12 May (Sun) 10:00am-1:00pm : 12
12 May (Sun) 2:00pm - 5:00pm : 12
10% discount for returning participants
Local Chinese food that originated from China has evolved and made its mark in the local cuisine as popular delicacy dishes. In this class, Chef David introduces three such famous dishes that has unique preparation techniques.
1. Deep-fried 'Squirrel' Fish (松子鱼）
This is a classic Chinese dish often served at formal dinners. Not only would the Cantonese use this dish to pamper guests, the natives of Zhejiang would also use this dish to show off their knife and cooking skills.
2. Braised Pork Belly with Nian Gao (红烧肉炒年糕)
Originally, fatty pork belly was used for braising. These days, fatty pork is much harder to find in the market, so nian gao is used to make up for the texture of the missing fat. At last, we can enjoy this classic dish without feeling guilty.
3. Poached Chicken with Sand Ginger（沙姜鸡）
Before we had Hainanese chicken rice, the Cantonese would poach chicken and serve it with minced lesser ginger, spring onion and sesame oil. This dish would be served hot or at room temperature. Best of all, one would discover how well lesser ginger and chicken went with each other.
Demonstration by Chef / Instructor
Participants will sample on all the demonstrated items.
Take Home Items Participants will take home a Recipe Pack.