Led by Ping-Han Hsieh, a faculty member of the College of Indigenous Studies, three students won five gold medals at the 2018 World Master Chef Competition in Malaysia with a cuisine featuring wild herbs, millet wine, roselle honey, and a touch of Taiwanese indigenous cultures.
(From left) Yi-Hsuan Li, Yi-Chien Tien, and Wei-Chi Hung were awarded five gold medals at the 2018 World Master Chef Competition in Malaysia under the instruction given by Ping-Han Hsieh (right), a faculty member of the College of Indigenous Studies.
