Can Taiwanese Seafood Rice Become Italian Risotto?

Familiar Taiwanese home-style dishes can take on exciting new flavors with a different cooking approach! On October 28, Smile Taiwan featured Fude Bistro in Kaohsiung, a restaurant led by Chef Roger (Kuo Chien-Lin), who specializes in incorporating local Taiwanese culinary traditions into Western and Italian cuisine.

Originally from Donggang, Pingtung, Roger has transformed the seafood rice soup commonly enjoyed in his hometown into Italian-style risotto. His parsley, oyster, and bamboo shoot risotto, served with charcoal-grilled swordfish, brings together ingredients such as oysters, swordfish, bamboo shoots, and parsley to showcase the familiar seafood flavors of southern Taiwan.

The creativity extends beyond the main courses—even the salads feature distinctly Taiwanese influences! Inspired by the sliced tomato platters commonly served in southern Taiwan, Fude Bistro combines tomatoes, cheese, air-dried ham, and ginger-flavored seasoning, bringing Taiwanese flavors together with the concept of an Italian salad. Another signature dish, the Garden Salad, features seasonal fruits, vegetables, and nuts paired with a house-made vinaigrette, with different combinations offered throughout the seasons.

These dishes may also inspire home cooks to experiment with pairing Taiwanese ingredients and Western cooking techniques. When preparing seafood risotto, consider using the Fiskars Functional Form 1.5L Saucepan with Lid. Its body is made from 90% recycled steel, while the glass lid features built-in straining holes, adding convenience to everyday cooking.