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 2 amazing seafood dishes using these flavours. Korean chilli squid with a fresh Korean chilli paste and Seafood style laksa (spicy seafood soup)

Enjoy a complimentary beverage in the auditorium during the demonstration with your chef.

Arrive anytime from 5.45pm onwards. Class starts promptly at 6pm