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Master Class: The Ultimate Contemporary Japanese Cuisine by Chef Javier Low

26 May 2024 (Sun), 12.30pm - 5:30pm

$239.99

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Book by 20 May to Get 10% Early Bird Discount.

 

Chef Javier Low

Head Chef, Iru Den

From a tender age of 17, Javier Low embarked on a culinary journey that would shape his global perspective. Cutting his teeth at the renowned Iggy’s, one of Singapore’s pioneering fine dining establishments, he immersed himself in a culinary exchange that expanded his horizons.

 

At 25, Javier ventured to Kyoto, delving deeper into the art of Japanese-European cuisine at the Michelin-starred Cenci. This experience further refined his craft, laying the foundation for his future endeavours.

 

Returning to Singapore in 2018, Javier emerged as a trailblazer, challenging contemporary cooking norms with the opening of Il Den, a 12-seater one-man kitchen. Here, he cultivated a devoted following of discerning foodies, drawn to his innovative approach.

 

Now, with Iru Den, Javier continues to push boundaries, drawing inspiration from modern Japanese and European cuisines with an uncompromising respect for produce and seasonality. Javier’s family ties in Taiwan have profoundly influenced his culinary philosophy. Through encounters with local farmers, fishermen, and residents, he discovered striking similarities between Taiwan and Japan – a connection rooted in Taiwan’s colonial past. These experiences manifest in Iru Den’s seasonal menus that feature Taiwanese ingredients, showcasing the Japan-Taiwan kinship through Javier’s vision.

 

Menu:

Dry Aged Irish Duck Breast 

Chef will show and explain how to dry age at home, slow roast and grill duck breast to perfection. It will be served with braised Japanese’s new onion

 

Tokobushi Abalone Claypot Rice/Donabe

Chef will teach you how to process Japanese abalone/awabi, how to create abalone sauce and how to cook delicious claypot rice with yumepirika Japanese rice and bamboo shoots.

 

Fried Amadai Fish with White Wine Sauce/Buerre Blanc

You will learn how to fillet amadai, salt, cure and fry the scales. You will also learn how to make white wine buerre blanc sauce with homemade togarashi yuzu and brown shoyu.

 

Unagi Shinjo Dumpling

Chef is going to teach how to deep fry, braise and perfectly grill unagi. The unagi dumpling will be served with delicious dashi ankake sauce with winter melon and Japanese kiku flowers.

 

Japanese Amela Tomato Salad with Chidori Vinegar and Sudachi Juice and Tomato Soup

The sweetest Japanese Amela tomato marinated with oba, chidori vinegar, salt and extra virgin olive oil. It will be served with delicious homemade tomato soup, sudachi juice and mizu nasu/sliced raw water eggplant

 

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

26 May 2024 (Sun), 12.30pm – 5:30pm

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