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Charred Argentinian Shrimps, Chilled Kombu angel hair pasta, Basil Prawn bisque, trout roe, Chives oil
Hokkaido Scallop Crudo,
Charred Argentinian Shrimps, Chilled Kombu angel hair pasta, Basil Prawn bisque, trout roe, Chives oil
Hokkaido Scallop Crudo,
Roasted wagyu flank steak, Roasted cauliflower hummus, Charred cauliflower, Brown Butter hollandaise, Za’atar spice
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SKU

Omakase & Fine Dining

Recipes: Hokkaido scallop crudo, chilled kombu angel hair pasta with charred Tiger prawns drizzled with basil prawn bisque & topped with trout roe & chives oil, roasted wagyu flank steak served with charred cauliflower, roasted cauliflower hummus and drizzled with brown butter hollandaise and za’atar spice

Price

$280.00

Event Details

Instructor: Chef Chan Wei Peng
Date(s) : 30 Mar 2025, Sunday
- 30 Mar 2025, Sunday
Time : 10:00am -
2:00pm
Location: 132 Neil Road
Total:
Instructor: Chef Andre Kam
Date(s):
30 June 2025, 9:00am

- 1:00pm
$198.00
Instructor: Chef Sharon Leong
Date(s):
30 June 2025, 10:00am

- 2:00pm
$168.00
Instructor: Chef Sharon Leong
Date(s):
29 June 2025, 1:00pm

- 2:30pm
$88.00
Instructor: Chef Leigh Ann van Cuylenburg
Date(s):
27 June 2025, 2:30pm

- 5:30pm
$228.00
Instructor: Chef Sharon Leong
Date(s):
27 June 2025, 2:30pm

- 5:30pm
$198.00
Instructor: Chef Leigh Ann van Cuylenburg
Date(s):
28 June 2025, 9:00am

- 11:00am
$88.00
We welcome you to take a step into the world of fine dining, as Chef Wei Peng, Head Chef at Chef’s Table by Chef Stephan Zoisl, opens his world of innovative & artistic dish creation and plating to anyone willing to venture.
What you’ll learn:
  • How to identify and select the freshest ingredients of the season
  • At least five innovative ways to slice and cut ingredients for artistic plating
  • How to artistically plate different types of ingredients: seafood, meats, noodles & pastas, vegetables, soups, and sauces
  • Flavour profiles of the chosen ingredients, and how they complement each other
Bring home:
  • 2 portions of each dish

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