Blog Layout

Beautiful, Modern, Delicious Formosa
Lucinda Diack

Taiwanese food is versatile, colourful, beautiful and influenced by the rich history and geographical location of Taiwan. It is also delicious. We meet a young couple putting this mouth-watering cuisine on our local map.


After travelling over 9000 kilometres each, from Taipei to New Zealand to set up home in a new country, neither Amber Huang nor Don Chen expected to find love in a small country town. Yet that is exactly what happened. ‘We were both working at Farmers Corner in Ashburton when we met,’ shares Amber. ‘It felt like destiny to have come all this way to meet the man I would marry.’ 


And it was not only each other that they fell in love with, but the ‘peaceful, quiet’ nature of their adopted home. ‘We love Ashburton and wanted to contribute to the local community and bring something different to the culinary scene,’ she continues. 


Drawing on their heritage, the couple opened their restaurant, Formosa, in November 2017 and haven’t looked back. An experienced chef, Don has relished the opportunity to create his own menu and delights in sharing the ‘simple, clean and tasty’ dishes with their diners. 


Amber laughs as she recalls opening the restaurant. ‘We had no business experience, it was very risky.’ Coupled with a new business was the fact that Amber was just about to have their first baby and has since gone on to have their second. ‘Formosa is our third child,’ she laughs. She describes their recipe to success as hard work, patience and passion. ‘Opening something new is easy – keeping the excitement is harder. Every day must be better than the day before to make sure we live up to our guests’ expectations. It’s like every day is a new launch.’


Nestled on the main street of Ashburton, the restaurant is the embodiment of the couple – warm, inviting and colourful. Broken into three areas across two floors, there is the dining area, the Chinese Lantern room – a VIP area which can seat up to 20 people, and the Red Parasol drinks area – a cosy space for a quick bite to eat or an after-work drink. As well as in-house dining and events, Formosa also offers a catering service, takeaway options, and this summer will open for afternoon tea with a special high-tea menu and cabinet desserts available. And they don’t plan to stop there, with a dream to open a second Formosa in Nelson in the near future.


Describing their menu as modern Asian cuisine, Amber is quick to reassure that unlike Chinese food which many Kiwis are more readily familiar with, Taiwanese cuisine isn’t heavy or oily, and they pride themselves on sourcing local high-quality ingredients. ‘Being able to source and work with local ingredients from Ashburton and across Canterbury is incredibly special,’ concludes Amber. ‘Creating modern, beautiful dishes that are full of flavour is what is important to us, and our local suppliers make it that much easier.’ 


Meaning beautiful isle, Formosa was the name given to Taiwan by passing Portuguese mariners in 1544 and is now becoming synonymous locally for beautiful food and exceptional service. 


Formosa Kung Pao Chicken 


Kung Pao Chicken is a classic dish loaded with spicy chicken, peanuts and vegetables in a mouth-watering hot sauce. This easy homemade recipe is healthy and has so many flavours going on: tangy, sweet and salty with a hint of heat. 



A white plate topped with meat and vegetables on a table


Ingredients

3 tbsp oil

250 g chicken drums

2 cloves garlic, crushed and sliced

1 small thumb of chopped ginger 

2 dried red chillies, deseeded and 

  chopped (these can be quite 

  spicy, so adjust according to your 

  own taste) 

1 tsp Sichuan or Chinese pepper

1 spring onion, sliced 

50 g onion, sliced 

50 g red or green bell pepper  or capsicum, sliced 

1 tsp soy sauce 

1 tsp dark soy sauce 

1 tsp sugar 

1 tbsp roasted peanuts


Heat 2 tablespoons of oil in a wok over high heat. Sear the chicken, remove from the wok to a bowl and set aside. Still on high heat, add another tablespoon of oil and sauté the garlic, ginger, chillies, Sichuan or Chinese pepper, onions and capsicum. Cook for a minute or two until fragrant. Add the chicken back to the wok and stir-fry for a minute.


In a bowl, make the sauce combining the soy sauces (dark soy sauce is used for colour and smell, the other for its salty taste) and sugar then add this to the wok and stir-fry for another minute. The sauce should thicken very quickly. 


Finally, add the peanuts. Give everything a final stir and serve.


 


