The First Day We Got Our Stars: Yang Kuang Tsung
"For Yang Kuang Tsung, who has been a chef at Tien Hsiang Lo for more than two decades, the preservation of the traditional flavours of Hangzhou cuisine is a mission he shoulders with pride. His signature dish of fish balls and duck soup is a deeply memorable dish that carries great cultural significance. His hard work paid off at the recent launch of the MICHELIN Guide Taipei 2018, when Tien Hsiang Lo received a Michelin star." - MICHELIN Guide Taipei Editorial Team
