类型／Type：Workshop & Dining
日期／Date：21 February 2026
地点／Venues：Brickfields, Kuala Lumpur & Wild Sheep Home Cafe, Petaling Jaya
人数／Group Size：20 participants
共同策划／Co-curated by：Joshua Pang & Spices Tan 陈爱玲

由 Joshua Pang 与香料专家 Spices Tan 陈爱玲共同策划，Spice Social 在2026年2月21日邀请 20 位香料爱好者，从走访香料店、亲手调制香料盐，到共享一顿香料午餐，重新认识日常料理中熟悉的味道。

活动从吉隆坡十五碑 Brickfields 的小印度开始。透过香料店走读，参与者认识不同香料的模样、气味与用途，再到八打灵再也的 Wild Sheep Home Cafe 参加香料盐工作坊。大家尝试搭配不同香气，调出属于自己的配方，并将成品带回家。

午餐则让香料的运用变得更具体。陈爱玲准备了拿手卤鸭、仁当鸡汉堡与开胃菜，咖啡馆亦特别制作香料饮品和香料冰淇淋，让大家从咸食到甜点，品尝香料的不同变化。

趁着陈爱玲回马来西亚的机会，Joshua 与她一起构思这场体验，将她的料理知识融入走读、手作与餐会。平日用来调味的香料，这一天成了大家观察、尝试与交流的主角。

Co-curated by Joshua Pang and spice specialist Spices Tan 陈爱玲, Spice Social brought together twenty spice enthusiasts on 21 February 2026 for a neighbourhood tour, a hands-on workshop and a shared meal.

The programme began with a guided tour of spice shops in Brickfields' Little India, Kuala Lumpur, introducing participants to the ingredients behind familiar flavours. At Wild Sheep Home Cafe in Petaling Jaya, a spice salt workshop offered an opportunity to experiment with aromas and create individual blends to take home.

The experience culminated in a spice-focused lunch featuring Tan's signature braised duck, a chicken rendang burger and appetisers, alongside a specially crafted spice drink and spice ice cream created by the café.

Developed in close collaboration with Tan during her return visit to Malaysia, the programme brought her culinary knowledge into an informal setting, giving participants time to learn, experiment and enjoy the results together.