{"id":42369,"date":"2026-11-10T00:00:00","date_gmt":"2026-11-10T00:00:00","guid":{"rendered":"https:\/\/angelboss.com.br\/2026\/11\/10\/340594-taiwan-apresenta-sua-gastronomia-em-workshop-durante-o-casa-vogue-experience-2026-em-sao-paulo\/"},"modified":"2026-11-10T00:00:00","modified_gmt":"2026-11-10T00:00:00","slug":"340594-taiwan-apresenta-sua-gastronomia-em-workshop-durante-o-casa-vogue-experience-2026-em-sao-paulo","status":"publish","type":"post","link":"http:\/\/angelboss.com.br\/en\/2026\/11\/10\/340594-taiwan-apresenta-sua-gastronomia-em-workshop-durante-o-casa-vogue-experience-2026-em-sao-paulo\/","title":{"rendered":"Taiwan apresenta sua gastronomia em workshop durante o Casa Vogue Experience 2026, em S\u00e3o Paulo"},"content":{"rendered":"<p>S\u00c3O PAULO, Nov. 10, 2026 (GLOBE NEWSWIRE) \u2013 <strong>(Brasil DNA, a project organized by Global Vision Access<\/strong>) \u2013 A gastronomia de Taiwan foi destaque na programa\u00e7\u00e3o da 12\u00aa edi\u00e7\u00e3o do Casa Vogue Experience, realizada em 7 de novembro, no Parque Global Cultural, em S\u00e3o Paulo. Com o workshop Descobrindo os sabores da culin\u00e1ria Taiwan, os chefs Caio Yokota e Victor Valad\u00e3o, do restaurante Ai\u00f4, apresentaram refer\u00eancias da cozinha taiwanesa e exploraram as possibilidades de di\u00e1logo entre suas tradi\u00e7\u00f5es culin\u00e1rias e os ingredientes brasileiros.<\/p>\n<p>A atividade foi acompanhada pela Global Vision Access (GVA), respons\u00e1vel pela representa\u00e7\u00e3o tur\u00edstica de Taiwan no mercado brasileiro, e integrou a programa\u00e7\u00e3o do evento, que neste ano teve como conceito Todo o Tempo do Mundo, reunindo experi\u00eancias relacionadas a arte, arquitetura, design, cultura e lifestyle.<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" alt=\"Image 1\" src=\"https:\/\/ml.globenewswire.com\/Resource\/Download\/af076556-a0ed-46e4-94ef-d05f6e090626\/image.png\" width=\"448\" height=\"600\" data-dpi=\"96\" data-caption=\"Taiwan apresenta sua gastronomia em workshop durante o Casa Vogue Experience 2026, em S\u00e3o Paulo \" data-filename=\"image.png\"><\/p>\n<p>Durante o workshop, os participantes acompanharam o preparo de um dos pratos emblem\u00e1ticos do Ai\u00f4: a salada de tomates. A receita combina diferentes variedades de tomates de produtores locais com La You, \u00f3leo de pimenta aromatizado com especiarias, e um molho \u00e0 base de gengibre e vinagre. A prepara\u00e7\u00e3o evidencia o equil\u00edbrio entre frescor, pic\u00e2ncia, acidez e textura, caracter\u00edsticas exploradas na proposta gastron\u00f4mica do restaurante.