Recent stories

A cookbook is sitting on top of a wooden stand on a kitchen counter.
By Klaudia Krupa May 22, 2024
With its sliding base, this stand can snugly hold any recipe card, tablet or cookbook – no matter how chunky or slim. Choose your favourite colours to ensure it is the perfect match for your kitchen or as a great gift idea. Plus, when it’s not in use, you can easily store both parts flat! What you need: 1 x 300 x 230 mm sheet of pine board, 18 mm thick (backboard) 1 x 300 x 150 mm sheet of pine board, 18 mm thick (baseboard) 1 x 120 mm pine dowel, 12 mm thick 2 x 40 mm pine dowels, 8 mm thick Drill and drill bits Drop saw Drop sheet Jigsaw or reciprocating saw Measuring tape Paintbrush and mini roller Resene testpots – we used Resene Gold Dust and Resene Apache Resene Lustacryl semi-gloss waterborne enamel paint, tinted to your choice of colour – we used Resene Bokara Grey Resene Quick Dry waterborne primer Ruler Sandpaper Wood glue Step 1: Cut your wood to the sizes listed above. Step 2: Measure and mark out a 155 x 25 mm slot, positioned 40 mm up from the base of the backboard, as shown. Step 3: Drill a hole in each corner of the marked slot to give your saw a starting point. Then, use either a jigsaw or reciprocating saw to carefully cut out the slot. Step 4: Smooth out any rough edges with sandpaper. Step 5: To make the handle, drill two 8 mm holes in the 12 mm dowel. Each hole should be drilled three quarters of the way through the dowel, centred and positioned 20 mm from each end. Begin by drilling small pilot holes to guide the larger drill bit.
A dog is laying on a dog bed in a living room next to a couch.
By Nathan Miglani May 22, 2024
We are on the cusp of a once-in-a-decade influx of properties on the market. Nathan Miglani, Director of NZ Mortgages, explains. As we have discussed, in the aftermath of the election we saw immediate momentum in the market. Since March we have seen this start to drop as the reality of interest rates remaining high dampened buyers’ appetite. Petrol prices are high, the cost of living continues to increase and while the OCR is holding, and forecasted to hold for the next few months, people are hurting, which in turn sees the property market slow. But there is hope on the horizon – we are predicting that by September/October we will start to see interest rates slowly start to come down, but do not expect them to drop as quickly as they rose. We are seeing some banks offer as low as 5.99 per cent on a three-year loan, and while this might sound good now, my advice is still to only fix for a short term to avoid costly break fees. The most active market we are seeing right now is in the $800,000 – $1.3 million range with lots of buying and selling happening. This is set to ramp up come 1 July with the changes to the bright-line property rule when it comes to being taxed on capital gain – dropping from 10 years (or five years for a new build) to two. For many it will seem too good to be true, but it is! This is set to put in motion a once-in-a-decade influx of properties to the market from Mum-and-Dad investors who are currently hurting with the high interest rates, creating massive opportunity for both first home buyers and first-time investors. Other sectors of the market continue to feel the pinch and as an advocate and passionate developer it was important to me to be able to assist the construction sector, which sees the launch of our construction division, Construction Loans. This is for those who have decided to build their first home, right up to those developing a subdivision. It is about helping everyone achieve their goals – which underpins everything we do. For this sector, it is about ensuring that the finances are in order before it is too late. Arranging finance for building a property is different from securing finance on an existing home, and it is critical to consider the best way to structure repayments on the section and the build while maintaining lifestyle.  It is about empowering builders, developers and everyone to make informed decisions that work for their unique situations. There is no one size fits all, which is why it is imperative that you seek professional advice before it’s too late. We are here to help you avoid pitfalls.
A group of young boys are playing soccer on a field.
By Dr Cheryl Doig May 22, 2024
Dr Cheryl Doig explores why a holistic approach, when it comes to educating, parenting and governing should be considered. It’s a complex world that our young people are growing up in. Societal change, the impact of social media and technology are colliding with climate change, misinformation, disinformation, and warfare. Trust in governments has deteriorated and the world is more polarised. It’s no wonder wellbeing and happiness are such a focus in our schools, our homes and our businesses. The recent results from the 2024 Global Happiness Index showed that happiness in Aotearoa New Zealand has fallen significantly for all age groups, but by twice as much for the young as for the old. In 2021–2023, our young people were the least happy age group. Females under 30 have one-third more negative emotions than males. Our young people are not thriving. Contrast this with 2006–2010 results, when the young were happier than those in the midlife groups, and about as happy as those aged 60 and over. The Anxious Generation: How the Great Rewiring of Childhood is Causing an Epidemic of Mental Illness by Jonathan Haidt provides some insight into what might be happening here. Haidt refers to our young people as ‘the anxious generation’ and outlines the following as contributing factors: Technology – constant connectedness and the facade of always appearing happy and successful on social media. The cult of safety – overprotective parents and risk aversion – not developing resilience nor the ability to cope with challenges. The loss of play – the decline of unstructured play and outdoor exploration, critical factors for social, emotional and cognitive development. The pressure to succeed – intense academic and extracurricular expectations. The loneliness epidemic – social isolation is more prevalent even though our children appear more ‘connected’. These are deep social issues that have no simple solution. What is needed is an holistic approach to parenting, educating and governing. A focus on literacy, numeracy and sciences alone is not going to lead to a wellbeing economy. Supportive relationships and acceptance of diversity matter more than ever. Creative and critical thinking, play and physical exercise cannot be forgotten. Futures thinking is one way of developing resilience, risk taking and autonomy, as it explores alternative world views and encourages anticipating a range of scenarios. Many of our teachers know this but struggle with the ever-changing pendulum swings of successive governments. They’re exhausted and not so happy in their work. Schools need that sense of community support. We are overdue for a bipartisan collective vision for education in order to create a future where our young people thrive, are hopeful and happy. It’s not all doom and gloom. We can make a positive difference! As parents, whānau and communities, my challenge to you is to consider one item from the bullet point list above. Lean into it and give your children a bit of space to be children and have joy in their lives. Don’t crowd them, cosset them and control them so much. Walk alongside and guide them. Let them learn from failure with you as their coach. Celebrate successes.
Share by: