New Taitung Boxed Meal Project
New Taitung Boxed Meal project invites five chefs with unique experts to design boxed meals with local foods. The chefs are highly sensitive in color, scent, and taste of foods. With deliciated senses, and professional techniques, they are going to cook with creativity to explore the new possibilities of Taitung foods in a boxed meal.
01 Renew WU - Pumpkin No.03
02 Li Guan HSIEH - Formosa in Season
03 Tzu Ching HUNG & Wei Chung HUNG - Bai Lang Tao Tieh
04 Jai Jai CHANG - Dessert in house
05 Jen Chun LI - Yu Shih Yu Shih
5位人氣料理職人，嚴選30種臺東在地特色食材，創造34道創意料理，裝進5個臺東新便當，在1個展覽，分享百種臺東滋味。
臺東新便當計畫邀請五位來自不同城市、專精於不同領域的料理職人，透過他們細膩的感官與專業經驗和技術，以臺東在地食材進行一份便當創作。
他們要在一個便當的空間裡，分享他們在臺東發現的色香味。
01 吳姝嫻［金瓜三號］
02 謝禮光［島旬 友善料理］
03 洪慈璟&洪偉鈞 ［擺浪饕餮］
04 張閏傑［屋子裡有甜點］
05 李人俊［有石有食］
01■Renew WU - Pumpkin No.03
Founded in 2013, Pumpkin No.03 is a design team that connects resources from nature, culture, and local industries to integrate regional agricultural brands and develop immersive agri-food experiences, aiming to shape a new lifestyle and tourism image for Pinglin. Shu-Hsian, who grew up in the mountain region of Tainan and studied art, design, and craft, has always had a passion for beauty—which led her to fall in love with the lush landscapes of Pinglin. Through Pumpkin No.03, she gathers stories, learns from the local community, and exchanges ideas with travelers. A self-taught cook, she expresses a philosophy of living well through her cuisine. Drawing from seasonal ingredients and infusing tea into her dishes, she blends Taiwanese flavors with international flair to create a unique “Hsian-style” culinary experience.
Renew’s new Tatitung boxed meal
I would like to create a landscape with the colors, flavors and gestures of Taitung in the ordinary bento. Since I’m from Pinglin, the land of tea, I thus chose Taitung’s “tea” as one of the features in the meals as the connection in-between. I applied slow cooking to imagine the life in Taitung, slowly accumulating the richness and wonderfulness.
Boxed meal party (Sat.) 11:00
1.Sacha Sauce with Roselle & Magao
2.Crispy Baked Crackers with Red Oolong Tea Flavor
3.Red Oolong–Infused Red Quinoa Rice
4.Braised Pork Belly with Red Oolong Tea
5.Oven-Baked Omelette with Pickled Chili Peppers & Mushrooms
6.Sesame Oil & Ginger Stir-Fried Wild Edible Greens
7.Grilled Seasonal Vegetables with Savory Scallop Sauce
01 吳姝嫻［金瓜三號］
金瓜三號創立於2013年，設計團隊試著串連自然、人文、產業等資源，整合在地農創品牌，開發深度食農體驗，為打造坪林新的生活旅遊風貌。姝嫻從小在台南山上長大，一路學習美術設計與工藝，喜歡一切關於美的事物，於是也喜歡上坪林的好山好水。透過金瓜三號累積故事，藉著與在地學習、與旅人交流，自學烹飪，將好好生活的態度體現在料理上，隨著四季風土，以茶入菜，融合台式風味與異國風情，創作屬於嫻式風格的餐桌風景。
吳姝嫻的臺東新便當
想在生活感的便當中，用屬於臺東的顏色、風味、姿態，創造一片風景。因為來自茶鄉坪林，特別選用了臺東「茶」的元素入菜，做為之間的故事連結。料理方式以慢燉、慢烤為主，想像在臺東的生活，慢慢地累積豐盛與美好。
便當餐會2018/08/11(Saturday) 11:00
1. 馬告洛神釀莎莎醬
2. 紅烏龍茶味烤脆餅
3. 紅烏龍茶香紅藜飯
4. 紅烏龍慢燉豬五花
5. 剝皮辣椒菇菇烘蛋
6. 麻油薑炒花花草草
7. 海味干貝醬烤時蔬
02■Li Guan HSIEH - Formosa in Season
“Island” represents the abundance nurtured by Taiwan’s mountains and seas, sustaining the people of this land. “In season” reflects the idea that ingredients are most delicious and nutritious when harvested at the right time. Together, “Formosa in Season” embraces the original flavors gifted by nature. The ingredients are carefully selected from crops grown without chemical fertilizers, pesticides, or herbicides, and without over-fertilization. Guided by the principles of washoku—a Japanese culinary philosophy that emphasizes simplicity and minimal cooking—the menu is designed to highlight the natural taste of seasonal produce. Driven by a dream to open a restaurant where people can eat with peace of mind, the founder boldly switched from an electrical engineering background to pursue culinary arts after graduation. Following a decade of rigorous training in Japanese cuisine and gaining a deep understanding of food through hands-on farm work, “Formosa in Season” was born—an embodiment of accumulated experience and a return to honest flavors.
