Description
Renowned for his contemporary Hakka cuisine, Chef Ted returns with a deepened exploration of “flavour” and “time,” shaped by years of observation and practice. ✨
Reframing the preservation wisdom of Hakka communities, he invites you into an immersive study of how flavor comes into being.
At the heart of this workshop is the fermentation culture of Hakka mustard greens.
Here, time is not just a passive process, but an active culinary tool—one that transforms ingredients gradually, from fu cai to suan cai to mei gan cai.
🥬 What You’ll Explore
❍ Understanding Hakka fermentation through cultural context: distinctions and flavor logic of fu cai, suan cai, and mei gan cai
❍ The science of fermented flavour: acidity shifts, amino acid development, and the formation of umami
❍ Designing flavor through time: shaping depth, structure, and progression
❍ Building your own flavor sensibility and creative framework
❍ Hands-on practice: transforming fermented elements into sauce, broth, powder, and oil
All dishes are #plant-based, #gluten-free, and #allergy-friendly
🥬 Date & Time｜06/02 TUE 13:00-16:30
🥬 Location｜mise en Plants
🥬 Suitable for
Anyone interested in Hakka cuisine / seeking to develop their own culinary logic and approach to flavour design
🥬 What You’ll Take Home
❍ A framework for designing flavour through time
❍ A more precise understanding and perception of fermented flavours
❍ A set of your own flavor creations, ready for further application
🥬 What to bring
❍ Pen ✍🏼
❍ Four empty containers (for sauce / broth / powder / oil)
🥬 About the Instructor｜Ted
Chef Ted Liao studied Food Science and Fermentation Technology in university. As co-founder of Monsoon, his culinary style bridges Hakka tradition and contemporary innovation, with a strong focus on plant-based cuisine.
His work spans community-building and regional revitalization projects, supported by extensive field research. He also hosted the Hakka TV program “Turning Travel into a Dish,” which earned the Best Lifestyle Program at the 28th Asian Television Awards.
Ted’s philosophy is rooted in a deep understanding of Hakka culture and an awareness of global issues. Through Monsoon, he reinterprets Hakka cuisine using plant-based approaches, weaving together fermentation, terroir, and cultural storytelling. His concept of “Global Hakka” translates local food traditions into a contemporary, internationally resonant dining language.
He has been featured in media such as Tatler, Ming Weekly, and MM Milk, and has served as a judge for the 2023 Taipei Night Market Festival and a speaker at the 2024 Taiwan Culinary Exhibition. His restaurant has been recognized by the Michelin Guide—selected in 2022, awarded Bib Gourmand in 2023, and newly listed in 2026.
*Other Notices: After the course is sold, refunds or rescheduling due to personal reasons are not possible. If you are unable to attend, you may transfer the course to family or friends for use.*
*Class will be canceled or rescheduled if fewer than 9 participants register.*
