"I always thought my family's goose fat was fantastic," says Chen. "Unfortunately, most Taiwanese know little about goose fat, or about what goes into making flaked shallot seasoning. I thought it would be interesting to combine the French focus on high-quality ingredients with the simple directness of Taiwanese flavors."
「我一直覺得自己家的鵝油很棒，可惜的是，一般台灣人不認識鵝油，對油蔥的原料、做工也不講究，於是我想，如果把法國料理的細緻風格與質樸的台灣味揉合，應該會很有趣。」