Book by 29 Dec 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.
Restaurant-Quality Pen Cai
Learn how to prepare restaurant-quality pen cai/poon Choi to usher in Chinese New Year celebration. This big bowl of the decadent feast is layered with delicious and premium ingredients.
In this class, you will have the opportunity to learn from a veteran Chef Andy who has specialised in Chinese cuisine for more than 30 years. He has worked at several renowned Chinese restaurants in Singapore such as Imperial Treasure, Hyatt Abalone, to name a few. You will learn in great details from A to Z how to create the best pen cai, from how to process each ingredient, where to procure them and the exact measurements of the recipes. Everything will be shown in length with generous food tasting. You will be learning how to process various ingredients including: abalone, fish maw, dried oyster, dried scallop, mushroom, sea cucumber, shrimp, chicken and vegetables.
Chef Andy has been serving pen cai for many years at his restaurant! Don’t miss this chance to learn from him! It will be a great class!
Stuffed Squid with Glutinous Rice
Another show-stopping Chinese New Year dish! This dish is five stars. Chef Andy will demonstrate how to cook like a pro to assure tender squid casings holding a delicious sticky rice mixture, and simmered in an delicious sauce. It tastes as stunning as the final presentation.
Maximum of 20 participants
Chef will demonstrate all recipes. All demo items will be sampled in class.
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