Event Details

3. Masterclass with Chef Leung Wing Chung

在今年的《联合早报美食会》, 四川豆花饭庄将会主办7堂烹饪班,让读者以超优惠的40元净价,就能学到师傅们的拿手好菜以及享用下午茶。读者们将能在下午茶时品尝到六道师傅们精心制作的菜肴。

厨师介绍:出身于广东的总厨梁永祥是一名备受推崇的厨师,也有超过30年的厨艺经验。他在香港累计了10年的工作经验后,便在1989年到新加坡任职于多间著名中餐馆。

示范料理:

  1. 万寿果佛手瓜炖猪腱
  2. 传统梅香咸鱼烧煲饭​

: 2017年8月26日(星期六)

时间: 下午3时至5.30

地点:四川豆花饭庄,吉真宾乐雅酒店

价钱: $40 Nett

*开班人数至少20位

In the third of seven "Gourmet Month" masterclasses, join Si Chuan Dou Hua's Executive Cantonese Chef Leung Wing Chung as he demonstrates the savoury 万寿果佛手瓜炖猪腱 and his speciality- 传统梅香咸鱼烧煲饭.

About Chef Leung Wing Chung: With experience spanning more than 30 years, Guangdong-born Executive Chef Leung, spent 10 years in Hong Kong before coming over to Singapore in 1989.

Wrap up the afternoon with a full high tea menu of six delicately prepared dishes, including the two demonstrated by Chef Leung.

Date: Saturday, 26 August 2017
Time: 3.00pm - 5.30pm
Venue: Si Chuan Dou Hua Restaurant, PARKROYAL on Kitchener Road
Price: $40 Nett

*Minimum of 20 pax required for class to commence

PriceQuantityTotal
3. Masterclass with Chef Leung Wing Chung
Parkroyal on Kitchener Road

S$ 40.00
S$ 40.00
 
GST S$ 2.62
SUBTOTAL S$40.00
Please note that purchases made would not be refunded.
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