To promote Taiwanese culinary culture, the Golden Gate Area Mom’s Classroom held the 2025 Overseas Compatriot Affairs Commission’s “Taiwanese Cuisine International Lecture Tour” in Santa Clara on May 5th. The event featured the theme “Brilliant Taiwanese Street Food, Night Market Aroma,” with teachers Lien Ai-ching and Tu Li-Chuan from Taiwan demonstrating eight classic night market snacks. The venue was filled with enticing aromas, and it attracted 260 mainstream locals and overseas compatriots who enthusiastically participated.
The event was organized by the Overseas Compatriot Affairs Commission of Taiwan and executed by the Golden Gate Area Mom’s Classroom. Distinguished guests in attendance included Director Lai Ming-chi from the Taipei Economic and Cultural Office in San Francisco, Director Chuang Ya-shu from the Overseas Compatriot Education Center, committee members Wei Te-chen and Liu Ling-hsia, advisory committee member Lin Kuei-hsiang, and school district committee member K’ou Hui-feng, among others, contributing to the success of the event.
Founder of the Golden Gate Area Mom’s Classroom, Gao Yu-li, expressed gratitude for the continuous support throughout the 31 years of their journey. She mentioned the annual anticipation akin to the Chinese New Year festivities, which always touches her heart. Gao especially extended her thanks to several key individuals, highlighting their contributions to the success of the culinary lecture and cultural exchange.
Director Lai Ming-chi emphasized that Taiwanese cuisine serves as a powerful diplomatic tool, aiming to forge friendships globally through gastronomy and attract more international visitors to Taiwan for economic and cultural exchanges.
Director Chuang Ya-shu expressed appreciation for the meticulous arrangements by the Overseas Compatriot Affairs Commission, bringing skilled chefs to the Bay Area for culinary lectures, while also acknowledging the dedication of the Mom’s Classroom team. She mentioned that the idea of a culinary lecture tour was first proposed by Gao Yu-li two decades ago, subsequently implemented by the commission and becoming one of the most anticipated annual events in the global overseas Taiwanese community.
Chuang shared her personal favorite dish, the “Sesame Oil Chicken Noodle Soup,” which integrates traditional Chinese medicine and the fragrance of sesame oil, serving as a nostalgic flavor reminiscent of Taiwan for many attendees.
During the demonstration, the showcased dishes included steamed buns, tube rice cake, Taiwanese-style chicken rolls, medicinal sesame oil chicken noodle soup, Lugang taro balls, Three-Cup pig blood cake, and oyster omelette with grilled mochi, each evoking strong memories of Taiwan for the participants. Teacher Lien completed the demonstration of the eight dishes in about an hour, leaving the audience amazed. The interactive Q&A session following the demonstration saw enthusiastic participation from attendees, with some even taking time off work to attend the event.
Teacher Lien Ai-ching stated that the purpose of their visit was to bring the taste of Taiwan to overseas compatriots, allowing everyone to share in the classic flavors of their memories. She specifically mentioned that these snacks are not only favored by NVIDIA CEO Huang Jen-hsun but are also cherished taste memories for the Taiwanese community, such as steamed buns, chicken rolls, grilled mochi, taro balls, and more – a blend of nostalgia and preciousness.
She also shared anecdotes of sourcing ingredients in the Bay Area, praising the variety and freshness of the supermarkets, the friendly Mandarin and Taiwanese-speaking staff, and the helpful locals who made her feel as though she was back in Taiwan, experiencing the warmth and spirit of mutual assistance.
During the event, two mainstream locals, Fred Duscha and Stephen Sharo, tried their hand at making steamed buns, eagerly tasting the finished products and enthusiastically sharing their experiences with the media. Stephen mentioned that it was his first time making Taiwanese steamed buns, appreciating the rich ingredients and delightful flavors, thoroughly enjoying the entire process. Duscha particularly loved the peanut flavor inside the steamed buns, stating that the event was not only delicious but also enjoyable.
Director Lai Ming-chi presented certificates of appreciation to the two chefs and the responsible person from the venue, thanking them for their support in promoting Taiwanese culinary culture. The Overseas Compatriot Education Center also set up a booth for applying for the “iCompatriot Card,” encouraging compatriots to sign up on the spot to enjoy exclusive discounts at over four thousand participating global stores.
Since 2010, the Overseas Compatriot Affairs Commission of Taiwan has been promoting the “Taiwanese Cuisine International Lecture Tour,” integrating Taiwanese promotion with various mainstream events worldwide. In 2025, a total of five touring routes are planned, spanning across 18 countries, and involving ten top Taiwanese chefs.
The “North America-West Coast Line” embarked on its journey from April 17th to May 23rd, covering cities such as Houston, Dallas, Austin, Orange County, Forest Lake City, Anaheim, the San Francisco Bay Area, Phoenix, London, Seattle, Las Vegas in the United States, and Courtney in Canada.