CULINARY EDUCATION

Hot and Sour Soup

Origin: Sichuan province
Flavour Profile: spicy with hints of pepper and vinegar

Kung Pao Chicken

Origin: Sichuan province
Flavour Profile: spicy, sweet, sour, and tingly

Baby Dou Miao with Preserved Olive Paste

Origin: Chaoshan province
Flavour profile: umami

Steamed Fish with Ginger and Scallions

Origin: Guangdong (Canton) province
Flavour profile: fresh and gentle with hints of ginger

XinJiang Tiger Salad

Flavour Profile: fresh, pungent, crisp

Wok Fried Angus Beef with Black Pepper Sauce

Flavour Profile: bold, creamy, peppery, umami

Wok Fried Tofu and Mushrooms with Black Pepper Sauce

Flavour profile: bold, creamy, peppery, umami

Prawn / Mixed Vegetables Tempura

with ponzu dipping sauce

Goma Dressing

Japanese sesame dressing

Miso Gratinated Salmon / Cod

with miso, ginger, mirin, and sake marinade

Miso Eggplant

with miso, ginger, miring, and sake marinade

Tom Kha Gai

Coconut milk soup, mushrooms, eggplant, blue ginger, lemongrass, lime leaf
Flavour Profile: creamy, sour, spicy

Yum Som-O

Pomelo and watercress salad
Flavour Profile: fresh, citrus, vibrant

OR

Yum Hed

Wild mushroom salad
Flavour Profile: earthy, spicy, vibrant

Pad Thai

Stir fried rice noodles, prawns, tofu, chives
Flavour profile: sweet, spicy, sour, umami