Book online or call: (888) 651-9785(888) 651-9785
3 hours (Approx.)
Paper ticket
Overview
Learn the culinary art of Chinese home cooking during this three-hour Hong Kong private tour. This half-day experience showcases the best of Chinese home cooking. Learn how to prepare traditional dishes, authentic cuisine and Cantonese and Sichuan favorites using a variety of ingredients. Enjoy the fruits of your labor with a three-course sit down dinner to celebrate your culinary success. Whether its pork belly, Kung Pao prawns or sweet and delicious dessert, this private cooking class has you covered.
- Private Chinese cooking class in Hong Kong
- Create a three-course meal of popular Cantonese and Sichuan dishes
- Learn tips and techniques from two local Hong Kong food experts
- Enjoy a dinner of home-cooked cuisine
- Aprons, ingredients and modern equipment are provided in a cozy kitchen
Join your expert chef at the cooking studio in Wan Chai for this Hong Kong private tour Chinese cooking class. Master the art of Chinese cuisine in a cozy kitchen that’s stocked with state-of-the-art equipment. Learn to prepare savory soups, how to fold dumplings and expertly stir fry vegetables from your culinary guide. This three-hour lesson includes plenty of time to create signature sauces with your friends and gain a deeper understanding of the diverse flavors that make up this eclectic cuisine.
Choose one appetizer, one main course and one dessert from a menu (see sample in Itinerary below) that features popular dishes from across the nation.
Choose one appetizer, one main course and one dessert from a menu (see sample in Itinerary below) that features popular dishes from across the nation.
Itinerary
Sample Menu (Choose one dish from each category below):
Appetizer
• Hot and sour soup: a famous Sichuan soup containing pork and bamboo shoots
• Beef soup: a traditional Hangzhou soup made with minced beef, shiitake mushroom and egg whites
• Dumplings in chili oil: hot and spicy Sichuan dumplings
• Pork belly with grated garlic: a splendid cold dish from Northern China with sliced cuts and an appetizing sauce
Main Course
• Palace stewed spareribs: slow cooked spareribs in distinctive spicy sauce
• Mapo tofu: a popular Sichuan dish combining tofu, minced pork, spicy chili and bean-based sauce
• Kung pao prawns: Sichuan spicy stir-fried prawns with chili pepper
• Kung Pao chicken: Sichuan spicy stir-fried chicken with chili pepper
• Twice-cooked pork: a Sichuan dish of simmered and stir-fried pork belly slices with capsicum and cabbage
• Lemon chicken: deep-fried boneless chicken coated with lemon custard sauce
• Sweet and sour fish: braised fish fillet coated in sweet and sour sauce
• Stir-fried mutton with leek: a Northern Chinese dish made by stir-frying mutton slices with Peking leek and rich, savory sauce
Dessert
• Doughnut with red bean paste filling: a Shanghai dessert of deep-fried dough filled with red bean paste
• Spicy buns: deep-fried buns with sesame
• Sweet papaya soup with hasma: a sweet, clear dessert soup with ‘snow jelly’ and papaya, served hot
• Tofu-skin sweet soup: a sweet, creamy soup with savory bean-curd skin, served hot
• Sago soup with taro: a dessert soup with sago balls, taro and a dash of coconut milk
Appetizer
• Hot and sour soup: a famous Sichuan soup containing pork and bamboo shoots
• Beef soup: a traditional Hangzhou soup made with minced beef, shiitake mushroom and egg whites
• Dumplings in chili oil: hot and spicy Sichuan dumplings
• Pork belly with grated garlic: a splendid cold dish from Northern China with sliced cuts and an appetizing sauce
Main Course
• Palace stewed spareribs: slow cooked spareribs in distinctive spicy sauce
• Mapo tofu: a popular Sichuan dish combining tofu, minced pork, spicy chili and bean-based sauce
• Kung pao prawns: Sichuan spicy stir-fried prawns with chili pepper
• Kung Pao chicken: Sichuan spicy stir-fried chicken with chili pepper
• Twice-cooked pork: a Sichuan dish of simmered and stir-fried pork belly slices with capsicum and cabbage
• Lemon chicken: deep-fried boneless chicken coated with lemon custard sauce
• Sweet and sour fish: braised fish fillet coated in sweet and sour sauce
• Stir-fried mutton with leek: a Northern Chinese dish made by stir-frying mutton slices with Peking leek and rich, savory sauce
Dessert
• Doughnut with red bean paste filling: a Shanghai dessert of deep-fried dough filled with red bean paste
• Spicy buns: deep-fried buns with sesame
• Sweet papaya soup with hasma: a sweet, clear dessert soup with ‘snow jelly’ and papaya, served hot
• Tofu-skin sweet soup: a sweet, creamy soup with savory bean-curd skin, served hot
• Sago soup with taro: a dessert soup with sago balls, taro and a dash of coconut milk
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Product code: 5578HKGDIC300