Cooking Class: Make Pan-Asian Favorites With a Chef

In this hands-on class with Chef Harold, you will learn how to prepare an authentic four-course Pan-Asian menu featuring speciality fare from China, Japan, Singapore, and Malaysia. You will begin your culinary journey in China as you learn how to prepare better-than-takeout egg drop soup. Then, you will head to Japan and learn how to make a street food classic known as yakitori. The next stop is Singapore for a famous noodle dish braised in a dark, fragrant sauce before ending your Pan-Asian journey on a sweet note in Malaysia.


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Egg Drop Soup 

With chicken, scallions and shiitake mushrooms


Yakitori 

With chicken, red and green bell peppers, and scallions


Hokkien Mee 

With rice noodles, eggs, onion, carrot, bean sprouts, chicken and pork


Kue Talam 

With rice flour, coconut milk, salt and sugar

  • Minimum Guests 2
  • Maximum Guests 10
  • Event Duration 2.5 hours
  • Activity Level
    Activity Level
  • LabelsGroup, Fusion, Asian, Couples

Classpop! Guest Reviews for other experiences with Chef Harold

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Kris

16 Apr 2024

Was a fun class and would recommend, had a great time

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Christine

16 Apr 2024

It was great !

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Mary

14 Apr 2024

Chef Harold was very entertaining and knowledgeable. I do not recommend taking the class at Short Path Distillary. The staff acted like they were inconvenienced by our presence, the music was loud and we had to ask them 3 times to turn it down so we could hear Chef Harold.

$ 95 Per person

all-inclusive: 2.5-hour class, meal and taxes.


This class does not have any dates.

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Meet your chef

Chef Harold
Chef Harold Verified chef

Chef Harold has amassed more than two decades of culinary experience in numerous sushi kitchens, and, along the way, has a developed a distinct style of cooking as well. He specializes in sushi making, and is quite knowledgable about Japanese cooking techniques. Chef Harold looks forward to teaching you the magic of Japanese cuisine, skills and ingredients so that you feel confident in the kitchen.

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