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Master Class: Decadent Classic Chinese Dishes by Chef Andy

6 August 2022 (Sat), 1.00pm - 4.30pm

$209.99 $179.99

SKU: N/A Categories: ,

Book by 15 July to Get 10% Early Bird Discount.


Learn to create a culinary feast with Chef de Cuisine, Chef Andy. Originally from Hong Kong, Chef Andy has amassed more than 30 years of professional culinary experience in Chinese Cuisine. Over the years, his impressive work experiences including working at renowned restaurants such as Ah Yat Abalone, Imperial Treasure, East Ocean Seafood and many more. Join us to learn Chef Andy’s specialty dishes that you could remake at the comfort of your own kitchen.




Deep-fried and Poached with Superior Stock Marble Goby “Soon Hock”

Learn to create this delicious impressive dish. You will learn all the details to create a superior stock and how to process the fish from start to finish. This will be another comfort food at home!


Braised “Wu Xi “ Pork Rib with Chinese Wine

Signature cuisine of Wuxi, a town in the Jiangsu 江蘇 province of China, this famous Chinese pork ribs are characterised by the sweetness of rock sugar, the sourness of the red vinegar 镇江红醋 and the flavor of Shaoxing wine. The braising liquid is cooked down and caramelized into a thick, luxurious red sauce with rock sugar, which enrobed the ribs within. This is one of Chef Andy’s specialty dishes, it is not too hard to make but to make a great one, you need to pay a lot of attention to details to the balance of flavours which you will learn from this class.


Poached Mushroom Luffa Melon Fried Beancurd Golden Broth

You will learn to create a delicious golden broth that will be used to create this dish. This will be a great appetiser to the entire meal. Learn from Chef de Cuisine, Chef Andy who has more than 30 years of experience in Chinese cuisine.


Maximum of 20 participants




Chef will demonstrate all recipes. All demo items will be sampled in class.




Terms and Conditions

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

6 August 2022 (Sat), 1.00pm – 4.30pm


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