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Master Class: The Ultimate Nyonya Mee Siam and Otah By Chef Joycelyn Shu

29 August 2020 (Sat), 1pm - 4:30pm

$208.99 $189.99


Already 16 persons shown interest.

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Early bird price or 10% off when booked by 9 August 2020


Discover at this class how to craft from scratch Joycelyn’s treasured Mee Siam recipe, an heirloom recipe inherited from her beloved grandmother, whose Mee Siam was legendary amongst friends and family.


It’s a wonderful way to serve a special meal to an intimate gathering of your nearest and dearest. With most components do-able ahead of time, it takes much of the pressure off the cook come serving time. And it’s fun, as everyone customizes their own bowl to preference.


The menu also features luxurious homestyle recipes for otak otak and kerabu.


The Ultimate Penang-Style Nonya Mee Siam with Luxury Prawn Broth

Situated on the northwest coast of the Malaysian peninsular, there is a distinctively Thai influence on the Nonya food of Penang, which is apparent in the tart-sweet flavour profile of eponymous Mee Siam. Thai, Malay, and Chinese ingredients such as assam/tamarind, belachan/shrimp paste, hae bee/dried shrimp, and taucheo/fermented salted soy beans come together to create a magical melange of flavours in the gravy.


Learn how to make the aromatic rempah/spice paste and flavourful prawn stock for the heady gravy, as well as properly prepare the bee hoon/rice vermicelli so the strands don’t clump and are thoroughly imbued with the rempah flavour before any gravy is even added. The soulful bowlful is finally colourfully topped with prawns, egg, koo chai/Chinese chives, tau pok/tofu puff, bean sprouts, and calamansi lime.


The Most Delicious Spanish Mackerel Otak Otak and Otak Sando 

This homestyle otak otak, a spicy fish custard redolent of rempah, enriched with coconut cream, and bound with eggs, is indulgently studded with pieces of ikan tenggiri batang/Spanish mackerel. It is rather different from the typical hawker iteration, which is thinner and firmer. Never thought humble otak otak could be food for an occasion? It absolutely can be.


Versatility is this master recipe’s virtue: You can choose to steam it, bake it, or grill it in banana leaf or coconut leaf packets.


Besides enjoying as is, the recipe pack will detail how Joycelyn uses it for lovely brunch fare like otak otak sando, grilled cheese, and open faced tartines.


Savoury and Refreshing Cucumber Kerabu with Squid and Pork Belly

Kerabu loosely means salad in Malay, and is related to that family of recipes in Thai cookery known as yam, which means “mix” and also has been loosely translated as salad.

There are as many types of kerabu as there are cooks. They usually feature a vegetable and/or fruit, perhaps some protein be it in the form of meat, seafood, or offal, with a big tumble of herbs and a piquant dressing.


This vibrant kerabu uses readily available ingredients – you won’t be asked to find a jungle and forage for wild plant and animal matter. It is elevated by the attention to detail to how each and every ingredient is prepared prior to the composition of an appetite whetting whole. How the squid is scored, say, affects how it absorbs the dressing. How the cucumber is lightly cured, say, means it won’t weep and water down the dressed kerabu. Every detail matters.

Suitable for All Levels (Novice/Intermediate/Advanced)


Maximum of 20 participants



View Joycelyn’s Bio Here


Programme Line Up

  • Chef will demonstrate all recipes and bring home a recipe pack.
  • All participants will receive a copy of Chef Joycelyn Shu’s ‘Nostalgia Is The Most Powerful Seasoning’, a collection of essays about some of her most memorable moments in the kitchen.


Terms and Conditions

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

29 August 2020 (Sat), 1pm – 4:30pm


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