Thinking of having the in-laws over for dinner? Or just want to shake things up in the kitchen?
You really can't go wrong with tips from Chef Tan Yong Hua, who became the first Singaporean to topple Iron Chef Thailand over last year in a battle over fresh giant prawns.
The owner of HOME Restaurant, who used to work at Peach Blossom at Marina Mandarin and TungLok Group's Lingzhi Vegetarian Restaurant, will be demonstrating the prep and cooking for two Chinese heritage dishes: braised chicken with cloud ear fungus, dried lily bulbs and Chinese wine (pictured), as well as pumpkin soup with seafood and Japanese mirin.
The hour-long class is being held at the ToTT Cooking Studio 1 on June 21, 2pm.
Fees are $38 per person, with a 10 percent discount for ToTT members.
You register for the class on the ToTT website, or...
You can win a pair from Coconuts Singapore! The first four to answer the question in the comments box below correctly will win a pair each.
Thinking of having the in-laws over for dinner? Or just want to shake things up in the kitchen?
You really can't go wrong with tips from Chef Tan Yong Hua, who became the first Singaporean to topple Iron Chef Thailand over last year in a battle over fresh giant prawns.
The owner of HOME Restaurant, who used to work at Peach Blossom at Marina Mandarin and TungLok Group's Lingzhi Vegetarian Restaurant, will be demonstrating the prep and cooking for two Chinese heritage dishes: braised chicken with cloud ear fungus, dried lily bulbs and Chinese wine (pictured), as well as pumpkin soup with seafood and Japanese mirin.
The hour-long class is being held at the ToTT Cooking Studio 1 on June 21, 2pm.
Fees are $38 per person, with a 10 percent discount for ToTT members.
You register for the class on the ToTT website, or...
You can win a pair from Coconuts Singapore! The first four to answer the question in the comments box below correctly will win a pair each.