Book by 20 June 2024 to get 10% early bird discount.
Chef Chung Lap Fai
Head Chef, Hua Ting
With a distinguished career spanning more than three decades, Masterchef Chung Lap Fai hails from Hong Kong where he began his culinary apprenticeship at the age of 17. Fuelled by a thirst for adventure and a passion to travel, he moved to Singapore in 1991 and worked at a couple of renowned Chinese restaurants before joining Hua Ting, Orchard Hotel Singapore’s award-winning signature Cantonese restaurant.
Chef Chung was most recently honoured with the ‘Asian Cuisine Chef of The Year’ award at the prestigious World Gourmet Summit – Awards of Excellence. At the helm since 1997, he has also led Hua Ting Restaurant to winning multiple awards for outstanding Cantonese signatures and creations that have been highlights of many family and corporate gatherings.
Class will be taught in Mandarin and translated to English. Recipe will be written in both Mandarin and English.
Menu:
Red Braised Pork Trotter Bee Hoon
紅燒豬手炆米粉
One of Chef’s signature dishes at Hua Ting that has garnered accolades from many customers. Learn how to create perfect red braised pork trotter with bee hoon. This comfort dish will be loved by many! And no Chef is not using a canned pork trotter, everything will be made from scratch.
Waxed Meat Claypot Rice
Another Chef’s signature dish at Hua Ting Restaurant. Learn how to create this decadent classic dish, how to cook the perfect rice with char at the bottom, how to make your own sauce, and how to elevate this dish to a restaurant quality standard.
Claypot Grouper Fish with Bitter gourd
沙煲乾爆龍虎班球
Learn to create this delicious classic Chinese claypot dish with Chef Chung how has more than 3 decades of experience specializing in Chinese cuisine. Learn how to create that crunchy, chewy, perfect fish texture with bitter gourd. Learn all the little details to recreate this zi char classic at home!
Claypot Crab with Braised Chicken
沙煲黃糕蟹炆雞中亦
Learn to create the delicious crab claypot at the comfort of your own kitchen. Learn how to select, process crabs, how to use claypot to enhance the natural flavor, and how to bring this dish together.
Maximum of 20 participants
Chef Chung Lap Fai
