A new look to my cookery classes

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For the past nine years, I’ve been teaching cookery classes organised mainly by country, such as Thailand, Vietnam, Singapore, Malaysia, China, Hong Kong, Japan and Korea.

This year, I’m taking things in a slightly different direction.

I’m introducing a new series of purpose-driven classes designed around what people are looking for and need right now.

♦ Inspiration.

♦ Confidence.

♦ Delicious food that can be easily recreate at home.

♦ A fun evening out.

♦ A chance to slow down and do something hands-on with fellow food lovers.

We’ll still be cooking dishes inspired by the diverse flavours of Asia’s many countries, but the classes are now becoming more rooted in real life and real occasions.

♦ Cooking for summer gatherings.

♦ Stress-free entertaining.

♦ Comfort food.

♦ Sharing food around the table.

♦ Quick but exciting midweek meals.

♦ Building confidence in the kitchen.

I create a different themed mocktail for every class. As guests arrive, I welcome them with a freshly-shaken drink while they relax, chat and settle in.

For my recent Chinese cooking class, I concocted a mocktail and named it Lychee Blossom. Using lychee juice for its delicate rose fragrance, jasmine green tea for its floral notes and gentle bitterness to balance the sweetness, fresh lemon juice for zing and a dash of Angostura bitters to bring everything together. I also added a dash of sparkling lychee juice to give it a fizzy lift.

A small touch, but it sets the tone for the experience.

To begin - let’s keep you safe

I have kept knife sharpening and cutting skills in the new classes. I teach the ‘claw technique’, where your middle finger knuckle kisses the side of the knife and guides it. Especially important if you want to slice finely.

One thing I always say: A blunt knife is often more dangerous than a sharp one, because you have to use more force to cut and, if you cut yourself, the cut will be deeper.

I also share practical tips for keeping knives sharp for longer, like avoiding the dishwasher as the movement of the water during the wash cycle knocks bits of steel off the blade and causes it to become blunt. Another tip is to develop the habit of turning the knife over when scraping ingredients off the chopping board, so you don’t blunt the sharp edge.

Trade secrets & kitchen confidence

I love sharing little trade secrets and tips to make cooking feel easier and more enjoyable at home.

No barbecue? No problem!

In July, we’re cooking up ‘a storm’ with our Summer Feast, inspired by the barbecue season.

But, let’s be honest, the British weather is somewhat unpredictable. So what happens when it rains and nobody wants to stand outside cooking in the drizzle?

I’ve developed dishes that recreate those smoky barbecue flavours indoors. They’re easy to prepare, full of flavour and you don’t need to worry about the weather.

It’s party time!

Come October and many of us start thinking about Christmas and New Year gatherings. That’s where our new Festive Platter class comes in. It’s designed to take the pressure out of entertaining. We’ll share tips on planning ahead, preparing in advance and avoiding bottleneck situations and last-minute kitchen chaos. I’ve put together a generous spread packed with flavour that’s made for sharing. The focus is on exciting food that impresses, minus the stress.

Fakeaway favourites

I love both Indian and Chinese takeaway food, so naturally the Fakeaway class includes both cuisines. It’s also where I answer some of the questions I’m most often asked:

“How do I get that smoky wok hei flavour at home?”

The answer? Heat your wok hotter than you think you should, until it’s properly smoking. Watch the portions.

We also cover practical techniques like keeping chicken breast juicy and tender and achieving those takeaway flavours without calling in the delivery.

Returning for new flavours

Many of my students return for more classes, so I like to keep adding different dishes so that there’s always something new to discover. One of the new classes this season is Dumplings & Noodles. The traditional Chinese siew mai – open-top steamed pork dumplings – is travelling to Thailand, where it’ll be infused with Thai flavours and topped with crispy garlic. Meanwhile, the all-new Sichuan Dan Dan noodles deliver that addictive tongue-tingling sensation courtesy of Sichuan peppercorns, and are topped with a rich sesame and chilli pork sauce.

My wontons are taking a swim in Singapore laksa broth, so you will actually be learning to make more than one dish. You can use what you learn here to make boiled wontons tossed in chilli oil or broth, or deep-fried wontons and also Singapore laksa noodles.

We also explore the details that make all the difference.

♦ How to cook noodles so they stay springy and bouncy.

♦ Why noodles are refreshed in cold water.

♦ And how texture is just as important as flavour in Asian cooking.

Reading the room

I like my classes to feel relaxed and informal. We cook the traditional way – together. There’s no spotlight on any one person, so whether you’re a complete beginner or a confident cook, there’s no pressure.

I read the room carefully and balance fun, learning and hands-on practice so that everyone feels comfortable and involved. Before long, people naturally start chatting, laughing and helping one another.

At some point during the class, you’ll probably hear me ring my ‘Merlion Bell’ whenever I’m about to share an important tip or trade secret – or sometimes simply to bring everyone back together again. (The Merlion is Singapore’s national mascot – with the head of a lion and the body of a fish. It symbolises Singapore’s humble beginnings as a fishing village, as well as the legend of the prince who named the island Singapura (meaning 'Lion City') after seeing a lion when he first landed.)

Eating together, laughing together

At the end of every class, we gather around the table to share what we’ve created together, exactly the way Asian food is meant to be enjoyed! Plates are passed around. Stories are shared. People linger. Good food always tastes better with good company.

And, in true Asian hospitality style, there’s usually the chance of taking home any leftovers.