*CNY SPECIAL* Hakka Taro Pork Belly & Braised Spiced Belly with Lotus Leaf Buns

A must-have New Year dish for Hakka people – Braised Pork! This time Chef YiXiang will share with you how to make Taro Braised pork, processing of braised pork, etc. You can easily make delicious and tasty braised pork at home for your family to enjoy.

Another delicacy is Five-Spice Peanut Braised Pork Buns – tender and not greasy with good ratio of fat and lean meat braised using various spices marination, paired with a handmade steamed bun, it’s really delicious! ! !

Date: 4 Jan Sat 2.30pm – 6.30pm

*Class conducted in Mandarin. English recipe given.

Chef’s Profile:
Chef YiXiang Chang is a talented culinary artist and pastry chef based in Kuala Lumpur, with a deep-rooted passion for food that stems from his culinary family background. With extensive experience in fine dining restaurants in Kuala Lumpur, as well as in 5-star hotels in Malaysia & Singapore, Chef YiXiang has built a diverse and impressive career.He owns a culinary and baking studio alongside a restaurant in KL. Join him in this special edition cooking class in Jan!

What you'll learn

- Introduction of ingredients
- How to choose and prepare pork belly
- Special secret recipe for tasty braised pork sauce
- Things to take note during steaming
- How to prepare five spiced braised pork sauce
- How to make Lotus Leaf Bun

Sorry, this class is currently unavailable. please click here to register your interest or refer to our Calendar for the current class schedules
Fees	:	$235 per pax/ $230 per pax when you sign up 2 pax or more
Bring home	:	One loaf Hakka Taro Pork Belly 5 pcs Five spiced Braised Pork 5 pcs Lotus leaf buns - 3-4pcs of Lotus leaf buns
Instructor	:	Chef YiXiang