"Spreading Blessings: We Shall Prevail." iSee Taiwan Foundation and Sayling Wen Cultural & Educational Foundation standing together with Tokyo Olympians and Michelin-Starred Chefs to support Taiwan's frontline heroes.

While the global pandemic has yet to come to an end, it has dramatically transformed how we live. Since May this year, Taiwan faced a Level 3 epidemic alert, with a period of severe conditions that placed frontline epidemic prevention personnel under immense pressure. To boost morale and express support for these dedicated individuals, the iSee Taiwan Foundation and the Sayling Wen Cultural & Educational Foundation ("the Foundations") launched the "Spreading Blessings: We Shall Prevail." charity meal delivery campaign. The initiative featured Michelin-starred chefs who curated specially designed "Lucky Gua Bao"—traditional Taiwanese steamed buns symbolizing good fortune. Tokyo Olympians joined as goodwill ambassadors for the campaign, helping deliver these specially crafted "Lucky Gua Bao" to 101 frontline epidemic prevention units. This campaign was officially unveiled at the press conference held today (November 2), aimed at rallying support for the final stretch of Taiwan's battle against the pandemic.

Michelin-Starred Chefs and Tokyo Olympians Join Forces to Support Frontline Heroes

Last year, Chairman Ted Wen and Vice Chairman Audrey Yang of the Foundations produced the "Protect Every1" pandemic prevention video and launched the "iSee Taiwan 101: United Against the Pandemic" campaign, aiming to contribute to epidemic prevention efforts. For the "Spreading Blessings: We Shall Prevail." initiative, the Foundations invited five renowned chefs who transformed Taiwan's beloved "tiger bites pig" bun (Gua Bao) into a culinary symbol of good fortune, blending exquisite flavors with creative presentation. The participating culinary masters include Le Palais Executive Chef Matt Chen, Chef Ryohei Hieda from Nihonryori Ryu Gin, MUME founder Richie Lin, Lanzhou Chen founder of Gubami, and Executive Chef Chikara Aoki from Ukai-tei Kaohsiung.

Additionally, outstanding athletes from the Tokyo Olympics joined as goodwill ambassadors, including table tennis athlete I-Ching Cheng, taekwondo athlete Chia-Ling Lo, archery athlete Chih-Chun Tang, shooting sports athlete Chia-Ying Wu, and weightlifting athlete Wan-Ling Fang. Together, they personally delivered meals and boosted the morale of frontline epidemic prevention personnel.

Vice Chairman Audrey Yang stated, "Through the 'Spreading Blessings: We Shall Prevail.' campaign, the Foundations aim to contribute to Taiwan's fight against COVID-19. This initiative symbolizes our collective unity and resilience in overcoming the pandemic together. By bringing together Michelin-starred chefs and Tokyo Olympians, we hope to spread warmth and encouragement to frontline heroes as they push through the final mile of this battle."

After the press conference, Chairman Ted Wen and Vice Chairman Audrey Yang personally delivered the first batch of Lucky Gua Bao to the Zhongxiao East Road Police Station of the Taipei City Police Zhongzheng First Precinct and the Zhongxiao Division of the Taipei City Fire Department, marking the official kickoff of the campaign. The "Spreading Blessings: We Shall Prevail." initiative will distribute over 2,500 Lucky Gua Bao to 101 frontline epidemic prevention units across Taiwan, including police, firefighters, medical personnel, and border control officers.

Lucky Gua Bao Food Truck: A Specially Designed Vehicle Invites Public Participation

As part of the "Spreading Blessings: We Shall Prevail." charity campaign, a distinctively styled Lucky Gua Bao food truck will make appearances at three key locations—Dadaocheng Wharf in Taipei, Shen Ji New Village in Taichung, and Jhan-2 Warehouse in Kaohsiung. The public is invited to visit, take photos, and share their experience on social media at the food truck stops. Lucky draws will be available on-site to energize public support for frontline heroes.

Campaign details will be announced on the iSee Taiwan Foundation's Facebook page, official website, and the Sayling Wen Cultural & Educational Foundation's website. Michelin-starred chefs will share tutorial videos demonstrating how to make Lucky Gua Bao—inviting everyone to create their own and savor the symbol of good fortune together.

