CANTONESE CLASSICS

From baskets of steaming dim sum to Cantonese favourites like sweet-and-sour pork, Hong Kong is a city that takes its food seriously. Wannabe chefs can get to grips with the techniques at The Chinese Culinary Institute, a professional outfit that trains young chefs and also offers a Fun Kitchen programme. The four-hour immersion course sees novices learn two dishes from one of three categories: wok-cooking fare such as deep-fried boneless chicken with lemon sauce, southern dim sum with Guangdong classics like shrimp and pork dumplings or northern dim sum dishes include pan-fried minced-beef cakes.

In addition to mastering two dishes, participants can sample a Chinese set lunch prepared by students and witness a live demonstration of la mian (handpulled noodles), an option that’s particularly popular with nonChinese participants.

The cooking classes teach participants about Chinese culture by explaining how dim sum differs from region to region.“We distinguish between northern and southern dim sum to reveal different characteristics in cooking method and taste. This is the same for the other dishes, which specify which province they are from so participants can gain a greater understanding of the cooking from different regions in China,” says Christina Choy, head of marketing services.

Attendees get the opportunity to learn some basic Chinese cooking skills, from how to use a wok properly to making dumpling skin from rice flour.“By the end of the course, they should come away with a basic knowledge of Chinese cooking and the techniques associated with it in addition to the recipes learnt,”she adds.