Savor the Field Banquet – Wild Feast Let the aroma of charcoal guide you into the heart of the rice fields, where each bite unveils the true flavors of tribal cuisine. Smoke rises slowly, carrying the message of wild herbs and seasonal harvests.
In the middle of the summer fields stands a pure white canopy— beneath it, travelers gather to witness the birth of each dish alongside the chefs.
The smoky savor of fire-roasted meats, the tang of fermented greens— these are poems written by time, inscribed in the soil and passed down through generations. They are the ancestral wisdom of preservation, reimagining the gifts of the forest and the sea.
Watch as the chefs wield fire and pan, skillfully transforming time-honored preservation methods into vibrant new flavors. Each dish extends the essence of its season, blooming on the tongues of its guests— a ritual of preservation, celebrated through taste and the senses.
Options
8/30 15:00-16:30 Bunun Forest Feast / Buzzing Private Kitchen
8/30 17:30-19:00 Granary Harvest Feast / Payang Amis Cuisine
8/31 17:30-19:00 Millet Swing Feast / Kayana Workshop
The Experience
👉8/30 Bunun Forest Feast / Buzzing Private Kitchen
This year’s theme dish highlights Yuli’s seasonal bounty: watermelon. Weng Weng selects undersized early-harvest melons—typically thinned from the vines—and preserves them with salt to create a textured salted rind, reflecting both classic ingredients and a spirit of zero-waste. The ribs, thick-cut and preserved using traditional Bunun smoking methods, are presented with a live carving ritual at the table—offering travelers a taste of forest memory and the communal spirit of sharing.
. 👉8/30 Granary Harvest Feast / Payang Amis Cuisine
In many Amis homes, there’s no need for electric refrigerators. Instead, generations have relied on jars of preserved ingredients—a “micro-fridge” packed with treasures from the land and sea. For this dish, pickled bamboo shoots are used to create a sour-and-spicy soup, reimagining Spain’s chilled gazpacho with a tribal twist.
Served cold, the broth carries the tartness of bamboo shoots with a gentle heat. Refreshing and bold, it tastes like spring water flowing from the mountains—cooling the heat of summer and reflecting the time-honored wisdom of preservation in tribal communities.
. 👉8/31 Millet Swing Feast / Kayana Workshop
Inspired by Japan’s traditional nukazuke pickling, Ibu created a millet-based fermentation bed using millet bran, rice koji, and salt. Into this she places local vegetables, allowing them to slowly ferment into something tangy, savory, and deeply aromatic.
This natural fermentation preserves the vegetables’ crisp texture while infusing them with the warm scent of millet. Each bite is a taste of Bunun knowledge—where time, earth, and tradition come together in a shared language of flavor and renewal.
Itinerary
- Bunun Forest Feast / Buzzing Private Kitchen
- Bunun Forest Feast【Writing Taste from the Forest Smoked Pork Ribs with Mountain Pepper & Salted Watermelon Rind】
- Granary Harvest Feast / Payang Amis Cuisine
- Granary Harvest Feast
- Millet Swing Feast / Kayana Workshop
- Millet Swing Feast【Earth-Ripened Aromas Millet Bran–Fermented Vegetables】
Price Details
How to Use
- 網路報名購票後，於活動當日之購買場次開始前15分鐘，透過購票者姓名及手機號碼至「限定野宴」報到處報到即可。
Important Booking Information
📣活動參與&注意事項：
- 野宴將設席於盛夏稻田中央，在田地中享用。
- 3歲以下免費但不提供餐點，亦不額外提供座位；3歲以上視同成人，需額外購票。
- 網路報名購票後，於活動當日之購買場次開始前15分鐘，透過購票者姓名及手機號碼至「限定野宴」報到處報到即可。
- 環保愛地球，請參加旅客自行攜帶飲用水。
- 活動以戶外場域為主，建議穿著舒適的服裝、鞋子。
- 野宴設席於田地，因此會有蚊蟲，請自備防蚊藥品，並攜帶防曬品、遮陽帽、防曬衣物等。
- ❗❗本活動無法提供素食，餐食內容為部落特色料理，素食者請斟酌報名❗❗
. 📣購買須知摘要：
- 活動當天請準時報到，逾時不候，亦不退費。
- 如因天災等不可抗力因素，主辦單位將主動聯繫延期或退款。
- 本活動若遇不可抗拒之因素，主辦單位保有調整、修改活動之權利。
- 以上活動照片均為示意，實際內容以現場為主。
Cancellation Policy
- Cancellation made at least 31 day(s) before departure date, will charge 10%
- Cancel during 14 ~ 30 day(s) of departure, will charge 30%
- Cancel during 8 ~ 13 day(s) of departure, will charge 50%
- Cancel during 1 ~ 7 day(s) of departure, will charge 80%
- Cancel on activities date, Non-refundable (0% refund)