Singapore & Malaysia (Fully booked)

An interesting combination of dishes to reflect the style of cuisine and races in both countries. Lots of stories of origin, local eating etiquette and cooking tips to share with you.

Your experience

You will be welcomed with a

Blushing Dragon

A build up of cloudy apple, orange juice and pineapple juice with a swirl of grenadine syrup whooshing through.

You will learn:

Knife Skills

Peranakan Style Chicken Curry

Peranakan cuisine is a fine hybrid of Chinese and Malay flavours, using an abundance of ingredients and techniques from both cultures, combining sweet, sour, salty and spicy. This curry has a wonderful combination of fragrant kaffir lime leaves, citrusy lemongrass, tangy tamarind juice, aromatic bark cinnamon, an undertone from star anise; finished with a hint of evaporated milk and smashed peanuts .

Fragrant Jasmine Rice

Tips to cook the perfect fluffy soft grain, every time!

Wok Smoked Drunken Beef Noodles

Tender stripes of beef marinated in Shaoxing Chinese rice wine and oyster sauce, flashed in a fiery hot wok and stir fried with egg noodles, Chinese greens and a very generous sprinkle of bean sprouts .

Roti John

An interesting tale to be told of how Roti John was invented, it is sometimes called Singapore’s version of the burger. Have it for breakfast, lunch, dinner or snack, it’s especially tasty for supper after a heavy night of drinking! Minced lamb, red onion, eggs and sambal chilli cooked between two halves of French bread, you can add cheese for a fusion twist! Served piping hot with tomato ketchup and mayo!

Vegetable Carving

Lemon Star

Spring Onion and Chilli Curls

Presentation and Plating

Chinese Tea and water will be served throughout the day. You will sample some of your masterpieces at the end of the session and take home the rest to show off to your loved ones, please bring some containers.