Li Guan HSIEH’s new Taitung boxed meal
This is a light bento for both body and mind. It is started from acceptable and easy vegetarian cuisine. From the perspectives of health, religion and environment, people can have the meals happily and soundly.
Boxed meal party 08/12(Sun.) 12:00
1.Tricolor Rolled Sushi (Roselle, Okra, Tamago)
2.Purple Taro Croquette
3.Goma-Dressed Gynura Bicolor (Okinawan Spinach)
4.Wild Mushrooms Stir-Fried with Cilai Pepper
5.Braised Tofu with Magao (Mountain Pepper)
6.Pickled Wild Bitter Melon
02 謝禮光［島旬 友善料理］
島，由台灣從山海孕育出的豐盈，滋養這片土地上的人們；旬，形容時節對應的食材最鮮美、營養最豐富。「島旬」即順應天地的原味。食材挑選不使用化肥、農藥、除草劑，不過度施肥的農作物，並以講究簡單、不過度烹煮的「和食」概念來設計菜單。因夢想開一間讓人安心吃飯的餐廳，畢業後果斷從電機系轉換跑道，歷經10年日本料理學徒的磨練，並透過農場工作來認識食物原本的面貌，匯集能量累積而成——島旬。
謝禮光的臺東新便當
這是讓人品嚐完後，身心皆滿足無負擔的便當。以接受度高、且親民的蔬食出發，不論從健康、宗教、環境角度上，人人皆能安心且輕鬆愉快的用餐。
便當餐會2018/08/12(Sunday) 12:00
1. 三色細捲壽司（洛神、秋葵、玉子）
2. 紫芋可樂餅
3. 胡麻拌過貓
4. 刺蔥炒野菇
5. 馬告滷豆干
6. 山苦瓜漬物
03■Tzu Ching HUNG & Wei Chung HUNG - Bai Lang Tao Tieh
“Bai Lang” originates from the old term indigenous peoples used to refer to Han Chinese, evolving from the Minnan word for “bad person.” “Tao Tieh” is a mythical gluttonous beast from ancient Chinese legend, later used metaphorically to describe someone who loves to eat. Formed by a sister and brother drawn to indigenous culture, Bai Lang Tao Tieh dives deep into local communities to gradually understand and appreciate the stories and spirit behind the traditions. Through food, they reinterpret and express that beauty. After marrying into the Amis tribe, Tzu-Ching’s relationship with the culture shifted from an outsider’s perspective to becoming part of her daily life. Wei-Chun, with his diverse culinary experiences and global perspective, connects the local and the global by promoting food education rooted in the land.
Tzu Ching HUNG & Wei Chung HUNG’s new Taitung boxed meal
This is a bento designed for the children. It is easy to grab the cuisine with bare hands, suitable for young children. The wooden box fits dry dishes, and the overall flavor is mild and mellow. The bento looks fantastic with colorful plates in tiny size. The Spices also stimulate children’s appetite.
