Chen-Pin Fishing Harbor

Ayo’s Keelung Summer Memory

Ayo, real name KAO,CHENG-YU, is a new generation worker for cuisine. 

In the beginning, he shared his meals on social media everyday and became popular then. Many electronic media were focusing on his posts and had interviews with him. He learned cooking with grandma and mother when he was a little boy, developed solid cooking fundamental by constantly sees and hears from his family. Ayo’s cook integrates traditional cook style and new style in the current, completely presents the soul of meals.

In recent years, Ayo actively expands cooperation relationship and participates activities about cuisine, such as recipes designs, cooking demonstrations, and market events. He published the first recipe book Taiwan style bento in 2019.

Artist: Ayo
Title:Ayo’s Keelung Summer Memory
Open:10.12, 10.26 12:00 
Place: No. 27, Zhengbin Rd., Zhongzheng Dist., Keelung City880 x 360 x 400 cm
Note:limited offer for 50

The Concept of Creation

The squids and hairtails are rich catch yield in Keelung from midsummer to early autumn. Now is the right time to enjoy the delicious fishes.

The squid rice ball made by Japanese traditional cuisine style. After salted the squids, put it into oven. The roasted squids smell mouth-watering, stews with Koshihikari rice and soup stocks together to be stewed rice, renders perilla and kumquat to be more palatable. The stewed rice is fill with ocean flavor and the squid tastes fresh and sweet. When you chewing the rice, the sweet taste will spread out in your mouth.

The impressions of hairtails cooking are pan-fry or deep-fry, only those ways to cook hairtails that will be delicious. Throw it off. The hairtails will be boneless and only leave fish flesh this time. To roll with air-dried tomatoes to be hairtails rolls with western cuisine style, to roast the rolls to be crispy. After cooked as this way, the hairtails will taste refreshing and smooth, also with natural rich fish tallow taste.

Grilled Chikuwa is speciality food of Keelung. Normal taste way is cut into slices, dip with some thich soy sauce or sweet chili sauce, or sauté with vegetables. This time, Ayo present this cuisine by japanized western food style to tuck mozzarella cheese into Chikuwa and bake with special coating batter. The Chikuwa with fresh and chewy taste is match with milk-smell, soft cheese and crispy skin, how an interesting food Chikuwa!

▲Remark: Bento start selling at 12:00 PM, Saturday, October 12th and at 12:00 PM, Saturday, October 26th. Limited to 50 servings a day, available while stocks last.

About the Artist

Ayo

Ayo, real name KAO,CHENG-YU, is a new generation worker for cuisine. 

In the beginning, he shared his meals on social media everyday and became popular then. Many electronic media were focusing on his posts and had interviews with him. He learned cooking with grandma and mother when he was a little boy, developed solid cooking fundamental by constantly sees and hears from his family. Ayo’s cook integrates traditional cook style and new style in the current, completely presents the soul of meals.

In recent years, Ayo actively expands cooperation relationship and participates activities about cuisine, such as recipes designs, cooking demonstrations, and market events. He published the first recipe book Taiwan style bento in 2019.

Close Menu