Reinterpreting the Flavors of Spain Through a Contemporary Culinary Lens

TAIPEI, May 29, 2026 /PRNewswire/ -- Following the success of its inaugural Italian chapter, Taipei's acclaimed sky-high buffet destination INPARADISE continues its international culinary initiative, "TASTE THE WORLD, INPARADISE," with a new seasonal journey inspired by Spain.

Experience the full interactive Multichannel News Release here: https://www.multivu.com/inparadise/9400651-en-inparadise-partners-with-michelin-guide-recommended-chef-daniel-sanz-martin-for-an-exclusive-culinary-collaboration

Built around the concept of connecting global food cultures through immersive dining experiences, the initiative invites guests to explore the traditions, landscapes, and stories behind some of the world's most influential cuisines. For its second chapter, INPARADISE partners with Spanish chef Daniel Sanz Martin, founder of the Michelin Guide-recommended restaurant JARANA, to present a limited-time menu celebrating the evolution of Spanish gastronomy.

If Italy is defined by timeless elegance, Spain represents one of the most influential forces in contemporary cuisine. From vibrant tapas culture to the rise of molecular gastronomy, Spain has continuously shaped the global culinary conversation through creativity, innovation, and a deep respect for regional traditions. Today, Spanish cuisine stands as a reflection of both heritage and reinvention, where classic flavors are constantly reinterpreted through modern techniques and perspectives.

The collaboration reflects INPARADISE's commitment to translating global food cultures into immersive dining experiences, bringing the flavors, stories, and creativity of Spain to guests in Taiwan.

Born in Madrid, Chef Daniel Sanz Martin has dedicated his career to Spanish cuisine, developing a distinctive approach that reinterprets classic flavors through a contemporary perspective. His restaurant, JARANA, has been recognized by the Taiwan Michelin Guide for four consecutive years (2022–2025) and has received Spain's official "Restaurants from Spain" certification, establishing it as one of Taiwan's leading destinations for Spanish dining.

Where Tradition Meets Innovation in Modern Spanish Cuisine

For this chapter, Chef Daniel has selected five signature Spanish dishes that capture the diversity and creativity of the country's culinary landscape, reinterpreting familiar flavors through a contemporary lens. The menu features five iconic Spanish dishes, each thoughtfully reinterpreted through modern techniques and presentation. Highlights include Soft-boiled Egg Yolk with Fish Roe, inspired by the classic Spanish tortilla and reconstructed through molecular gastronomy; Galician-style Octopus, a tribute to Spain's beloved tapas culture; the iconic Seafood Paella; Pan-fired Oxtail Terrine with Red Wine Foam, combining traditional slow-cooking with contemporary culinary techniques; and Tarta de Santiago, the almond cake famously associated with the Camino de Santiago pilgrimage route.

From beloved bar bites to celebrated national dishes, the menu traces a journey across Spain's culinary landscape, highlighting the country's remarkable ability to balance tradition with innovation. More than a collection of recipes, "A Taste Journey Through Spain" offers a cultural exploration of how Spanish gastronomy continues to evolve while maintaining its distinctive place on the world stage.

Through food, storytelling, and cultural exchange, INPARADISE transforms this culinary journey into a memorable dining experience—bringing guests one step closer to the flavors of Spain without leaving Taipei. Taste the World, INPARADISE.

Event Details — TASTE THE WORLD | A Taste Journey Through Spain Dates
Now – July 31, 2026

Locations
INPARADISE Xinyi
46F, No. 68, Sec. 5, Zhongxiao E. Rd., Xinyi District, Taipei
(MRT Taipei City Hall Station)

INPARADISE Xinzhuang
39F, No. 555, Siyuan Rd., Xinzhuang District, New Taipei City
(MRT Xinzhuang Industrial Park Station)

Reservations
https://www.klook.com/en-US/activity/21662-inparadise-taipei/

Experience the full interactive Multichannel News Release here: https://www.multivu.com/ajoy/9392751-en-ajoy-x-andrechiang-2-0-dining-experience

Since its inception, A Joy has sought to reinterpret the buffet as more than a system of abundance, instead positioning it as a cultural platform for expressing Taiwan's hospitality, landscapes, and culinary identity. According to Chairman Chen Yi-Hang, this collaboration with Chef Chiang represents an extension of that ambition, transforming the buffet into a curated dining environment where structure and intention replace excess and randomness.

At the heart of the project lies "Selective Dining," a conceptual shift that challenges traditional buffet logic. Rather than encouraging indiscriminate sampling across a wide array of offerings, Selective Dining invites guests to engage with food as composition—making deliberate choices that reflect appetite, pacing, and personal narrative. The emphasis moves from quantity to clarity, and from variety to coherence.

The initiative unfolds across four seasonal chapters—spring, summer, autumn, and winter—each interpreting Taiwan's agricultural rhythms, climate, and cultural textures through culinary expression. These seasonal narratives are further reinforced by A Joy's spatial design language, which draws inspiration from Taiwan's geography: mountain, ocean, plains, and city. Together, these elements construct a dining environment that evolves in tone and texture as the experience progresses.

Chef André Chiang introduces the "Flavor Pathway," a sequencing philosophy inspired by fine dining progression and compositional logic. Within this framework, guests are guided through a non-linear journey that privileges contrast, rhythm, and sensory balance. The buffet becomes less a static collection of dishes and more a dynamic structure in which each selection contributes to an evolving gastronomic arc.

The spring chapter serves as the inaugural expression of this concept. Charcoal-grilled wagyu tongue flatbread opens the sequence with layered smokiness, crisp texture, and restrained richness, reflecting Taiwan's street-side charcoal traditions through a refined lens. White-on-white grouper collagen broth eliminates visual distraction, directing attention toward texture, temperature, and mouthfeel, where silkiness and structural contrast become the primary language of the dish. Island-style seafood paella reinterprets familiar Mediterranean logic through a Taiwanese context, reconstructing layers of crispy socarrat, broth-infused rice, and tender seafood into a symbolic reading of coastal abundance.

Rather than following a conventional buffet trajectory, the experience is designed to evolve in intensity. Lighter seafood and seasonal appetizers establish the opening rhythm, gradually giving way to deeper, more concentrated flavors. Cross-section pairings are encouraged throughout, allowing guests to construct unexpected dialogues between ingredients and textures.

Dishes such as Taiwanese fried chicken reimagined as basil-chili rice soup, and desserts including longan honey egg waffles with taro ice cream and coffee, extend the narrative from comfort to refinement.

Across the experience, Chef Chiang's philosophy emphasizes precision over abundance, encouraging guests to approach the buffet not as accumulation, but as curation. Each choice becomes part of a broader sensory composition, shaped by rhythm, contrast, and progression.

Through "A Gastronomic Symphony of Taiwan's Four Seasons," A Joy reframes the buffet as a curated cultural medium—structured yet fluid, abundant yet intentional, offering a new model of dining shaped by season, place, and taste.