This class is very much an ode to my parents. When they moved to Vancouver in the early 90s, like many immigrants, they struggled to find their place, learn a new language and even find a job. At this stage, they had 3 kids already and needed to get started quick. My dad worked at a small Japanese restaurant and apprenticed under a Japanese Chef. He always described him as having a hard shell. Needless to say, my dad worked hard and for long hours to get things started.
Fast forward a few years, he had apprenticed in a few more Japanese restaurants and was ready to open his own. My parents created a menu to highlight my dad’s new repertoire and included some Taiwanese dishes to cater to the lack of Taiwanese restaurants in Vancouver at the time. They called the restaurant ‘Tokyo Taipei’.
My parents worked hard there too and so did my siblings and I (sometimes). I remember taking the beautiful food we had access to, for granted. My parents introduced us to hibachi cooking and the freshest seafood but my favourite thing to eat was a kewpie mayo hand-roll! I love sharing that story now.
A few years into having the restaurant, my mum travelled back to Taiwan and went to culinary school to get more training in Taiwanese cooking. She was already such a talented cook, but this expanded her understanding of ingredients and regions within Taiwan.
Their story and what Tokyo Taipei represents, still inspires me today. The way I cook, experiment, host and share.
This class tells our immigration story, and also highlights the Japanese influence during colonisation in Taiwanese food culture. I can’t wait to share it with you.
We will begin with a simple tea ceremony to welcome each other into the space, and then then it's your turn to get your hands dirty, meet new people, and learn from your expert teacher, Cristina. With a refreshing welcome drink in hand, you will learn how to make a range of Taiwanese and Japanese dishes to build your own bento box.
By the end of class, you will get to enjoy your bento box at a communal dining table and take the rest of your hard work home to enjoy!
Highlights:
Learn about the fundamentals of Taiwanese cuisine, ingredients, and flavours
Master a range of cooking techniques
Learn how to make a range of delicious Taiwanese dishes
Sit back, relax, and enjoy the meal with good company
Sample Menu:
Onigiri and Temaki, Zaru Soba, Taiwanese Fried Pork Cutlet, Gomae, Cabbage and bacon stir-fry, miso soup.
Important information:
The recipes used in the workshop can be accommodated for vegetarian and dairy-free. Please let us know if you have any questions!
The class will take place in a beautiful kitchen studio in Reservoir. The address will be shared with you upon booking.
What you'll get
Guidance from an expert cooking teacher
All materials and ingredients provided
Complimentary drinks throughout
Learn how to make a range of dishes
Easy-to-follow recipe cards so you can recreate the dishes at home for friends and family!
Knowledge required
All are welcome!
What to bring
Just yourselves!