Back to our Roots

Back to our Roots

7 July (Sat) 11am

Regular price $180.00 Sale

7 July (Sat) 11:00am - 2:30pm : 8

10% discount for returning participants

By special request, Christopher shares his family recipes for traditional steamed Cantonese savoury rice cakes, plus a Teochew hawker favourite. Not just for Chinese New Year, these heritage classics deserve to be made and savoured all year round.


1. Steamed Radish Cake (Lor Bak Koh) 

Softly succulent with white radish and studded with lup cheong (Chinese sausage), Chinese mushrooms, dried shrimp and aromatics.

2. Steamed Taro Cake (Wu Tau Koh)

Diced and mashed fresh taro give this a distinctly hearty texture and flavour. Like the steamed radish cake, it takes on different qualities when served warm, fresh and soft versus cooled and then pan-fried until golden.

3. Chwee Kueh 

Soft and custardy round rice cakes topped with chai poh (preserved radish) braised with lard and garlic.


Demonstration by Chef / Instructor

Take Home Items

Students will sample or take home all the items demonstrated, and receive a Recipe Pack.

Christopher Tan
Learn more about Christopher here