Students from the MBA program and the Graduate Institute of Management (Technology Management) at National Taiwan University of Science and Technology held the “Bando · Bando – Bonding over Dishes” international cultural banquet on November 23 at Qiansui Temple, Dadaocheng. The event was entirely planned, designed, and executed by students, fully embodying the entrepreneurial project from the EMI “New Venture Development” course. Initially expecting 8 tables, the event expanded to 25 tables due to overwhelming registration, attracting international and local students from more than 20 countries and receiving enthusiastic feedback.

The event used Taiwan’s traditional bando as the medium to introduce foreign guests to the warmth of Taiwanese culture. Bilingual hosts, Yi-Ting Chen (TW) and Thitiporn Kitiwanprasarn (Thailand), introduced ten representative dishes and their cultural meanings. The renowned catering team “Doufu Master” prepared the meal on-site, and traditional rituals such as gong striking and the serving of hot dishes allowed international guests to experience the charm of bando. Around the red round tables, language barriers naturally dissolved amid laughter, food, and shared stories.

Interactive activities—including a Taiwanese-language mini game, a group dance to Wu Bai’s “You Are My Flower,” and a Bwa Bwei (divination blocks) experience—further bridged cultural differences. The event concluded with a Taiwanese-style “Ho-ta-la” toast and table-to-table greetings, leaving international students with a memorable impression of Taiwanese culture.

From visual design and event planning to allergen labeling on the menu, the event demonstrated a high level of professionalism, earning praise from attendees and catching the attention of visitors in Dadaocheng. This large-scale event, executed by a small student team from the NTUST College of Management, allowed international participants to remember not only the food but also the friendships formed across languages and cultures around the iconic red round tables. It also stands as an outstanding example of the achievements of NTUST’s EMI course design and learning outcomes.

The success of this event was also made possible by the students’ proactive efforts in project execution. Through proposal preparation and collaboration, the team received assistance from the NTUST International Affairs Office, the NTUST School of Management, the NTUST Bilingual Education Promotion Office, TANGO Hotels & Resorts, Foundation of Chinese Dietary Culture, and the food magazine “Ryori.Taiwan”. Their contributions further enriched the event and strengthened this banquet as a meaningful example of cross-cultural engagement.