Aug 29, 2013|
It’s one thing to enjoy a good meal—quite another to make one. Unleash your inner Michelin-winner by signing up for one of these cooking classes.
At Corner Kitchen, everything’s a group effort. Owner Vivian Herijanto offers a myriad of team cooking sessions for private parties and corporate events, ranging from types of dishes like tapas and brunch basics to regional fare like French Provençal or Balinese flavors. The Balinese menu, for example, includes ikan betongkol (tuna salad with lemongrass and shallot dressing), babi guling (roast suckling pig) and pisang goreng (fried banana fritters with ice cream). Fusion dishes like Balinese fish tacos are also on the menu. Herijanto also hosts pizza-making sessions, as well as technique-oriented seafood basics classes. Take note: the current kitchen in Po Hing Fong closes at the end of September and will relocate to New Street in Sheung Wan by early October. $1,000 per head with a minimum charge of $4,000-6,000, depending on the day.
20 Po Hing Fong, Sheung Wan, 2803-2822. New address will be 21-23 New St.,
Sheung Wan, www.corner-kitchen.com.
Dim Sum Rap
Learn how to make your own har gow and siu mai with some veteran chefs at Easy 123 Dining & Cooking Studio. It’s owned by the Super Star Group, which runs a bunch of seafood and Chinese restos across town. Chef Law Kwai-ming, who’s one of the class’s instructors and a 30-year veteran of the dim sum industry, reassures us that the dishes aren’t too tricky to make. He and his team regularly brainstorm up new and fancy dim sum dishes—like penguin- and fish-shaped dumplings—to keep the classes fresh and exciting. But purists can also learn to fold the perfect classic har gow under chef Law’s meticulous instructions. A lot of the preparation actually involves molding, pressing and folding things into the right shape—one of the most important aspects of dim-sum-making. Participants get to sample their own creations as well as enjoy an eight-course dim sum meal at the end of their lesson. $400 per person, one-hour sessions.
Shop 221, 2/F, K11, 18 Hanoi Rd., Tsim Sha Tsui, 2628-0616. See schedule at www.easy123.com.hk.
Fish, Macarons and Food Porn
The restaurants run by K.O. Dining Concepts in Hung Hom host regular cooking sessions that teach customers how to make everything from dainty macarons to classic Cantonese dishes. At Yu Lei, chef Miki Imagawa has two handy dishes to teach his disciples: a traditional steamed fish, as well as minced shrimp toast. Then there’s pastry chef Andres Lara from Messina, who conducts macaron-making sessions every month. Students will get to experiment with different flavors like lemon and chocolate, and learn tips on how to keep the treats from getting too soggy too soon. Foodies who want to go a step further might consider signing up for a food photography session hosted by RAW Studio owner Joyce Yung. These sessions are independent of the cooking classes, but do come with nibbles at the end. Bring your own camera and snap away under Yung’s guidance, then enjoy an afternoon tea with the whole class (and snap away some more.) $420-880 for cooking classes, schedule changes monthly. The food photography course is $660.
5/F, Harbourfront Landmark, 11 Wan Hoi St., Hung Hom, 3641-1775, www.kodining.com.
Want to get better at Italian cuisine? Drop by cozy kitchen studio Donna Dolce. The décor is reminiscent of a quaint Italian restaurant, inspired by owner Esther Au’s experiences living in Europe. “For over 10 years, I was the editor of a local magazine’s dining section,” Au explains. “This, combined with my experiences living in Italy, means that when students come to my classes, they don’t just learn how to cook, but also absorb interesting details about ingredients and their origins.” For bread and pasta-making, students are allowed hands-on participation. But for the more complicated dishes, it’s more about the demonstrations. Each lesson is three hours long and you’ll learn four dishes per lesson. Check out the schedule online to pick the food you want to learn to cook. $500-650 per person.
Unit 8B, Fully Industrial Building, 6 Tsun Yip Lane, Kwun Tong, 2151-0609, www.moltodolce.com.hk.
Bake a Cake
Need to perfect your desserts? Spoon at the InterContinental runs a “Baking Club,” where pastry chefs teach you to make a dessert that’s professional enough to serve at a two-Michelin-starred restaurant. Students will learn how to make a dessert on the Spoon menu from scratch. There are four to eight students per class, and each class takes about four hours. Topics covered include cake decorating, pies and tarts, and festive desserts. By the end of the class, you’ll receive an official certificate, a Baking Club apron, a pastry equipment set, plus recipes from the chef—not to mention some edibles to take home. $1,888 per person. Schedule varies.
Spoon, L/F, InterContinental Hong Kong, 18 Salisbury Rd., Tsim Sha Tsui, 2313-2323, www.hongkong-ic.intercontinental.com.
It’s a Weiner
Does the sound of making your own sausages turn you on? Then check out the classes offered at private kitchen The Butchers Club. The three-hour session teaches you to de-bone both a lamb leg and a pork leg (trust us, it’s hard work), mince and grind the meat, marinate it with herbs and spices, then stuff the whole thing into casings. Try not to make a penis joke while filling up the latex-like skins—because, seriously, you’re not 8 years old. After you’ve done the dirty bits, chef Aarik Persaud throws ’em on the grill and cooks them to juicy perfection. Then it’s dinner time, along with mashed potatoes and peas as well as 1kg of sausage you get to take home. $1,300 per person, every Tuesday 7-10pm.
Unit 13C, Sun Ying Industrial Centre, 9 Tin Wan Close, Aberdeen, 2552-8281, www.butchersclub.com.hk.