"Spreading Blessings, We Shall Prevail." charity campaign brought together starred chefs and Tokyo Olympians to join hands in this meaningful effort.
Front Row (from left): Chikara Aoki, Executive Chef of Ukai-tei Kaohsiung
Matt Chen, Executive Chef of Le Palais
Vice Chairman Audrey Yang and Chairman Ted Wen of the iSee Taiwan Foundation and the Sayling Wen Cultural & Educational Foundation
Ryohei Hieda, Executive Chef of Nihonryori RyuGin
Richie Lin, Founder of MUME

Back Row (from left): Chia-Ying Wu (Shooting Sports)
Wan-Ling Fang (Weightlifting)
Chih-Chun Tang (Archery)
I-Ching Cheng (Table Tennis)

From Left:
Representatives from Zhongxiao East Road Police Station
Chairman Ted Wen and Vice Chairman Audrey Yang of the iSee Taiwan Foundation and the Sayling Wen Cultural & Educational Foundation
Representatives from Zhongxiao Division, Taipei City Fire Department

Ambassadors / Michelin-Starred Chefs & Gua Bao Introductions

Matt Chen – Executive Chef of Le Palais (Michelin 3-Star)

Matt Chen joined My Humble House Group in 2001, sharing the most authentic Cantonese cuisine with diners. In 2010, he obtained the Macau MORS certification and was promoted to Head Chef at Le Méridien Taipei the same year. In 2017, he joined LDC Hotels & Resorts as the Executive Chef of Le Palais at Palais de Chine Hotel in Taipei. Chef Chen is known for introducing Western-style plating to traditional Chinese cuisine, creating an extraordinary blend of sophistication and elegance. Under his leadership, Le Palais became the only restaurant in Taiwan to receive 3 Michelin Star for four consecutive years (2018–2021).

Crispy Duck Gua Bao

Soft white bun is filled with Le Palais' signature Peking duck, crafted with chef-selected local ingredients—Yilan-raised duck and tender Sanxing scallions—creating a richly layered flavor experience. The bun is topped with a creative, traditional lace-patterned sugar garnish in place of the conventional peanut powder, offering a delicate sweetness that captures the diverse flavors of Taiwan in a single bite.

Ryohei Hieda – Chef de Cuisine at Nihonryori RyuGin (Michelin 2-Star)

Trained under the legendary Seiji Yamamoto of the 3 Michelin Star restaurant RyuGin, Ryohei Hieda began his culinary journey at the age of 19 at Gion Nakagawa in Kyoto, mastering Japanese cuisine. In 2005, he honed his craft at Itaru in Kyushu, learning the art of salt-making. In 2008, he joined RyuGin in Tokyo, followed by further training at 3 Michelin Star restaurants Benu and Manresa in San Francisco in 2013. In 2014, upon returning to Tokyo, he was appointed by Chef Yamamoto as the Head Chef of Nihonryori RyuGin in Taiwan.

With expertise in sourcing and identifying the freshest local ingredients, Chef Hieda has built a strong network of small farmers, fishermen, and winemakers, bringing unique, world-class flavors to Nihonryori RyuGin. As a speaker at the 2017 and 2018 Asian Chefs Summit, he has played a key role in elevating Taiwan's fine dining scene. Under his leadership, Nihonryori RyuGin has been named one of Asia's 50 Best Restaurants for three consecutive years and awarded 2 Michelin Star for four consecutive years.

Eel Gua Bao

Eel, traditionally known as a staple in Japanese cuisine, is rarely featured in Chinese dishes. However, Chef Hieda highlights eel as a quintessential Taiwanese ingredient, preparing it with Japanese culinary techniques. By incorporating the rich flavors of grilled eel into a Taiwanese-style burger, he masterfully blends the essence of Japanese and Taiwanese cuisine, redefining this classic dish.

Richie Lin – Founder of MUME (Michelin 1-Star)

Richie Lin, founder of MUME, trained at the 3 Michelin Star restaurant Noma in Denmark, specializing in ingredient-focused, minimalist cuisine. Under his leadership, MUME was ranked 7th among Asia's 50 Best Restaurants and has received 1 Michelin Star for three consecutive years. The restaurant's name, "MUME," is derived from the Latin word for "plum blossom." Committed to sustainability and the use of local ingredients, MUME celebrates Taiwan's rich flavors through contemporary European culinary techniques.

Beef Tongue Gua Bao

Beef tongue, one of MUME's most iconic ingredients over the years, is used in place of the traditional pork typically found in gua bao. The tongue is simmered in beef broth until tender, then lightly seared to add a hint of smokiness. Each bite bursts with rich, meaty flavor and a melt-in-your-mouth texture. The gua bao comes in two varieties, featuring pumpkin purée or red quinoa, offering both visual appeal and a delightful textural contrast. Handmade with care, these buns are aromatic and pleasantly chewy, making them both interesting and healthy. Another highlight is MUME's special BBQ sauce—a fusion of Worcestershire for acidity, Sriracha for heat, and tomato ketchup for sweetness. Paired with pickled mustard greens, ground peanut brittle, and cilantro, this dish encapsulates the essence of MUME's unique take on the traditional gua bao.

