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Cooking Class: Southeast Asian Street Food Favorites
In this hands-on cooking class with Chef Chris, you will learn how to prepare a menu of authentic Southeast Asian street food favorites hailing from Korea, China and the Philippines.
Some of the popular Southeast Asian dishes you can look forward to mastering during this class include dumplings filled with pork and shrimp, crunchy Korean fried chicken with a soy glaze and mushroom dan dan noodles with spicy black vinegar. You'll also end on a sweet note with handmade banana lumpia dusted with cinnamon sugar for dessert.
MENU
Pork and Shrimp Dumplings
With ginger and soy sauce
Korean Fried Chicken
With soy glaze
Mushroom Dan Dan Noodles
With spicy black vinegar
Banana Lumpia
With cinnamon sugar
- Minimum Guests 2
- Maximum Guests 4
- Event Duration 2 hours
- Activity Level
- LabelsGourmet, Date Night, Korean, Asian, Filipino
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Classpop! guest reviews for other experiences with Chef Chris
Sofia
12 Oct 2022
Thoroughly enjoyed our lesson. We left feeling that we had learned new techniques and could definitely reproduce the items by ourselves.
Charles
22 Jun 2022
Chef Chris was very friendly and a great teacher. I enjoyed his class and was able to bring home some food to my family. He showed me quite a few tricks that I will be using in my everyday cooking now. Great class, thanks Chris!
Haven
23 Mar 2022
Chris and his wife were very personable and we learned some great new recipes
Event location: Las Vegas
Chef’s Place
Exact location is provided after booking.
Meet your chef
From dishwashing to management and hospitality, Chef Chris has extensive experience in all areas of a professional kitchen. He has an associate degree in culinary arts and a bachelor's degree in food service management. He began his professional career working under a James Beard-nominated chef at his flagship restaurant in Miami. During this time, Chef Chris gained the finesse and expertise to take command as a true culinary leader.Â
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