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5 Days Chinese Cuisine

Learn Chinese knife skills, soups, boiling, braising, frying and roasting.


Duration: 4 hours/session

For: 5 sessions

Fees: $750.00

Chef: Low Shih Erh

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Please select the date to view the modules.  Click on the modules to view the menu taught for the class.

This 5 day intensive hands on course focuses on Chinese cuisine flavours and covers a range of basic skills intended to help bridge the gap between the amateur home gourmand and the professional chef. This class is suitable for domestic helpers, professional chefs and home gourmands wanting to expand their cuisine repertoire. Learn the most popular Chinese cuisine dishes here.

Notes:

Participants will work in pairs although some group work may be necessary.

Terms and Conditions:

For those taking individual sessions, the fees will be $155 nett per participant per session.

For those taking the entire module, the fees will be $750 nett per participant for all 5 sessions.

An entire module is designated as 1 continuous intake and not different sessions from different in takes to make up 5 sessions.

There will be no make up session if you are not able to come to the confirmed session for whatever reason.

If you are not sure whether you can attend all 5 dates in that module, we suggest you sign up for individual sessions.

In the unlikely event that a scheduled session does not reach the minimum number required for the session or due to unforeseen exceptional circumstances, Palate Sensations reserves the right to change the date of or cancel the session. If that occurs, a refund of any payment will be offered/given minus any discounts (if applicable. The final fee calculation is subject to the discretion of Palate Sensations).

Palate Sensations does not guarantee the availability of any session (whether for adults or children, or as advertised on the Website or through any other means) until your booking is confirmed, and where applicable, the required session size is reached.

Knife skills, art of making soups, chinese oil infused, pickled, cold dish

Wood ear mushrooms with shredded ginger (凉拌木耳)

Lotus Root Salad (凉拌莲藕)

Pickled Cucumber (腌青瓜)

Cold Tofu with Chili Dressing (香辣豆腐)

Oil infuse (香油)

Soup (上汤)

Boiling, salad, steaming, scalding

Hot and Sour Thick Soup (酸辣汤)

Steamed Egg with Minced Pork (肉碎蒸蛋)

Chinese Spinach Superior Soup (上汤苋菜)

Kailan with Oyster Sauce (蚝油芥蓝)

Cold Tofu with Century Eggs (皮蛋豆腐)

Slow braised, braised, double boil

Slow braised pork belly (东坡肉)

Lion head (红烧狮子头)

Pork with sun dried vegetables (菜干炖肉)   

Double boil herbal chicken soup (炖药材鸡汤)

Quick fry, stir fry, deep fry, shallow fry
Gong bao chicken (宫保鸡丁)
Stir fry french bean with minced meat (干煸四季豆)
Braised tofu with seafood (红烧豆腐)
Salt and pepper pork ribs (椒盐排骨)
Grill, broil, roast, bake

Honey chicken wings (蜜汁鸡翼)
Char siew (蜜汁叉烧)
Crackling pork belly (烧肉)
Mutton skewers (羊肉串)  

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