Join
Chef Clement as he walks you through a specially curated three-course menu,
sharing practical techniques, flavour-building tips, and insights on how to
bring festive dishes together with confidence. Each dish will be cooked,
plated, and served for tasting, so you can experience the flavours as you
learn.
On the menu:
Starter: Cold lobster salad with cantaloupe, berries, wasabi mayo, and salmon
caviar
Main: Five spice pork belly with grilled red chicory stuffed with Moroccan
couscous and hoisin sauce
Dessert: Teochew taro paste with gingko nuts in a pastry shell with sweet
coconut cream
Seats
are limited, so do book early to join us for our first class of the year. Click
on your preferred dates below to RSVP.
Terms and Conditions:
- Registration fee is non-refundable.
- Vouchers will not be issued for missed attendance.
- Rescheduling is strictly not allowed.
- This class is only for participants aged 16 and
above.
