Weekly Chinese Cooking Class
Five-Star hotel chef Allan Wang teaches you how to make the best of seasonal ingredients and explores the unlimited possibilities of traditional Chinese cooking, featuring the most well-known cuisines of Cantonese, Sichuan and local Shanghainese.
Weekday & Weekend Classes available for your choice:
Tuesday Class: 10:30am - 12:00 noon
Saturday Class: 10:30am - 12:00 noon
When 2 classes are both full, additional class is available for minimum 3 people. Contact us to check studio schedule. We require at least 2-day notice.
Duration 90min hands on class to make 2 recipes
Class Size maximum 6 people
Language teaching in Chinese with English translation available
Recipes printed recipes in Chinese and English provided on class
Reservation required with minimum 2-day notice
Fees tuition + ingredients fee; discounted series applicable
[NO. 11] Schedule & Menus (Season 1, January-March, 2012)
Tue Jan-03 or
Sat Jan-07
+ 腊味煲仔饭 Cantonese Clay Pot Rice with Assorted Preserved Meats
+ 自制猪油 Rendering Lard
+ 秘制豉油皇 Making Gourmet Soy Sauce, Chef Allan’s exclusive recipe
Ingredients Fee: ￥90
Tue Jan-10 or
Sat Jan-14
+ 红烧大鱼头 Shanghai Stewed Silver Carp Head in Brown Sauce
+ 荠菜炒肉皮 Shepherd’s Purse and Pork Skin Stir-Fry, local Shanghai specialty
Ingredients Fee: ￥80
Tue Jan-17 or
Sat Jan-21
+ 避风塘炒虾 Spiced Fried Prawns
+ 八宝饭 Eight Treasure Rice (steamed sticky rice with sweet red bean stuffing, a traditional Spring Festival dessert in Shanghai)
Ingredients Fee: ￥100
Spring Festival Holiday Jan 22th to 30th
Tue Jan-31 or
Sat Feb-04
+ 小炒鰻香 Dried Sea Eel Fillet stir-fried with herbs
+ 双椒蒸九肚鱼 Bombay Duck Fish steamed with chili
Ingredients Fee: ￥100
Tue Feb-07 or
Sat Feb-11
+ 红烧羊肉 Shanghai Stewed Lamb
+ 炒粉丝 Stir-Fried Glass Noodle
Ingredients Fee: ￥100
Tue Feb-14 or
Sat Feb-18
+ 煎酿茄子 Cantonese Stuffed Eggplant
+ 西洋菜煲生鱼 Watercress and Fish Ste
Ingredients Fee: ￥90
Tue Feb-21 or
Sat Feb-25
+ 鱼香肉丝 Sichuan Fish-Fragrant Pork, a spicy classic
+ 瑶柱津白 Dried Scallop braised with Cabbage Stalk
Ingredients Fee: ￥90
Tue Feb-28 or
Sat Mar-03
+ 上海醉鸡 Shanghai Drunken Chicken, a local specialty
+ 水笋烧肉 Stewed Pork with Water Bamboo Shoot
Ingredients Fee: ￥100
Tue Mar-06 or
Sat Mar-10
+ 酿青椒 Stuffed Chili Pepper
+ 天下第一鲜（河鲜汤） Freshwater Shellfish Soup
Ingredients Fee: ￥120
Tue Mar-13 or
Sat Mar-17
+ 土豆烧牛肉 Beef and Potato Stew
+ 上汤西洋菜 Watercress in Cantonese Broth
Ingredients Fee: ￥100
Tue Mar-20 or
Sat Mar-24
+ 铁板花菜 Cauliflower with Oyster Sauce on Iron Plate
+ 生菜包鱼米 Diced Fish with Lettuce
Ingredients Fee: ￥100
Tue Mar-27 or
Sat Mar-31
+ 农家小炒肉 Farmer’s Pork Stir-Fry
+ 酿蟹钳 Deep Fried Stuffed Crab Claws
Ingredients Fee: ￥120
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