world cuisine

The world has become a melting pot of cultures and cuisines thanks to globalization. Convenient access to ingredients and information has motivated novel food trends and allowed the permeation of culinary classics beyond country borders. With respect to the recipes that formed our culinary memory, we offer this series of globally famous dishes in hopes that you will become our accomplice in making our world a more tasty place.

Class listing updated on October 31, 2024

FEATURE CLASS

Japanese Fish Butchery & Sashimi Cutting

$219 or 8 prepaid points /person
All materials included

Duration: 3 hours
Format: In person, Hands-on
# of Students: 4 - 6

Join our exciting Fish Fillet Class, led by instructor Jeff, who previously worked in a Michelin-starred Japanese restaurant! In this hands-on class, each student will work with their own sushi-grade fish, freshly flown from Japan. 

Step by step, you will learn to properly descale, debone, and fillet like a pro, mastering the art of precise sashimi cuts under professional guidance. You will also get a taste of luxury plating, creating beautifully presented dishes in high-end restaurant style. As a special treat, enjoy “surprise” dishes crafted from your freshly cut fish at the end of the session and bring home some.

Perfect for everyone, no prior experience is required—just a passion to upgrade your culinary skills!

Salmon Coulibiac : Salmon Wellington

Salmon Coulibiac

$250 or 9 prepaid points /person
All materials included

Duration: 4.5 - 5 hours
Format: In person, Hands-on
# of Students: 4 - 6

Salmon Coulibiac, also known as "Salmon Wellington”, is a Russian classic layering salmon, rice, mushrooms and eggs, aromatized with herbs and spices, and encased in a flaky pastry crust. Often served on special occasions, this elegant dish will be the centrepiece of any dinner table. Every slice would be as much a visual excitement as it is delicious.

Students will each work on their own salmon fillet and take a whole Coulibiac to be baked at home.

What you will learn:
- Preparation of salmon and other ingredients for the coulibiac filling
- Layering ingredients and assembling the coulibiac
- Techniques in decorating and encasing the coulibiac with pre-made butter puff pastry
- About baking times, temperatures, and finishing touches for a golden, flaky coulibiac

This class is only available to book from December to January.

 

Hand-pulled Noodles Topped with Tomato and Egg, Oil Poached Chilli, Meat Sauce

$135 or 5 prepaid points /person
All materials included

Duration: 3 - 3.5 hours
Format: In person, Hands-on
# of Students: 4 - 6

Have a fun time putting together noodle dough from flour and water, and pulling them into biangbiang style flat noodles.  Learn the Northern Chinese way to cook toppings such as a meat sauce and a quick stew of tomato and egg, as well as oil poached chilli.  Enjoy the fresh noodles and toppings in the class and save the tricks for noodle parties at home.

 

Lemon Ricotta Ravioli, Blueberry Semifreddo

$135 or 5 prepaid points /person
All materials included

Duration: 3 - 3.5 hours
Format: In person, Hands-on
# of Students: 4 - 12

Learn to make authentic pasta dough from scratch and making delicious ravioli with it.  Variety of tools and their alternatives will be introduced, emphasizing techniques in cutting, filling, and forming ravioli.  You will also learn to recreate the Italian classic semifreddo with local flavours.

Duck Breast with Berry Sauce, Parisian Gnocchi, Berry Sabayon

$169 or 6 prepaid points /person
All materials included

Duration: 3 - 3.5 hours
Format: In person, Hands-on
# of Students: 4 - 8

Cooking duck breast requires correct doneness, awareness of the fat content and utilizing it in crisping up the skin.  Pair with this French classic poultry a summer berry sauce and a variation of quick gnocchi, everything made from scratch, then finish your meal with a delightful sabayon dessert.

 

Green Curry with Chicken & Eggplant from Scratch, Crisp Rubies Dessert

$169 or 6 prepaid points /person
All materials included

Duration: 2.5 - 3 hours
Format: In person, Hands-on
# of Students: 4 - 8

Starting from pounding your own curry paste, learn the various flavours the herbs and spices contribute to the Thai curry.  Use this along with herbs used commonly in Thai cuisine to make a comfort food that suits the summer months.  Conclude with the gem-like crisp rubies that you make your own.

