Taiwan Traditional Delicacies Experience, Xiao Long Bao, Chicken vermicelli with mushroom and sesame oil, Tofu strips salad, Bubble milk tea.

Taiwanese home cooking is the heart of this three-hour kitchen class in Taipei. You’ll prepare xiao long bao, chicken vermicelli with mushroom and sesame oil, tofu strips salad, and bubble milk tea, then sit down to enjoy the meal you made. The class takes place at CookingFunTaiwan, a small studio near Taipei 101 and Sun Yat Sen Memorial Hall.

I like the small maximum of 10 people, which should give you room to follow the cooking and ask questions. I also like the practical touch of receiving the recipes after class, so the meal can continue at home. The main consideration is the fixed morning schedule, from 10:00 a.m. to 1:00 p.m., and the price of $77 per person is a serious spend for a meal in Taipei.

Key points at a glance

• Four Taiwanese dishes in one class: Make xiao long bao, chicken vermicelli with mushroom and sesame oil, tofu strips salad, and bubble milk tea.
• Small-group format: The class accepts a maximum of 10 people, making personal help more likely.
• Three teaching languages: Instruction is available in Chinese, English, and Japanese.
• A family-friendly choice: Children aged 8, 10, and 12 enjoyed the class, making it a good option for families who want more than sightseeing.
• Near Taipei 101: The studio is a short walk from Taipei 101 and close to Sun Yat Sen Memorial Hall.
• Recipes included: You receive the course recipes after finishing, a useful souvenir for your kitchen.

Making Taiwanese classics in a Taipei home kitchen

CookingFunTaiwan 暖心廚房 is built around Taiwanese home cooking rather than restaurant performance. The focus is on recipes associated with Taiwanese mothers, using vegetables and fruit that grow in Taiwan through the seasons.

That matters because the menu gives you more than one famous snack. Xiao long bao introduces one of Taiwan’s best-known restaurant foods, while the vermicelli, tofu salad, and bubble tea show different sides of local everyday eating. You get a steamed dumpling, a warm noodle dish, a cool side, and a sweet drink.

I like this mix because it creates a complete meal. You are not spending three hours making only one item, then leaving hungry or with little sense of how the parts fit together. The class gives you several techniques and flavors to remember.

The kitchen is on the second floor at No. 5, Lane 290, Guangfu South Road, in Taipei’s Da’an District. It is near public transportation and within a short walk of Taipei 101. The address is not inside a major sightseeing complex, so allow time to find the lane and reach the second-floor studio for the 10:00 a.m. start.

The meeting point is also associated with Sun Yat Sen Memorial Hall. In practical terms, this is a useful area for combining the class with a morning or afternoon around Taipei 101, the memorial hall, and Guangfu South Road.

What you make: four dishes with different skills

Xiao long bao, the main challenge

Xiao long bao are delicate steamed dumplings known for their thin wrappers and savory filling. They are often associated with Shanghai, but they are also a major part of the food culture visitors seek in Taiwan.

Making them is likely to be the most demanding part of the class. You need to work with dough, filling, folding, and steaming. The value is not only in eating the dumplings. You get a closer look at the care behind the pleats and the soft wrapper that makes these dumplings special.

The class format is useful here. With no more than 10 participants, you should have a better chance to see the teacher’s demonstrations and get help with your own dumplings. If you are cooking with children, expect this part to require patience and adult help, but the hands-on work can also be the most memorable.

Chicken vermicelli with mushroom and sesame oil

The chicken vermicelli combines a familiar protein with mushrooms, noodles, and the nutty aroma of sesame oil. It is a practical home-style dish, not just a novelty made for tourists.

This recipe should appeal if you want something you can make again after returning home. Vermicelli is easy to recognize, and the ingredients are less specialized than some Taiwanese snacks. The dish also gives the menu a warm, filling centerpiece beside the dumplings.

The course description does not promise a full market visit or a lesson in sourcing ingredients, so you should think of this as a guided preparation class rather than a food tour. Still, preparing the dish yourself gives you a clearer sense of how Taiwanese flavors work together.

Tofu strips salad for contrast

The tofu strips salad adds a cooler, lighter element to the meal. Tofu is a familiar ingredient across East Asian cooking, but the strip preparation and salad format give it a distinctly different texture from the steamed dumplings and noodles.

I appreciate that the menu includes a vegetable-based side rather than making every dish heavy. It also reflects the stated emphasis on vegetables and seasonal produce from Taiwan. If you have food restrictions, tell the provider when booking. Vegetarian needs, dining taboos, and allergies should be reported in advance.

Bubble milk tea to finish

Bubble milk tea is one of Taiwan’s most recognizable drinks. Making it in class gives you a simple, fun ending after the more precise work of shaping dumplings and cooking a noodle dish.

For families, this part may be especially appealing. Children can connect the drink with something they have seen around Taipei, while adults get a chance to understand one of Taiwan’s best-known food exports in a hands-on way.

The menu does not provide details about sweetness levels, toppings, or the exact tea used. You should not book this expecting a full history of bubble tea. Instead, treat it as the sweet drink that completes the meal.

