❶ 你可以品尝精致米麴餐点 A curated tasting menu 沙拉 Salad , 虾仁蘑菇 Prawn & Mushroom, 甘糀酒酸种贝果 Amazake Sourdough Bagel, 甘糀饮料 A glass of Amazake
❷ 你可以动手制作盐麴豆腐乳 Hands-on Fermented Tofu with Shio Koji (a small bottle to bring home !)
❸ 认识米麴，感受它如何改变日常料理 A deeper understanding of how koji transforms everyday cooking
About the Host：Pei Chin Wong 佩君
大学毕业后曾在工厂工作三年，后来裸辞展开为期一年半的背包旅行，并在旅途中参与了四个月的义工活动。返马后，加入反农药的非政府组织工作。那段时间里发起了食育活动，并创立了手工皂品牌。
因为发酵食而放慢脚步、回归真实的生活节奏。15年开始接触欧包；21年起专注于家庭生活，目前是一位母亲。23年偶然接触米麴，惊艳于它为日常料理带来的风味变化，也在朋友的鼓励下，开始开设米麴发酵课。
Pei Chin started baking sourdough in 2015, and slowly found her way into fermentation. After some years of factory work, travel, and time with NGOs, she now focuses on family life and small food workshops. She discovered koji in 2023, and was drawn in by how it changed the taste and rhythm of her daily cooking.