Experience Culinary and Cultural Delights from Across the Asia-Pacific Region!

APCC Member $20, Non-Member $25.

 

Get Ready for a Year of Flavor, Fun, and Cultural Adventure! Each month on a Saturday.

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Our wildly popular monthly Taste of Asia Pacific series is back—bigger, brighter, and tastier than ever! Join us for 12 unforgettable culinary journeys as we explore the traditions, flavors, and stories of countries across the Asia-Pacific region.

You’ll learn to craft iconic dishes and be among the first to taste them—because yes, you’re the official taste-tester! Come hungry, come curious, and come ready for fun! 

 

Immerse Yourself in Culture!

Turn each month into a mini-vacation! Celebrate in style by wearing traditional attire from the featured country. Whether you rock a vibrant sarong, an elegant hanbok, or a playful hula skirt, let your outfit bring the culture to life!

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Presenting our 2026 line-up.  Follow our social media pages for announcements for the upcoming actual dishes and presenters for each month.

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Laos: January 10th

Laotian cuisine is known for its fresh herbs, bold flavors, and vibrant balance of spicy, sour, salty, and savory.

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Tahiti: February 7th

Tahitian cuisine celebrates fresh seafood, tropical fruits, and coconut-rich dishes, offering a vibrant blend of sweet, savory, and refreshing island flavors.

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Nepal: March 7th

Nepalese cuisine is defined by its aromatic spices, hearty lentils, and comforting mountain dishes that balance earthy, bold, and subtly spiced flavors.

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Cambodia: April 4th

Cambodian cuisine features delicate herbs, fragrant curries, and a harmony of sweet, sour, salty, and bitter notes rooted in centuries-old tradition.

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Korea: May 2nd

Korean cuisine highlights fermented foods, smoky grilled meats, and a lively mix of spicy, tangy, and umami-rich flavors that create bold, comforting meals.

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Thailand: June 6th

Thai cuisine is famous for its vibrant curries, fresh herbs, and a dynamic interplay of sweet, sour, salty, and spicy elements in every dish.

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Fiji: July 11th

Fijian cuisine showcases fresh seafood, root vegetables, and coconut-based dishes, offering warm, earthy, and tropical flavors shaped by island life.

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Pohnpei: August 1st

Pohnpeian cuisine emphasizes taro, breadfruit, and local seafood, blending simple island ingredients into dishes that are hearty, fresh, and deeply traditional.

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Philippines: September 5th

Filipino cuisine blends indigenous, Spanish, and Asian influences, featuring tangy stews, savory slow-cooked dishes, and a comforting balance of sweet, sour, and salty.

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Rapa Nui: October 3rd

Rapa Nui (Easter Island) cuisine centers on fresh seafood, earthy root crops, and slow-cooked preparations, offering clean, natural flavors tied closely to the island’s heritage.

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Tokelau: November 7th

Tokelauan cuisine relies on coconut, seafood, and preserved staples, creating wholesome, rustic dishes with mild, clean, and subtly sweet island flavors.

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Mongolia: December 5th

Mongolian cuisine is rooted in hearty meats, dairy-based dishes, and simple seasonings, delivering rich, warming flavors suited to the rugged steppe climate.

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