Requirements and Remarks:

Class Conducted by Chef Teo Peck Leng in Mandarin and English. Please pay Ingredient fees: $12 per sessions directly to Trainer during class. Chinese Restaurant Cooking Workshop佳肴厨艺烹饪课程 (Demo示范) 第一節 1st Lesson on 27/08/2026 (Thursday) 1) Aromatic Vinaigrette Fish 醋香鱼, 2) Roast Duck Broth 烧鸭肉羹, 3) Aromatic Pork Belly 爆糟肉. 第二節 2nd Lesson on 03/09/2026 (Thursday) 4) Winter Melon with `Egg Flower` 蛋花冬瓜泥, 5) Stewed Chicken with Chestnut 栗子焖鸡, 6) Baked Pumpkin with Bacon 培根南瓜. 第三節 3rd Lesson on 10/09/2026 (Thursday) 7) Kelp & Mung Beans Soup 海带绿豆沙, 8) Steamed Abalone with Glass Vermicelli 粉丝蒸鲍鱼, 9) Winter Melon Broth 冬瓜羹. 第四節 4th Lesson on 17/09/2026 (Thursday) 10) Garlic Sauce / Steamed Prawns with Garlic Sauce 蒜蓉酱 / 蒜蓉酱蒸虾, 11) Stuffed Tofu Balls 百花豆腐丸, 12) Yam Paste Jade Rings 芋泥酿翡翠. The menu scheduled sequence and dishes are subject to changes課程次續或菜式, 如有更換不另行通知 (Video recording is strictly prohibited at all times, 请勿录影)