Taiwan Beef Noodle Soup vs Thai Spicy Shrimp Paste: Taiwanese and Thai Chefs Battle in Bangkok
To deepen cultural exchange, a 'Spice Battle' culinary event was held in Bangkok featuring top chefs from Taiwan and Thailand cooking signature dishes like beef noodle soup and tom kha gai.
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- 📰 Published: April 22, 2026 at 20:16
- 🔍 Collected: April 22, 2026 at 20:32 (16 min after Published)
- 🤖 AI Analyzed: April 23, 2026 at 05:05 (8h 33m after Collected)
Central News Agency
(CNA Reporter Li Tsung-hsien, Bangkok, 22nd) To deepen cultural exchange between Taiwan and Thailand, the Taipei Economic and Cultural Office in Thailand, Iconsiam, and the Chinese Gourmet Association held the "The Spice Battle - Taiwan vs Thailand" culinary exchange event in Bangkok today. The event invited chefs from both countries to compete on the same stage and hone their culinary skills, attracting teachers and students from Thai culinary schools.
The Taipei Economic and Cultural Office in Thailand issued a press release today stating that the "The Spice Battle - Taiwan vs Thailand" culinary event invited top chefs from both countries to compete and showcase their exquisite skills and unique food cultures.
During his speech, Taiwan's Representative to Thailand Chang Chun-fu (Note: The source text says Lan Hsia-li) stated that Taiwanese cuisine is world-renowned. Through this in-depth dialogue with the Thai culinary community, it demonstrates that Taiwan is not only a high-tech chip powerhouse but also a country with distinctive culinary soft power, thereby deepening the friendly ties of "making friends through food" between the two sides.
Lan Hsia-li emphasized that food is a soft power that transcends language. In the future, they will continue to promote various cultural exchange activities to let the Thai public better understand Taiwan's cultural heritage and innovative vitality.
The Representative Office noted that guests invited to the event included Luckana Naviroj, Chairwoman of the Iconsiam shopping mall; Vorapong Sukteera-Anantachai, Deputy General Manager; and Chen Shu-chiu, Chairwoman of the Chinese Gourmet Association and the Songling Entrepreneurs Fellowship.
According to the Representative Office, during the "Culinary Battle Performance" segment, renowned Taiwanese chefs Chang Shun-yao and Chuang Yu-hsien faced off against capable Thai chefs Chanuwat Chanttadilok and Pat Jaruekthiti.
The Taiwanese team specially prepared dishes with strong local characteristics to compete, such as three-cup chicken, beef noodle soup, and Taiwanese sesame oil chicken. The Thai chefs responded with authentic Thai coconut soup (tom kha gai), spicy shrimp paste, and Northern Thai khao soi. Both sides cooked on the spot on stage, winning endless praise from the guests and audience.
The Representative Office said that today's culinary event attracted many people. The "Chinese Gourmet Association" delegation visiting Thailand consisted of as many as 35 members, all leaders and executive chefs in Taiwan's food and beverage industry. The association has long been committed to gastrodiplomacy, with footprints all over the world.
In addition, teachers and students from the professional culinary school at Chitralada Technology Institute in Thailand were also present at the event to exchange ideas. (Editor: Hsieh Yi-hsuan) 1150422
(CNA Reporter Li Tsung-hsien, Bangkok, 22nd) To deepen cultural exchange between Taiwan and Thailand, the Taipei Economic and Cultural Office in Thailand, Iconsiam, and the Chinese Gourmet Association held the "The Spice Battle - Taiwan vs Thailand" culinary exchange event in Bangkok today. The event invited chefs from both countries to compete on the same stage and hone their culinary skills, attracting teachers and students from Thai culinary schools.
The Taipei Economic and Cultural Office in Thailand issued a press release today stating that the "The Spice Battle - Taiwan vs Thailand" culinary event invited top chefs from both countries to compete and showcase their exquisite skills and unique food cultures.
During his speech, Taiwan's Representative to Thailand Chang Chun-fu (Note: The source text says Lan Hsia-li) stated that Taiwanese cuisine is world-renowned. Through this in-depth dialogue with the Thai culinary community, it demonstrates that Taiwan is not only a high-tech chip powerhouse but also a country with distinctive culinary soft power, thereby deepening the friendly ties of "making friends through food" between the two sides.
Lan Hsia-li emphasized that food is a soft power that transcends language. In the future, they will continue to promote various cultural exchange activities to let the Thai public better understand Taiwan's cultural heritage and innovative vitality.
The Representative Office noted that guests invited to the event included Luckana Naviroj, Chairwoman of the Iconsiam shopping mall; Vorapong Sukteera-Anantachai, Deputy General Manager; and Chen Shu-chiu, Chairwoman of the Chinese Gourmet Association and the Songling Entrepreneurs Fellowship.
According to the Representative Office, during the "Culinary Battle Performance" segment, renowned Taiwanese chefs Chang Shun-yao and Chuang Yu-hsien faced off against capable Thai chefs Chanuwat Chanttadilok and Pat Jaruekthiti.
The Taiwanese team specially prepared dishes with strong local characteristics to compete, such as three-cup chicken, beef noodle soup, and Taiwanese sesame oil chicken. The Thai chefs responded with authentic Thai coconut soup (tom kha gai), spicy shrimp paste, and Northern Thai khao soi. Both sides cooked on the spot on stage, winning endless praise from the guests and audience.
The Representative Office said that today's culinary event attracted many people. The "Chinese Gourmet Association" delegation visiting Thailand consisted of as many as 35 members, all leaders and executive chefs in Taiwan's food and beverage industry. The association has long been committed to gastrodiplomacy, with footprints all over the world.
In addition, teachers and students from the professional culinary school at Chitralada Technology Institute in Thailand were also present at the event to exchange ideas. (Editor: Hsieh Yi-hsuan) 1150422