Chinese Roast Meats

22 Apr

Regular price $190.00 Sale

Sorry, this class is fully booked!
22 April (Sun) 10:30am-1:30pm : 0
22 April (Sun) 2:30pm-5:30pm : 0

10% discount for returning participants. 

1. Cantonese Roast Duck

The Cantonese have been roasting duck for more than 600 years. The technique may look complicated but it can be easily replicated at home. Learn about the differences between Beijing Duck and Cantonese roast duck through the preparation process.

2. Roast Pork Belly 

The almost forgotten recipe for Cantonese roast pork would be the Nan Ru Shao Nan or 南乳燒腩 or roast red fermented pork belly. Using Nan Ru would enhance the flavour of the pork. It is even more important when Indonesian or Australian pork is used, since it helps elevate the flavour.

3. Char Siew (Barbecued Pork)

The real test for a roasting Shi Fu lies not in cooking roast pork or duck, but Char Siew. This deceptively simple dish requires a specially concocted basking sauce, an understanding of different cuts of meat and cooking temperatures of the oven.


Maximum of 12 participants. 


Demonstration by Chef / Instructor

Food Tasting

Participants will sample on all the demonstrated items.

Take Home Items
Participants will take home a Recipe Pack.  

David Yip

Learn more about David Yip