Lalauran Millet Workshop

「Revival of traditional food culture of Paiwan tribe with culinary creativity」

“Lalauran” means “a place with fertile land” in Paiwan language. For nearly 20 years, the chef of Lalauran Millet Workshop Xiaofeng has been dedicating to resumption of millet cultivation with people in her tribal village in order to preserve their food culture. The restaurant offers tribal food of Paiwan tribe prepared with a variety of fresh traditional ingredients and millet cultivated by the local tribal community. Xiaofeng grows chili, corns, apple of Peru on the family farm next to her restaurant and the mountain nearby has large millet field her people work on for re-cultivation. She has learned how to make traditional Paiwan food from her mother, Ina and Vuvu, in order to preserve tribal cuisines in her child memory. The menu, from appetizers, salad, soup to main dishes, is carefully designed with her creativity to present a Paiwan-style feast made with traditional ingredients like millet, pigeon peas and fukah (pickled bamboo shoot). The chef has recorded traditional recipes, preserved traditional cuisines and used new culinary techniques to prepare all the dishes, in order to keep traditional food culture alive and share the beauty and “richness” of Lalauran by telling tribal stories with her food.