Lanshu Chen – Founder of Gubami (Michelin Bib Gourmand)

Lanshu Chen was named Veuve Clicquot Asia's Best Female Chef in 2014. In March 2018, she founded Gubami, which earned a Michelin Bib Gourmand distinction in 2020. Chef Chen carefully selects premium ingredients from Taiwan and around the world, applying French culinary techniques to celebrate Taiwanese flavors. Her distinctive approach elegantly blends Eastern culinary philosophy with French precision, creating subtle, sophisticated dishes that leave a lasting impression.

Masala Curry Wagyu Gua Bao

Japanese Wagyu is slow-braised using classic French techniques and infused with premium dry spices, giving it a rich, exotic aroma. Paired with a refreshing salad of herbs, onions, and pickled mustard greens, this creation completely reimagines the traditionally sweet profile of gua bao. The result is a bold new interpretation—a New Asian-style curry gua bao.

Chikara Aoki – Executive Chef of Ukai-tei Kaohsiung

Believing that great cuisine begins with the finest ingredients, Chikara Aoki took over as Executive Chef of Ukai-tei Kaohsiung in 2019. He personally visits farms and markets across Taiwan, meticulously selecting the best local produce to craft exceptional dishes that showcase the island's unique terroir. Blending top-tier French culinary techniques with Japanese craftsmanship, he leads a team of Taiwanese and Japanese chefs to bring the authentic essence of Ukai cuisine to Kaohsiung, offering a new dining culture with heartfelt hospitality. Chef Aoki embodies the Ukai philosophy: "The greatest achievement is when guests can truly feel our heartfelt hospitality—when our food and service bring them happiness throughout their dining experience."

Chef's Special Hospitality Gua Bao

This unique creation features premium Dongpo pork from Pingtung, prized for its rich, flavorful fat. The succulent pork belly is slow-braised with German-style sauerkraut. This sauerkraut, made by fermenting Chiayi cabbage for one week, helps create a perfect balance of acidity and richness. This approach honors the original spirit of Taiwanese gua bao—where pickled greens amplify the pork's full flavor—while reinterpreting it through the lens of French Alsatian choucroute, skillfully incorporating southern Taiwan's finest ingredients. Embodying Ukai's philosophy of heartfelt hospitality, this signature gua bao balances a pillowy soft bun with juicy, tangy Kurobuta pork and aromatic Taiwanese spices. With each bite, it delivers both good fortune and happiness.

Ambassadors / 2020 Tokyo Olympians

I-Ching Cheng – Bronze Medalist in Mixed Doubles Table Tennis at the 2020 Tokyo Olympics

A table tennis athlete known for her exceptional performances in both women's singles and mixed doubles, Cheng specializes in a right-handed shakehand grip playing style. At the 2020 Tokyo Olympics, she teamed up with Lin Yun-Ju to win a bronze medal in mixed doubles table tennis, making history as the first all-Taiwanese pair to win an Olympic medal in the sport. As Taiwan's long-standing top female table tennis player, Cheng has consistently ranked among the world's top ten and, at just 14 years old, she became the youngest-ever Taiwanese female table tennis player in adult competition.

Chia-Ling Lo – Bronze Medalist in Women's 57kg Taekwondo at the 2020 Tokyo Olympics

A taekwondo athlete competing in the women's 57kg weight category, Lo showcased her prowess at the 2020 Tokyo Olympics by winning a bronze medal, making her the youngest medalist in Taiwan's taekwondo history. In both the 2016 and 2018 World Junior Championships, she made history as the first Taiwanese athlete to win back-to-back gold medals.

Chih-Chun Tang – Silver Medalist in Men's Team Archery at the 2020 Tokyo Olympics

An elite recurve archer competing in the men's division, Tang played a crucial role in Taiwan's success at the 2020 Tokyo Olympics. Alongside teammates Chun-Heng Wei and Yu-Cheng Deng, he secured a silver medal in the men's team event, while also finishing fourth in the individual competition. At the 2018 Asian Games in Jakarta, Tang, together with Chun-Heng Wei and Wei-Min Lo, defeated South Korea to claim gold in the men's team archery event.

Chia-Ying Wu – Fifth Place in Women's 25m Pistol at the 2020 Tokyo Olympics

A sport shooter specializing in the 10m air pistol and 25m sport pistol event​s​, Wu achieved a personal and national milestone at the 2020 Tokyo Olympics by finishing fifth in the women's 25m pistol competition, the highest-ever ranking for Taiwan in this event at the Summer Olympics. She also won a silver medal at the 2019 ISSF World Cup in India.

Wan-Ling Fang – Fourth Place in Women's 49kg Weightlifting at the 2020 Tokyo Olympics

A weightlifting athlete specializing in the snatch event, Fang delivered an impressive performance at the 2020 Tokyo Olympics, securing fourth place in the women's 49kg category. She previously won a gold medal in the women's 48kg event at the 2018 Asian Youth & Junior Weightlifting Championships.