Join us this November for a cuisine that is truly unique - one that is rich and complex, sweet and aggressively herbal and packed with deep-umami flavors.
DurationJoin us this November for a cuisine that is truly unique - one that is rich and complex, sweet and aggressively herbal and packed with deep-umami flavors.
Yes! We are talking about the ever evolving Taiwanese cuisine - crispy scallion pancakes, three-cup chicken and crispy spicy Taiwanese popcorn chicken, all in one morning!
At Commune Kitchen, we offer affordable, hands-on cooking classes in a variety of foods including Dumplings, Xiao Long Bao, Southeast Asian, Middle Eastern, and fusion cuisines along with gluten-free and vegetarian courses, just to name a few. Our classes are taught by trained chefs that have traveled the world, worked in different countries and bring a vast amount of knowledge to their students.
Aside from providing a fun and relaxed atmosphere, we teach people the importance of incorporating locally available fresh ingredients, sustainably sourced meats and pure fats into their daily meals; providing options to use to replace refined oils and processed ingredients. This includes recommendations of where to find the different ingredients all over Singapore. We are minutes away from the Tanjong Pager MRT in OUE Social Kitchen at Downtown Gallery.
Prepare Agemono is a 2 day long training programme, upon completion of which, participants will have the basic knowledge and application skills of Agemono preparation and be able to apply them to the workplace.
Prepare Sushi is a 5 days or 40 hours long training programme, upon completion of which, participants will have the basic knowledge and application skills on sushi preparation and be able to apply them to the workplace.
Japanese Cute Bento, Japanese Potato Salad & Chawanmushi Workshop by Instructor Sharon
On completion of this unit, learners will be equipped with the fundamental knowledge and abilities in preparing standard sushi with the required level of attention to details and complexity in techniques.
Yuzu Rice with Prawns and Pickled Takana Vegetable (Japanese Mustard Green) / Seasoned Vegetables with Grated Egg Yolk Sauce/ Grilled Yellowtail and Daikon/ Steamed Coral Grouper with Nagaimo/ Lily Bulb Kinton and Matcha
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