Located in Taiwan, Shangri-La’s Far Eastern Plaza Hotel, Taipei’s restaurants use ingredients from local vendors and partners that provide the freshest and finest produce, livestock and seafood. The hotel proudly purchases about 95 percent of all of its vegetables, poultry and pork from local farms, and over 70 percent of its seafood from local fisheries. Out of the many dedicated purveyors that use sustainable fishing and farming methods, here is how two suppliers help Shangri-La’s Far Eastern Plaza Hotel, Taipei toward its goal of being Rooted in Nature.
Shangri-La’s Far Eastern Plaza Hotel, Taipei purchases seafood such as oysters and cobia from Tan Hou Ocean Development Co. Ltd., a seafood supplier in Penghu. Liu Tien-ho, the founder of the company, owned an electronic factory when he was diagnosed with cancer. The experience of fighting and surviving the disease made Liu reflect on the importance of living and eating in a healthy manner.
“After surviving colon cancer, I figured I had to do something for the community and bring healthier food to my people and loved ones,” said Liu.
The Tan Hou Ocean Development Co. Ltd. was the first fishery in Taiwan that owned (and still owns) certifications from Hazard Analysis and Critical Control Points (HACCP) and the national Good Agricultural Practices (GAP) audit. These certifications guarantee the freshness of his product and the highest level of hygiene and safety. The company also uses a sophisticated tracing method to trace the breeding history of each fish from fry stage to maturity.
“I am just a normal fisherman who hopes to leave something good for future generations,” said Liu.
Devoted to natural and organic farming for over 20 years, Yuan-Chi homeland farm is one of the vegetable suppliers for Marco Polo Restaurant and ibuki by Takagi Kazuo at Shangri-La’s Far Eastern Plaza Hotel, Taipei. Farm founders Lin Chung-chih and his wife were originally small restaurant owners until they, too, battled cancer. After recovering from the disease, Lin and his wife devoted themselves to natural farming to provide vegetables to the people of Taiwan.
Inspired by Japanese farming organizations, the Yuan-Chi homeland farm adopted Japanese farming methods to create a natural and non-toxic farmland. Rather than use chemical or artificial fertilizers and pesticides, Lin uses natural materials such as okara and rice brain to sustain his farm.
“It is hard to grow non-toxic vegetables, but it is our way to show our love toward this land,” said Lin.
Tan Hou Ocean Development Co. Ltd. and Yuan-Chi homeland farm are just two of many local suppliers that partner with Shangri-La’s Far Eastern Plaza Hotel, Taipei. The hotel looks forward to continuing its mission to being Rooted in Nature and will continue to seek out local suppliers to create better, healthier and more delicious meals for our guests.