Book by 30 March to Get 10% Early Bird Discount.
Chef Desmond Yong
Head Chef, Po Restaurant (specializes in elevated, modern Singapore-Nanyang cuisine)
We are using heritage recipes of more than 50 years while making improvement through better techniques. There is no short cut in cooking method. We try to preserve the traditional taste as much as we can to invoke your “childhood” memories.
Twice Steamed Nasi Lemak/Nasi Lemak Kukus
Learn from Head Chef Desmond Yong to create the best, fluffiest nasi lemak with perfect texture, wonderful fragrant and taste. The rice is steamed twice. Thus, it has a much more grainy, fluffier texture than the normal nasi lemak you usually get. This class will make you more understand more the ART of nasi lemak.
You will also learn to create the full condiments of Nasi Lemak: Homemade Sambal Telor, Fried Silver Fish, Fried Peanut, Cucumber.
Seafood Nyonya Otak-Otak
Nyonya otak-otak is made of eggs, coconut milk and seafoods, then mixed with a variety of spices such as lemongrass, chilies and turmeric. While there are many kinds of otak-otak throughout Southeast Asia, one otak-otak that stands out and is well-known, can be found at Muar, Johor. At this class you will learn to create delicious otak-otak that has a soft texture like a custard with complex flavor and texture, different from that the one you get from the market.
Inchi Kabin
Authentic inchi kabin is a Nyonya-spiced fried chicken dish. The chicken will be marinated with different varieties of fresh and dried spices that will tease your taste buds and give various layers of taste. Inchi kabin goes well with nasi lemak kukus.
Ayam Percik
The chicken will be marinated with myriad of local spices, then grilled to perfection. It is a popular dish, especially during the festive season, and is widely available at the Ramadan bazaar. There are two types of ayam percik Kelantan, the white and red one. We will learn the red version in this class, which is spicier. You will also learn some western techniques to make the chicken more tender and tasty.
Maximum 20 seats
CHEF DESMOND YONG
