Silky Almond Tofu and Pamelo Mango Dessert Anita Mui

Favorites in Hong Kong. Sweet, smooth and soothing to the throat; Hong Kong surely knows what pleases their people. Apart from Singapore, Hong Kong is also another food haven. Especially when it comes to Chinese food from Main dishes to dessert, many would agree Hong Kong serves one of the best.
You don’t have to go to Hong Kong to try these, because Chef Anita Mui from Hong Kong has been teaching at Chefs’ Warehouse.

Parsley Dumpling Mdm Ng

I love going to the Dim Sum Restaurant with my family to enjoy breakfast, especially when we speak Cantonese, it just feels so Hong Kong.
What is so good about Dim Sum is the varieties and that whenever there are dumpling dishes, the skin is always so thin and the filling so full.
Dim Sum making is not an easy to catch “art”, it requires a lot of hard work and better still talent.
Mdm Ng is an experienced instructor in Chinese Dim Sum and there should be no doubt learning from her.

Canape Barry Yeo

Traditionally, Canapé is being built on a white bread sliced into a small piece and may come in many shapes like circle, square, triangle and many. The filling at the top will usually be sauté, toast or fried. The traditional spread of Canapé is a toasted white bread with flavored cheese and other garnishing.
Wonder why Canapé is served with salted topping or even spicy topping? Canapé is used to be served during Cocktail hours, so it is usually salty and spicy to encourage customers to drink more.
Now you have seen the 8 different Canapés by Chef Barry Yeo, does it makes you want to learn this fascinating fingerfood?
Call Mrs Chua at 9105 5461 to request for the lesson.

Canape Barry Yeo

Canapé is a Finger food and served as an appetizer. That is in general what people know.
If you want to know how canapé originated? If you do, stay on for the next post with the next canapé pictures. We will reveal the origins of Canapé to you.
If you are interested to learn Canapé from Chef Barry Yeo, call Mrs Chua at 9105 5461 to find out more.

Ayam Pangang Chef Sharma

Ayam Panggang a famous Indonesian Recipe is a grilled Chicken with sweet sauce.
Together with Ayam Penyek, they make their way to Singapore into the hearts of Singaporeans.
Wanna try Chef Sharma’s Ayam Panggang? Come to Chefs’ Warehouse.

Father Mother Day Cupcake Anita Mui

It doesn’t get OLDER, it just got BETTER.
Cupcakes are a trend now… Cupcakes everywhere.
Chef Anita Mui have been teaching Hands-on cupcake making and since establish many various cupcake lessons.
The above shows the Cupcake Lesson – Fathers’ and Mothers’ Day Special.
Satisfied customer? Yes they are.
Call Mrs Chua at 9105 5461 if interested.

Xiao Long Bao Mdm Ng

Xiao Long Bao originated from Shanghai NanXiang. Xiao Long Bao literally means a basket bun and this basket is filled with soup and meat traditionally. Xiao Long Bao is also meant to be a “Dian Xin” (snack), however in some areas; it is being served as a main dish while in Cantonese region it remains as a “Yum Cha” essential.

Banana Cream Corn Mooncake Agar Agar

Previously on the 3th of August we had posted a photo on Instructor Yeo Lili’s Agar Agar Mooncake. Mid Autumn Festival is coming really quickly. Look at this Banana Cream Corn Agar Agar , it looks so real that it has a yoke inside. If you are interested in anyway, call Mrs Chua at 9105 5461.

Malaysian Signboard Mee Chef Chan

Where the name derives from? It is just that a stall who cooks excellent fried mee and they call it their Signboard Mee! It has since then become a name for this particular cooking. The best of the best thing about 煮炒 (Zhu Chao) is that the wok is so hot and we call it the 锅气 (Guo Qi). There is no one better than Chef Chan to learn Chinese Cooking from.

Potato & Bhandi Masala Mumbai Ranu Sharma

India itself is made up of many different regions and therefore there is no doubt there would be various cuisines as well. One of it is the Mumbai Cuisine. Its cuisine has been greatly influence by rich and mild spicy cooking style from Maharashtra and Gujarat region.
If Chef Ranu’s Tosai class fascinated you, why not think about coming for her other lessons as well.

Nagasaki Classic Honey Cake Barry Yeo

Ngasaki Classic Honey Cake also known as Kasutera カステラ is a popular Japanese Sponge Cake. This cake was a twist from the Portugal Cake Castella. In the 16th Century where Portuguese started trade and missionary work and Nagasaki was the Japanese Port open for foreign commerce. Under the hands of the Japanese, they have re-created the cake and make it a specialty of theirs. Using a wooden mould, it is said to make the cake with finer texture. Ginseng and Green Tea Honey cake are other varieties of the Japanese Kasutera.

Rishta Kashmiri Kofta Chef Sharma

Rishta Kashmiri Kofta is pounded meat ball. Meaty balls are a favorite in Northern India. The bright red paprika sauce is generally hot but can be made milder to suit your taste.
What is I love about Indian food is its spiciness; it makes the dish a starter as well as a main dish. I must go grab my Kofta now!

Mini Party Cupcakes Anita Mui

Mini Party Cupcakes! Good for kids’ event!
Each cupcake lessons teaches you a brand new cake recipe and many new designs.
Chefs’ Warehouse strongly recommends hands on lesson for you. Not only do you get a chance to practice, you learn better in practical.
Look out for more hands on lesson by Chef Anita Mui in our September schedule.