<\/p>\n<p>Mais do que uma demonstra\u00e7\u00e3o culin\u00e1ria, o encontro apresentou parte da pesquisa desenvolvida pelos chefs sobre a gastronomia de Taiwan e as possibilidades de reinterpret\u00e1-la no Brasil. A conversa abordou as influ\u00eancias culturais e geogr\u00e1ficas que moldaram a cozinha taiwanesa, al\u00e9m dos desafios de trabalhar com ingredientes locais sem perder de vista as refer\u00eancias tradicionais do destino.<\/p>\n<p><strong>Gastronomia como conex\u00e3o entre Taiwan e Brasil<\/strong><\/p>\n<p>Durante a atividade, Caio Yokota e Victor Valad\u00e3o compartilharam como a diversidade de frutas, vegetais, ervas e produtos frescos presentes na culin\u00e1ria taiwanesa despertou aproxima\u00e7\u00f5es com ingredientes encontrados no Brasil, especialmente nas regi\u00f5es Norte e Nordeste.<\/p>\n<p>A pesquisa dos chefs parte do entendimento de que conhecer uma gastronomia envolve tamb\u00e9m compreender a origem dos ingredientes, as influ\u00eancias hist\u00f3ricas e a rela\u00e7\u00e3o da popula\u00e7\u00e3o com a alimenta\u00e7\u00e3o. Nesse processo, a experimenta\u00e7\u00e3o permite estabelecer conex\u00f5es entre diferentes culturas culin\u00e1rias e desenvolver interpreta\u00e7\u00f5es pr\u00f3prias.<\/p>\n<p><img decoding=\"async\" alt=\"Image 2\" src=\"https:\/\/ml.globenewswire.com\/Resource\/Download\/5f7690f6-d461-4339-838f-c1d2693fbf0b\/image.jpg\" width=\"338\" height=\"600\" data-dpi=\"96\" data-caption=\"Taiwan apresenta sua gastronomia em workshop durante o Casa Vogue Experience 2026, em S\u00e3o Paulo \" data-filename=\"image.jpg\"><\/p>\n<p>A identidade do Ai\u00f4 foi constru\u00edda a partir desse interesse pela cultura taiwanesa. O contato inicial com a culin\u00e1ria da ilha, influenciado pelas ra\u00edzes taiwanesas de uma das s\u00f3cias do projeto, evoluiu para uma pesquisa sobre sua hist\u00f3ria, geografia, tradi\u00e7\u00f5es e t\u00e9cnicas gastron\u00f4micas.<\/p>\n<p>Localizado na Vila Mariana, em S\u00e3o Paulo, o Ai\u00f4 \u00e9 restaurante irm\u00e3o do Mapu e apresenta uma cozinha que utiliza ingredientes brasileiros para reinterpretar refer\u00eancias de Taiwan. O nome da casa deriva da express\u00e3o em mandarim \u54ce\u55b2 (Ai\u00f4), associada \u00e0 surpresa, conceito que traduz a proposta de despertar novas sensa\u00e7\u00f5es por meio da gastronomia.<\/p>\n<p><strong>Pratos tradicionais que inspiram novas experi\u00eancias<\/strong><\/p>\n<p>Al\u00e9m da prepara\u00e7\u00e3o apresentada no workshop, os chefs compartilharam algumas de suas refer\u00eancias gastron\u00f4micas favoritas de Taiwan.<\/p>\n<p>Victor Valad\u00e3o destacou o Lu Rou Fan, prato tradicional composto por arroz branco acompanhado de carne su\u00edna cozida lentamente em um molho arom\u00e1tico \u00e0 base de soja e especiarias. J\u00e1 Caio Yokota mencionou o bao, p\u00e3o macio cozido no vapor, que pode receber diferentes recheios e prepara\u00e7\u00f5es.