With fall well on its way and the weather finally turning a little bit cooler, we all could do with a little something warm and hearty. Using Kee Wah’s Chinese Sausage and Duck Liver Sausage, both of which are made in Hong Kong with Chinese rose wine and soy sauce, students will be learning how to make Steamed Lotus Leaf Wrapped Rice, a quintessential Hong Kong dish. The fragrance of the lotus leaf suffuses the rice, to create a mouth-watering blend of flavour, rice, and meat. Students will also be learning how to make Baked Sago Pudding. Made with lotus seed paste and sago, it’s the perfect sweet textural delight to cap off these gorgeous Autumn days.
- Capacity - 8person
- Language - Cantonese
- Duration - 210min
1. Participants will be taking 4 Baked Sago Puddings and 1 Lotus Leaf Wrapped Rice home with them.
2. Some ingredients will be shared with other students in the class.
3. The Baked Sago Pudding will be served in a ceramic bowl that students will take home with them. The bamboo steamer pictured, however, is not included in the class package.
4. This course only accepts registration for participants 13 years old and above.
Image Credit: Kee Wah Studio
Fee: 650 港元
+(852) 2343 8106
Hotline Operating Hours:
(Monday to Friday) 09:30 – 18:00 (except for lunch hour 13:00-14:00 and public holidays)
2/F, 188 Queen's Road East, Wanchai
By subway: Take Exit D from Wan Chai MTR station and walk for 5 minutes.