台北台湾原住民烹饪课

Sofia was so nice and cool! She taught me so much about the different indigenous groups around Taiwan and explained all of the ingredients so well. I highly recommend this class to anyone who is looking to learn more about the plants used in indigenous cooking. And to enjoy a delicious meal!

Among the many delights of Taiwan was this amazing Indigenous cooking class by the wonderful chef and teacher, Sofia, who taught me about the ingredients, nutrition and history of Taiwanese highland indigenous communities. The convergences with the ways of life, cooking techniques and ingredients with Northeast India, especially Nagaland, Arunachal Pradesh and Assam in India. Sofia's wealth of knowledge is incredible. She adapted the class as per my interests. She went out of her way to help me procure some ingredients later on as well! The menu we prepared together: Red millets (from the Bunun community) wrapped in turmeric leaves; moss salad; pumpkin soup with dried pea beans and a bit of cane shoot; three types of fern and arrowroot; chicken in the precious Mackauw/Magao peppercorn (from the Amis community) with bitter aubergines and young corn. Washed down with rice beer that Sofia kindly brought!

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Loved this indigenous cooking class! Sophia was a fantastic host. I was lucky enough to have a 1 on 1 session, during which I learnt so much about Taiwan and its indigenous cultures. Sophia is incredibly knowledgable and a great conversationist, with tons of stories and recommendations to give. Definitely would be keen to try one of her kitchen's other experiences later. Highly recommended!

The host, Sophia, was incredibly knowledgeable about indigenous culture and cooking and cares deeply about her craft. We had an amazing time learning from her and chatting with her. We had a vegan dietary restriction and she was very accommodating.