Best of Asia
Travel by taste to China, Korea, Japan, the Philippines, Thailand and Vietnam.
Discover how to use regional ingredients, where to buy them and how to store them.
Learn wok cooking techniques, flavour balancing between sweet, spicy, salty, umami, sour and bitter, as well as hand skills in making Chinese style buns and Japanese gyoza from our experienced chef instructors.
Any skill level welcomed!
Day 1 - Wednesday Night - 615pm-9pm
Haemul Pajeon (Seafood Scallion Pancake - Korean)
Oi Muchim (Spicy Marinated Cucumbers - Korean)
Uempo Inhaw (Grilled Pork Belly - Filipino)
Jawa Rice (Garlic Fried Rice - Filipino)
Day 2 - Thursday Night - 615pm-9pm
Stir Fried Eggplant + Thai Basil (Thailand)
Maenam Whole Fried Fish (Thailand)
Coconut Rice (Thailand)
Day 3 - Saturday Full Day - 930am-3pm
Bao Mi (Chinese Steamed bun with lemongrass grilled chicken - Chinese / Vietnamese fusion)
Bun Bo Hue (Spicy Beef and Pork Rice Noodle Soup - Vietnamese)
Banh Xeo, Nuoc Cham (Savoury Crispy Crepes, dipping sauce - Vietnamese)
Salad Rolls + Peanut Sauce (Vietnamese)
Day 4 - Sunday Full Day - 930am-3pm
Dashi Miso Soup (Japanese)
Salmon Oshi (Pressed Sushi with Salmon - Japanese)
Chicken Kamameshi (Claypot Steamed Chicken and Rice - Japanese)
Chicken Karaage (Marinated and fried bite sized chicken - Japanese)
Gyoza (Pan fried dumplings - Japanese)
Cucumber Tofu Salad (Japanese)
