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.