Chef Desmond Yong
Head Chef, Po Restaurant (specializes in elevated, modern Singapore-Nanyang cuisine)
You will be learning:
Authentic Beef Rendang Minangkabau Style (this recipe can be used for chicken/pork/lamb rendang)
Learn to create Chef Desmond’s signature beef rendang recipe that is currently served at Po Restaurant. Beef rendang is a flavorful, rich, and delicious Indonesian beef stew made with various spices, herbs, fresh coconut milk braised over long hours of cooking. Layers and layers of delicate spices are carefully processed to create this amazing dish. This is the best and most authentic beef rendang recipe you will find and for sure, you will be able to make this at home.
Spring Paper Chicken
Another signature at Po Restaurant, this chicken is marinated for hours with quality Shao Xing rice wine and a deep nutty sesame oil. This paper spring chicken is then stuffed to the brim with conpoy/scallop, Chinese sausage, mushrooms and glutinous rice.
Hokkien Mee, Elevated
Another winning recipe at Po Restaurant. Learn to create the most amazing, elevated hokkien mee. Boiled in rich, umami, kombu prawn stock, topped with succulent prawn.
Maximum 20 seats
CHEF DESMOND YONG
