A portmanteau of Taiwan and terroir, Taïrroir is Chef Kai's love letter to his home island. Informed by his two decades of experience in Taiwanese and French cuisines, the menu captures local food culture in ingenious forms, underscored by Western techniques. Dishes that are wittily named to rhyme with idioms feature highly seasonal items from local producers; desserts made with local teas and fruit shine with unmistakably Taiwanese flavours. Source: https://guide.michelin.com/us/en/taipei-region/taipei/restaurant/tairroir
The chef worked in France and Italy for 30 years before opening her restaurant in 2003, which she moved to this contemporary building in 2017. She uses mostly local ingredients to create 7- to 9-course prix fixe menus that change daily and never fail to surprise with their precise execution, whimsical ideas and vivid colours. Chargrilled squab, and fish from Penghu stand out. The wine list is short but offers choices from different regions. Source: https://guide.michelin.com/us/en/taichung-region/taichung/restaurant/fleur-de-sel-1188695
Not only has Chef Chien got culinary acumen and all the classic French techniques, but he also cares for his carbon footprint and sustainability of food sources. By eating here, you’ll be supporting small local farms and fishing communities. His set menus use mostly local, seasonal ingredients and his lunch menus change monthly to keep them fresh. From time to time, top guest chefs are invited from overseas to broaden diners’ gastronomic horizons. Source: https://guide.michelin.com/us/en/kaohsiung-region/kaohsiung/restaurant/thomas-chien
King son envisions to be a foodtech innovator which commercializes novel next-generation refrigeration technology and the mass production of foodtech equipment.
IFP Aging Chamber A200GHE
Above 85% R.H.
IFP Aging Chamber A400GHE
Above 85% R.H.
IFP Aging Chamber A200GME
Above 70% R.H.
IFP Aging Chamber A400GME
Above 70% R.H.
CORPORATE VISION & MISSION
The vision King Son envisions to be a FoodTech innovator which commercializes novel next-generation refrigeration technology and the mass production of FoodTech equipment.
To realize such vision, King Son must harness the following strengths
To be a FoodTech innovator which helps commercialize novel generation refrigeration technology.
To be a leading FoodTech equipment manufacturer, with reliable quality and competitive mass production capability, capacity and industrial economic value.
King Son's mission is to be the most reliable and trustworthy partner in the food industry.
Creation and Innovation
Through our core technological competence - the King Son Constancy Temperature and Humidity Technology - King Son develops, researches and commercializes novel next generation constancy FoodTech
King Son Constancy Precision Refrigeration Technology
King Son Constancy IFP Chilling Technology
King Son Constancy IFP Superchilling Technology
King Son IFP Superchilling Rapid Process Technology
King Son Constancy Temperature and Humidity Multiple Points Monitoring and Servo Control Technology
Execution and Team Work
King Son executes effective strategic decision-making and team work to commercialize Constancy FoodTech with mass production capability, capacity and industrial economic value to manufacturer our innovative King Son IFP Meat Aging Chamber and Walk – in Room for the food industry.
King Son FoodTech Equipment
Envisions Novel Next-Generation Food Technology
Enables Affordable Food Safety Technology
Extends shelf life of the food to reduce food waste
Contributes to a sustainable environment by minimizing electrical energy and reducing CO2 emission
TÜV Rheinland certified King Son Instrument Tech. Co., Ltd. with ISO 14001 quality certificate in 2006. King Son. is the first and only environment testing equipment manufacturer in the World with ISO 14001 Certificate to manufacture reliable environment testing chambers.
Integrity and trust
King Son Instrument Tech. Co., Ltd. is a leading environmental testing equipment manufacturer in Greater China market. KSON is the No. 1 brand in Greater China’s product liability test chamber market. King Son fulfills integrity with more than 3000 industry customer’s commitment and realizes the trust of more than 60,000 chambers operation-based results.
King Son IFP Aging Chamber Sales Reference and Application
*Customer's main sales commodity and cuisine: Premium Australian Wagyu beef
*Application: Dry aging process & Superchilling preservation
*Benefits: Frozen Wagyu beef thaws in Superchilling and dry aging process above initial freezing point, aging quality is excellent; preserved it in Superchilling extends longer shelf life and reduces drying loss.
*Customer's main sales commodity and cuisine: Sashimi raw fish & Seafood Japanese cuisine
*Application:Dry aging process Sashimi raw fish
*Benefits:After dry aging process,the flavor is significantgly increased
*Customer's main sales commodity and cuisine: All kinds of wine & dishes
*Application: Dry aging process ham/smoked salmon/German sausage
*Benefits: Superior than the traditional high salt aging practices, to reduce salt and enhance meat's taste mouth feel and palatability
Korean Restaurant Pork barbecue
*Customer's main sales commodity and cuisine: Pork belly shoulder roast,shoulder picnic
*Application:Dry aging process Pork
*Benefits:Dry aging process can increase the thickness of pork, create a new mouth feel taste and flavor,thawed quality is great,andincrease pork stocks preparation volume and aging process efficiency
Organic supermarket & dining
*Customer's main sales commodity and cuisine: Cobia raw fish TigerGG hot pot
*Application:Dry aging process can moves out the smell of fish, pork, and chicken meat and tender its texture.
*Benefits:Successfully develop and launch dry aging process cuisine:barbecued pork