Masterclass with Chef de Cuisine Andy（安迪师傅）

We are delighted to welcome Chef Andy（安迪师傅）, a highly accomplished chef with over 30 years of experience in professional Chinese cuisine.

Originally from Hong Kong, Chef Andy has built an exceptional career across some of the region’s most respected Chinese restaurants, including Ah Yat Abalone, Imperial Treasure, East Ocean Seafood, and other renowned establishments. His cooking is deeply rooted in classic Cantonese technique, refined through decades of hands-on experience, precision, and respect for tradition.

Known for his calm teaching style and attention to detail, Chef Andy focuses on proper preparation, sauce-building, balance, and restaurant-level execution — techniques that elevate home cooking to fine-dining standards.

Date: Saturday, 31 January

Time: 1:00 PM – 5:30 PM

In this technique-driven masterclass, Chef Andy will guide participants through a Chinese Prosperity Feast, focusing on foundational skills, classic flavour profiles, and professional methods that can be confidently recreated at home.

Signature Yu Sheng with Homemade Fragrant Sauce and Homemade Pok Chui Cracker

As Chinese New Year approaches, this session invites you to learn how to create a truly restaurant-quality Yu Sheng entirely from scratch — something rarely taught and even more rarely done at home.

At the heart of this dish is the homemade Yu Sheng sauce, where Chef Andy will demonstrate how to build depth, fragrance, and balance using more than 10 carefully selected ingredients, without relying on excessive sweetness or store-bought packets.

This is not a typical Yu Sheng. Every component — including the sauce and crackers — will be shown in detail and broken down step by step, making it fully achievable at home, yet refined enough for festive entertaining.

The Ultimate Braised Pork Trotter with Fermented Beancurd

A classic celebratory dish taught with precision and care.

Chef Andy will guide students through the complete braising process to achieve pork trotter that is meltingly tender, deeply flavourful, and well-balanced. This is a timeless keeper recipe, perfect for festive occasions and family gatherings.

Claypot Braised Red Grouper with Old Caipu and Pickled Chilli in Fragrant Homemade Soy Sauce Dressing

One of the most beloved dishes guests return for time and again.

This beautifully layered clay pot fish dish brings together fragrance, depth, and balance. Braised gently with shallots, garlic, and lemongrass, the red grouper absorbs a fragrant homemade soy sauce dressing that is aromatic and deeply savoury, without heaviness.

The dish is finished with a signature topping of old caipu (preserved radish), pickled chilli, garlic, and aromatics, creating a complex interplay of savoury, gentle acidity, and natural sweetness. Each element enhances the fish without overpowering it, resulting in a dish that is incredibly delicious and comforting, yet refined.

While this dish looks and tastes restaurant quality, it is very achievable at home when taught step by step. This is one of those rare opportunities to learn a dish that diners have come back for repeatedly, now translated clearly for the home kitchen.

Limited to 20 Exclusive Seats.

This demo masterclass includes:
✅ Onsite food tasting of all dishes prepared
✅ A detailed recipe pack to recreate the dishes at home
✅ Photos and videos captured during the class, provided for you to keep

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