‘Culinary Class Wars’ star makes surprise visit to Keelung

‘Culinary Class Wars’ star makes surprise visit to Keelung

2026-01-08

Kim Do-yun from the Korean reality show Culinary Class Wars recently made a surprise appearance at Keelung’s Miaokou Night Market! The Michelin-starred chef had a feast, sampling braised pork rice, curry fried noodles, aiyu jelly, and Taiwanese sorbet. Commenters admired that he really knows how to eat. But many of the vendors who were busy serving customers didn’t realize they were visited by an internationally famous chef until after he was gone.

Wearing a simple black T-shirt with black-rimmed glasses, star chef Kim Do-yun from the Korean reality series Culinary Class Wars keeps a low profile while visiting Keelung’s Miaokou Night Market. A bowl of braised pork rice in hand, he ate with relish, clearly savoring every bite.

Taking the camera, Kim shows a bowl nearly overflowing with aiyu jelly before eating it all. During his visit to Keelung’s famous night market, the Michelin-starred celebrity chef tried all kinds of local Taiwanese snacks. Commenters on social media praised him for knowing how to eat.

Ms. Lee
Aiyu jelly vendor
I don’t know him, but I know that influencer. He came. He came here to eat. He said it was great. He ate the whole thing in two or three bites.

Mr. Lee
Noodle vendor
We were just as clueless as everyone else. We didn’t know. We found out from the internet. I had no idea he was famous.

After learning that a Michelin-starred chef from Korea came to try their humble food, the vendors at Miaokou were both surprised and delighted.

For more Taiwan news, tune in:
Mon to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53

#Keelung #MiaokouNightMarket #CulinaryClassWars #KimDoyun #chef #Michelinstar #Michelinchef #nightmarket #food

黑白大廚"金度潤"驚喜現身基隆滷肉飯.咖哩炒麵樣樣來

2026-01-08

韓國實境料理節目"黑白大廚"，有"賤兔主廚"稱號的「金度潤」，驚喜現身基隆廟口夜市！這一位米其林級的大廚，一連吃了滷肉飯、咖哩炒麵，還吃了愛玉和泡泡冰，網友直呼，金度潤實在真懂吃，不過，對於當地的許多小吃業者來說，忙到不可開交，事後才得知，原來有韓國的知名廚師上門光顧。

身穿黑色T恤，戴著黑框眼鏡，韓國黑白大廚的主廚之一「金度潤」，低調現身基隆廟口夜市，手裡捧著滷肉飯，吃得津津有味，相當滿足。

接著鏡頭一轉，金度潤手裡拿著裝著滿滿愛玉的碗，喝個精光。韓國實境料理競賽節目「黑白大廚」，的米其林級主廚金度潤，日前來到基隆廟口夜市，吃了許多在地小吃。有網友留言表示，主廚真懂吃。

[[愛玉店業者李小姐]]
“我不認識他，但是那個網紅我認識。他有來，他來我這裡有吃東西，他說很好喝啊，大概兩三口吧，他就喝光光了。

[[麵店老闆李先生]]
“我們也是莫名其妙，不知道，看網路才知道，完全不曉得他是網紅。”

得知來品嚐小吃的，是韓國的米其林廚師，店家們感到又驚又喜。

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I have a strong passion and interest in cars, which is why I gave up my job at TSMC. As for income, if I work hard, my salary will be comparable to TSMC’s.

As he opens the fuel cap and uses a scraper to finish the job, Mr. Ho has given up a job many people envy to enter the vehicle wrapping industry.

Mr. Ho
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I don’t think I’m someone to be pitied. We can use the money we earn from wrapping to invest in TSMC.

Holding the wrapping materials, she practices repeatedly. This apprentice is a university student. She’s using her spare time to learn a skill.

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This is a very new industry and I am very interested in wrapping.

Vehicle wrapping technicians earn a base salary plus bonuses calculated on a rate per vehicle. The upper end of their salaries can exceed NT$100,000. Some automotive repair departments in colleges and schools have observed this global market trend and plan to establish educational partnerships with vehicle wrapping companies to cultivate a second skill for their students.

Lin Chien-cheng
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Of course, every industry is short of workers, but we are even more short of skilled personnel. If a professional technician can complete the work on a car by himself, it is possible to earn NT$100,000 to NT$200,000 a month.

Chou Chin-chen
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This field is another technical area within the vehicle industry and the salaries are almost four to five times higher than those in the traditional automotive industry.

Professional vehicle wrapping has become both a new industry trend and a popular field of study. And given the shortage of professional technicians, salaries are highly competitive.

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Specialty coffee pioneer launches global research and education headquarters in Taipei

Today, we take you to meet the founder of a specialty coffee brand known for its Gesha coffee beans, Joseph Brodsky. Earlier in 2025, he opened a flagship store in Taiwan, and now, his latest venture is the launch of a global research and education headquarters right in Taipei. FTV reporter Stephany Yang spoke to Brodsky to learn about the research and education headquarters.

