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SFF10 Makansutra Culinary Master Classes 6jul10

SFF10 Makansutra Culinary Master Classes 6jul10

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Published by: Noemi Lardizabal-Dado on Jul 19, 2010
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10/25/2012

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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 
 
we
 
market 
 
to
 
spot 
 
an
 
 pick 
 
ou
 
the
 
 freshest 
 
to
 
be
 
used 
 
in
 
a
 
hands
on
 
Master 
 
Class
 
session
 
with
 
Mr 
 
Liew.
 
He
 
hails
 
 from
 
Ipoh
 
in
 
Malaysia
 
an
 
has
 
no
 
called 
 
Singapore
 
home.
 
His
 
modern
 
 family 
 
Cantonese
 
 fare
 
includes
 
concepts
 
like
 
a
 
 fried 
 
seafood 
 
an
 
salted 
 
egg
 
yolk 
 
roll 
 
with
 
mango
 
an
 
 piquant 
 
an
 
spicy 
 
duck 
 
an
 
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
 

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