culinary basics
The simplest joy of cooking is the moment when you realize you, too, can make the dish the way you want it. Transforming common ingredients into extraordinary tastes, the skills you acquire in these carefully designed classes will be transferrable to many other ingredients and recipes that come your way. Learn to master the essential tools in the kitchen, and become a master of your meals.
Class listing updated on May 7, 2026
The cha chaan teng was born from post-war Hong Kong ingenuity, a place where Cantonese cooks quietly remade Western ingredients in their own image — taking pasta, pork chops, and instant noodles and making them undeniably its own. This three-session series brings those beloved classics into the kitchen. Whether you grew up ordering these by memory or are discovering them for the first time, you will leave knowing exactly how they are made.
Classes in this series are conducted in Cantonese by default. An English interpreter is available upon request.
-
肉醬意粉 is perhaps the clearest expression of this: pasta dressed not in olive oil but in a deeply savoury, soy-kissed meat sauce that belongs to no other city. Beside it, 鮮茄焗豬扒飯 layers a pan-seared pork chop over fried rice, blanketed in slurry thickened tomato sauce and baked until the edges catch and the top bubbles.
Learn to build both dishes from the bottom up, the meat sauce, the marinade, the precise moment to pull the pan from the broiler, and carry home the foundations of a cuisine that turned limitation into character.
$185 or 6 prepaid points /person
All materials included
Duration: 3.5 - 4.5 hours
Format: In person, Hands-on
# of Students: 4 - 8 -
粟米肉粒飯 earned its nickname “Show Me Your Love”. Honestly, sweet corn, savoury diced pork, and a silky sauce ladled warm over rice, a dish that asks nothing of you and delivers everything. 白汁雞皇飯 speaks in a cooler register: tender chicken folded into a velvety white sauce, Hong Kong's quiet translation of continental cooking into something altogether its own.
Learn to build both sauces from scratch, how to season and velvet the meat so it stays tender through the heat, and leave with a command of cha chaan teng comfort food that goes well beyond the recipe.
$185 or 6 prepaid points /person
All materials included
Duration: 3.5 - 4.5 hours
Format: In person, Hands-on
# of Students: 4 - 8 -
Demae Iccho instant noodles 出前一丁 arrived in Hong Kong from Japan in 1968 and never left. So thoroughly adopted that cha chaan tengs began stir-frying it to order, transforming the instant noodle into something that rewards a hot wok and a practiced hand.
沙嗲牛肉湯麵 carried into Hong Kong by Chaozhou immigrants after the war, the original Southeast Asian peanut sauce was quietly remade — coconut milk out, dried flatfish and shrimp in, the heat pulled back, the savour deepened. It became one of the rare dishes that crossed every social boundary in the city, as at home on a banker's breakfast table as a construction worker's.
Learn the marination and wok control behind chicken chop and beef tenderloin, build authentic satay flavour and scallion oil, so it carries the full character of that long-travelled flavour in every bite.
$185 or 6 prepaid points /person
All materials included
Duration: 3.5 - 4.5 hours
Format: In person, Hands-on
# of Students: 4 - 8
Grind Your Burger, Bake Your Bun from Scratch
$185 or 6 prepaid points /person
All materials included
Duration: 3 - 3.5 hours
Format: In person, Hands-on
# of Students: 4 - 12
Squid Ink Pasta with Tiger Shrimps
$149 or 5 prepaid points /person
All materials included
Duration: 3 - 3.5 hours
Format: In person, Hands-on
# of Students: 4 - 6
Salmon Tartare, Poached Salmon with Cucumber, Dill Yogurt Sauce
$185 or 6 prepaid points /person
All materials included
Duration: 2 - 2.5 hours
Format: In person, Hands-on
# of Students: 4 - 8
Oyster with Mignonette, White Wine Mussel, Oyster Rockafeller
$185 or 6 prepaid points /person
All materials included
Duration: 3 - 3.5 hours
Format: In person, Hands-on
# of Students: 4 - 12
Quiche with Seasonal Vegetables
$149 or 5 prepaid points /person
All materials included
Duration: 3 - 3.5 hours
Format: In person, Hands-on
# of Students: 4 - 10
Knifeworks: Basic French Cuts and Potage Cultivateur
$185 or 6 prepaid points /person
All materials included
Duration: 3 - 3.5 hours
Format: In person, Hands-on
# of Students: 4 - 12
Knifeworks: Japanese Vegetable Peeling and Decorative Carving
$185 or 6 prepaid points /person
All materials included
Duration: 2.5 - 3 hours
Format: In person, Hands-on
# of Students: 4 - 12
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.
other 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:
Simple Pasta & Rice
Porcini Risotto, Orange Pistachio Semifreddo
Mushrooms Risotto with Portobello Caprese
Italian Homemade Lasagna & Caprese
French Fundamentals
Chicken Pot Pie with Wild Mushrooms
Seafood Quiche with Shrimp, Salad with Passionfruit Vinaigrette
Hand-Churn Flavoured Butter: Fruits, Herbs, Truffle Butters
Egg Benedict, Apple Julienne, Hollandaise and Mayonnaise from Scratch
Japanese Fundamentals
Teriyaki: Fundamentals and Variations
Japanese Cuisine 101: Dashi Stock and 3 Appetizers
Japanese Cuisine: Sesame Tofu & Sesame Dressed Vegetables
Winter Mushroom Three Ways: Broth, Braised, Stuffed
Fun Entertaining
Grind Your Burger, Bake Your Bun from Scratch
Molecular Gastronomy: Siphon Whip Appetizers
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)