International renown
Ho spent much time abroad when she was young and has made quite a few visits to classy restaurants. A gentle soul by nature, she nevertheless shows great ambition when it comes to Taiwanese food. “Speaking of fine dining, French cuisine is the fountainhead, and Japan has kaiseki [traditional multi-course haute cuisine]. Taiwan has its renowned street foods, but we also hope to have Taiwanese fine dining. In addition to exhibiting our cultural characteristics, we want beauty and texture.”
Ho has achieved that. For three years running, Mountain and Sea House has been awarded a Michelin star. Before the advent of Covid, 30–40% of its customers were international visitors. They all came to savor deluxe, masterfully crafted Taiwanese dishes.
However, the exquisitely tasty food may easily lead one to overlook how much effort Mountain and Sea House puts into practicing environmental sustainability. Adopting the island’s own produce, it uses native pork, beef, and chicken, which are reminiscent of old Taiwanese cuisine. Its fish are freshly caught by sustainable methods, such as pole-and-line and longline fishing. It also embraces local seasonal vegetables, offering charcoal-grilled wild mushrooms and ailanthus prickly ash, which is often used by indigenous cooks. Despite having to go through complex and time-consuming procedures, Mountain and Sea House refuses to compromise its high standards.
In 2021 Mountain and Sea House not only kept its Michelin star, but was awarded a Michelin green star as well. Only one other restaurant in Taiwan has received the latter honor. Evidently the staff take more pride in this than in getting the usual Michelin star. Ho explains that the green star represents the head chef’s hard work in designing the menus, the chefs’ skills, and the dedication of the procurement and production management departments. “The pressure is not just on the head chef. The abilities of the entire team are also being tested.”
In the past, when the island was still predominantly agricultural, men would go out to work, and women would remain at home to perform their household duties. Responsible for cooking, housewives played a crucial role in ensuring their families’ physical wellbeing. In modern Taiwan, women also go out to work, but, being caring and attentive to details, many of them continue to serve as nutritional gatekeepers. Stephanie Ho, who has been working in the food and agriculture industry for more than 20 years, represents a role model.
Stephanie Ho uses her feminine sensitivity and caring nature in managing her brand, showing us that women today can continue to be nutritional gatekeepers despite their changing roles.