Date & Time
Starts on Thursday
05 Nov 2026 - 26 Nov 2026
4 sessions 6:45 PM - 9:45 PM
Registration Closing Date: 05 Nov 2026
Price
From $120.00 to $130.00
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 05/11/2026 (Thursday) 1) Cuttlefish Melon Boat 墨鱼节瓜船, 2) Winter Melon Honey Dew Dessert 冬瓜菠萝羹, 3) Xiang Zao Lu Beer Fish 香糟露啤酒鱼. 第二節 2nd Lesson on 12/11/2026 (Thursday) 4) Braised Spareribs with Hawthorn 山渣烧排骨, 5) Winter Melon, Longan & Lo Han Fruit Dessert 龙眼冬瓜罗汉果, 6) Drunken Chicken Slice 糟醉鸡片. 第三節 3rd Lesson on 19/11/2026 (Thursday) 7) Rendang Chicken 椰汁咖喱鸡, 8) White Fungus, Bamboo Fungus & Longan Sweet Soup 银耳竹荪龙眼糖水, 9) White Pepper Pork Trotter 白胡椒猪蹄. 第四節 4th Lesson on 26/11/2026 (Thursday) 10) Double Boiled Chicken with Chinese Yam 山药炖鸡, 11) Hong Kong Style Waxed Rice 港式腊味饭. 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...
Read More