Had a final event to do before leaving my head chef job. It was a Taiwanese-themed event, and I had the chance to put my own twist on some classic flavors.
Here's (1/3) one of the three dishes I prepared that I made, inspired by gua bao and the rich flavors of Taiwanese beef noodles. Traditionally, gua bao is made with braised pork belly, but for this menu, I swapped it out for tender, slow-braised beef—rich, flavorful, and infused with warm spices that reminded me of a comforting noodle broth.
I marinated beef Brisket with loads of spices and a soy marinade overnight in fridge. Then cooked it in the combi for 3 hours. I then left it to cool and sliced it thin then heating it up in the reduced cooking liquid before serving.
The beef was tucked into soft, pillowy steamed lotus buns, each one a little cloud ready to hold layers of texture and flavor. On top, I added sugar peanuts for a sweet, nutty crunch, pickled carrots and radish for a bright, tangy bite, and fresh coriander to bring everything together like a classic gua bao.
The result was a bao that hit all the right notes—sweet, savory, tangy, and aromatic—while offering a satisfying nod to two beloved Taiwanese dishes in one bite. Guests loved the playful crossover, and it quickly became a standout of the night.
Extremely delicious and indulging.
