world cuisine
The world has become a melting pot of cultures and cuisines thanks to globalization. Convenient access to ingredients and information has motivated novel food trends and allowed the permeation of culinary classics beyond country borders. With respect to the recipes that formed our culinary memory, we offer this series of globally famous dishes in hopes that you will become our accomplice in making our world a more tasty place.
Class listing updated on August 30, 2022
Chrysanthemum Fish on Sweet & Sour Preserves, Minced Fish Thick Soup
五柳菊花魚、魚蓉羹
$195 or 7 prepaid points /person
All materials included
Duration: 3 - 3.5 hours
Format: In person, Hands-on
# of Students: 4 - 8
Private class available for booking from 4 people. Please send us an email with your group’s preferred dates and time, we will try to accommodate.
What you will learn:
Knifeworks in forming fish blossoms
Selection of fish
Filleting fish using Chinese cleaver
Making the classic sweet & sour preserves sauce
Creating a textured fish soup, adjusting consistency
Please note: this class is conducted in Cantonese. English interpretation is available, please contact us at time of booking.
Past classes
Our class selections have been changing from season to season, and through the years, have become quite a collection. Here are a few to entice. Besides enrolling in the listed classes above, you may contact us to arrange for classes in topics below:
French, Italian, and West European
Brandade of Cod, Leek Tatin, English Potatoes
Duck Breast à l'Orange, Parisian Gnocchi, Orange Supreme
Osso Bucco with Citrus Tomato Garnish, Saffron Risotto, Prunes Poached in White Wine
Beef Wellington with Truffle & Foie Gras, Mushroom Puff Pastry Box
Basque Style Chicken, Gateau Basque
Sole Normande, Gazpacho, English Potatoes
Venison with Blackberry Sauce, Robuchon's Mashed Potatoes, Fruits Sabayon
Quails with Grape and Tarragon, Salade au Foie Gras
Berkshire Pork Chop with Apples and Calvados, Pommes Anna
Veal Roulade with Ham and Spinach, Vichy Carrots, Glazed Pearl Onions
Gougère with Smoked Salmon Bechamel, Hazelnut Paris Brest
Japanese and Polynesian
Spring Dishes: Grilled Miso Wakame Bamboo, Onigiri Rice Ball, Maitake Salad
Autumn Dishes: Chrysanthemum Scallop Soup, Yuzu Marinated Fish Filet, Fried Lily Bulb, Chestnut Rice
Winter Dishes: Daikon Radish Wheel with Seasoned Miso, Soba Dipped in Grated Daikon Broth, Leek Cooked with Sukiyaki Beef, Red Miso Baked Oysters
Kaiseki Appetizers: Sashimi Wrapped in Kelp, Eggplant Dengaku, Edamame Steamed Fish Ball, Wintermelon Miso Soup
Charcoal Yaki-Udon, Koji-cured Scallops, Black Garlic and Sake Dressing
Okonomiyaki - Japanese Savoury Pancake
Amazake & Applications: Kinako Soya Amazake, Aromatic Kabocha Squash, Pan Fried Marinated Salmon, Sakura Pudding
Hawaiian Poke #2, Lilikoi Ahi Tuna Steak, Butter Mochi
Hong Kong, Taiwanese, and Chinese
West Lake Beef Soup, Pan Fried Ketchup Prawns, Split Pea Coconut Pudding
Steamed Beef Patty with Tangerine Peel, Dried Flounder with Chinese Kale, Sweet Potato Soup
Hakka Style Pork Belly with Preserved Vegetable
Thai, Vietnamese, and Singaporean-Malaysian
Thai Cuisine: Tom Khaa Kai, Prawn & Pomelo Salad, Black Sticky Rice with Taro
Thai Cuisine: Green Curry with Chicken & Eggplant from Scratch, Crisp Rubies Dessert
Thai Cuisine: Khao Soi, Crispy Fish Salad with Thai Dressing
The Anatomy of Vietnamese Pho
Class fee is per person per set of materials, subject to HST.
HANDS-ON CLASS INCLUDES:
All materials needed – the tools and ingredients we use in class are of top quality
An apron to use during class (you are welcome to bring your own)
Container for you to take away your finished product (if needed)
Certificate of Completion (by request)
OTHER CATEGORIES
BREAD & BUN (COMING SOON)