<\/p>\n<p><img decoding=\"async\" alt=\"Image 3\" src=\"https:\/\/ml.globenewswire.com\/Resource\/Download\/9a814899-f80e-4400-9f76-ebf07056ad38\/image2.png\" width=\"600\" height=\"600\" data-dpi=\"96\" data-caption=\"Taiwan apresenta sua gastronomia em workshop durante o Casa Vogue Experience 2026, em S\u00e3o Paulo \" data-filename=\"image2.png\"><\/p>\n<p>As escolhas ilustram a diversidade da culin\u00e1ria taiwanesa, na qual pratos cotidianos e receitas tradicionais carregam mem\u00f3rias afetivas e expressam aspectos importantes da identidade cultural do destino.<\/p>\n<p>Para a Global Vision Access, iniciativas como o workshop refor\u00e7am o papel da gastronomia na promo\u00e7\u00e3o tur\u00edstica e na aproxima\u00e7\u00e3o entre culturas. Ao apresentar ingredientes, t\u00e9cnicas e hist\u00f3rias de Taiwan ao p\u00fablico brasileiro, a experi\u00eancia amplia o conhecimento sobre o destino e desperta o interesse por novas formas de explor\u00e1-lo.<\/p>\n<p>A participa\u00e7\u00e3o no Casa Vogue Experience 2026 integra os esfor\u00e7os de promo\u00e7\u00e3o de Taiwan no Brasil, utilizando experi\u00eancias culturais e gastron\u00f4micas para apresentar diferentes aspectos da ilha e incentivar sua descoberta como destino tur\u00edstico.<\/p>\n<p><strong>Contact: <\/strong><\/p>\n<p><strong>Caio Dalbem <\/strong>&#8211; <a href=\"https:\/\/www.globenewswire.com\/Tracker?data=oXzd8gcELAP15dg2WJ4_tLT34B4T0nKS-1EBae-KdRduMlErc_mkL6jaSBAWwkQ3SFhvCfs46d_PAaDiepACoTlPcClMTA56jv4Z9rgDYINuTY06y1AwZ6g0UORqQyFw\" rel=\"follow\" target=\"_blank\">caio@globalvisionaccess.com<\/a><\/p>\n<p><strong>Gisele Abrahao<\/strong> &#8211; <a href=\"https:\/\/www.globenewswire.com\/Tracker?data=m3VKcMslufbbuh48bJgtYIZPZLGqXOZcP4sga7KEfT07yJ0_4Y2HTRQssw1ZBwKVKu29r865UDG9zi9d6AuwiVDm3RyUkBXQJctBR2tGSCidUwSOLc8w_NqCLtC7eXEP\" rel=\"follow\" target=\"_blank\">gisele@globalvisionaccess.com<\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"Image 4\" src=\"https:\/\/ml.globenewswire.com\/Resource\/Download\/0bbeb079-780b-46d5-8ad5-6045a74f2e74\/image3.png\" width=\"600\" height=\"125\" data-dpi=\"96\" data-caption=\"Taiwan apresenta sua gastronomia em workshop durante o Casa Vogue Experience 2026, em S\u00e3o Paulo \" data-filename=\"image3.png\"><\/p>\n<p>Fotos deste comunicado podem ser encontradas em:<\/p>\n<p><a href=\"https:\/\/www.globenewswire.com\/Tracker?data=DTY1CCRE3hdyTl8RHExh-CClfWrEaPWRoGiyCAV9ujhFTNKr3_EDcp3Dp02gFOO3FVlSVOt_jrnAuXkHo1orCOIF61RSsqqlCbwOxPNULJweWvFio_sUr71-RH3RzSAaY1bHwZhyjRFPLjEhiCyvV2OwmcexkG80Zp88XBYY-cmLNxSflVtrmJji4WA90snAH5C-wkUGYsRMc7C5lvNgxZ1z4kvVOCHEAToCaqMOKCZPmeTvoZcTNxGrHh-A1AOEXtbdgXxTfC0qxqzJWn9xGtfXw4QWFA9j6nu1MXRxogQ=\" rel=\"follow\" target=\"_blank\">https:\/\/www.globenewswire.com\/NewsRoom\/AttachmentNg\/af076556-a0ed-46e4-94ef-d05f6e090626\/pt<\/a><br \/><a href=\"https:\/\/www.globenewswire.com\/Tracker?data=DTY1CCRE3hdyTl8RHExh-CClfWrEaPWRoGiyCAV9ujhFTNKr3_EDcp3Dp02gFOO3-49RxPvlSV44r0YR18jxc5NhOyFIuKEii6C2qBtilxYklkqG6fuiwqks47Zy3yt7H8YhllcHIEEdFFU7ZjcUVr5-k5orlYWkpFG0SGm7IO2NeNx9K1yNIP6RkSciaJlphnGo4k5NEvM15PxHA4YpnPzYCGa4GfY1lpfcA0PznJoZXSAhMQK_uuYV8jJZDKknD7U3LDuH8puxhuv4Asr9Gn4jwtRIMMT8awO5KYlva6c=\" rel=\"follow\" target=\"_blank\">https:\/\/www.globenewswire.com\/NewsRoom\/AttachmentNg\/5f7690f6-d461-4339-838f-c1d2693fbf0b\/pt<\/a><br \/><a href=\"https:\/\/www.globenewswire.com\/Tracker?data=DTY1CCRE3hdyTl8RHExh-CClfWrEaPWRoGiyCAV9ujhFTNKr3_EDcp3Dp02gFOO3CfkL63qpoNQZQwxMmzpCE4b3khQWFQ5YyuKNtzsTuVIfL_DCq3th_5w319VVH_v5X2FT3009pf_eJ85DOOJjhrZ3PmiAaDH_3W74rqD8LAfFaMeXBsH8zaWa4SYw1g9LFGMurTerUVnYU-bZn4iHEj1GSn0gErBdBjOqsGJ65JfTR05xhLJK-83jKtQPvUQtJRe_eKVEBG0cxYqmELhhplt_3ZEQ8PyvmkqAL4InqIQ=\" rel=\"follow\" target=\"_blank\">https:\/\/www.globenewswire.com\/NewsRoom\/AttachmentNg\/9a814899-f80e-4400-9f76-ebf07056ad38\/pt<\/a><br \/><a href=\"https:\/\/www.globenewswire.com\/Tracker?data=DTY1CCRE3hdyTl8RHExh-CClfWrEaPWRoGiyCAV9ujhFTNKr3_EDcp3Dp02gFOO37GHEmerkyxHrukCbwvYkLdNeydhmdDMSXyXtv6-_ssG1RqVHe4WU2gUaqWxRpAP0HyIo1yfVK6AnTqBCTVvMe05iAi7ukHcAWtS6MLaqo61vU2ru3R75ldPQ3yv4U1oHRC51AXlZx98tPfoKzMu2YttAYiw6HjT0whh4gRDJlfjfddzu_YedLjbKRXSEEiThxywz1QNs79gFi2KETU-MEfexSAWrlxcI5EK13Zpvsyg=\" rel=\"follow\" target=\"_blank\">https:\/\/www.globenewswire.com\/NewsRoom\/AttachmentNg\/0bbeb079-780b-46d5-8ad5-6045a74f2e74\/pt<\/a><\/p>\n<p><img decoding=\"async\" alt=\"\" src=\"https:\/\/www.globenewswire.com\/newsroom\/ti?nf=OTg3NDc0NCM3OTU3NzA0IzIzMDQ1OTY=\"><\/p>\n<p>GLOBENEWSWIRE (Distribution ID 9874744)<\/p>\n<p><img src='https:\/\/api.dino.com.br\/v2\/news\/tr\/340594?partnerId=4593' alt=\"\" style=\"border:0px;width:1px;height:1px;\" \/><\/p>","protected":false},"excerpt":{"rendered":"<p>Atividade conduzida pelos chefs Caio Yokota e Victor Valad\u00e3o, do restaurante Ai\u00f4, explorou a culin\u00e1ria taiwanesa e suas conex\u00f5es com ingredientes e refer\u00eancias brasileiras<\/p>","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"page_builder":"","footnotes":""},"categories":[315],"tags":[337,357,323],"class_list":["post-42369","post","type-post","status-publish","format-standard","category-noticias-corporativas-dino","tag-entretenimento","tag-estilo-de-vida","tag-tecnologia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - 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