Precious Pepper 2

Precious Pepper 2

9 Mar (Sat) 11am

Regular price $0.00 $190.00 Sale

Sorry, this class is fully booked!
9 March (Saturday) 11:00am-3:00pm : 0

10% discount for returning participants.

An all-new class exploring the delicate aromas of pepper from Cambodia’s Kampot Province, whose unique climate and terroir give the spice a very special and complex character – Mother Nature’s own perfume. Christopher’s recipes will use Hong Spices’ premium white, black, and rare red peppercorns, organically grown on a 15-hectare farm in Kampot.

*Hong Spices Kampot peppercorn are available at


1. Cambodian-style Roasted Corn with Red Pepper

The floral notes of Kampot red peppercorns accent and enhance fresh sweetcorn amazingly well. Inspired by a Cambodian street snack, these kernels are pan-roasted until slightly smoky, then dressed with a coconut cream sauce, spring onions and a sprinkle of freshly ground red pepper.

2) Many-Mushroom Hot & Sour Soup

Comforting and satisfying without being heavy, this version of the classic Chinese soup stars a multitude of fresh mushrooms and tofu ribbons simmered in chicken broth, with sourness from black vinegar and a rounded, sweetly pungent heat from freshly ground white Kampot pepper.

3) Moo Hong

The southern Thai cousin of Nyonya hong bak, this recipe slow-braises pork belly and pork neck with Kampot black peppercorns, garlic, coriander, soy sauce and palm sugar into a luscious, intense and aromatic stew, perfect for spooning over hot rice.

4) Murgh Malai Tikka

This tandoori specialty is easy to make in an regular oven. Boneless chicken is steeped in a rich and fragrant marinade of crème fraiche, cream cheese, ginger, garlic, Kampot white pepper and other spices, then oven-grilled until velvety, tender and succulent.


Demonstration by Chef / Instructor

Food Tasting

Participants will sample on all the demonstrated items.

Take Home Items
Participants will take home a Recipe Pack. 

Christopher Tan
Learn more about Christopher here