The morning is taken at the Chinese cooking class cooking our lunch with Chef Wayne. It is an amazing experience! We are taught to make four courses: bubble tea, and a lunch consisting of a vegetable dish, chicken dish and clam dish. First making the bubbles for the bubble tea.
For the chicken and clam dishes, we do the stir fry work.
After preparing the meal, we enjoy the fruits of our labors with our guide May and Chef Wayne.
Following lunch, we move to a traditional Japanese tea ceremony. It is held in a historical Japanese house surrounded by skyscrapers.
Although nearly identical to yesterday's Chinese version, this one is more fun. Today it is just the three of us and after being shown the procedure, we are left to perform additional samplings on our own: a do-it-yourself tea ceremony.
The first rain interruption of our vacation arrives. It is hard to believe this is day 23 of our vacation and this is the first rain impact. There has been a lot of rain during our trip but this is the first one impacting us.
We walk Dihua St. and Hsia-hai City God Temple.
In the evening, we enjoy a Taiwanese whiskey tasting at the bar with bartender, Simon. He is a personable chap who tries very hard to speak English.
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