Cooking Class - Seafood of Asia

This class includes several major regional cuisines across Asia. Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chillies, dried onions and soy.

Cooking methods include stir frying, steaming and deep frying. Tonight cook two amazing seafood dishes using these flavours and methods. Steamed clams with thai basil and oyster sauce and a Japanese seafood curry.

Complimentary beverage on arrival.

Bar open from 5.30pm onwards. Class starts promptly at 6pm.
Note: The above photo is indicative only.