ASIAN ClASSICS:
Hainanese Chicken Rice
ABOUT our CLASS
At popular stores in Singaporean hawker centres, Chicken Rice amasses long queues every day; and overseas it features on almost every Singaporean and Malaysian Menu. It’s also a particular favourite in the stomachs of Chef Shannon and Andrew.
Found in Malaysia, Singapore, Indonesia and Taiwan; Popiah is a fresh spring roll dish that’s often enjoyed at festivals and celebratory occasions but also found as a popular street food. Many people of Southeast Asian heritage will have fond memories of assembling these at the table surrounded by friends and family.
We’ll make
Aunty Linda’s Popiah: a fresh spring roll dish full of vibrant colours, textures, and flavours
Hainanese Chicken Rice: complete with aromatic rice, flavourful chicken broth, spring onion oil and a zingy chilli sauce
You’ll learn
Chef Andrew’s unique technique for making perfect chicken rice as inspired from his mother’s recipe
The flavours and uses of essential Southeast Asian ingredients
Traditions and customs of how south-east Asian cuisine is served and enjoyed
How to prepare and enjoy all parts of a whole bird
What’s included
Complimentary beer, wine and soft drink
An entrée and main utilizing premium produce; organic, free-range chickens and fresh Asian vegetables
Southeast Asian Inspired Petit Fours
Recipe booklet
‘Tricks of the trade’ information
A hands-on experience