This Is TASTE 730: How Maxine Sharf of Maxi’s Kitchen Bet On Herself
Feb 13, 2026
Maxine Sharf, a former tech worker turned culinary creator and cookbook author, shares her blend of Korean, Chinese, and Eastern European roots. She talks about leaving tech to build Maxie’s Kitchen, organizing recipes by weekdays, family cooking rituals like grandma’s wontons, viral recipe moments, simple production tips for creators, and her plans for teaching and a possible cooking show.
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Hot Pot With Retro Vibes
- Maxine recounted a lively hot-pot meal at Chan Chi Hot Pot Lab with retro neon vibes and private rooms.
- She loved the kitschy details like dog-printed coconut jugs and recommended it for a fun group experience.
Silken Tofu Pudding Culture
- Taiwanese tofu pudding (douhua) can be silky sweet or savory and is served with syrups and toppings.
- Maxine enjoyed a seasonal fruit-topped version showing Taiwan's fresh produce culture.
Crispy Clay-Pot Chicken
- In rural Mingjian, Maxine had the crispiest clay-pot chicken cooked in deep urns, paired with local sides like wood ear mushrooms with pineapple.
- The technique used steam and rendering in the pot to achieve exceptional crispiness.
