<Course Overview>
In today's world, people are increasingly focused on wellness. For those following a low-carb diet while working away from home, convenience can be a challenge. Preparing your own meals at home is both economical and practical. This class will introduce new variations to your menu!
This session features four classic dishes, each prepared almost from scratch. Learn directly from the instructor's key insights as you cook. The ultimate goal is to minimize your trial-and-error time, enabling you to impress friends at gatherings with one or two authentic, delicious low-carb dishes you've prepared yourself!
Course Information: Mediterranean Low-Carb Cuisine
Course Category: Italian/Western Cuisine - Beginner to Intermediate (Suitable for culinary skills level 0-5)
Location: Wayne's Make My Day Cooking Lab @ 4F, Lane 2, Yongkang Street (Enter Yongkang Street from Exit 5 of Dongmen MRT Station, turn right at the first alley. There's a Hakka restaurant downstairs.)
Class Schedule:
Morning Session: 10:30 AM - 2:30 PM (4 hours)
Afternoon Session: 4:30 PM - 8:30 PM (4 hours)
Low-Carb 2026 First Half
Level 1
01/17/2026 (Sat) 10:30-14:30
01/27/2026 (Tue) 16:30-20:30
02/08/2026 (Sun) 10:30-14:30
02/24/2026 (Tue) 10:30-14:30
03/07/2026 (Sat) 16:30-20:30
03/24/2026 (Tue) 16:30-20:30
04/12/2026 (Sun) 10:30-14:30
04/28/2026 (Tue) 10:30-14:30
05/17/2026 (Sun) 16:30-20:30
05/19/2026 (Tue) 16:30-20:30
06/13/2026 (Sat) 10:30-14:30
06/30/2026 (Tue) 10:30-14:30
Level 2
01/10/2026 (Sat) 10:30-14:30
03/17/2026 (Tue) 16:30-20:30
05/17/2026 (Sun) 10:30-14:30
Level 3
02/10/2026 (Tue) 10:30-14:30
04/18/2026 (Sat) 10:30-14:30
06/28/2026 (Sun) 16:30-20:30
Mediterranean Low-Carb & Low-Carbon Footprint Diet 2026
Low Starch. No Red Meat. No Dairy.
Primary Protein Sources: Chicken, Fish, Eggs, Legumes.
Level 1: Foundation
🥖1. Caramelized Onion Soup in 20 Minutes
🥖2. Quick Sautéed Seasonal Vegetables with Olive Oil
🥖3. Pan-Seared Fish with Seasonal Vegetables and European Frittata
🥖4. Air-Fried Salmon with Honey Balsamic Glaze
Level 2: Practical
🥖1. Italian Style Clam and Seafood Soup with Basil
🥖2. Latin American Popular Chicken Stew
🥖3. Quinoa and Five-Color Salad
🥖4. Roasted Broccoli with Italian Seafood Vinaigrette
Level 3: Advanced
🥖1. All-Purpose Garlic Nut Butter
🥖2. Classic Moroccan Style Salad
🥖3. Middle Eastern Double-Flavored Fish Fillets
🥖4. Spanish Meatballs with Onion Sauce
*Group Cooking: The entire class will complete one pot together.
*Team Practical: Students will form teams of two to prepare their own dishes.
^ Wine pairing may be offered based on student needs.
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【 Fee 】
$2380 per person. Minimum of 3 participants to run, maximum of 6.
< What Your Course Fee Includes >*
1. 2-3 hours of cooking time + 1 hour for dining and mingling
2. Course Instruction: Basic concepts, olive oil, essential spices, and other tips!
3. Instructor demonstration of 1-2 dishes, with students working in teams to prepare 2-3 dishes.
4. Enjoy a warm dinner together with all students and the instructor!
5. Complimentary non-alcoholic beverages, water, hot coffee, or hot tea.
6. 4 hours of access to the culinary classroom.
7. Venue cleanup and dishwashing fees.
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< Meet The Chef >
https://static.wixstatic.com/media/de8cc9_9507b81932714b66959e6957d6034109~mv2.jpg/v1/fill/w_874,h_1304,al_c,q_85,usm_0.66_1.00_0.01/IMG_8536.webp
Wayne Lin
**"Through cooking, I hope to foster human connection, convey warmth, and create value."**
Born in Shilin, Taipei, Taiwan, Wayne moved to Australia at 13 to study. He pursued a degree in Fine Arts at the University of Melbourne, followed by a Master's in Graphic Design. He lived abroad for over 14 years before settling in Taiwan in 2007.
During his time abroad, Wayne lived near the Victoria Market for an extended period. With fresh ingredients readily available, his interest in culinary exploration deepened. He attended several short-term cooking courses and learned some home-style dishes from a Sicilian Italian mother. His sociable nature allowed him to exchange culinary knowledge and culture with friends from various countries, exposing him to many international home-style cuisines. In addition to traditional Taiwanese home cooking, he has a broad understanding of various global cuisines. With an Australian-like personality, he prefers to explore recipes and spices at his own pace, avoiding trends and focusing on dishes he genuinely enjoys.
Workshop Description
Notes
Notes
During the activity, each participant will have their own cooking station and set of tools. You are welcome to bring your own containers for leftovers.
<Registration Requirements and Method>
1. Please search for <Wayne's口嗜心飛> on Facebook and be sure to "Like" the page!
2. To facilitate registration communication, after completing payment on Pinkoi, please add Wayne's 口嗜心飛 Line@ official account: line.me/R/ti/p/%40aji0897k
*Due to the volume of participants and courses, failure to add us on LINE@ will be considered an incomplete registration, and we will not proactively contact you.
3. Through Line@, please inform us that you are a Pinkoi Experience student. In your Line@ message, state your name and the class you are registering for. For example: "Hello, I am Lin XX. I am a Pinkoi student, have completed online payment, and am registering for the Italian Specialty Mediterranean Class - July 22nd."
<Important Class Information>
1. Upon successful registration, we will notify you via LINE@. You will receive a reminder via text message or LINE@ 3-5 days before the class.
2. If the minimum number of participants for a class is not met, the organizer will arrange an alternative class time and will proactively notify registered participants.
3. If a typhoon holiday is declared the day before the class, the organizer will arrange an alternative class time and will proactively notify registered participants.
4. To support environmental efforts and minimize food waste, please bring your own containers to take home any finished dishes you cannot finish. (Eco-friendly bento boxes are also available for purchase on-site.)
5. Individuals not registered for this experience are kindly asked not to enter the activity area to avoid disrupting the instructor and other participants.
6. The organizer reserves the right to make the final decisions regarding course content and menus. Any changes will be announced on the FB fan page and will not be individually notified.
7. As advance payment for venue rental and ingredients is required for this event, full or partial refunds cannot be processed within 7 business days (excluding weekends). If you are unable to attend due to personal reasons, please notify us in advance and arrange for a substitute to attend in your place.
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