TOP 10 SUSHI MAKING CLASSES IN CENTRAL, SINGAPORE

Learn How To Make Better Sushi Than Your Local Sushi Shop

Over the past decade, Palate Sensations Culinary School has helped countless home gourmands realise their dreams of becoming proficient cooks and professional chefs improve their culinary and baking skills.

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.

To prepare Donburi, there are several important steps to be observed to achieve quality. This course is aimed at preparing learners with knowledge and applications skills in preparing Donburi using traditional recipes.

Learn to create your own tasty Japanese sushi styled treats. Who said making sushi has to be difficult?We have a dedicated team of professional chefs with years of experience that know their way around excellent flavours and are passionate about showing others the art of cooking.

You are invited to choose a theme before the event: French, Japanese, Italian are always popular. We will provide the ingredients, from fresh meat to vegetables, sauces and oils, herbs and spices - everything you might need to whip up a delicious meal.

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.

Less is more in Japanese sushi preparation. It is a minimalist dish, yet it requires a thoughtful selection of fresh ingredients, complex flavours and textures that must be carefully orchestrated.

This 3-hour programme aims to equip participants with the knowledge and skills of preparing Japanese cuisine and appreciating its food culture and the key ingredients used.

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