Taipei: Xiao Long Bao Cooking Class & Bubble Tea Making

Summary

Learn Xiao Long Bao folding and bubble tea secrets in Taipei

You’ll knead dough for Xiao Long Bao with local cooks in Taipei, simmer chicken vermicelli noodles with fragrant sesame oil, toss tofu strips for a crisp salad, and shake up your own bubble milk tea—sticky hands guaranteed. Expect laughter over lopsided dumplings and real tips from teachers who know their way around every ingredient.

Step-by-step itinerary

Day 1 — Taipei cooking class and delicacies

• Attend cooking class 10:00–13:00
• Learn to make Xiao Long Bao
• Cook sesame oil mushroom chicken noodles
• Prepare dried shredded cold dressing
• Make bubble milk tea dessert

Top questions

What dishes do you learn in this Taipei cooking class?

You’ll make Xiao Long Bao (soup dumplings), chicken vermicelli with mushroom and sesame oil, tofu strips salad, and bubble milk tea.

Is this cooking class suitable for vegetarians?

Yes—just inform them when booking if you’re vegetarian or have food allergies so they can adjust the menu.

Where is the Taipei cooking class located?

It’s at 2F., No.5, Ln. 290, Guangfu S. Rd., Taipei City 10694.

What languages are taught during the class?

The class is taught in English, Chinese, and Japanese.

Do you get recipes to take home after the class?

Yes—recipes are given right after completing the courses; provide your name when booking.

Are children or infants allowed in this cooking class?

Yes—infants can sit on an adult’s lap or use specialized infant seats; strollers are welcome too.

Is the venue wheelchair accessible?

Yes—the location is wheelchair accessible.

How long does the cooking class last?

The class runs from 10:00 am to 1:00 pm—about three hours total.

What’s included

Your day includes all fees and taxes for the hands-on cooking session in central Taipei. You’ll be guided by local teachers fluent in English, Chinese or Japanese as you prepare four traditional Taiwanese dishes—plus you’ll receive printed recipes at the end so you can try them again at home.

What’s the experience like?

I showed up a little nervous, honestly — I’ve never tried folding Xiao Long Bao before. The kitchen was upstairs on Guangfu South Road, tucked away but full of bright morning light and the smell of sesame oil already drifting out. Our teacher, Ms. Lin, switched between English and Mandarin so easily that even when I fumbled my dough she just smiled and guided my hands again. There’s something about hearing the slap of dough on the counter that makes you realize how much goes into these little soup dumplings. My folds were lopsided but nobody seemed to mind.

We moved on to the chicken vermicelli — it’s one of those dishes you see everywhere in Taipei night markets, but making it yourself is a different thing. The mushrooms smelled earthy and strong as they hit the hot sesame oil; I actually closed my eyes for a second because it reminded me of my grandma’s kitchen (not Taiwanese, but somehow familiar). Someone asked if we could make it vegetarian next time and Ms. Lin nodded, “Just let us know before booking.” She handed us tofu strips for the salad — cold, chewy, almost nutty — and I kept sneaking bites while pretending to “arrange” them on my plate.

The best part? Making bubble milk tea from scratch. We laughed a lot trying to get the pearls to that perfect chewy “Q” texture (I definitely overcooked mine). Li laughed when I tried to say it in Mandarin — probably butchered it — but she said it was close enough. By noon we were all sticky-fingered and happy, sipping our own drinks while swapping stories about favorite night market snacks. The city noise outside felt far away for a bit.