Hotel sources ingredients from local farmers for new fine dining options

Hotel sources ingredients from local farmers for new fine dining options

2026-10-19

The Kaohsiung Agriculture Bureau has partnered with a five-star hotel in the city to procure local produce for its restaurants. By the numbers: six chefs from its five main restaurants personally visited rural farms to incorporate 11 premium local ingredients, including rice from Meinong and grouper from Yongan, into nine exclusive new dishes. Just by visiting the hotel, foodies can enjoy the best Kaohsiung has to offer, from its mountains to the sea.

Holding a live grouper caught straight from the water, this five-star executive chef is visiting a fish pond in Kaohsiung’s Yongan District to personally select the finest ingredients.

The team also went in search of loofah, rose, and other premium produce from around the city. Their aim is to use them in new, creative dishes for the hotel.

Chih Yi-ming
Hotel Chinese restaurant executive chef
We went out at 4am to watch the harvest. As they prepared to lower the nets, the sun still hadn’t come up. We waited there. Using a Cantonese approach, we used loofah in a grouper rice stew. This dish has about six ingredients sourced locally from Kaohsiung, and uses two methods of cooking the rice.

The Kaohsiung Agriculture Bureau joined forces with a five-star hotel to craft special dishes with ingredients sourced the traditional way, straight from the farmers themselves, allowing the chefs to personally ensure quality by venturing to the source. These 11 high-quality local ingredients are being served at all five major restaurants under the hotel’s brand.

Peng Yu-hsiang
Hotel general manager
Using one ingredient across multiple dishes saves on food waste and maximizes its versatility. We’re offering various combinations across our 10 dining venues, allowing our guests to experience a wide array of fine dining under one roof.

Yao Chih-wang
Kaohsiung Agriculture Bureau director-general
I believe this is an ideal model for collaboration, and we hope this partnership will endure for a long time. It encourages young farmers to work hard at producing top-quality produce. We at the bureau will assist with finding ingredients for these culinary creations, and with introducing them to customers.

The Agriculture Bureau hopes to keep this procurement model going, inviting more top hotels to join in. With this strategy, foodies don’t have to go far to enjoy the bounty of Kaohsiung’s land and sea.

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

#Kaohsiung #farmtotable #fivestarhotel #restaurant #chef #locallysourced #grouper #finedining

高雄農業局攜手五星飯店頂級在地食材推限定菜色

2026-10-19

高雄農業局，攜手五星級飯店，推動在地食材採購計畫，由旗下五大餐廳、六位主廚親自下鄉，引進美濃香米、永安石斑等等11項頂級在地食材，創作出九道限定菜色，讓海內外饕客，只要來到五星級飯店，就品嘗到精緻的高雄山海料理。

手捧剛捕撈上岸的新鮮石斑魚，五星主廚親自來到高雄永安魚塭，挑選料理使用的食材。

不只魚塭，飯店主廚團隊也來到絲瓜棚跟玫瑰園等，採購各區的頂級物產，轉化成精緻料理。

[[飯店中餐廳主廚池一明]]
“四點去看採收，他準備下網去撈魚，天都還沒亮我們在那邊等，用港式的一個做法，那個加上絲瓜，一個石斑魚泡飯，這一道菜裡面有大概六種食材，高雄在地食材，加上兩種米的烹調方式”

高雄農業局跟五星級飯店，聯手打造特色饗宴，打破傳統採購模式，改以契作跟直接採購，讓各餐廳主廚能深入產地源頭把關。這回共導入11項在地優質物產，在旗下五大餐飲場域同步上菜。

[[飯店總經理彭宥翔]]
“一個菜做多樣料理，有效減少廚餘，讓這個菜的再利用性能夠提高，五大場域有十間餐廳，我們有各種不同的結合，可以在一個飯店裡面，體驗到各種不同的美食”

[[高雄市農業局長姚志旺]]
“我想這是一個最佳的合作的方式，那我們希望這個合作，是一個長長久久的，鼓勵我們的青農朋友，用心經營農業的這個部分，那我們農業局會協助他們，媒合食材的一些料理，也會把這項好的東西，介紹給所有的消費者認識”

農業局期盼能持續推廣這樣的採購模式，邀請更多星級飯店加入，讓海內外饕客不用奔波，只要走進飯店，就能享用高雄最精緻的山海料理。

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民視新聞台（53頻道）週二至週六凌晨1:00

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