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 (December ~ 2010 March)
12月 Dec. 01 or 05
八宝辣酱 Eight Treasures, Shanghai specialty
百合南瓜 Pumpkin and Lily bulb in sweet soup
Ingredients Fee: ￥60
12月 Dec. 08 or 12
蟹粉狮子头 Pork and Crab Meat Balls, Yangzhou specialty
豆豉鲮鱼油麦菜 You-Mai Lettuce stir fried with preserved fish and black bean
Ingredients Fee: ￥80
12月 Dec. 15 or 19
腌笃鲜 Bamboo shoot with Pork and Tofu Knot in broth, Shanghai specialty
芥兰炒腊味 Stir Fried Kale with assorted wind-dried meats
Ingredients Fee: ￥80
12月 Dec. 22 or 26
自制XO酱 Home Made XO Sauce
Ingredients Fee: ￥120
12月December 29 /1月January 02
腊味煲仔饭 Cantonese Clay Pot Rice with Assorted Preserved Meats
手撕包菜 Hand-Ripped Cabbage, a Hunan style stir-fry
Ingredients Fee: ￥80
1月January 05 / 09
姜葱炒肉蟹 Crab with Ginger and Spring Onion
姜汁炒芥兰 Stir-Fried Kale with Ginger Juice
Ingredients Fee: ￥90
1月January 12 / 16
油焖笋 Braised Bamboo Shoot in Sweet Brown Sauce, Shanghai specialty
豉椒炒河粉 Fried Ho-Fun (Flat Rice Noodle) with Black Bean and Chili
Ingredients Fee: ￥60
1月January 19 / 23
泡椒牛蛙 Bull Frog with Pickled Chili
玉米烙 Fried Corn Pancake
Ingredients Fee: ￥90
1月January 26 / 30
红烧河鳗 Red Braised Fresh Water Eel
桂花肉 Gui-Hua Pork, fried pork with sweet sour dip and Sichuan pepper salt
Ingredients Fee: ￥100
2月February 02 / 06
水煮鱼片 Fish Fillets in Hot Chili Oil, Sichuan specialty
水芹炒干丝 Chinese Celery with Pressed Bean Curd Strips
Ingredients Fee: ￥80
2月February 09 / 13
杭椒炒牛柳 Stir-Fried Beef with Hot Green Pepper
咸蛋黄南瓜 Pumpkin with Salted Duck Egg Yolk
Ingredients Fee: ￥80
- SPRING FESTIVAL HOLIDAY -
2月February 23 / 27
油浸笋壳鱼 Oil-Simmered Marble Goby Fish
煎藕饼 Fried Stuffed Lotus Root
Ingredients Fee: ￥120
3月March 02 /06
无锡脆鳝 Fried Crispy Eel, Wuxi specialty
豆豉鲮鱼炒饭 Fried Rice with Black Bean and Salted Dace Fish
Ingredients Fee: ￥80
3月March 09 / 13
干煸四季豆 Dry Fried Green Beans
面拖黄鱼 Deep Fried Yellow Croaker Fish in Flour Batter
Ingredients Fee: ￥60
3月March 16 / 20
剁椒鱼头 Steamed Carp Fish Head with Chopped Chili, a Hunan specialty
椒盐芋艿 Baby Taro with Sichuan Pepper-Salt Flavor
Ingredients Fee: ￥70
3月March 23 / 27
窝蛋牛肉煲仔饭 Clay Pot Rice with Beef and Egg
干煎小黄鱼 Pan-Fried Baby Yellow Croakers
Ingredients Fee: ￥80
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