The confident young chef serves up a cuisine with personality at two-Michelin-starred Taïrroir in Taipei.
The more ordinary a food appears, the more wisdom there is hidden behind the surface. Chef Kai Ho from two-Michelin-starred Taïrroir in Taipei shares his glamorous take on tea egg, the everyman of our culinary culture.
Four-hands, six-hands dinners? Acclaimed chefs Hideaki Sato, Julien Royer and Kai Ho discuss what makes or breaks a culinary crossover.
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Non-members can add the privileges at checkout through our 30 day free trial, cancellable at anytime.
