Chinese Cuisine Techniques Class

S$ 400.00


by Chef Lee Kwok Meng

Enjoy the tasty dishes that you have created along with a glass of wine and tea/coffee.

Embark on cooking a sumptuous Chinese feast with our 2 day hands-on cookery course teaching different techniques that include knife skills, slow cooking, stir frying, marinating, pickling and braising. You will learn 7 dishes which include Chinese favourites like Steamed Minced Chicken with Salted Egg, Cereal Prawn, Sweet & Sour Fish, Braised Pork Belly, Acar Acar, Sliced Pork in Chilli Garlic Sauce and Lotus Root Soup.

Course Dates
Sunday 21 October 2018 10am - 6pm 19 Oct 2018 Available Add to Cart

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