All programs are demonstration with a small portion sample-tasting. The duration of each class is between 6:30 pm. and 9:30 pm.
Sushi I
Learn to prepare vinegared rice and four different kinds of rolled sushi, including Traditional Maki, Inside-out Maki and Temaki. (contain seafood but no raw fish)
1 Thur evening February 25
Simple-y Delicious
Chicken á La King (Chinese Style), Sweet and Sour Pork Ribs, Shrimp Egg Foo Yung
1 Mon evening March 1
Thai Cuisine V
Thai Roasted Vegetable, Chicken and Rice Soup, Stir-fried Shrimp with Mixed Vegetables, Rack of Lamb with Red Curry Sauce.
1 Thur evening March 4
Asian Cuisine I
Malaysian Fried Chicken with Spicy Coconut Sauce, Indonesian Hot and Spicy Fish, Korean Rice Dish with Beef and Vegetables (Bimbimbap).
1 Mon evening March 8
Hearty Soup
Deluxe Chinese Hot and Sour Soup, Thai Country Soup with Shrimp, Japanese Hearty Soup with Chicken.
1 Thur evening March 11
Hot and Spicy
Noodle I
Stir-fried Hot and Spicy Chicken Noodle, Noodle with Shredded Pork and Spicy Sauce, Seafood Noodle Soup with Satay Sauce.
1 Mon evening March 15
Chinese Vegetarian Dishes III (New)
Stir-fried Assorted Vegetables with Crispy Chow Mein, Braised Tofu with Mushroom and Vegetables, 2 appetizers.
1 Thur evening March 18
Szechuan (Western Chinese) Cuisine IV (New)
Hot and spicy dishes such as Stewed Hot and Spicy Beef, Stir-fried Shrimp and Pork with Chili Black Bean Sauce, Chicken with Mixed Flavours.
1 Mon evening March 22
Cantonese (Southern Chinese) Cuisine XII (New)
Beef Steak Chinese Style (Sweet and Sour Flavour), Steamed Fish Fillet sandwiched with Ham and Chinese Mushroom, Pork Ribs with Strawberry Sauce.
1 Thur evening March 25
Fusion Cuisine (New)
Combining cuisines to create exotic and vibrant dishes. Seafood, meat and vegetables will be used.
1 Mon evening March 29