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Taiwan Food Tour with Chef Angus An

Mar 01-10, 2021

10 days | Taiwan | Alumni Expeditions

Growing up in Taipei, I had countless memories of delicious street food around bustling streets and busy night markets. However, after moving to Canada, these memories weren’t enough to entice me to travel to Taiwan as a young adult - throughout my twenties I was more interested in learning about European food and culture. Then when my career turned to Thai cooking, that all changed. I remember the first time I returned to Taiwan; it was a quick two-day layover on my way to Thailand for research. I was blown away by how much the country had changed and how ill-served I was by my preconceived notions: that Taiwan was not a place I wanted to visit; Taiwan had nothing new for me to learn; Taiwanese food no longer interested me. I discovered I was wrong, dead wrong!

Not only did the sights and smells of the streets bring back delicious memories of my childhood, but I noticed all of Taiwan had developed into a world-class travel destination. The classic street food that I loved when I was a kid is still there, combined with a world that has the charm of a world class city that has not over-modernized itself. It carries its history with pride, evident in many of the refurbished cultural centers around the country. What used to be old torn down villages, warehouses and factories are now beautiful cultural and art centers, instead of high-rise condos. There are art galleries that showcase the deep history of Chinese culture through several dynasties, and contemporary art pieces that showcase both local and international artists.

Taiwan has been famous for its numerous and delicious street food dishes. Over the past few years, Taiwanese cuisine has taken the world by storm. Many top new Asian restaurants in New York and London are serving Taiwanese cuisine. Taiwanese cuisine has many different aspects, including the street food which is abundantly available both day and night, and its numerous influences both regional and cultural. Throughout our explorations of Taiwan, I hope to showcase all aspects of Taiwanese cuisine, from traditional breakfast and popular street foods, to classic home style cooking. Days will also be filled with fun night-market explorations and learning more about the booming cocktail culture in Taipei.

The construction of the Taipei Metro and Taiwan High Speed Rail had not yet begun when I was living in Taiwan. During those days, I was mostly a city slicker whose life was based only in Taipei and its immediate surroundings. During my many subsequent visits, I have fully taken advantage of the rail system, which enables you to travel from Taipei to Kaohsiung in less than 2 hours, covering over 350kms. This reduces Taiwan’s travel footprint and enables one to enjoy Taiwan fully from north to south under two weeks. The Taipei Metro has also improved Taipei’s notorious traffic congestion, making it cheap and easy to travel in and around Taipei. Over the course of ten days I hope to explore with you, to discover Taiwan’s art and food scene.

I look forward to visiting some old stomping grounds and am excited to discover new things together.


– Angus An
 


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Alumni Expeditions Culinary alumni UBC Travel Club
Tour Cost (per person):
US$4495
Group Size:
14 - 16 participants

What’s included: Airport transfers; accommodation based on double occupancy; all meals; transportation by air-conditioned coach and high-speed train; all activities and entrance fees; services of specialized English-speaking guides; gratuities for escort, local guides, drivers, hotel and group meals; taxes; fully escorted by Angus An.

Itinerary at a Glance

DayActivity
1Meet in Taipei
2Taipei: Soy Milk, Beef Noodle Soup, Jade art
3Excursion to Keelung and Jioufen
4Excursion to Shenkeng and Yilan
5By train to Taichung: Pineapple Cake and the Mazu Temple
6Taichung: Hotpot and Fine Arts
7Kaohsiung: Buddhism and Modern Art
8Kaohsiung: Duck and Digital Art
9Return to Taipei: Creative Park and Taiwanese dinner
10Depart Taipei
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Your Tour Leader

Chef Angus An is one of Vancouver’s most influential chef-restaurateurs, with six restaurants and eateries comprising his restaurant family: Fat Mao Noodles, Freebird Chicken Shack, Longtail Kitchen, Maenam, Popina Canteen, and Sen Pad Thai. A flavour-driven chef, Angus’s cuisine is rooted in technique; his combined fine-arts and French culinary training allow him to see cooking as a balance of art and science, resulting in recipes built on tradition, innovation and presentation.

Email Us

Or call 1-800-387-1483 with any questions or to reserve your spot!

Alumni Expeditions Culinary alumni UBC Travel Club
Tour Cost (per person):
US$4495
Group Size:
14 - 16 participants

What’s included: Airport transfers; accommodation based on double occupancy; all meals; transportation by air-conditioned coach and high-speed train; all activities and entrance fees; services of specialized English-speaking guides; gratuities for escort, local guides, drivers, hotel and group meals; taxes; fully escorted by Angus An.

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Taiwan Food Tour with Chef Angus An

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