The teachers and the feel of the studio

Vivian owns the cooking studio, which is described as clean and well organized. That is an important detail for a hands-on food class. A tidy kitchen makes it easier to focus on the recipes and more comfortable for families.

Serena is one of the instructors. Her teaching style is described as warm and attentive, with genuine interest in getting to know the people in the class. The course has instruction in English, Japanese, and Chinese, so you can choose the language that makes cooking directions easiest to follow.

The class is not designed as a large demonstration where you simply watch a chef work. You should expect to take part in preparing the food. That makes the small group limit particularly useful. A group of 10 is still large enough to meet other people, but compact enough to keep the activity personal.

Class dates can change because of weather or the number of participants. If a change affects your booking, you will be notified in advance. This is worth remembering if you are building a tightly timed Taipei itinerary.

Why the three-hour schedule works

The class runs Monday through Saturday, from 10:00 a.m. to 1:00 p.m. That timing gives you a clear morning plan and leaves the afternoon free for sightseeing.

Three hours is long enough to cover four menu items without turning the experience into a rushed photo stop. Cooking xiao long bao alone can take attention, especially if you are learning the shaping process for the first time. The other dishes fill out the meal and give the class a good rhythm.

You should arrive ready to spend the full morning at the studio. This is not a quick dumpling lesson squeezed between attractions. The time includes preparing the food and completing the meal, with recipes distributed after the class.

Sun Yat Sen Memorial Hall is listed as the itinerary stop, but the main activity is the cooking studio itself. Do not expect a guided sightseeing visit through the memorial hall. Think of the location as a convenient Taipei landmark for finding the meeting area and planning the rest of your day.

Value at $77 per person

At $77 per person, this is not a bargain meal. You can eat very well in Taipei for much less, especially at night markets and neighborhood restaurants.

The price makes more sense if you value instruction, a small group, a prepared menu, and the chance to make the food yourself. You are paying for the activity as well as the meal. The recipes add lasting value, since they let you try the dishes again once you are home.

The class is also a reasonable choice if your Taipei visit is short and you want one organized food experience rather than spending time researching restaurants. The English, Japanese, and Chinese teaching options remove a major barrier for many international visitors.

I would be more cautious if your main goal is to eat cheaply or sample a wide range of street food. This class gives you four planned dishes, not an open-ended tasting tour. It is best judged as a cooking lesson with lunch included.

A strong choice for families

This experience has clear appeal for families. Children aged 8, 10, and 12 enjoyed the class, and the menu offers several tasks with different levels of difficulty.

The dumplings provide a hands-on project. The vermicelli and tofu salad show how ingredients become a meal. Bubble milk tea gives the class a familiar and playful finish. Parents should still expect to supervise younger children around cooking equipment and sharp tools, since the available information does not specify the exact kitchen setup.

For adults, the family-friendly format does not make the class childish. The menu is built around traditional Taiwanese home cooking, and the small group keeps the experience useful for anyone interested in food.

What to arrange before you go

Tell CookingFunTaiwan about vegetarian requirements, allergies, or dining taboos when you reserve. Do not wait until the morning of the class. The provider specifically asks for this information in advance.

The teaching languages are Chinese, English, and Japanese. Choose the language that will make measurements and cooking steps clearest for you.

The meeting point is 2F, No. 5, Lane 290, Guangfu South Road, Da’an District, Taipei City 106. The activity begins at 10:00 a.m. and ends back at the meeting point at about 1:00 p.m.

A mobile ticket is provided, and confirmation arrives at booking. Service animals are allowed, and the studio is near public transportation. Free cancellation is available if you cancel at least 24 hours before the local start time. Cancellations or changes made later are not accepted for a refund.

Who should book this class?

I would choose this for you if food is one of the main reasons you visit Taiwan and you want to understand the work behind familiar dishes. It also fits families, couples, and small groups who prefer doing something active over sitting through another meal.

The class is especially useful for visitors staying near Taipei 101 or planning time around Sun Yat Sen Memorial Hall. Its morning schedule leaves the afternoon open, while the recipe handout gives you something practical to take home.

I would skip it if you dislike fixed schedules, have no interest in cooking, or want a cheap introduction to Taiwanese food. The $77 price is easiest to justify when you value personal instruction and a small-group setting.

FAQ

Where does the cooking class take place?

The class takes place at 2F, No. 5, Lane 290, Guangfu South Road, Da’an District, Taipei City 106, Taiwan. It is near public transportation, Taipei 101, and Sun Yat Sen Memorial Hall.

What time does the experience start and end?

The class starts at 10:00 a.m. and lasts about three hours, ending around 1:00 p.m.

Which dishes are included?

You prepare xiao long bao, chicken vermicelli with mushroom and sesame oil, tofu strips salad, and bubble milk tea.

What languages are available?

The instructors teach in Chinese, English, and Japanese.

How many people can join the class?

The activity has a maximum of 10 participants.

Can children join?

Yes. The experience is suitable for families, and children aged 8, 10, and 12 have enjoyed the class.

Can dietary restrictions or allergies be accommodated?

You should inform the provider in advance when booking if you are vegetarian, have dining taboos, or have food allergies.