The Flavours of Asia Culinary Workshops

The Flavours of Asia Culinary Workshops

Date: 4 & 5 March 2017, Saturday & Sunday
Time: 10am, 12pm, 2pm & 4pm
Price: $20.00++ (HSBC Cards) | $25.00++ (Other payment modes)
Venue: ToTT Cooking Studio, 896 Dunearn Road, #01-01A Sime Darby Centre, Sime Darby, Singapore 589472
Dress Code: Smart Casual

Create culinary magic with one’s own hands by learning from any of the 8 leading Asian maestros on 4 and 5 March at ToTT Cooking Studio. Pick up valuable insights from these culinary experts as they prepare signature dishes that can be easily recreated at home. The sessions on 4 March will be moderated by LianHe ZaoBao’s food correspondent Ms Ng Yimin and the sessions on 5 March will be moderated by renowned food critic and deputy Life editor of The Straits Times Mr Wong Ah Yoke!

4 March 2017, Saturday
10am – Chef Lee Cheok Kwang, Mandarin Oriental, Singapore
1.Taiwanese Radish Cake Soup with Barramundi Fillet
2. Osmanthus Sugar, Winter Melon with Salmon Roe
12pm – Chef Kazuhiro Hamamoto from Ki-sho
1.Braised Beef
2. Renkon Kimpira
2pm – Chef Manjunath Mural from The Song of India
1. Semolina crusted Barramundi in Mangalorean Gassi Sauce
2. Goat Cheese Avocado Pomegranate Coupe Chat
4pm – Chef Martin Foo, VLV Singapore (By invitation exclusively for Lianhe Zaobao readers)
1. General Tso’s Chicken
2. Poached Ocean Fish
Naturel presents The Flavours of Asia Culinary Workshops 
5 March 2017, Sunday
10am – Chef Yuki Sugaya from Shinsen Hanten by Chen Kentaro
1. Stir Fried Wagyu with Green Peppers
2. Wok-fried sea perch fillet with shishito peppers
12pm – Chef Kenjiro ‘Hatch’ Hashida from Hashida Sushi Singapore
1. Kinusaya Snow Pea Vichyssoise
2. Red Bean Rice
2pm – Chef Violet Oon from National Kitchen by Violet Oon (By invitation exclusively for The Straits Times readers)
1. Sambal Belachan
2. Satay Ayam Goreng

4pm – Chef Leong Chee Yeng from Jade, The Fullerton Hotel Singapore