Dumplings, Three Ways
Three handmade dumplings, each with a different filling and folding style.
Siu Mai, Three Ways
The familiar open-topped steamed dumplings served at dim sum restaurants. You learn filling texture, shaping, steaming and finishing.
Nin Go & Lo Bak Go
Two completely different Lunar New Year cakes in one class. Nin Go is a sweet, chewy steamed rice cake traditionally associated with wishes for progress in the coming year. Lo Bak Go is a savoury Cantonese turnip/radish cake, steamed, cooled, then pan-fried until crisp outside.
Hong Kong-Style Bread Lab
Hong Kong-Style Pastry Lab
An introduction to the pastry counter of a Hong Kong bakery and dim sum restaurant.
Tong Yuen & Stuffed Sesame Ball Lab
Tong yuen are soft, chewy filled rice dumplings cooked in water and traditionally associated with family togetherness. Sesame balls use a related glutinous-rice dough, filled, coated in sesame seeds and fried until crisp outside and chewy inside.
Hong Kong Dessert Lab
Cantonese desserts often focus on beans, seeds, nuts, fruit and grains, with gently sweetened soups and puddings rather than heavy cakes or buttercream. You make a selection of traditional Hong Kong/Cantonese desserts and learn about their ingredients, textures and place in everyday food culture.
Family Pod option
Many of these classes can run as family programs: one caregiver and one child cook together at the same station and share one complete set of ingredients.