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.
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