High Quality
Open the downloaded document, and select print from the file menu (PDF reader required).
SFF10
MAKANSUTRA
CULINARY
MASTER
CLASSES
Register
for
these
classes
@
www.singaporefoodfestival.com
HHAANNDDSS
‐‐
OONN
MMAASSTTEERR
CCLLAASSSSEESS
CHINESE
CZE
‐
CHA
DISHES
With
Mr
Liew
Choy
Of
Keng
Eng
Kee
Seafood
Restaurant
(inclusive
of
visit
to
wet
market)
Date
:
Sun
18
Jul
2010
Time
:
10am
–
1.30pm
Price
:
S$208
Location
:
Restaurant
Association
of
Singapore
(RAS)
Kitchen
Class
capacity
:
20
pax
Dishes
featured:
Ming
Zhu
Roll,
Marmite
Crab,
Steamed
Kampung
Chicken
with
Ginger
Sauce
This
session
will
take
participants
to
a
local
wet
market
to
spot
and
pick
out
the
freshest
to
be
used
in
a
hands
‐
on
Master
Class
session
with
Mr
Liew.
He
hails
from
Ipoh
in
Malaysia
and
has
now
called
Singapore
home.
His
modern
family
Cantonese
fare
includes
concepts
like
a
fried
seafood
and
salted
egg
yolk
roll
with
mango
and
piquant
and
spicy
duck
and
sea
cucumber
stew.
We
will
feature
dishes
of
that
inspiration.
TEO
CHEW
DISHES
With
Mr
Francis
Yeo
Hock
Seng
Of
Tian
Jin
Hai
Seafood
Date
:
Sun
18
Jul
2010
Time
:
3pm
–
9.30pm
Price
:
S$188
Location
:
Restaurant
Association
of
Singapore
(RAS)
Kitchen
Class
capacity
:
20
pax
Dishes
featured:
Olive
Fried
Rice,
Chye
Poh
Kway
Teow,
Fish
Maw
with
Prawns
Francis
is
the
Teochew
chef
that
floored
Anthony
Bourdain
with
his
chilli
crabs
and
steamed
shark’s
head.
He
constantly
talks
about
the
food
in
his
musings
even
today.
Francis
or
Ah
Heng,
started
as
a
seafood
supplier
and
went
on
to
become
the
boss
of
Tian
Jin
Hai
restaurants
and
stall.
He
began
under
the
now
defunct
Whitley
Flyover
hawker
centre
and
is
known
for
his
sambal
shellfish
and
crab
beehoon
soup.
His
style
is
uncomplicated
and
very
confident.
HAKKA
DISHES
With
Mr
Lai
Fak
Nian
Of
Plum
Village
Date
:
Fri
23
Jul
2010
Time
:
6pm
–
9.30pm
Price
:
S$188
Location
:
Restaurant
Association
of
Singapore
(RAS)
Kitchen
Class
capacity
:
20
pax
Dishes
featured:
Abacus
Seed,
Panfried
niang
toufu,
Fried
Prawns
with
red
wine
lees
Mr
Lai
may
perhaps
be
the
last
hard
core
authentic
old
school
Hakka
chef
left
in
Singapore.
He
interned
with
masters
and
improved
with
self
taught
techniques
and
ideas.
Over
the
decades
he
has
been
in
the
business,
he
still
dishes
out
all
the
Hakka
classics
like
pan
fried
yong
tauhu,
yam
gnocchi
(abacus
seeds)
and
the
soulful
mei
chai
kou
rou
(stewed
preserved
greens
with
fatty
pork)
and
of
course
the
classic
salt
baked
chicken.
