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"Hakkoda Catering" located in Shanhua has been catering for three generations. Unlike other catering businesses that have evolved over time and have been passed down for several generations, most of them have moved towards restaurant-style operations. Hakkoda still uses a single catering method to host banquets. Therefore, we can grasp changes in the external environment, provide banquet services in more diverse ways, and create our own characteristics.
Tainan Mayor Huang Weizhe said that due to the current social pattern and high urbanization, as well as changes in people's eating and banquet habits, catering businesses often face greater challenges, and for this reason they must think about changes and innovation. Hakkoda catering was established after the second generation Su Ruibi (bishi chef) took over the brand. In addition to retaining the traditional desk, it also launched Western catering such as European banquet buffets, and began to undertake high-end meals and customized business packages, heading towards In addition to diversified operations, we are also committed to banquet menu planning and dish innovation.
Lin Guohua, director of the Tourism Bureau, said that although banquet halls can create advantages with the atmosphere created by the overall environment and perfect services, the dishes are standard. Most banquet halls still offer standard table dishes according to price ranges, with few changes. Hakkoda Catering has taken this into account and improved the flexibility of its menu, providing more choices and combinations of ingredients and dishes. Taking fresh fish as an example, no matter the species or size, everything can be prepared according to the owner’s preference. Dishes, the third generation of Hakkoda Subegang said, is committed to achieving a completely customized menu, so that every dish is tailor-made. And Hakkoda, under the joint efforts of Su Ruibi and Su Baigang and their son, also blends tradition and innovation to create special dishes one after another. For example, the main eight-treasure balls are wrapped in mesh with various ingredients such as pork and water chestnuts, as well as whole salted egg yolks. In order to create a unique taste, local sesame powder and sesame oil are added for seasoning. Titian. Another signature rice cake, rice soaking, steaming and stir-frying are done in one go. The cooked glutinous rice must be stirred while it is hot to ensure that the rice grains are distinct, the color and oil are evenly distributed, and the ingredients are evenly distributed. This rice cake has been passed down for three generations. Soft and full, with just the right ingredients and a rich taste, it is very popular with red shrimp, eel, cherry blossom shrimp, scallops or Boston lobster. The early classic restaurant dish is squid, conch, meat and garlic. Hakkoda has also adjusted the ingredients, using dried stoneware that has a richer flavor than ordinary squid, as well as Argentinian squid and large-sized conch meat broth, adding Matsusaka pork and garlic sprouts that are not greasy and sweet. Cooked together, the special thing is that abalone, scallops and other ingredients are added. Hakkoda's squid and conch meat and garlic have the freshness of squid and conch meat, as well as the soup of canned dry goods and the sweetness of pork, combined with the boiled garlic. Melts out a luscious taste that is neither fishy nor choking.
In addition to upgrading the ingredients of traditional table dishes and inventing new ingredients, Hakkoda also improves the way of eating old dishes, such as the straw-straw Xishi beef derived from old Cantonese cuisine. The bone-in beef ribs are tied with layers of straw. Stewed with a variety of spices until soft and tender, then topped with whiskey or gin and set on fire when serving, taking into account both the visual and olfactory senses, the aroma of straw and wine is overflowing, and the taste levels are richer. From the first generation taking the traditional route of catering, to now integrating Taiwanese, Japanese and Western food elements and focusing on catering, Hakkoda has embarked on a different path of catering.
2024 coincides with Tainan 400. The Tourism Bureau has specially cooperated with Mr. Zhang Yunshu, the author of "Tainan Table Chef" to plan "Tainan 400‧Mobile Feast─Come and Serve a Table" and "Tainan 400‧Exquisite Food─Tshuē Restaurant" ” series of reports. Since September, a series of "Tainan 400 City Eats" activities have been launched, including the "Tainan 400 City Eats 37 Districts Touring Mobile Exhibition", inviting people to come to Tainan on weekends and holidays to eat, have fun and get to know Tainan. For details, please visit the "Tainan 400-City Food" website . You are welcome to follow the " Tainan Tourism Network " and " Tainan Tourism Fan Page " at any time to get the latest information on Tainan sightseeing and activities.
