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Sichuan Braised Fish by Chef Kelvin

30 October 2021 (Sat), 1pm - 4.30pm



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Learn to create these classic Chinese dishes for your family from Executive Chef Kelvin who has been the industry for more than 30 years!


Book by 15 Oct to Enjoy 10% Early Bird Discount!




Delicious and Addicting Sichuan Braised Fish with Bamboo Shoot and Hot Bean Paste 

Sichuan braised fish is tasty and super addictive. Learn to create this delicious dish from Executive Chef Kelvin who specialises in Chinese cuisine for the past 30 years. The fish is pan-fried then braised to perfection with bamboo shoot, hot bean paste and other savoury ingredients, the result is a crowd-pleaser dish that will certainly be enjoyed by many.


Lei Garden’s Famous Poached Chicken with Jin Hua Ham

A delicious and healthy classic Chinese dish. Chicken is beautifully poached served with superior chicken and Jin Hua Ham broth. A healthy and delicious dish that can be served as part of Chinese New Year menu as well.


Double-Boiled Winter Melon Soup with Jin Hua Ham, Japanese Dried Scallop, Crab Meat, Prawn and Vegetables 

A classic Chinese soup that is comforting and delicious. The soup will be double-boiled with lots of healthy ingredients inside including Japanese dry scallops, crab meat and vegetables. The base of the broth is a superior stock made of Jin Hua Ham, pork and chicken. Learn from Chef Kelvin how to elevate this soup from procuring, preparing to processing the ingredients, and not forgetting how to plate the soup as well.



Suitable for All Levels (Novice/Intermediate/Advanced)


Maximum of 20 participants



View Chef Kelvin’s Bio Here


Chef will demonstrate all recipes. No sampling of demo items on site, we will take away everything for participants to bring back home.




Terms and Conditions

Weight 0.3 kg
Dimensions 10 x 15 x 5 cm
Date and Time

30 October 2021 (Sat), 1pm – 4.30pm