SFF10 Makansutra Culinary Master Classes 6jul10

SFF10 MAKANSUTRA CULINARY MASTER CLASSES Register for these classes @ www.singaporefoodfestival.com

HHAANNDDSS‐‐OONN MMAASSTTEERR CCLLAASSSSEESS

CHINESE CZE‐CHA DISHES With Mr Liew Choy Of Keng Eng Kee Seafood Restaurant (inclusive of visit to wet market) Date: Sun 18 Jul 2010 Time: 10am – 1.30pm Price: S$208

Location: Restaurant Association of Singapore (RAS) Kitchen

Class capacity: 20 pax Dishes featured: Ming Zhu Roll, Marmite Crab, Steamed Kampung

Chicken with Ginger Sauce This session will take participants to a local wet market to spot and pick out the freshest to be used in a hands‐on Master Class session with Mr Liew. He hails from Ipoh in Malaysia and has now called Singapore home. His modern family Cantonese fare includes concepts like a fried seafood and salted egg yolk roll with mango and piquant and spicy duck and sea cucumber stew. We will feature dishes of that inspiration.

TEO CHEW DISHES With Mr Francis Yeo Hock Seng Of Tian Jin Hai Seafood Date: Sun 18 Jul 2010 Time: 3pm – 9.30pm Price: S$188


Class capacity: 20 pax Dishes featured: Olive Fried Rice, Chye Poh Kway Teow, Fish Maw

with Prawns Francis is the Teochew chef that floored Anthony Bourdain with his chilli crabs and steamed shark’s head. He constantly talks about the food in his musings even today. Francis or Ah Heng, started as a seafood supplier and went on to become the boss of Tian Jin Hai restaurants and stall. He began under the now defunct Whitley Flyover hawker centre and is known for his sambal shellfish and crab beehoon soup. His style is uncomplicated and very confident.

HAKKA DISHES With Mr Lai Fak Nian Of Plum Village Date: Fri 23 Jul 2010 Time: 6pm – 9.30pm Price: S$188


Class capacity: 20 pax Dishes featured: Abacus Seed, Panfried niang toufu, Fried Prawns

with red wine lees Mr Lai may perhaps be the last hard core authentic old school Hakka chef left in Singapore. He interned with masters and improved with self taught techniques and ideas. Over the decades he has been in the business, he still dishes out all the Hakka classics like pan fried yong tauhu, yam gnocchi (abacus seeds) and the soulful mei chai kou rou (stewed preserved greens with fatty pork) and of course the classic salt baked chicken.

Mr Lai Fak Nian

Mr Francis Yeo Hock Seng

Mr Liew Choy


1ST & 3RD FLAVOUR CHINESE DISHES With Mr KF Seetoh, SFF10 Festival Consultant Date: Sun 25 Jul 2010 Time: 10am – 1.30pm Price: S$188


Class capacity: 20 pax Dishes featured: Cereal Prawns, Coffee Ribs Over the decades, many chefs and cooks of all colour and creed here have taken the best authentic and original flavours of Asia in Singapore and moved it to a higher order. They created, out of sheer desperation, need and ingenuity, iconic dishes and cuisines that have now become comfort and soulfood for Singaporeans. This is the Third Flavour of Singapore ‐ the greatest melding of the iconic culinary concepts of China, India and Indonesia with accents from the West and the Middle East. Creations like satay beehoon, coffee pork ribs, sambal seafood and even chili crabs fall into this category.

Mr KF Seetoh


DDEEMMOONNSSTTRRAATTIIOONN MMAASSTTEERR CCLLAASSSSEESS

CANTONESE CLASSICS With Heavenly Chefs Mr Sin Leong & Mr Hooi Kok Wai Date: Sat 17 Jul 2010 Time: 9.30am – 11.30am Price: S$80

Location: Singapore Tourism Board Auditorium

Class capacity: 35 pax Dishes featured: Deep Fried Golden Pearl, Traditional Braised Duck,

Shun De Wild Pheasant Roll The Four Heavenly Kings of Singapore are four master chefs who were once accorded this accolade by an old respectable Chinese culinary association. Mr Tham Yu Kai, Mr Sin Leong, Mr Lau Yoke Pui and Mr Hooi Kok Wai were culinary young guns when they received this award. The award had never been given to anyone since. Among others, they were recognized for their contributions in creating dishes like the Prosperity Raw Fish Salad (a ritual dish for all during Chinese New Year here), the Yam Ring, Chilli Crabs and special Glassed Prawns. Two of the four Kings, Chef SIN LEONG and Chef HOOI remain and are still passionately at it, despite their age (averaging 80 years old).

