Whampoa Club at three on the bund launches cooking class series (Chine)
|
|
Whampoa Club at three on the bund launches cooking class series (Chine)
|
Category: Asia Pacific
This is a press release selected by our editorial committee and published online for free on 2008-01-30
Hew Choong Yew, Executive Chef at Whampoa Club at Three on the Bund, Shanghai, will host a series of cooking classes aimed at showcasing techniques used in the making of sessions on special focus on preparing traditional dishes for Chinese festivals.
The classes, which will take place on the second Tuesday of each month, will be held at the at Whampoa Club located on 5/F, Three on the Bund.
Founding Chef, Jereme Leung, who plans to participate in some of the classes, says he decided to launch the cooking class series after receiving many enquiries from regular guests as to how the famous Bund eatery prepares its Dim Sum. “Many of our regulars are curious about our recipes and ask us how and where they can find the ingredients we use,” he says. “We look forward to sharing our knowledge and hope that our `students’ will benefit from the experience by giving them a chance to ask these questions first hand.”
During the series of classes, attendees will learn how to prepare dishes such as Long Seafood Spring Rolls; ‘Har Kau’; and Oven-baked Fluffy Turnip Pastry. A number of traditional festive dishes will be taught in February to welcome the Lunar New Year and again in June in preparation for Dragon Boat Festival.
Courses will be “hands on”, with all students making the dishes themselves using the equipment and ingredients provided. The one hour classes start at midday and afterwards, students will be able to taste their creations and enjoy a four course lunch with Chinese tea.
Interested individuals can either sign up for the full program, or choose classes that particularly interest them (full schedule below). One class costs 498RMB per person including the four course lunch and tea.
Enquiries: Whampoa Club - +86 21 6321 3737.
SCHEDULE
February 2008 (Date TBA): Special class to feature Chinese New Year dishes
11th March 2008: House special - Long Seafood Spring Rolls
8th April 2008: ‘Phoenix Eye’ Shrimp Dumplings topped with Asparagus
13th May 2008: Oven-baked Fluffy Turnip Pastry
10th June 2008: Chinese Traditional Rice Dumplings for Dragon Boat Festival
|
|
