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Vendor scales down banquet menu for sustainable small gatherings

Vendor scales down banquet menu for sustainable small gatherings

2026-06-09

Traditional “ban-doh” banquets don’t have to be shared by 10 people anymore! Hoping to serve demand for smaller group meals, one caterer has scaled back the portions into just enough for four. While preserving the must-have classics for any banquet, they also incorporated some creative and sustainable concepts, like serving appetizers inside ice cream cones. Tailored perfectly for individual portions, it’s a whole new way to enjoy traditional banquet culture.

Velvety mashed potatoes with chickpeas, salad greens, and maple syrup are tossed together and drizzled with mayonnaise before being topped with a single fresh shrimp and a final dusting of rainbow sprinkles. It might look like an ice cream cone, but it’s actually an appetizer for a traditional “ban-doh” banquet.

Chung Chia-pin
Legislator (DPP)
It’s my first time having a shrimp salad in an ice cream cone. It’s a new experience. Since smaller gatherings of three to five close friends are the norm now, a four-person banquet over two tables is ideal.

Catering to small households, single people, and intimate gatherings, this caterer scaled down the traditional 10-person banquet to serve only four people. The classic sticky rice cake is served in neat, compact portions, while the fish course is plated to resemble a bird in flight to symbolize “soaring to great heights.” The cabbage is arranged into delicate flowers to symbolize wealth and prosperity. Individual servings are the focus in this new style of catering, ensuring that everyone can eat their fill without producing too much waste.

Wu Yung-chiang
Association of Chain and Franchise Promotion
Whether it’s for the wedding sector or the broader food and beverage market, requests are becoming more customized and group sizes are shrinking across the board. A four-person package is usually under NT$10,000, a little over NT$9,000, and includes transport, DIY workshops, and a whole slate of other activities.

Beyond pushing culinary boundaries, this vendor is also incorporating principles of sustainability. The entire venue uses energy-saving facilities and has 110 bald cypress trees on the property for visitors to immerse themselves in nature while dining. They’ve also enlisted other eco-conscious brands to join in the sustainable movement, hoping this low-waste dining model will catch on across the traditional banquet market.

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#banquet #traditionalbanquet #bandoh #sustainability #foodwaste #greendining #catering

4人也能辦桌! 業者瞄準"小家庭客"台菜加入創意.永續概念

2026-06-09

辦桌不再只有大圓桌、十人才能開吃!現在有餐飲業者看準小家庭和少量聚餐需求,把傳統辦桌縮小成四人份,不只保留經典必吃的台菜,還加入創意料理和低碳永續概念,像是把開胃菜做成冰淇淋造型,一人一份剛剛好,要讓傳統台菜文化,吃出全新樣貌。

綿密馬鈴薯泥、鷹嘴豆、沙拉和楓糖拌在一起,淋上美乃滋,再放上一尾鮮蝦,最後撒點彩色巧克力米,乍看像冰淇淋的甜點,其實是辦桌裡的經典開胃菜。

[[立法委員 鍾佳濱]]
“第一次用甜筒吃鮮蝦沙拉,是很特別的感覺。因為現在找三五好友,你看三五好友在一起,就是四個人兩桌太好了。”

看準小家庭、單身經濟以及少量聚餐需求,把傳統只有十人的大圓辦桌,變成四人就能吃,像是米糕被切成四四方方的小巧份量,還有魚料理擺盤成鳥的模樣,象徵鵬程展翅,白菜則是特別雕成花朵造型,象徵花開富貴,新型態辦桌,一人一份剛剛好,不只吃得澎湃,也能減少剩食浪費。

[[台灣連鎖加盟促進協會理事長 吳永強]]
“不管婚宴市場,或者在整個餐飲市場,其實這個越來越獨特,然後人數各方面都越來越少。四個人大概在一萬塊以內,大概九千多塊,包括接駁,包括手作,包括所有的體驗這樣子。”

業者除了拼創意,也結合低碳永續概念,不只場館節能用電,還種植110株的落羽松,讓民眾用餐之餘,也能感受大自然氛圍,更號召多個低碳餐飲品牌一起響應。希望減碳少浪費的新餐飲模式,讓傳統台菜文化吃出新味道。

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