Weekly Chinese Cooking Class
There is no single Chinese cuisine but a wide variety of cuisines across the country that varies with ethnic and geographic differences.
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
Duration 90min hands on class to make 2-3 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
Schedule & Menus (SUMMER July ~ September 2010)
6月June 29 or 7月July 03
+ 花雕蒸肉蟹 Blue Crab steamed with Hua Diao (yellow rice wine)
+ 竹笙瑶柱羹 Bamboo Fungus and Scallop Soup
Ingredients Fee: ￥120
7月 July 06 or 10
+ 脆炸酿蟹钳 Fried Crab Claws stuffed with Minced Shrimp
+ 蟹肉粟米羹 Crab Meat and Corns Soup
Ingredients Fee: ￥90
7月 July 13 or 17
+ 港式牛柳 Beef Tenderloin, Classic Cantonese Style
+ 四味和蒸 Steamed Quartet: Tomato, Baby Cabbage, Pumpkin and Kale
Ingredients Fee: ￥80
7月 July 20 or 24
+ 沙律脆虾球 Crispy Fried Prawns
+ 西湖牛肉羹 West Lake Beef Soup
Ingredients Fee: ￥80
7月 July 27 or 31
+ 上海熏鱼 Shanghai Smoked (soy marinated) Fish, Traditional Shanghai specialty
+ 鸡火煮干丝 Tofu Strips braised in Chicken Broth
Ingredients Fee: ￥80
8月 August 03 or 07
+ 明虾粉丝煲 Fried King Prawn and Glass Noodle in Clay Pot
+ 番茄夜开花 Stir Fried Tomato and Courgette
Ingredients Fee: ￥100
8月 August 10 or 14
+ 上海红烧肉 Hong Shao Rou, red braised pork, Traditional Shanghai specialty
+ 浓汤鱼面筋 Braised Fish Balls
Ingredients Fee: ￥80
8月 August 17 or 21
+ 咸鱼蒸肉饼 Minced Pork Steamed with Salted Mackerel Fish
+ 豆豉鲮鱼油麦菜 You-Mai Lettuce stir fried with preserved Dace Fish and Black Beans
Ingredients Fee: ￥70
8月 August 24 or 28
+ 百花炸虾球 Fried Shrimp Balls with Bread Crumb
+ 芥末木耳 Wood Ear with Mustard Salad
Ingredients Fee: ￥100
8月August 31 or 9月September 04
+ 浓汤石斑球 Steamed Grouper Fish in Broth
+ 葱油南瓜 Pumpkin with Spring Onion
Ingredients Fee: ￥110
9月 September 07 or 11
+ 菠萝古老肉 Cantonese Sweet Sour Pork with Pine Apple
+ 香茜皮蛋鱼片汤 Fish Broth with Coriander and Preserved Duck Egg
Ingredients Fee: ￥90
9月 September 14 or 18
+ 琥珀核桃 “Amber” Walnut, a syrup coated snack
+ 鲮鱼炒饭 Cantonese Fried Rice with Preserved Dace Fish
Ingredients Fee: ￥80
9月 September 21 or 25
+ 咸蛋黄带子 Scallop coated with Salted Duck Yolk
+ 松仁玉米 Sir Fried Pine Nuts and Corn Kernels
Ingredients Fee: ￥90 |
