Seafood Mastery with Ying Jee Club
Led by the Executive Chef of two-MICHELIN-starred Ying Jee Club, this seafood-focused class unveils Cantonese ingredient secrets and expert techniques. Learn to prepare exquisite dishes perfect for family gatherings, elevate your skills and bring the essence of Cantonese cuisine to your table with confidence and flair.
2 hours
Maximum 8 participants
$1,000 per person
28 March: Steamed Garoupa with Garlic Chilli and Pickled Pepper (蒜蓉泡椒蒸斑球)
25 April: Steamed Lobster with Chicken Oil and Huadiao Wine served with Chencun Rice Noodles (雞油花雕蒸龍蝦配陳村粉)
