Entertain in style by learning some tasty tapas. Mouth-watering but simple to prepare, these hors d’oeuvres will surely impress your guests and add some fun to pre-dinner cocktails!
DurationEntertain in style by learning some tasty tapas. Mouth-watering but simple to prepare, these hors d’oeuvres will surely impress your guests and add some fun to pre-dinner cocktails!
Menu:
Sweetcorn and pea fritters with homemade Sriracha sauce
Sesame sweet potato wedges, curried peanut sauce
Spinach & potato cakes, roasted tomato salsa
Little Green Kitchen (LGK) is a cooking studio and food consultancy – the brainchild of former lawyer Shalu Asnani to prove that vegetarian food is not boring! LGK offers hands-on cooking classes and bespoke menus through their food consulting, private dining and corporate cooking services.
The passionate foodie’s foray into the world of professional cooking was first born in Beijing at renowned cooking school, The Hutong, where through serendipity she found herself at the helm of their various vegetarian cooking classes.
Inspired and excited, Shalu returned to Singapore in 2011 to set up LGK. Combining the secret family recipes gained from the kitchens of her childhood and her modern take on vegetarian cuisine, LGK offers mouthwatering and healthy vegetarian food spanning a variety of genres; from Asian street food to contemporary Western cuisine. Down-to-earth good food is her motto and eating clean her passion.
Learn to recreate these local favourites in your own home.
This delightful dessert cup is Mildly Sweet, Refreshing, Velvety Smooth & Creamy, unlike your usual dense cheesecake recipe
Mee Hoon Kueh is a type of Chinese  noodles which is hand-pulled to pieces, and truly a comfort food for many Singaporeans. Learn how to make such handmade noodles to perfection.
This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry.
Upon completion of this course, learners will attain knowledge and application skills in making basic Dim Sum dishes.
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