Mia C’bon’s third MICHELIN Guide Taiwan partnership explores premium ingredients at the awards event

Top supermarket Mia C'bon has become the top fresh food partner of the "Taiwan Michelin Guide 2026" for the third consecutive year. Through the brand exhibition area "Folds of Light", it echoes Michelin's annual theme of "Nine Folds" and collaborates with the exclusive ingredient Takumi Wagyu and the Young Chef Award to show how a high-end supermarket can extend its role from a retail store to a platform that connects production areas, cooks and table culture. This cooperation content is a commercial cooperation between Mia C'bon and Michelin Guide-related activities.

What is presented in the "Folds of Light" exhibition area?

In response to the annual theme of the "Taiwan Michelin Guide 2026", which uses "Nine Folds" to symbolize nine years of culinary heritage, Mia C'bon created the "Folds of Light" exhibition area, in which layers of light and shadow are intertwined to create a spatial vocabulary in a calm black tone, where selected ingredients from all over the world are displayed as the protagonists of the exhibition. The design of the exhibition area draws the focus from the moment when the cooking is completed, back to the place of origin and the ingredients themselves where the flavor begins, allowing guests to observe the color and texture of the ingredients up close, presenting the brand proposition of "cooking starts with the ingredients".

Who won the Young Chef Award?

Mia C'bon Marketing Chief Sophia served as the presentation representative of the "Young Chef Award" in the "Taiwan Michelin Guide 2026" this year and presented the award to "Sushi An" chef Xu Liuan. With his exquisite cooking skills and deep understanding of ingredients, Xu Liuan not only won the Young Chef Award, but also won the one-star award in the same year, becoming one of the most watched rising stars in this ceremony. Sophia said that the brand looks forward to accompanying the new generation of cooks to explore more possibilities in the process of continuous exploration and inject innovative energy into Taiwanese catering.

How does Takumi Wagyu blend into Taiwanese flavor?

At the banquet, Lin Yihua of the one-MICHELIN-starred Sur- presented a rice-cake dish using Takumi Wagyu, an exclusive brand developed by Mia C’bon with Japan’s Mori meat company. The Kagoshima Kuroge Wagyu is specially cut and air-freighted to Taiwan. Lin used striploin with five-spice peanut sauce, rice with preserved radish, spring onions, coriander shoots and cypress smoke, pairing familiar Taiwanese flavours with the fine marbling of Japanese Wagyu.

What other seasonal ingredients are available in the exhibition area?

In addition to supporting star-rated cuisine, Mia C'bon also displays seasonal fruits and vegetables from Japan and Taiwan in the exhibition area. Among them, the red Muscat grapes from Yamanashi Prefecture in Japan are the focus with their pink fruits and fragrant floral aroma. The Nagano Muscat grapes exude a delicate aroma like lychee and champagne. The Okayama Pione grapes bring a rich fruity aroma and full layers, and are paired with Taiwanese red sorrel with an elegant lemon aroma to balance the overall flavor. These selections demonstrate Mia C'bon's long-term commitment to quality, terroir and sustainable product selection.

What role do supermarkets play in catering culture?

Through cooperation with the "Michelin Guide Taiwan" for three consecutive years, Mia C'bon hopes to convey not only the high-quality ingredients themselves, but an overall understanding of life and food culture. From supporting young chefs, working with star-rated restaurant chefs to create, to going deep into the production areas to find ingredients worthy of being seen, the brand continues to connect cooks, suppliers and consumers, making supermarkets not just a place for purchasing, but also a platform that connects land, culture and lifestyle.