Serving more than 2 Asian cuisines for a meal. I’m going to teach you the speedy skills of food selection, preparation, cooking and plating in a class.

It would be a great opportunity for you to join the class if you cook with your feeling instead of following a strict receipt because you will know how to adjust each receipt to fit to your favour at the end of the class.

Before the class:
Tell me more about your favourite food and the Asian food you have had or want to try or challenge during the class.

During the class:
1. Understanding the seasonal ingredients in Asian cuisines
(Name, languages, cultural and festive stories)

2. Chopping skills (size and shape) and marinating method (sauce and seasoning)

3. Cooking skills (food orders, heat control and usage of cooking tools)

4. Food plating for Asian food
(Accessories and creative ideas)

After class:
-Instagram or online cooking Q&A
-Receipts sharing
-Class Video or recoding aids (if any)
-Feedback and comments
-Cooking ideas exchange and discussion space

Hi, I’m Jihon from Hong Kong who volunteered on a UK boat and cooked for a crew. I taught myself cooking and explored many Asian cuisines. including dumpling (Chinese style), dwun zai ci & Tam Chai rice noodle, barbecue pork (HK style), yakitori, sushi roll (Japanese style), Mango sticky rice, pad thai (Thai style), kimchi pancake (Korean style) and so on. I am good at creating new recipes based on the seasonal or easy ingredients such as tapioca mooli cake, pizza with potatoes base, cold noodles and so on. Feel free to view my Instagram and I am happy to share my receipts during the class.