Traditional Hong Kong Feast

Din and Bustle of Hong Kong City.
Since HK came back to China in 1997, the power of the town is still evident and the taste of HK is more widely open to the world.

To visit HK, eat Dim Sum, steamed Shanghai Crabs or Shark Fin Soup with Chinese Rice wine... What an old story!
French, Italian, Lebanese, Japanese and many more ethnic restaurants cut brilliant figures in the food scene. Fusion tastes and wine drinking are very popular among young people.
“Secret” restaurants are hot spots in town and are usually rooms in old spooky apartments. You will need to summon your courage to enter!
“Hidden restaurants”, no sign or map, hard to find and tricky entrances, but once inside, you discover a modern, brilliant, stylish interior.
Cheap HK style restaurants now look like cheap western ones and the taste matches the looks.
A shocking discovery was to see many food stands serve Japanese instant noodles!

OK, that’s enough, let’s get back to “Good Old Days” HK taste!

In this course you will learn very authentic Char Siu and Poached Chicken, both very traditional HK foods that you can still find anywhere in town.
Poached chicken is very popular, especially its skin.
No crispy texture, rather gelatinous-elastic with a mild flavor.
I will use this chicken for the noodle salad. It goes so well with crunchy vegetables and a strong flavored spicy dressing.
Freshly cooked Char Siu brought straight to the table is incomparable. Of course you will learn tips on how to use your leftover Roasted Pork during the class.

Looking forward to seeing you in my kitchen!