Mr
Lai
Fak
Nian
Mr
Francis
Yeo
Hock
SengMr
Liew
Choy
SFF10
MAKANSUTRA
CULINARY
MASTER
CLASSES
Register
for
these
classes
@
www.singaporefoodfestival.com
1ST
&
3RD
FLAVOUR
CHINESE
DISHES
With
Mr
KF
Seetoh,
SFF10
Festival
Consultant
Date
:
Sun
25
Jul
2010
Time
:
10am
–
1.30pm
Price
:
S$188
Location
:
Restaurant
Association
of
Singapore
(RAS)
Kitchen
Class
capacity
:
20
pax
Dishes
featured:
Cereal
Prawns,
Coffee
Ribs
Over
the
decades,
many
chefs
and
cooks
of
all
colour
and
creed
here
have
taken
the
best
authentic
and
original
flavours
of
Asia
in
Singapore
and
moved
it
to
a
higher
order.
They
created,
out
of
sheer
desperation,
need
and
ingenuity,
iconic
dishes
and
cuisines
that
have
now
become
comfort
and
soulfood
for
Singaporeans.
This
is
the
Third
Flavour
of
Singapore
‐
the
greatest
melding
of
the
iconic
culinary
concepts
of
China,
India
and
Indonesia
with
accents
from
the
West
and
the
Middle
East.
Creations
like
satay
beehoon,
coffee
pork
ribs,
sambal
seafood
and
even
chili
crabs
fall
into
this
category.
Mr
KF
Seetoh
SFF10
MAKANSUTRA
CULINARY
MASTER
CLASSES
Register
for
these
classes
@
www.singaporefoodfestival.com
DDEEMMOONNSSTTRRAATTIIOONN
MMAASSTTEERR
CCLLAASSSSEESS
CANTONESE
CLASSICS
With
Heavenly
Chefs
Mr
Sin
Leong
&
Mr
Hooi
Kok
Wai
Date
:
Sat
17
Jul
2010
Time
:
9.30am
–
11.30am
Price
:
S$80
Location
:
Singapore
Tourism
Board
Auditorium
Class
capacity
:
35
pax
Dishes
featured:
Deep
Fried
Golden
Pearl,
Traditional
Braised
Duck,
Shun
De
Wild
Pheasant
Roll
The
Four
Heavenly
Kings
of
Singapore
are
four
master
chefs
who
were
once
accorded
this
accolade
by
an
old
respectable
Chinese
culinary
association.
Mr
Tham
Yu
Kai,
Mr
Sin
Leong,
Mr
Lau
Yoke
Pui
and
Mr
Hooi
Kok
Wai
were
culinary
young
guns
when
they
received
this
award.
The
award
had
never
been
given
to
anyone
since.
Among
others,
they
were
recognized
for
their
contributions
in
creating
dishes
like
the
Prosperity
Raw
Fish
Salad
(a
ritual
dish
for
all
during
Chinese
New
Year
here),
the
Yam
Ring,
Chilli
Crabs
and
special
Glassed
Prawns.
Two
of
the
four
Kings,
Chef
SIN
LEONG
and
Chef
HOOI
remain
and
are
still
passionately
at
it,
despite
their
age
(averaging
80
years
old).
HENG
HWA
DISHES
With
Mr
Li
Jin
Kun
Of
Xing
Hua
Hometown
Cuisine
Date
:
Sat
17
Jul
2010
Time
:
10am
–
1.30pm
Price
:
S$55
Location
:
Lau
Pa
Sat
Class
capacity
:
20
pax
Dishes
featured:
Lor
Mee,
Mee
Sua,
Stir
Fry
Lala
China
born
Mr
Li
began
life
in
Singapore
in
the
construction
sector
and
pondered
about
the
lack
of
authentic
home
style
Heng
Hwa
fare,
where
he
hails.
So
he
changed
jobs
and
began
offering
his
family
recipes
in
his
stall
and
restaurant,
knowing
that
there
is
a
significant
Heng
Hwa
community
here.
Now,
with
his
family,
all
naturalized
Singapore
citizens,
they
tout
familiar
favourites
like
the
clear
Heng
Hwa
style
lor
mee,
fried
mee
sua
with
peanuts
and
seaweed
and
comfort
food
such
as
fried
bean
skin
with
greens.
He
will
give
an
insight
to
the
Heng
Hwa
food
culture.
Mr
Hooi
Kok
WaiMr
Sin
Leong
Mr
Li
Jin
Kun
Add a Comment