Taiwanese restaurants update dishes to draw young diners
Taiwanese restaurants update dishes to draw young diners
2024-11-04
In recent years, many restaurant groups have opened branches selling Taiwanese cuisine. Some focus on classic dishes like garlic shrimp over noodles and pineapple shrimp, offering them in small portions convenient for family meals. Others innovate on tradition, adding more sweet and sour flavors to attract younger customers in their 30s.
This pork knuckle was braised and deep fried, then topped with a sauce that mixes 13 different kinds of Chinese herbs. The restaurant also serves a sour fish soup, which is stewed in a bone broth with Hakka pickled vegetables. Both dishes cater to Taiwanese tastes.
Customer
The sour fish soup keeps the flavor of the fish, but the stock is sour, sweet, and spicy. The Sichuanese and Cantonese styles have stronger and more intense flavors because they use a lot of spices. You can even see a thick layer of oil on top. But this actually covers up the food’s original flavor.
Customer
If I want to try something new, I might go for other kinds of food or exotic cuisine. But when I come back to Taiwanese food, I find that it has the familiar flavors of home.
This Taiwanese restaurant offers new dishes, attracting younger customers by making them more sour or sweet. Like this traditional pig’s blood cake, which is topped with a dragon fruit sauce. Other dishes like these sesame and honey sweet potato fries and stir-fried, sugar-coated sesame ginger slices bring new sweet and salty flavors.
Huang Hsin-ying
Marketing director
Previously when people talked about Taiwanese food, the age group would be parents and people over 45. But our age group has lowered to around 30 to 45 years old.
This stir-fried dish has stinky tofu, century egg, and fried dough sticks. It may smell a little strong, but its salty flavors and crispy texture make it delicious. Another Taiwanese restaurant keeps its flavors authentic. Their garlic shrimp over noodles and sweet and sour pineapple shrimp are loved by many customers.
Wang Chien-kuo
Restaurant manager
Our customer base is broadening. Currently, about 30% of our customers are younger than 30. Since there are a lot of small families now, we are gradually offering different set meals.
Annual business opportunities for Taiwanese cuisine can reach up to NT$200 billion. Seizing this opportunity, restaurants offer all kinds of traditional and innovative dishes, proving that Taiwanese food deserves worldwide renown.
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不只長輩愛! 台菜餐廳瞄準"年輕客群" 增添香.酸.甜口味新菜
2024-11-04
這幾年，不少餐飲集團都推出台菜品牌，有的主打道地台灣手藝，像是蒜蓉鮮蝦粄條、鳳梨蝦球都變得小份，方便小家庭聚餐享用。也有人發明創意台菜，增加年輕人愛的香、酸、甜口味，拓展30歲族群的新客群。
滷過後的豬腳經過高溫酥炸，再把13種中藥材墩煮的醬料淋上，醬香豬腳就可以上桌了。還有更符合台灣口味的酸湯魚，使用客家酸菜和大骨高湯熬煮。
[[民眾]]
“酸湯魚的話，它其實是保留了魚的鮮度，但是它的湯，也是酸酸甜甜辣辣的，像川式、粵式，他們那種味道，會再更濃更重一點，他們用了很多辛香料，甚至你上面，會看到一層厚厚的油，其實都蓋過食物本身的鮮味”
[[民眾]]
“會想要新鮮，想要嘗鮮，可能想要去吃可能其他料理，異國料理之類，但是吃完之後，再回來吃台菜，會發現有一股，那種熟悉的家鄉味”
台菜餐廳推新菜色，搶攻年輕客群，增加香、酸、甜風味，像是傳統豬血糕，搭配火龍果醬。麻油蜜糖地瓜條，黑麻油薑片拌炒與糖衣，蹦出鹹甜新滋味。
[[餐飲集團市場行銷部總監 黃馨瑩]]
“以前大家講到台式，可能就會是比較，爸爸媽媽級的，可能在45歲以上這樣子的年齡層，其實我們的年齡層，已經大概下修到，大概30歲到45歲”
臭豆腐、皮蛋、油條剁碎拌炒，聞起來有點臭，但吃起來又滿滿鹹香味，搭配油條酥脆口感。另一家台菜主打台灣DNA，蒜蓉鮮蝦粄條和酸甜鳳梨蝦球，擄獲饕客的胃。
[[餐廳店經理 王健國]]
“客群的話開始越來越廣，那現在的話，大概在30歲以下的顧客，大概都有佔到3成的比例，因為知道現在小家庭偏多，所以我們逐漸的，就會推出了不一樣的套餐”
餐飲集團看好一年高達2000億台菜商機，要用各式菜色證明，台灣不負美食之島之名。
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