 

Private class available for booking from 4 people. Please send us an email with your group’s preferred dates and time, we will try to accommodate.

other classes

Our class selections have been changing from season to season, and through the years, have become quite a collection. Here are a few to entice. Besides enrolling in the listed classes above, you may contact us to arrange for classes in topics below:

French, Italian, and West European

  • Brandade of Cod, Leek Tatin, English Potatoes

  • Duck Breast à l'Orange, Parisian Gnocchi, Orange Supreme

  • Osso Bucco with Citrus Tomato Garnish, Saffron Risotto, Prunes Poached in White Wine

  • Beef Wellington with Truffle & Foie Gras, Mushroom Puff Pastry Box

  • Basque Style Chicken, Gateau Basque

  • Sole Normande, Gazpacho, English Potatoes

  • Venison with Blackberry Sauce, Robuchon's Mashed Potatoes, Fruits Sabayon

  • Quails with Grape and Tarragon, Salade au Foie Gras

  • Berkshire Pork Chop with Apples and Calvados, Pommes Anna

  • Veal Roulade with Ham and Spinach, Vichy Carrots, Glazed Pearl Onions

  • Gougère with Smoked Salmon Bechamel, Hazelnut Paris Brest

Japanese and Polynesian

  • Spring Dishes: Grilled Miso Wakame Bamboo, Onigiri Rice Ball, Maitake Salad

  • Autumn Dishes: Chrysanthemum Scallop Soup, Yuzu Marinated Fish Filet, Fried Lily Bulb, Chestnut Rice

  • Winter Dishes: Daikon Radish Wheel with Seasoned Miso, Soba Dipped in Grated Daikon Broth, Leek Cooked with Sukiyaki Beef, Red Miso Baked Oysters

  • Kaiseki Appetizers: Sashimi Wrapped in Kelp, Eggplant Dengaku, Edamame Steamed Fish Ball, Wintermelon Miso Soup

  • Charcoal Yaki-Udon, Koji-cured Scallops, Black Garlic and Sake Dressing

  • Okonomiyaki - Japanese Savoury Pancake

  • Amazake & Applications: Kinako Soya Amazake, Aromatic Kabocha Squash, Pan Fried Marinated Salmon, Sakura Pudding

  • Hawaiian Poke #2, Lilikoi Ahi Tuna Steak, Butter Mochi

Hong Kong, Taiwanese, and Chinese

  • West Lake Beef Soup, Pan Fried Ketchup Prawns, Split Pea Coconut Pudding

  • Steamed Beef Patty with Tangerine Peel, Dried Flounder with Chinese Kale, Sweet Potato Soup

  • Hakka Style Pork Belly with Preserved Vegetable

Thai, Vietnamese, and Singaporean-Malaysian

  • Thai Cuisine: Tom Khaa Kai, Prawn & Pomelo Salad, Black Sticky Rice with Taro

  • Thai Cuisine: Khao Soi, Crispy Fish Salad with Thai Dressing

  • The Anatomy of Vietnamese Pho

 

Beef Wellington with Truffle & Fois Gras, Mushroom Puff Pastry Box

Hawaiian Poke #2, Lilikoi Ahi Tuna Steak, Butter Mochi

The Anatomy of Vietnamese Pho

Prawn & Pomelo Salad

Tom Khaa Kai

Basque Style Chicken

Gateau Basque

West Lake Beef Soup, Pan Fried Ketchup Prawns, Split Pea Coconut Pudding

Charcoal Yaki-udon, Koji-cured Scallops, Black Garlic & Sake Dressing

Khao Soi, Crispy Fish Salad with Thai Dressing

Class fee is per person per set of materials, subject to HST.

HANDS-ON CLASS INCLUDES:

  • All materials needed – the tools and ingredients we use in class are of top quality

  • An apron to use during class (you are welcome to bring your own)

  • Container for you to take away your finished product (if needed)

  • Certificate of Completion (by request)