Boxed meal party 08/19(Sun.) 11:00
1.Honey-Roasted Tandoori Chicken
2.Tricolor Inari Rice Ball – Star Okra with Corn and Millet Inari
3.Tricolor Inari Rice Ball – Red Perilla with Red Rice Inari
4.Tricolor Inari Rice Ball – Dolphinfish Floss with Red Quinoa Inari
5.Dolphinfish and Fresh Vegetable Fish Roll
6.Red Oolong Tea Egg
7.Roselle-Pickled Shiratama (Glutinous Rice Dumpling)
8.Baked Vegetables with Chrysanthemum Fragrance in Purple Sweet Potato Cup
03 洪慈璟&洪偉鈞 ［擺浪饕餮］
「擺浪」源自舊時原住民對漢人的稱呼， 由閩南話的「壞人」演變而來。「饕餮」 傳說中上古貪食的怪獸，後用來比喻貪吃的人。 由受原住民文化吸引的姐弟組成，透過深度尋訪在地，慢慢體會認識背後的故事精神，並以料理轉譯體現其美好。慈璟嫁為阿美族媳婦後，從客觀的學習文化，到成了日常生活。偉鈞融合多元的飲食行腳觀察，從土地到世界推廣食育教育。
洪慈璟&洪偉鈞的臺東新便當
這是為孩子做的便當。設計用手拿就方便食用的料理，年紀小的孩子吃起來一樣輕鬆。木製便當盒適合乾爽的菜色，整體調味溫和甘甜，多彩配色和小小的量體看起來好繽紛，佐以香料提振溽暑食欲。
便當餐會2018/08/19(Sunday) 11:00
1. 蜜製坦都里烤雞
2 .三色稻荷飯糰-星星秋葵包穀小米稻荷
3. 三色稻荷飯糰-赤紫蘇紅米稻荷
4. 三色稻荷飯糰-鬼頭刀魚鬆紅藜稻荷
5. 鬼頭刀鮮蔬魚捲
6. 紅烏龍茶葉蛋
7. 洛神漬白玉
8. 菊香烤蔬紫薯盅
04■Jai Jai CHANG - Dessert in house
Dessert in House is a hidden dessert shop tucked away in the alleys of Chiayi, transformed from a traditional Japanese-style wooden house that once operated as a printing shop. Drawing from his background in industrial design, owner Run-Jie skillfully translates design concepts into both the interior space and the desserts themselves. He strikes a clever balance between vintage charm and contemporary flair—evident in the preserved relics from the old print shop, thoughtfully paired with European antique furniture, and in the ever-changing lineup of limited-edition secret desserts. His playful spirit and endless creativity infuse every corner of the space.
Jai Jai CHANG’s new Taitung boxed meal
This time, I choose classic European desserts and combine them with local special ingredients of Taitung, transforming into a new dish. I aim to amaze people with brand new taste and texture to create a deep yet interesting surprise.
Boxed meal party 09/01(Sat.) 14:00
1.Marlin Floss Puff Pastry with Turmeric Cheesecake
2.Roselle Cheesecake
3.Red Oolong Chiffon Cake
4.Scallop & Marlin Pound Cake
5.Red Quinoa & Millet Wine Tiramisu with Fermented Rice
04 張閏傑［屋子裡有甜點］
屋子裡有甜點是一間藏在嘉義巷弄的甜點店，由前身是印刷店的木造日式老屋改造而成。閏傑發揮其大學就讀工業設計之專長，將概念轉化應用在空間設計、甜點之上，善於在復古與創新之中創造巧妙的平衡，從店內保留不少印刷廠的老件搭配歐式的復古傢俱，和不定時推出限量的隱藏版甜點中看出，他幽默的玩心與源源不絕的創意。
張閏傑的臺東新便當
此次挑選經典的家常歐式甜點，結合較少被應用在甜點上的特殊臺東在地食材，重新轉化運用，以全新的口感，帶來味蕾上未曾想像的刺激。創造出富含深度與新鮮的趣味驚喜。
便當餐會2018/09/01(Saturday) 14:00
1. 旗魚鬆烤酥餅薑黃起司蛋糕
2 .洛神起司蛋糕
3. 紅烏龍戚風蛋糕
4. 干貝旗魚磅蛋糕
5. 紅藜酒釀小米酒提拉米蘇
05■Jen Chun LI - Yu Shih Yu Shih
Through the relationship between land, ingredients, and people, a philosophy of honesty and transparency is cultivated to promote healthy eating. Guests are invited to savor authentic, natural cuisine in a peaceful and comfortable setting—where stone (land) and food (table) meet to highlight the ingredients’ purest, most natural flavors.
