Taiwanese Cuisine Cooking Class: Gourmet Chef Leads a Market Tour & DIY Golden Puli Rice Noodles

▲ KinDo Restaurant was established in 1994 and is a landmark fine-dining establishment in Central Taiwan.

Reported and photographed by Chen Hanyin / Nantou

To truly get to know a city, there's no better way than through its food. Nantou-based restaurant operators have launched DIY cooking classes where a gourmet chef leads participants into traditional markets to personally select fresh ingredients and cook delicious Puli rice noodles. With guidance from a master chef, anyone can make their very own “golden rice noodles” with the unique flavor of Puli.

▲ Gourmet chef Liu Henghong takes everyone to the market to pick fresh ingredients.

KinDo Restaurant is a well-known gourmet dining spot in Nantou, renowned for its imperial-style cuisine. Many foodies and culinary critics visit just for its reputation. The restaurant excels at incorporating seasonal local ingredients with creative twists into traditional Taiwanese dishes. To allow guests not only to taste but also to "learn" how to make authentic delicacies, the restaurant has introduced a kitchen experience course where cooking secrets are revealed in full.

▲ The chef personally shares the secret to making Puli rice noodles that perfect golden hue.

▲ A DIY cooking experience with authentic Taiwanese flavors is truly rare.

Wang Wen-zheng, founder of KinDo Restaurant, and gourmet chef Liu Henghong take travelers deep into the Beihuan Road Market in Puli to uncover the hidden flavors of this traditional marketplace. Blessed with beautiful mountains and clean water, Puli grows sweet, tender, and plump fruits and vegetables. From cabbage and baby bok choy to baby corn, most are the hard-earned produce of small-scale farmers. Organic, pesticide-free baby corn is tender and sweet even when simply blanched—fresh ingredients naturally lead to delicious dishes.

▲ Traditional markets hide many culinary treasures.

▲ Farmers grow and sell their own pesticide-free baby corn and non-toxic corn.

After exploring the traditional market, the group heads to the cooking station to watch the chef demonstrate ingredient preparation and cooking techniques. To achieve the signature golden color of the rice noodles, pumpkin puree is the key ingredient, giving each noodle strand a beautiful golden tint. Throughout the cooking process, participants learn essential culinary skills and gain a deeper appreciation for the food they prepare. The sense of accomplishment from cooking it yourself is immeasurable. Using organic ingredients supports small-scale farmers, and the whole experience lets you understand Taiwan’s land through your taste buds.

▲ The chef’s signature dish, “Crispy Puli Farm Harmony,” even impresses Americans—the thinly sliced fried bitter melon wins praise even from those who usually avoid bitter flavors.

Address: No. 236, Xinyi Road, Puli Township, Nantou County