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)