Professional Documents
Culture Documents
SFF10 MAKANSUTRA CULINARY MASTER CLASSES
Register for these classes @ www.singaporefoodfestival.com
HANDS‐ON MASTER CLASSES
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 Location: Restaurant Association of
Time: 10am – 1.30pm Singapore (RAS) Kitchen
Price: S$208 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 Mr Liew Choy
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 Location: Restaurant Association of
Time: 3pm – 9.30pm Singapore (RAS) Kitchen
Price: S$188 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 Mr Francis Yeo Hock Seng
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 Location: Restaurant Association of
Time: 6pm – 9.30pm Singapore (RAS) Kitchen
Price: S$188 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 Mr Lai Fak Nian
course the classic salt baked chicken.
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 Location: Restaurant Association of
Time: 10am – 1.30pm Singapore (RAS) Kitchen
Price: S$188 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
Mr KF Seetoh
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.
SFF10 MAKANSUTRA CULINARY MASTER CLASSES
Register for these classes @ www.singaporefoodfestival.com
DEMONSTRATION MASTER CLASSES
CANTONESE CLASSICS
With Heavenly Chefs Mr Sin Leong & Mr Hooi Kok Wai
Date: Sat 17 Jul 2010 Location: Singapore Tourism Board
Time: 9.30am – 11.30am Auditorium
Price: S$80 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 Mr Sin Leong Mr Hooi Kok Wai
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 Location: Lau Pa Sat
Time: 10am – 1.30pm Class capacity: 20 pax
Price: S$55
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 Mr Li Jin Kun
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.
SFF10 MAKANSUTRA CULINARY MASTER CLASSES
Register for these classes @ www.singaporefoodfestival.com
HOKKIEN DISHES
With Mr Goh Eng Gee of Bee Heong Palace
Date: Mon 19 Jul 2010 Location: Bee Heong Restaurant
Time: 6pm – 8pm Class capacity: 35 pax
Price: S$80
Dishes featured: Tung Ann Braised Stuffed Trotter, Hokkien Popiah,
Claypot fishhead with yam
The Goh family has made the Bee Heong Restaurant name a favourite Hokkien
family eatery here for decades. They still dish out all the popular icons and
family favourites like braised Hokkien noodles, kong bak bao (stewed pork buns), Mr Goh Eng Gee
thick fish maw soup and hae cho (fried meat rolls). Their style is robust and very
intense yet soulful. They are one of the few authentic old school Hokkien
restaurants left standing in Singapore.
DINNER UNDER THE MOONLIGHT – DESSERT ITEMS
Hosted Mr KF Seetoh, SFF10 Festival Consultant
Date: Mon 22 Jul 2010 Location: Makansutra Gluttons Bay
Time: 6.30pm – 8.30pm Class capacity: 35 pax
Price: S$128
Banquet Menu: Freshly Squeezed Sugar Cane with Lemon, Assorted Satay in Banana Leaf Cone, BBQ
Chicken Wings, Or Luak, Fried Carrot Cake (Combination of Black & White), Mee
Goreng, BBQ Stingray, Crispy Banana Kaya Fondue, Choice of Chendol or Cheng Tng
The concepts of desserts in Singapore had always been about evolution. It is
always moving confidently ahead with its heritage in tow. Old classic Cantonese,
Teochew and even Peranakan sweets are still well loved but new ideas, to tempt
Mr KF Seetoh
and tantalize without being out of context, are created regularly, like durian
chendol and kaya ice cream. This session takes a look into the old and wonderful
to the new and refreshing.
CANTONESE CLASSICS FROM AN ICONIC EATERY
With Lai Wah Restaurant
(now run by the 2nd generation of the original owners,
Mr Wong Kah Onn and his wife, Ms Helen Lim)
Date: Sat 24 Jul 2010 Location: Lai Wah Restaurant
Time: 9.30pm – 11.30pm Class capacity: 35 pax
Price: S$80
Dishes featured: Tam Zi Gai, Kum Qin Tofu
Many post war generation baby boomers would remember Lai Wah Restaurant
as the one of the most prestigious Cantonese restaurants here over half a
century ago. It was the birthplace of the Prosperity Raw Fish Salad created by
the Four Heavenly Kings of Singapore. Many have had their memorable wedding
receptions in their then two storied restaurant in Jalan Besar. Today, they still
churn out all that old familiar classics that regulars have come to love, including Ms Helen Lim Mr Wong Kah Onn
Cantonese crispy roast chicken, double styled pomfret and stewed chicken with
ham. This is a blast from the past that had never changed with time.
SFF10 MAKANSUTRA CULINARY MASTER CLASSES
Register for these classes @ www.singaporefoodfestival.com
VANISHING DISHES
With Mr KF Seetoh, SFF10 Festival Consultant
Date: Sat 24 Jul 2010 Location: Lau Pa Sat
Time: 6pm – 8pm Class capacity: 80 pax
Price: S$55
Dishes featured: Lou Kai Yik, Yum Bun, Rickshaw Noodles
As we move on to tomorrow, many old flavours that were once loved and
cherished by many get left along the highway to the future. Many still hanker
for Lo Kai Yik, Lo Mei and even Beggars Chicken. Some are just too difficult to
make, some ingredients are hard to come by, some have negative health Mr KF Seetoh
perceptions, or official regulations frown on some of the handling and
techniques employed. There are those that simply faded away due to its
un‐commercial viability. KF Seetoh revisits some of these fast fading flavours.