Renowned for its Gesha coffee beans, this specialty coffee brand opened its flagship store in Taiwan in March 2025, offering micro-lot selections and personalized roasting services. In November of the same year, founder Joseph Brodsky expanded the brand’s presence by launching a global research and education headquarters in Taipei. The new space, brings Brodsky’s “Farm to Table” philosophy to life, providing visitors with a transparent and immersive journey into the world of coffee.

Joseph Brodsky
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Our stores that we open in Taipei, we aim to elevate the level of coffee experience. We want to have people connect to our land and to our products in a more clear and transparent, and luxurious way than anyone is doing in the world. That is what our stores are doing in Taipei now. The atelier is our workshop. It is our workshop for enhancing our brand, for incubating our brand and for receiving our business partners from around the world. So, this is the top, let us say, "origin to market" hosting space in the world.

The atelier serves as a sensory and educational haven, spotlighting rare coffee varieties and innovative fermentation techniques developed by the brand. The space offers exclusive, limited-edition coffees and invites guests to engage in immersive tasting experiences. It also partnered with a high-end French dessert atelier. Brodsky recognizes Taiwan as a global leader in coffee culture and innovation.

Joseph Brodsky
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Taiwan is the leader of what I feel is the top leader of coffee cultural development in the world over the last 20 years. Connected with a lot of my friends and business leaders in Taiwan, and now we are bringing our brand here.

Since founding the company in 2006, Brodsky has championed a process-driven approach to coffee production, inspired by his early explorations in Ethiopia and his vision of elevating coffee to the level of fine wine. His method emphasizes meticulous post-harvest protocols and the precise separation of coffee lots by varietal and terroir.

Joseph Brodsky
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I first started in Ethiopia. I went to find the rarest variety of coffee in the world. I wanted to make coffee into fine wine. This was 20 years ago. I then proceeded to acquire land in Panama. Panama is the best terroir for coffee in the world. I acquired around 500 hectares of the most beautiful properties in the mountains and created the most world champion coffee from those properties, and created a brand.

Brodsky hopes that the atelier becomes a global epicenter for cofffee education, research, and sensory exploration.

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Traveling vegetarian night market attracts crowds in Taipei

Taiwan’s famous vegetarian night market travels around Taiwan with its mobile food trucks, offering everything from classic gua bao to shawarma. Vegetarians and non-vegetarians alike line up to try this market’s delicious food.

Pan-fried buns sizzle on a griddle, crisping the bottom while its vegetarian filling stays juicy and tender. People line up to get these delicious buns before they sell out.

I come to this stand most often. I don’t go to the others as much.

At another stand, a chef reimagines gua bao using crispy tofu skin, making the traditional snack lighter and more flavorful. This is a well-known traveling vegetarian night market, whose team of food trucks is constantly moving around Taiwan. The best way to know their schedule and locations is to keep a close eye on their fan page.

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We’re close to the station, so there are a lot of people around. In addition to our regular customers, other people passing by came to check it out.

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This stall’s gua bao are made using tofu skin, which is different because most gua bao use white flour. I was looking forward to trying it, so I came here today especially.

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One of the featured works on display is by photographer Chang Tsang-sang. He documented the aftermath of the Jiji Earthquake, which struck Taiwan on Sept. 21, 1999, and became one of the deadliest in Taiwan’s history. Chang visited 50 affected families, capturing their portraits and recording the reconstruction process in the disaster zones. Five years later, he returned to revisit these families, documenting the transformations that had taken place since the tragedy. The exhibition presents these portraits side by side, offering a powerful comparison of life before and after the disaster.

Chang Tsang-sang
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Right after the incident, many victims lived in tents. In fact, at that time, quite a number of displaced families were staying in military barracks, container houses, or even their own vehicles. During the first stage, in the months following the disaster, I documented around 50 families. As the fifth anniversary approached, I returned to the families I had previously visited, comparing two sets of photographs. In the second stage, I interviewed 37 families. Looking back at the first stage, the affected area was vast, and on site, you could see the current situation of the survivors and what their concerns were during those months. I quickly took the photos and written descriptions and gave them to newspapers, hoping to convey their circumstances. For example, they worried about what would happen when the rainy season arrived, and some people living in container houses had no accessible facilities. These were the kinds of issues I sought to highlight.

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After a while, they all take off their thick coats, and some even roll up their sleeves.

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At least it’s warm inside the classrooms. It’s not like it’s cold everywhere.

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We tell new teachers that they shouldn’t open the windows when invigilating exams in winter. If you do, the fog will pour in and you won’t be able to catch students cheating.

Jhanghu Elementary and Junior High School is located 800m above sea level, making it comfortably cool in summer. Here, the government’s air conditioning policy for all classrooms is essentially a heating policy for the winter.

Hung Pei-chen
Jhanghu Elementary and Junior High School
We don’t turn on the air con frequently in summer, but during the winter, especially on days like this where it’s just 6°C, almost every class turns on the heating.

Thanks to the heating system, more than 100 students can study at a comfy temperature. It’s hard to imagine just how cold it could get in winter in this mountain school, but now everyone is warm and cozy.

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