Asian Street Food - a master class of the highest order with Lilian Hiw

This is no ordinary class. Lilian trained with legendary Raffles Hotel in Singapore and her knife skills, presentation and deep understanding of pan-Asian classic cuisine are all remarkable. A true virtuoso, Lilian imparts her own passion and joy for the Asian classics. This class only consists of 3 dishes, but the intricacies of making these mean the content is the same as for our normal classes which tend to include 4-5 dishes.

Singapore Chicken Curry Puffs – the slightly inane name belies exquisite little morsels of both puff and shortcrust pastry encasing delicious curried chicken and vegetables. Lilian shows how to shape and how to cook both in an oven and in a deep fryer.

Prawn & Pork siew mai – are delicious wontons, filled with minced pork, prawns, water chestnuts and aromatic spices, steamed in traditional bamboo steaming baskets.

Pad Thai Noodle Salad – made with mung bean noodles, beautifully julienned or spiralled vegetables, fresh herbs and a Thai dressing to die for, this is a Pad Thai to end all Pad Thai.