Date & Time
Starts on Thursday
24 Sep 2026 - 15 Oct 2026
4 sessions 6:45 PM - 9:45 PM
Registration Closing Date: 24 Sep 2026
Price
From $120.00 to $130.00
Course Description
Culinary enthusiasts will learn the correct techniques of frying, steaming and boiling, and cooking methods for various restaurant dishes.
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 24/09/2026 (Thursday) 1) Melon Dried Scallon & Chicken Soup 香瓜干贝鸡汤, 2) Dried Scallop and Radish Delicacies 干贝萝卜, 3) Fried Rice with Salmon 三文鱼炒饭. 第二節 2nd Lesson on 01/10/2026 (Thursday) 4) Red Rice Wine Lees Chicken with Chinese Cabbage 红曲鸡炖高丽菜, 5) Egg-Drop Water Chestnut Almond Desscert 蛋花马蹄杏仁露, 6) Aromatic Pork Jowl 香煎猪颈肉. 第三節 3rd Lesson on 08/10/2026 (Thursday) 7) Stir-Fried Walnut & Chicken Cubes in Sauce 酱爆核桃鸡丁, 8) Scallon & Pork Skin Salad 葱拌猪皮, 9) Tofu Balls 豆腐薯粉丸. 第四節 4th Lesson on 15/10/2026 (Thursday) 10) Hakka Yong Tow Fu 客家酿豆腐. 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)
Organising Committee
Training Provider(s)
Teo Peck Leng has more than 19 years of teaching and experience as a practising chef. He holds a Cook's Diploma in Chinese cooking and a Certificat...
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