a journey through the tantalizing world of cuisines and fine dining as we introduce you to the culinary virtuoso Chih-Hsein Chen. Read on as we explore Chih-Hsein Chen’s remarkable culinary voyage and her extraordinary collaborations with Michelin-starred restaurants from around the globe. Your taste buds are about to embark on an unforgettable odyssey.
Kivo Daily: Thank you for joining us today, Chef Chih-Hsein Chen! We’re excited to hear about your private dining experiences during these unique times. To start, can you tell us more about how you got into hosting private dining events?
Chef Chih-Hsein Chen: Of course! I’ve always had a passion for experimenting with different cuisines and recipes. When the COVID-19 pandemic hit, it provided me with some free time to explore this interest more deeply. I decided to channel my creativity into hosting private dining events, primarily in Taiwan and New York, where I had the opportunity to showcase my culinary skills and create memorable dining experiences.
Kivo Daily: That sounds fascinating. Could you share some highlights from your private dining events, particularly any standout dishes that left a lasting impression on your guests?
Chef Chih-Hsein Chen: Absolutely! One of the dishes that received rave reviews was a mushroom Aiyu jelly that I prepared during an event in Taiwan. Aiyu jelly is a unique delicacy made from the gel extracted from the seeds of the awkeotsang creeping fig, which is found in Taiwan and other East Asian countries. I paired it with Japanese sea urchin and shrimp, finishing it off with a delightful soy sauce glaze. The combination of flavors and textures was genuinely exceptional, and it became a signature dish that guests couldn’t get enough of.
Kivo Daily: That sounds like a remarkable fusion of flavors! Can you tell us about another memorable event you hosted?
Chef Chih-Hsein Chen: Certainly! One event that I hold close to my heart was catering for a clothing brand’s party in Soho. They wanted to infuse classic French cuisine into a Thanksgiving dinner-style celebration. I dove into extensive research and used seasonal products to craft dishes like cassoulet, which featured New York local smokehouse sausages, and a delectable Tarte Tatin made with Ida Red and Rome apples, both of which were in season and perfect for baking. The result was a delightful blend of French culinary tradition and American seasonal ingredients that left a lasting impression on the guests.
Kivo Daily: It’s clear that you put a lot of thought and creativity into your menus. Can you share what drives your passion for designing these unique dining experiences?
Chef Chih-Hsein Chen: Absolutely! What truly fuels my passion for hosting private dining events is the joy of designing menus and embarking on the research and development process. Experimenting with flavors, ingredients, and cooking techniques is where my creativity shines. However, the most rewarding aspect of it all is the satisfaction of my guests. I aim to provide them with an unforgettable meal, and their positive feedback and smiles are the greatest motivators for me.
Kivo Daily: Looking ahead, what can we expect from you in the future regarding private dining events?
Chef Chih-Hsein Chen: In the future, I plan to continue focusing on hosting special events at the restaurant where I currently work, Atomix. This will include creating unique menus for occasions like Valentine’s Day, Thanksgiving, and New Year’s Eve. Additionally, I’m excited about the prospect of hosting more personal private parties for clients and exploring potential collaborations with other restaurants across the United States. My goal remains the same: to provide guests with exceptional dining experiences that leave a lasting impression.
Kivo Daily: Thank you, Chef Chih-Hsein Chen, for sharing your passion and plans with us. Your dedication to creating unforgettable dining experiences is truly inspiring. We look forward to seeing what culinary delights you have in store for the future!
Chef Chih-Hsein Chen: Thank you for having me! It’s been a pleasure discussing my private dining experiences, and I can’t wait to continue sharing my culinary journey with all the food enthusiasts out there.