Tainan Mayor Huang Weizhe said that due to the current social pattern and high urbanization, as well as changes in people's eating and banquet habits, catering businesses often face greater challenges, and for this reason they must think about changes and innovation. Hakkoda catering was established after the second generation Su Ruibi (bishi chef) took over the brand. In addition to retaining the traditional desk, it also launched Western catering such as European banquet buffets, and began to undertake high-end meals and customized business packages, heading towards In addition to diversified operations, we are also committed to banquet menu planning and dish innovation.
Lin Guohua, director of the Tourism Bureau, said that although banquet halls can create advantages with the atmosphere created by the overall environment and perfect services, the dishes are standard. Most banquet halls still offer standard table dishes according to price ranges, with few changes. Hakkoda Catering has taken this into account and improved the flexibility of its menu, providing more choices and combinations of ingredients and dishes. Taking fresh fish as an example, no matter the species or size, everything can be prepared according to the owner’s preference. Dishes, the third generation of Hakkoda Subegang said, is committed to achieving a completely customized menu, so that every dish is tailor-made. And Hakkoda, under the joint efforts of Su Ruibi and Su Baigang and their son, also blends tradition and innovation to create special dishes one after another. For example, the main eight-treasure balls are wrapped in mesh with various ingredients such as pork and water chestnuts, as well as whole salted egg yolks. In order to create a unique taste, local sesame powder and sesame oil are added for seasoning. Titian. Another signature rice cake, rice soaking, steaming and stir-frying are done in one go. The cooked glutinous rice must be stirred while it is hot to ensure that the rice grains are distinct, the color and oil are evenly distributed, and the ingredients are evenly distributed. This rice cake has been passed down for three generations. Soft and full, with just the right ingredients and a rich taste, it is very popular with red shrimp, eel, cherry blossom shrimp, scallops or Boston lobster. The early classic restaurant dish is squid, conch, meat and garlic. Hakkoda has also adjusted the ingredients, using dried stoneware that has a richer flavor than ordinary squid, as well as Argentinian squid and large-sized conch meat broth, adding Matsusaka pork and garlic sprouts that are not greasy and sweet. Cooked together, the special thing is that abalone, scallops and other ingredients are added. Hakkoda's squid and conch meat and garlic have the freshness of squid and conch meat, as well as the soup of canned dry goods and the sweetness of pork, combined with the boiled garlic. Melts out a luscious taste that is neither fishy nor choking.
In addition to upgrading the ingredients of traditional table dishes and inventing new ingredients, Hakkoda also improves the way of eating old dishes, such as the straw-straw Xishi beef derived from old Cantonese cuisine. The bone-in beef ribs are tied with layers of straw. Stewed with a variety of spices until soft and tender, then topped with whiskey or gin and set on fire when serving, taking into account both the visual and olfactory senses, the aroma of straw and wine is overflowing, and the taste levels are richer. From the first generation taking the traditional route of catering, to now integrating Taiwanese, Japanese and Western food elements and focusing on catering, Hakkoda has embarked on a different path of catering.
2024 coincides with Tainan 400. The Tourism Bureau has specially cooperated with Mr. Zhang Yunshu, the author of "Tainan Table Chef" to plan "Tainan 400‧Mobile Feast─Come and Serve a Table" and "Tainan 400‧Exquisite Food─Tshuē Restaurant" ” series of reports. Since September, a series of "Tainan 400 City Eats" activities have been launched, including the "Tainan 400 City Eats 37 Districts Touring Mobile Exhibition", inviting people to come to Tainan on weekends and holidays to eat, have fun and get to know Tainan. For details, please visit the "Tainan 400-City Food" website . You are welcome to follow the " Tainan Tourism Network " and " Tainan Tourism Fan Page " at any time to get the latest information on Tainan sightseeing and activities.
