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5 Days Regional Chinese Cuisine

Covering dishes from HK, Taiwan, Sichuan and Guangzhou province.

Duration: 4 hours/session

For: 5 sessions

Fees: $750.00

Chef: Low Shih Erh

Alert! Not enough quantity is available!

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 Regional Chinese cuisine 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 Regional Chinese cuisine dishes here.


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.

Poached chicken with dried chili oil (口水鸡)
Twice-cooked pork belly (回锅肉)
Fish fragrant shredded pork (鱼香肉丝) 
Mapo tofu (麻婆豆腐)
Steamed fish with soya sauce (粤式蒸鱼)
Vegetarian pot (罗汉斋)
Garlic Pork Ribs (蒜香排骨)
Braised chicken with rose wine and soya sauce (玫瑰鼓油鸡)
Taiwanese style braised beef noodle (牛肉面)
Taiwanese braised pork on rice (卤肉饭)
Crispy fried chicken (盐酥鸡)
Oyster mee sua (蚝仔面线)
Beef hor fun (干炒牛河)
Pork chop scallion oil noodle (葱油猪扒捞丁)
Typhoon-shelter crabs (避风塘炒蟹)
Wax meat sausages with rice (腊味饭)

Pork ribs with preserved black bean (豆鼓排骨)
Deep fry prawn rolls (腐皮虾卷)
Siew Mai (烧卖)
Glutinous Rice Chicken (糯米鸡)
Osmanthus Flower Jelly (桂花糕)

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