The Art of Taiwanese Flavors with Chef Javier Low

Discover the depth and finesse of Taiwanese cuisine in this exclusive masterclass with Chef Javier Low, the chef-owner of Iru Den, a contemporary Taiwanese fine dining restaurant in Singapore. Known for blending Taiwanese, Japanese, and European culinary traditions, Chef Low brings a fresh perspective to Taiwanese flavors. With experience at renowned establishments such as Iggy’s in Singapore and Michelin-starred Cenci in Kyoto, Chef Low creates dishes that marry tradition with innovation.

In this series, Chef Javier will guide you through a selection of his signature dishes, showcasing his refined approach to ingredient-driven cooking. This class offers a rare opportunity to learn modern twists on traditional Taiwanese dishes, elevating them with sophisticated techniques and deep respect for authentic flavors.

What You’ll Learn:

1.Taiwanese Braised Pork Claypot Rice (Lu Rou Fan) – Elevated

A reimagined classic, this dish honors the beloved Taiwanese Lu Rou Fan while infusing it with modern techniques and bold flavors. The traditional slow-braising method is elevated by first grilling and lightly smoking the pork belly, enhancing its rich caramelization and creating a deep, smoky flavor that perfectly complements its melt-in-your-mouth tenderness.

Served over claypot-cooked rice, this dish offers a delectable contrast of smoky, savory, and subtly sweet notes, giving a fresh dimension to this time-honored favorite.

• Perfecting Claypot Rice – Master the art of cooking claypot rice, whether using a traditional donabe or infusing the rice with dashi for added umami depth.
• Smoke Technique – Learn how to grill and smoke the pork to create a beautifully charred exterior, enhancing the depth of flavor and adding complexity to the dish.

This session will arm you with the skills to take this classic comfort food to new heights, blending traditional techniques with innovative touches to create a truly elevated version of Lu Rou Fan.

2.Threadfin Fish with Bamboo Shoots & Watercress – A Symphony of Taiwanese Flavors

This dish captures the delicate balance of Taiwanese flavors, with each ingredient thoughtfully prepared to highlight its natural qualities and harmonious textures.

• Preparing Bamboo Shoots & Watercress – Learn how to bring out the natural sweetness and crispness of these ingredients, enhancing their role in the dish.
• Crafting Dashi & Fermented Tofu Oil – See how to create a rich, flavorful dashi, elevated with fermented tofu oil to add extra depth and umami.
• Creating Chives Oil – Discover the simple yet powerful technique for making fragrant chives oil, adding an aromatic finish to the dish.

This session offers an in-depth exploration of time-honored Taiwanese techniques, combined with modern touches, for those who appreciate the subtleties and intricacies of Taiwanese cuisine.

3.Fuzhou & Taiwanese Oyster Cake – A Tale of Two Styles

Crispy on the outside, bursting with flavor inside, this masterclass dives deep into the rich heritage of Fuzhou and Taiwanese Oyster Cakes, two iconic street snacks that each offer a unique texture and taste experience.

From the savory pork filling to the briny oysters, you’ll learn how to perfectly balance these bold flavors and master the ideal batter for that signature crispy-yet-chewy bite.

• Crafting the Batter – Understand the foundation of a great oyster cake: a light, airy batter that’s sturdy enough to support the flavorful filling.
• Seasoning the Pork – Unlock the secrets to seasoning with a perfectly balanced mix of aromatics, five-spice, and umami-rich ingredients.
• Shaping & Frying Techniques – Learn the traditional technique of pan-frying to create structure, then finish with deep-frying for that signature crunch.
• Fusion of Flavors – Explore the differences between Fuzhou-style Fu Si Oyster Cake and the Taiwanese version, comparing textures, fillings, and unique sauce pairings.
• Signature Sauces & Garnishes – Elevate your oyster cakes with homemade sweet and sour sauce and lovage pesto, adding a fresh and vibrant finish.

This class is perfect for anyone wanting to dive into the rich, comforting world of Taiwanese and Fuzhou street food, learning how to balance traditional flavors with modern techniques.

4.Taiwanese Mochi & Black Sesame Ice Cream – A Perfect Harmony of Chewy & Creamy

A delightful combination of textures and flavors, this masterclass will take you through the art of making Taiwanese-style mochi (muah chee) from scratch, paired with a rich, nutty, and velvety homemade black sesame ice cream.

• Crafting Homemade Mochi – Master the delicate balance of soft, chewy mochi, made fresh and seasoned with a fragrant cashew nut sugar topping for a perfect blend of sweetness and texture.
• Roasting & Caramelizing Cashews – Enhance the flavor of the mochi by roasting cashews to perfection and creating a rich caramel seasoning that elevates every bite.
• Homemade Black Sesame Ice Cream – Learn how to blend black sesame, Japanese soy meal, and Japanese sugarwith eggs to craft a silky, nutty ice cream, full of deep, roasted aroma and a creamy texture.

This session teaches you the techniques to create a dessert that combines traditional flavors with a modern touch, resulting in a comforting yet sophisticated treat.

Limited to only 20 seats—don’t miss your chance to learn from one of the top chefs in contemporary Taiwanese cuisine.

What You’ll Receive:

• Onsite Food Tasting – Experience the full range of flavors with tastings of each dish.
• Detailed Recipe Pack – Take home a recipe pack to recreate the dishes at your own pace.
• Photos & Videos – All photos and videos taken during the class are provided for reference and review.

Terms and Conditions