Page 15 - Cuisine & Wine Asia 2020 - Mar/Apr 2020 Issue

clockwise from top 1. the late Chef Jimmy Chang PUBLISHER + PERSPECTIVE
(extreme left) and the rest of our entourage 2. rice wine
by the bottle 3. preserved ginseng in bottles
I have never been shy about my affection for China and Taipei. The time I’ve spent there in the past, working
and holidaying there has been a treasured one. Yet, there is still so much to explore and venture into, because
China and Taipei are always changing, faster and faster every day, while retaining its history and traditions
with a reverent hand. This means that there are chefs out there often creating, changing and innovating
the way we see cuisine. I was reminded of this when dining at Chez Jimmy, which was run by one of the
most well-known chefs specialising in French cuisine in Taipei, the late Chef Jimmy Chang. It’s no secret
that Chef Chang was a friend of mine, and I had always made a point of visiting him when I was in Taiwan. It
was made all the more special as he had then created a menu especially for me and my friends to celebrate
my 38th anniversary dinner early. Hospitality at Chez Jimmy is always at its highest standards, and with his
passing away earlier in February, the experience was made a little more bittersweet. I will miss you, Jimmy.
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