From Cambodia to Thailand to Burma – these curries will take you on a global culinary adventure. Learn to make classic curry pastes from scratch – we will make some traditional and not so traditional curries in this class.
Menu
Pan fried Barramundi with Yellow Curry Paste beans and fried shallots - Chef Soon’s version of his favourite curry from his travels to the Maldives
Stir Fry Crispy Pork, Beans and Thai Basil with Pad Phrik King Curry Paste - Thailand
Nyonya Chicken Curry with Rempah Paste and Fried eggs - a Malaysian curry with a Burmese influence
Pickled Cucumber Relish
Spiced Coconut Rice with Coriander
Guest Chef
After completing his apprenticeship at Madam Fang & Shakahari (modern Asian), Melbourne, Soon then went on to work at Ishmus Of Kra (Thai), Chef de Partie at the NOBU Crown (Japanese & Peruvian) before travelling globally and working as Chef De Partie - Beach House Maldives, A Waldorf Astoria Hotel (French Cuisine and Maldivian Cuisine), London