Book by 9 April to Get 10% Early Bird Discount.

Learn to create a culinary feast with Executive Chef Andy. Originally from Hong Kong, Chef Andy has amassed more than 30 years of professional culinary experience in Chinese Cuisine. Over the years, his impressive work experiences including working at renowned restaurants such as Ah Yat Abalone, Imperial Treasure, East Ocean Seafood and many more. Join us to learn Chef Andy’s specialty dishes that you could remake at the comfort of your own kitchen.

Menu:

Fried Crispy Sea Cucumber 脆皮海参

A delicious way of cooking sea cucumber that is very popular nowadays. Instead of slowly braised, the sea cucumber is fried to perfection using Le Creuset Dutch Oven. The combination of crispy and chewy texture gives this dish a very satisfying mouthfeel.

Lion’s Head Meatball with Superior Chicken Broth清炖狮子头

Learn the tips and tricks on how to create restaurant quality lion’s head meatball dish. Made using 3 different types of pork cut, the meat balls are slowly braised in Le Creuset pot to achieve that extra tenderness.

Ice Flower with Fried White Bait冰菜脆银鱼

The white bait will be fried using a homemade crispy flour in Le Creuset cast-iron casserole until beautifully golden-brown. It will be served with a delicious sauce with crunchy ice flower vegetable.

Maximum of 20 participants

CHEF ANDY

Chef will demonstrate all recipes. All demo items will be sampled in class.

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