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Asian Flavours

Kuih Paiti (Top Hats, crispy pastry shells topped with pumpkin, beans and siracha mayo)

Steam Prawn wontons with sesame dressing

Cantonese style Soy chicken served with steamed bok choy

Pan fried salmon with tamarind glaze and Asian herbs

Wok tossed baby corn with galangal, chilli, coriander and lime




We Travel the Mekong in our “Asian Flavours” series of hands on cooking classes this year. Learn to create a 5 course banquet. 

Class includes - Tuition, recipes and shared plate meal with regional wine or beer. 

Earlier Event: April 19
Junior Chefs (PM)