Private Kitchen of Chiu Chow (Chaozhou) Cuisine

Date :
12 October 2012, Friday
Time :
19:30 - 22:00
Venue :
Participants will be notified 7 days in advance
Cost :
$700 Member; $750 Non-member
Limit :
Enquiries :
Yvonne Choi at [email protected] or 9132-1669

Members are invited to join in discovering a new private kitchen of Chiu Chow (Chaozhou) cuisine that is operated by a team of uncle and nephew chefs. For them, the magical alchemy of Chiu Chow cuisine is a cross-generational journey of the discovery, creation, experiment and refinement of hundreds of mouth-watering delicacies.

While Uncle Lam is an accomplished chef in Hong Kong, his young nephew Alan grew up overseas and received his training in French cuisine from the Culinary Institute of America in New York. Together, they source fresh and prime quality ingredients daily from local markets as well as specialties directly imported from their hometown of Shantou. Their signature dishes include a traditional char-grilled fresh conch, goose braised in a dark sauce (prepared from a sauce base that has been preserved for many years), and an abalone/lobster terrine (a variation of the classic Chiu Chow pig's knuckle terrine). Their collaboration brings together refined and fresh Chiu Chow delicacies, presented in a relaxed and elegant ambience.