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TPAC好食光講座 TPAC Good Taste Lecture Series：精緻餐飲的美味哲學 The Philosophy of Flavor in Fine Dining
12/07 @ 2:00 下午 - 6:00 下午
14:00-15:30場次—餐食的工藝細節
◼️講座內容
蔬食的風味極限：從產地到餐桌的創意展現
隨著人們越來越關注「入口的食物」，健康與養生飲食的觀念，讓臺灣的蔬食文化蓬勃發展、風貌多元。全蔬食餐廳「小小樹食」，在主廚徐兆麟（Tim）的帶領下，展現了蔬食料理豐富的鮮味與創造力。Tim擅長以蔬菜、水果等原生食材為主角，細緻淬鍊並提升其天然風味與層次；隨四季更迭，他靈活運用不同烹調手法與食材組合，創作出色香味俱全的感官饗宴。在這場講座中，Tim將分享蔬食創作的靈感與香料的運用與料理祕訣，帶領觀眾探索，如何在料理中提升蔬食的鮮味與風味，體驗蔬食料理的純粹本味與獨特魅力。
14:00–15:30 Session — The Craftsmanship Behind Cuisine
The Limits of Plant-Based Flavor: Creative Expressions from Farm to Table
As people grow increasingly mindful of what they eat, health-conscious dining has driven the flourishing and diversification of Taiwan’s plant-based food culture. Under the direction of Chef Tim Hsu of the all-vegetarian restaurant Little Tree Food, plant-based cuisine has reached new heights of richness and creativity.
Tim specializes in highlighting the natural flavors and layers of vegetables, fruits, and other raw ingredients, refining their essence with delicate techniques. Harnessing the rhythm of the seasons, he skillfully employs a wide range of cooking methods and ingredient combinations to create visually stunning and flavorful sensory experiences.
In this talk, Tim will share insights into plant-based creativity, the use of spices, and key culinary techniques—guiding attendees through how to enhance umami and flavor depth in vegetarian dishes, and experience the pure, distinctive charm of plant-based cuisine.
極致牛排的科學與藝術
什麼才是「完美的牛排」？在「A CUT」主廚凌維廉（William）看來，這道題目從沒有標準答案。為了追求「好吃」，他曾大膽嘗試「乾式熟成400天」的實驗，並走訪世界各地牧場，尋找心中的理想牛肉。這份執著與經歷，使他成為饕客口中的「牛肉百科全書」。在這場講座中，William將分享如何挑選優質牛肉，並深入解析熟成天數、環境條件、火候掌控與靜置時間，如何影響牛排的風味，帶領大家一探美味牛排背後的極致科學與藝術。
The Science and Art of the Ultimate Steak
What makes the perfect steak? For A CUT Steakhouse Executive Chef William Ling, there is no single answer. Driven by the pursuit of exceptional flavor, he once boldly experimented with 400-day dry-aged beef and traveled around the world to visit ranches in search of his ideal cut. His dedication has earned him the reputation of a “walking encyclopedia of beef”.
In this session, William will share how to select quality beef and explain how variables such as aging duration, environmental conditions, heat control, and resting time all influence a steak’s final flavor. Join him to uncover the intricate science and artistry behind a truly outstanding steak.
16:30-18:00場次 —甜點的創作思維
◼️講座內容
可可無界，風味無限
巧克力，是人們最熟悉、也最令人著迷的甜點風味之一；而它的起點——可可，不只是製作巧克力的原料，更是一種充滿層次與可能性的食材。
在這場分享中，「土然」創辦人楊豐旭將帶領大家走進「從可可到巧克力」的旅程，透過產地、發酵與製程的觀察，揭開巧克力香氣的細膩變化；並分享可可如何在甜點與料理之間展現創新應用，延伸出可可於臺灣餐飲文化中的跨界融合與無限可能。
16:30–18:00 Session — The Creative Mind Behind Desserts
Cacao Without Borders: Infinite Flavor Possibilities
Chocolate is one of the world’s most familiar yet endlessly captivating flavors. Its origin—cacao—is not only the raw material for chocolate but also a deeply nuanced ingredient full of potential.
In this talk, Feng-Hsu Yang, founder of Turan, will guide the audience through the journey “from cacao to chocolate,” exploring how terroir, fermentation, and processing shape its complex aromas. He will also share how cacao can inspire innovative applications across desserts and savory cuisine, revealing its cross-disciplinary role and limitless possibilities within Taiwan’s contemporary culinary landscape.
甜點的記憶風味學
甜點，也能是一篇承載家鄉記憶的抒情文。綽號「火車」的戴峻弘，長年關注在地風味，擅長將日常熟悉的臺灣味融入創作之中，讓記憶中的滋味以全新面貌重現。在這場講座中，火車將分享他如何從「家鄉記憶」出發，藉由甜點串聯風土與情感，並透過單一食材的解構與重組，從風味構思到擺盤設計，使甜點兼具法式的細膩工法與臺灣味的真摯直率。帶領大家走入風土、技藝與想像交織的味覺世界，體驗屬於臺灣當代風味的全新想像。
The Memory of Flavor in Desserts
Desserts can be lyrical expressions of hometown memories. Pastry chef Jyun-Hong Dai draws deep inspiration from Taiwanese flavors, transforming familiar tastes into new creations that rekindle memory through desserts.
In this session, Jyun-Hong Dai will share how he uses “hometown memories” as a starting point—connecting terroir, emotion, and technique. Through deconstructing and reconstructing single ingredients, he guides guests from flavor conceptualization to plating design, merging French pastry finesse with the sincere, straightforward character of Taiwanese taste. Participants will step into a world where landscape, craftsmanship, and imagination intertwine, experiencing a fresh perspective on modern Taiwanese flavors.
