Chef's Table
Chef – Ansheng Liu
A chef deeply connected to the land of Taiwan
Known as a “wandering, captivatingly unconventional chef,” he is constantly exploring the possibilities between people and food.
Career & Achievements
- USA
- The Culinary Institute of America, ProChef Level 1
- Taiwan
- Sanchun Food Studies
- Kyoto
- LURRA, Michelin One Star
- Taiwan
- Chef’s Club Taipei
- Taiwan
- Bar Mood, Taipei
- Taiwan
- RAW, Michelin Two Stars
- Singapore
- Burnt Ends, Michelin One Star
- Kyoto
- Tenryu-ji Temple, Shojin Cuisine Project, Michelin One Star
- Taiwan
- The Balvenie Whisky “Art of Dining” Series
- Taiwan
- Porsche 911 60th Anniversary Special Exhibition | 100-Guest Banquet
- Taiwan
- “Taliwu” Regional Revitalization Project, Yunlin
- Taiwan
- LAYLOW Group, SOZAI
Begi-Style Experience Design
It brings a complete cultural experience. Our Taiwanese chef leads “Taiwan Night”, a tailor-made dining journey created for each venue. With Begi’s tea liquors at the core, we craft immersive food and drink pairings that celebrate Taiwan.
From the ocean to the mountains, from tropical fruit aromas to the delicate notes of tea, the chef narrates Taiwan’s history through six courses. Each bite is a mark of time; each sip, an echo of land and culture. This is a chapter of Taiwan written in flavor.
Guest Residency
Chef Residency
Begi’s chef stays at the venue, designing a bespoke Taiwanese menu tailored to its concept and guests.
Food × Pairings
With Begi tea liquors at the heart, we create limited food-and-drink pairings and signature cocktails.
Cultural Medium
Cultural Narratives
Each dish is woven with Taiwan’s ingredients and stories, allowing guests to experience culture through taste.
Interactive Exchange
The chef can offer short introductions or dialogues during the event, deepening the sense of intimacy and connection.