News & insights / Case studies / 28.08.25

Support Farmers & Fishers: Liao Studio

The team at Liao Studio has a deep understanding of the power restaurants can wield through their sourcing policies, and is dedicated to using this for the greater good. “We believe that the true value of ingredients lies in their connection to the land and sea. “Supporting producers is not just a procurement choice — it is a promise to our environment, our culture and future generations,” says Founder and Chef Dennis Liao. With this in mind, they take great care in seeking out suppliers and producers who not only care about the environment, but are taking tangible action to protect it.

Stringent sourcing standards

In practice, this means stringent standards for evaluating and selecting producers, ensuring that the money Liao Studio spends on ingredients is supporting responsible, environmentally-friendly production methods. “For agriculture, we consider whether organic or eco-friendly methods are used; the source of irrigation and whether there’s potential upstream heavy metal contamination; and the general air quality of the farm’s surrounding environment,” says Dennis.

For wild fish caught at sea, the fishing method must be ocean-friendly. “Since taking up diving, I’ve often heard senior divers recall the once-abundant underwater world that’s now mostly gone,” he says. “The contrast between past and present marine ecosystems is stark. That’s why, at Liao Studio, we work only with fishers who prioritise ecological conservation — those who practice pole-and-line fishing or spearfishing while freediving.” When it comes to sourcing farmed fish, they look for low- to medium-density, multi-species cohabitation systems; entirely drug-free farming with no antibiotics, hormones or other chemicals; and manual weed control without the use of herbicides.

The power of direct sourcing

Beyond environmental impact, the team is also keenly aware of the social and economic effects of their procurement choices, and supporting small-scale farmers is something that’s deeply personal for Dennis. “I grew up in the countryside, surrounded by fields and irrigation ditches teeming with life: water scorpions, snails, red worms, mosquito fish and more. As the grandchild of a farming family, supporting farmers — directly, without going through middlemen — feels not only natural, but instinctual. Taiwan’s thriving precision agriculture means there’s always something fresh and seasonal available. This makes our sourcing process smooth and naturally shapes our menu to follow the rhythm of the seasons.”

Because they work directly with primary producers — farmers and fishers — rather than going through middlemen, pricing and compensation remain transparent. “We always pay upon delivery (via bank transfer), unlike many businesses that issue post-dated cheques. This makes our partnerships straightforward and ensures they are built on mutual trust.” It also means these producers are appropriately rewarded for using the methods of production outlined above, supporting livelihoods while building stronger, more planet-friendly food systems.

The transparency inherent in this approach to sourcing is particularly important when it comes to high-risk ingredients like cocoa, coffee and sugar. “Taiwan’s government maintains strict standards for agricultural imports, and we are fortunate to have many local farmers growing these high-risk crops sustainably,” Dennis shares. “We prioritise these homegrown options and highlight them whenever possible. We source cocoa from producers in Pingtung in the Xinyi Township; coffee from Guoxing, Yuchi and Alishan; and sugar from Taiwan Sugar Corporation, as well as Fengcheng black sugar.”

Building real connections

Importantly, the team always visits the farms and fisheries that supply the resturant in person. “We deeply value every opportunity to visit our producers,” says Dennis. “Seeing the sites first-hand not only ensures authenticity, but also enriches us with knowledge and experiences that no online source could ever teach.”

One that stands out for Dennis is Ismahasan Farm in Hualien, where fantastic work is being done to preserve local culinary heritage. “This farm is dedicated to reviving and cultivating indigenous rice varieties nearly lost to history, reconnecting these grains with the ancestral land. Listening to their stories and challenges has been incredibly moving. People who respect life and land don’t need laws to guide them — they make their own principled choices and hold firm, even when it's not the easy path.”

Liao Studio are eager to find more producers across Taiwan, using procurement as a practical, economic tool for supporting small-scale agriculture and rural communities. “We see the process of finding dedicated and ethical producers as what fuels our passion for running a restaurant,” says Dennis. “Beyond our current partners, we believe there are still many passionate and diligent producers in Taiwan waiting to be discovered and supported. We’re actively working to collaborate with associations in rural Central Taiwan, organising farm-to-table events that highlight local livestock and specialty crops. We aim to create new distribution channels for these producers by working with restaurant partners, helping to boost both local economies and household incomes.”

Telling the story

The team at Liao Studio is adept at communicating the stories of the people behind their food. “Every visit to a farm or fishery becomes a story we document through words and photographs. These are shared with our guests and through our social media channels,” says Dennis. “Some of the products are also physically showcased in our restaurant, allowing guests to see, touch and feel the stories behind Taiwan’s wonderful producers.

“The Green Dining Guide [The SRA’s partner delivering the Food Made Good Standard to businesses on the ground in Taiwan] has been a generous and supportive community,” he continues. “This network helps us pass along the beauty of Taiwan’s food system to our guests and online community — and, whenever we have questions about sourcing good ingredients, they are always there to share insights and resources.”

Food Made Good at Liao Studio

As we wrap up our conversation, Dennis shares Liao Studio's route to working with Food Made Good. “Back in 2014, when I first entered the fine dining world as front-of-house staff, my mentor chef emphasised that everything on the plate must be edible and meaningful — never just for decoration. He introduced me to the concept of ‘farm to table’ and even maintained a small herb garden on-site.”

In 2018, Dennis began his own culinary journey in the kitchen, learning under Chef Chang Hao-Fu at a restaurant which would later earn a Michelin Green Star. “Through his wisdom and practical teachings, I realised that the principles of sustainable food had already been quietly embedded in me. When we took the Food Made Good Standard this year, the Framework reaffirmed that we’ve been walking this path all along. Now, we’re just focused on doing even better.”