At Taïrroir, chef Kai Ho combines an international perspective with the essence of Taiwan, presenting the spirit of authentic Taiwanese cuisine through the lens of contemporary French innovation.

Rooted in Nantun, Taichung, he drew his culinary inspiration from traditional Taiwanese cuisine. Fuelled by talent, courage and determination, he embarked on a journey to various countries, honing his culinary skills in diverse international environments and integrating these experiences into his cooking.

A rebel at heart, the chef was dissatisfied with the foreseeable path of traditional cuisine. Leaving Taiwan behind, he travelled the world, immersing himself in Western culinary techniques and mastering the art of French cuisine. With innate talent, he solidified his culinary prowess.

Each dish crafted by chef Kai embodies a seemingly ordinary but extraordinary creative philosophy. Breaking free from conventional creative frameworks, he assimilates the nuances of daily life, the depth of cultural history and personal experiences. He employs seasonal ingredients, culinary techniques and flavourful elements to create dishes that engage in a dialogue with diners, resonating with the unique spirit of Taiwan.

For him, the creative process involves integrating inspiration with anecdotes, principles and warmth. This approach not only allows diners to appreciate and resonate with the culinary experience but also enables team members to connect with context and history, establishing a new trend in Taiwanese gastronomy and leading the younger generation towards international recognition.