About fixin’ as a brand

fixin’ is the extension of a little food place called “fix” in Penghu, one of Taiwan’s better-known off-islands.  “fix” means to fix a place up, to fix some food up and to fix somebody’s cravings, all of those idioms that are integral to life’s mostest endeavors.  Whereas “fix” was the verb and the noun of these important things, fixin’ would be the continuation where we bring to the party the necessary good stuff that makes the whole meal complete–you know, the fixings.
 

Like my Mamaw always greeted me with “let me fix you something” whenever I walked into her house, we want to say we will “fix you right!” with our flavor explorations, products that will put a little surprising smile on your face on most days.  We fixin’ to make something good with you!

​

​​

Our Services

• Flavored Products

❶ [Recipe Spices] Cajun / Shawarma Spices / Coffee Spices / Sai Ua / Colombo Powder / French Toast / Herb Blanco

❷ [Spiced Salts] Tajin Salt / Green Agritator Salt / Cumin Salt

❸ [Spiced Drinks] Chai Masala / Mulled Wine

❹ [Cross-Industry Collaborations] Salted Yellow Lemon, Taiwan Tea Spiced Milk Tea, Taocheng Popcorn Flavor, Taiwanese Fruit Flavor Combinations

• Flavor Experience Events, Flavor Science Course Collaborations

• Family Banquets and Parties

• Catering Consultants

​

​

Introduction

HP Liao 廖顥篷​

• Experience

  • Chef of Le Comptoir Neihu, Kangtuo Cheese Restaurant and Bistro, Neihu Branch

  • Kitchen Foreman, Jewish-Taiwanese Cultural Exchange Association

  • Executive Chef, Morihara Camping Park

  • Catering Chef, Xinfeng Tourist Orchard

  • Western Cuisine Sous Chef, Kafnu Restaurant

  • Western Cuisine Sous Chef, Pengcheng Hotel Co., Ltd.

  • Founder, Fix Kitchen

  • Special Planning Manager, Dream Community Cultural and Educational Foundation

  • Western Cuisine Chef, Palate Catering Company​

​

• Bio​

My culinary background is a hodge-podge of food experiences.  It started out from the cravings of a young boy who had no one to turn to, with imitations of home-seeking dishes, then progressed into cooking from people’s fridges, all the while girded by an experimental spirit.  

The first real serious food gig was an incidental invite to work for a caterer run by a great chef who cooked many styles with ease, and that stint became the foundation of how I would later cook all my food.
 

Moving back to Taiwan to rediscover roots, I found myself driving a food truck on the beaches in Penghu and building out a shack to learn and work out food ideas for a few years.  Family matters brought me to the main island Taiwan where I somehow worked catering in a grape orchard, built an entire food department for a glamping site, and..of course, did a few runs in the commercial kitchens that included French, Cheeses and Kosher Food in the great metropolis that is Taipei.

​

All that brought me back to those early college days when I got the idea to upcycle spent coffee grounds for spicing up pork, like bark on barbecue, and how most of my food ideas in the shack would end up with some sort of spices as a crucial component.  That coffee spice turned out to be my very first spice blend, and it has endured to this day.
 

On days where I reflect on why I started a small company to explore flavors, on why Spice Blends for the people..it all makes sense now.  The path has little semblance to anything conventional, but it has been a cornucopia of world’s flavors that make life’s routines a little bit more colorful and I want to share with all of you my humble interpretation of what flavor in a bottle can be, with premium ingredients and big love for those who also cannot do with just blandness in life.

​

Going from running a food truck to fixing up a place and offering daily menus from the market and whatever food interested me in the home turned food lab, to short stints in pseudo fine-dining, to cuisines–New Orleans, Seaside Fares, French, Israeli, Glamping, Cheeses,
 

The through line, though, in all of these side quests, was a strong desire to bring flavor to whatever food i would encounter.  So here we are, I am now creating spice blends with some rigor, trying to bring what imagination can manifest in little bottles for those of us who want more spice to life, and in life.

​

​

Tingting Chao 趙婷婷

• Experience

  • Director of Corporate Development, Caichong Agricultural Food Co., Ltd.

  • Product Development and Purchasing Manager, Shuguo Agricultural Enterprise Co., Ltd. (Brand: Non-Toxic Farm)

  • Project Executive, Keelung Grassroots Cultural and Educational Association, Keelung City (Main Responsibility: Ministry of Culture Project Planning)

  • Agricultural Product Salesperson, 248 Agricultural Market

  • Production Worker, Ren'ai Collaborative Hongxiang Ecological Farm, Nantou

​

• Bio

Believing that agricultural products are not only a livelihood resource for farmers, but also a medium of trust between farmers and consumers, I entered the agricultural industry with the hope that agricultural workers would achieve fundamental respect and a sense of accomplishment.

​

After over a decade of experience in the agricultural industry, I've come to realize that seasonal, local produce is a profoundly enriching experience for everyone! Therefore, I continue to cultivate every opportunity to promote agricultural development, discover local flavors, and experience life.

​

In our collaboration with fixin', we will focus on "local, seasonal Taiwanese fruits" and collaborate with HP to present a variety of lifestyle experiences combining "fruit" and "flavor."