An unexpected encounter during a volunteer work exchange led to a lasting stay at Hualien’s Stone House Lily Spring restaurant. Breaking away from conventional culinary training, the chef began harvesting ingredients by hand as a way to understand indigenous culture more deeply. Through cooking, they aim to share the uniqueness of the tribal way of life and help carry on its traditions. In 2016, they took on the role of head chef at the Indigenous Cultural Hall in Taitung—MATA House.
Jen Chun LI’s new Taitung boxed meal
Unique geographical environment conditions and abundant products can be found in Hualien and Taitung; however, seldom of them are made into representative bento that showing these features. This time, I use local ingredients of the season, making the audience get to know local flavors through tasting the bento and creating impactful new experience. This is a genuine bento of Taitung, and gathers all the wonderfulness together.
Boxed meal party 09/02(Sun.) 11:00
1.Pumpkin-Stuffed Sailfish
2.Braised Pork Belly with Millet Wine
3.Roselle Vinegar Lotus Root
4.Millet and Red Quinoa Rice Balls
5.Chilled Bamboo Shoots with Dried Flying Fish
6.Bacon and Egg Roll
7.Miso-Glazed Matsusaka Pork
8.East Coast Abalone (Nine-Hole Abalone)
05 李人俊［有石有食］
以石為盟、以食為天，藉由土地食材和人類的關係，創造出誠實、透明、的理念來推廣健康飲食。 讓客人在舒適環境中，靜心的品嚐道地的天然佳餚，在石（土地）及食（餐桌）之間，呈現食物本身最自然的味道。因換宿志工活動，意外在花蓮陶甕百合春天餐廳留下，經由其跳脫傳統餐飲科班制式化訓練、親手採集食材來理解文化，希望透過料理讓更多人瞭解部落的獨特，並延續傳統。於2016在臺東原住民文化會館-MATA家屋 接下主廚職位。
李人俊的臺東新便當
花東得天獨厚的地理條件，物產豐隆，但鮮少有能完整呈現這些特色的代表性便當，本次使用時節與地域性的材料，讓人透過舌尖認識花東的風土滋味，創造衝擊味蕾的新體驗，一個真正屬於臺東的便當，一次囊括所有美好。
便當餐會2018/09/02(Sunday) 11:00
1. 南瓜鑲旗魚
2. 小米酒豚角煮
3. 洛神花醋蓮藕
4. 小米紅藜捏捏飯
5. 飛魚乾煮涼筍
6. 培根雞蛋捲
7. 味噌松阪豬
8. 東岸九孔鮑
2018
New Taitung Boxed Meal Project
2018 | Taitung Design EXPO | 08/10-09/16 | BIG Creative Classroom | Taitung Art Museum
adviser | Ministry of Culture, Council of Indigenous Peoples, Small and Medium Enterprise Administration, Ministry of Economic Affairs
organizer | Taitung County Government
executive unit | Blue Dragon Art Company
curator | Cheng Tsung FENG
chefs | Renew WU, Li Guan HSIEH, Tzu Ching HUNG & Wei Chung HUNG, Jai Jai CHANG, Jen Chun LI
special thanks | ATA Beads, Chung Chang HO, Ruei Shin MAO, Yu Chen CHEN, Hung Yi LEE, Lu Chia LIN, Kuciling Katatepan, Mao Man CHEN, Hsiao Yun HUNG, Wei Chen SONG, Chi Yung CHEN, Yuan Chen CHANG
2018
臺東新便當計畫
2018 | 臺東設計展 | 08/10-09/16 | 大文創教室 | 臺東美術館
指導單位 | 文化部、原住民族委員會、經濟部中小企業處
主辦單位 | 臺東縣政府
執行單位 | 蔚龍藝術
藝術行政 | 毛瑞馨、陳祐菁、李紅逸、林律嘉
展場工務 | 高獻庭
專案助理 | 陳琦顒、張媛珍
策展人 | 范承宗
設計統籌 | 考工記工作室
專案設計 | 林瑋群
攝影 | 陳柏翰
題字 | 好吧發發
燈光設計 | 何仲昌
文字編輯 | 陳亦琳
影像後製 | 卓桀緯
特別感謝 | 臺東美術館、艾蘭哥爾藝文咖啡館、毛應翊Daniel MAO、許秋美May HSU、賴國睿與他的孩子、宋偉丞、楊子弘、姚翔仁、尹睿蔙、王怡真