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.

Some Chinese cuisine classes in this category are conducted in Cantonese by default. An English interpreter is available upon request.

Class listing updated on August 2, 2025

Japanese Cuisine

Japanese Fish Butchery & Sashimi Cutting

$279 or 10 prepaid points /person
All materials included

Duration: 3 - 3.5 hours
Format: In person, Hands-on
# of Students: 4 - 6

Join our exciting Fish Fillet Class, led by instructor Jeff, who previously worked in a Michelin-starred Japanese restaurant! In this hands-on class, each student will work with their own sushi-grade fish, freshly flown from Japan. 

Step by step, you will learn to properly descale, debone, and fillet like a pro, mastering the art of precise sashimi cuts under professional guidance. You will also get a taste of luxury plating, creating beautifully presented dishes in high-end restaurant style. As a special treat, enjoy “surprise” dishes crafted from your freshly cut fish at the end of the session and bring home some.

French Cuisine

Quails with Grape and Tarragon, Salade au Foie Gras

$195 or 7 prepaid points /person
All materials included

Duration: 3.5 - 4 hours
Format: In person, Hands-on
# of Students: 4 - 6

Description coming soon.

New · Chinese Cuisine

五味鴨、蒜香粉絲生蠔煲 Five-flavoured Duck & Garlic Glass Noodles & Oyster Casserole

$250 or 9 prepaid points /person
All materials included

Duration: 3- 3.5 hours
Format: In person, Hands-on
# of Students: 4 - 6

Balancing the five key tastes of sour, sweet, salty, wine, and spice, five-flavoured duck is a Cantonese dish known for its aromatic marinade and tender meat. It’s paired with a bubbling casserole of fresh oysters and glass noodles, richly infused with garlic and sauces. In this class, you’ll learn how to prepare and season a whole duck for even flavour throughout, craft a balanced braising liquid, and build the casserole layer by layer for a fragrant, satisfying finish.

New · Chinese Cuisine

江蘇家常啤酒鵝、藥膳醉蝦 Beer Braised Goose and Herbal Drunken Shrimp

$250 or 9 prepaid points /person
All materials included

Duration: 3- 3.5 hours
Format: In person, Hands-on
# of Students: 4 - 6

Rich and aromatic, beer-braised goose is a traditional dish from Jiangsu cuisine, prized for its tender texture and layered, savoury flavour. Herbal drunken shrimp, served as a cold dish, is marinated with Chinese herbs, wine, and aromatics for a refreshing balance of fragrance and taste. In this class, you’ll learn how to portion a whole goose, build a balanced braising liquid with beer and regional spices, prepare the shrimp and its sauce, and manage timing and temperature to achieve a truly succulent finish.

New · Chinese Cuisine

古法酸辣湯、上海生煎包 Traditional Hot and Sour Soup, Pan-fried Pork Buns

$169 or 6 prepaid points /person
All materials included

Duration: 3 - 3.5 hours
Format: In person, Hands-on
# of Students: 4 - 6

This class features two regional classics: Traditional-style hot and sour soup, simmered for depth with meat and aged ham, then added with bamboo shoots, fungus and finished with black vinegar for a bright, lingering spice; and Shanghai sheng jian bao — juicy pork buns with crisp bottoms and fluffy tops. You’ll learn how to build a rich, clear broth, balance heat and acidity, and fold and pan-fry buns to achieve their signature contrast in texture.

Chinese Cuisine

砂鍋雲吞雞、桂花酒釀三色丸子 Wonton Chicken Casserole, Rice Dumplings in Sweet Rice Ferment

$219 or 8 prepaid points /person
All materials included

Duration: 4 hours
Format: In person, Hands-on
# of Students: 4 - 8

Learn to prepare a rich yet clear chicken broth that forms the foundation of this clay pot dish. Practice wonton wrapping techniques and understand filling ratios. Proper timing and temperature control will be emphasized as you layer ingredients for optimal flavour. For dessert, create tri-coloured glutinous rice dumplings and serve them in sweet rice wine with osmanthus, balancing traditional techniques with visual appeal. Perfect for family or friend gatherings.

This class will be taught in Cantonese by default. English interpretation can be provided upon request.

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:

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: 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

BASIC BAKING SKILLS

FINE PASTRY ARTS

CHOCOLATE

CULINARY BASICS

WORLD CUISINE

BREAD & BUN (COMING SOON)

CAKE DECORATING

WAGASHI (JAPANESE SWEETS)

OTHER COURSES