Cost - $140 per head
The sum of many delicious parts, Malaysian cuisine’s influences include Chinese, Indian and Malay.
MENU
Curry Laksa - spicy soup can get you there in its curry form
Mee goreng mamak - Yellow noodles, chicken, shrimp, soy sauce, vegetables, eggs and a bit of chili tossed in for an irresistible jolt.
Penang lobak - Fried mince pork rolls wrapped in bean curd skin)
Malaysian Satays - Beef skewers with satay sauce
Roti canai – Indian inspired flatbread
COOKING CLASS INCLUDES: Tuition, recipes ,and meal with regional wine or beer.
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