The South Asian subcontinent has a highly evolved culinary history which stretches back 5,000 years.
DurationThe South Asian subcontinent has a highly evolved culinary history which stretches back 5,000 years. The cuisine has multiple regions and influences and is characterized by it’s sophisticated & subtle use of highly complex spices & herbs.
Even street food has a richly developed variety and depth and can range from a light snack to a full blown meal, consumed from the early hours of the morning to well past midnight. This class is just a teaser into the colourful & endless adventure into the streets of South Asia!
We celebrate Asian cultures and cuisines in a contemporary yet authentic way through our food and beverage offerings. inspired by a millennia of traditions, we aim to tell these stories on the dining table.
This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry.
Learn the basic techniques and culinary knowledge to make Asian Pastry. The focus will be on making pao, a variety of fillings and shaping them. Learn what equipment you need, how they will be cooked, the timing and temperature required.
If there is one thing we do well in Asia, it has to be snacking. In between meals, we always find space for both sweet and savoury snacks.
This October, join us for a taste of Sri-Lankan cuisine at our fully hands-on cooking class.
Use fresh local ingredients and spices to make 3 different Southeast Asian dishes – Singaporean, Malaysian, Indonesian. Add some variety to your life!
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