CANTONESE COOKING · VANCOUVER
Dim Sum Class in Vancouver: Siu Mai, Three Ways
Yes. Siu Mai, Three Ways is a hands-on dim sum class in Vancouver taught by Hong Kong-born, Vancouver-raised chef Abraham Wong. You learn filling texture, shaping, steaming and finishing for three kinds of the open-topped dumpling: pork, shrimp & shiitake mushroom; curry seafood; and chicken & water chestnut.
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Is there a hands-on dim sum class in Vancouver?
Siu mai are the familiar open-topped steamed dumplings served at dim sum restaurants. Participants make: Pork, shrimp & shiitake mushroom, Curry seafood, Chicken & water chestnut. They learn filling texture, shaping, steaming and finishing.
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Questions people ask
- What do we make in the Vancouver dim sum class?
- You make three kinds of siu mai: pork, shrimp & shiitake mushroom; curry seafood; and chicken & water chestnut. You learn filling texture, shaping, steaming and finishing.
- Where can I take a Cantonese cooking class in Vancouver?
- Bow to Plates offers Cantonese cooking classes in Vancouver with Abraham Wong. Options include Siu Mai, Three Ways, Nin Go & Lo Bak Go, and Tong Yuen & Stuffed Sesame Ball Lab; each is a separate class.
- Do you offer a dim sum class in Vancouver?
- Yes. Siu Mai, Three Ways teaches filling texture, shaping, steaming and finishing for three versions of the open-topped dim sum dumpling.
- Can beginners take a Chinese cooking class in Vancouver?
- Yes. Bow to Plates offers hands-on Chinese cooking classes with Abraham Wong, with no previous Chinese cooking knowledge required. Browse the Cantonese and Lunar New Year menus and scheduled dates.
- Do you offer Lunar New Year team building in Vancouver?
- Yes. Enquire about a private Lunar New Year cooking class for your team in Metro Vancouver for January 2–February 14, 2027. Send your preferred date, group size and menu interests to [email protected]; availability is confirmed by enquiry.