HENG HWA DISHES With Mr Li Jin Kun Of Xing Hua Hometown Cuisine Date: Sat 17 Jul 2010 Time: 10am – 1.30pm Price: S$55

Location: Lau Pa Sat Class capacity: 20 pax

Dishes featured: Lor Mee, Mee Sua, Stir Fry Lala China born Mr Li began life in Singapore in the construction sector and pondered about the lack of authentic home style Heng Hwa fare, where he hails. So he changed jobs and began offering his family recipes in his stall and restaurant, knowing that there is a significant Heng Hwa community here. Now, with his family, all naturalized Singapore citizens, they tout familiar favourites like the clear Heng Hwa style lor mee, fried mee sua with peanuts and seaweed and comfort food such as fried bean skin with greens. He will give an insight to the Heng Hwa food culture.

Mr Hooi Kok WaiMr Sin Leong

Mr Li Jin Kun


HOKKIEN DISHES With Mr Goh Eng Gee of Bee Heong Palace Date: Mon 19 Jul 2010 Time: 6pm – 8pm Price: S$80

Location: Bee Heong Restaurant Class capacity: 35 pax

Dishes featured: Tung Ann Braised Stuffed Trotter, Hokkien Popiah, Claypot fishhead with yam

The Goh family has made the Bee Heong Restaurant name a favourite Hokkien family eatery here for decades. They still dish out all the popular icons and family favourites like braised Hokkien noodles, kong bak bao (stewed pork buns), thick fish maw soup and hae cho (fried meat rolls). Their style is robust and very intense yet soulful. They are one of the few authentic old school Hokkien restaurants left standing in Singapore.

DINNER UNDER THE MOONLIGHT – DESSERT ITEMS Hosted Mr KF Seetoh, SFF10 Festival Consultant Date: Mon 22 Jul 2010 Time: 6.30pm – 8.30pm Price: S$128

Location: Makansutra Gluttons Bay Class capacity: 35 pax

Banquet Menu: Freshly Squeezed Sugar Cane with Lemon, Assorted Satay in Banana Leaf Cone, BBQ Chicken Wings, Or Luak, Fried Carrot Cake (Combination of Black & White), Mee Goreng, BBQ Stingray, Crispy Banana Kaya Fondue, Choice of Chendol or Cheng Tng

The concepts of desserts in Singapore had always been about evolution. It is always moving confidently ahead with its heritage in tow. Old classic Cantonese, Teochew and even Peranakan sweets are still well loved but new ideas, to tempt and tantalize without being out of context, are created regularly, like durian chendol and kaya ice cream. This session takes a look into the old and wonderful to the new and refreshing.

CANTONESE CLASSICS FROM AN ICONIC EATERY With Lai Wah Restaurant (now run by the 2nd generation of the original owners, Mr Wong Kah Onn and his wife, Ms Helen Lim) Date: Sat 24 Jul 2010 Time: 9.30pm – 11.30pm Price: S$80

Location: Lai Wah Restaurant Class capacity: 35 pax

Dishes featured: Tam Zi Gai, Kum Qin Tofu Many post war generation baby boomers would remember Lai Wah Restaurant as the one of the most prestigious Cantonese restaurants here over half a century ago. It was the birthplace of the Prosperity Raw Fish Salad created by the Four Heavenly Kings of Singapore. Many have had their memorable wedding receptions in their then two storied restaurant in Jalan Besar. Today, they still churn out all that old familiar classics that regulars have come to love, including Cantonese crispy roast chicken, double styled pomfret and stewed chicken with ham. This is a blast from the past that had never changed with time.

Ms Helen Lim Mr Wong Kah Onn

Mr Goh Eng Gee

Mr KF Seetoh


VANISHING DISHES With Mr KF Seetoh, SFF10 Festival Consultant Date: Sat 24 Jul 2010 Time: 6pm – 8pm Price: S$55

Location: Lau Pa Sat Class capacity: 80 pax

Dishes featured: Lou Kai Yik, Yum Bun, Rickshaw Noodles As we move on to tomorrow, many old flavours that were once loved and cherished by many get left along the highway to the future. Many still hanker for Lo Kai Yik, Lo Mei and even Beggars Chicken. Some are just too difficult to make, some ingredients are hard to come by, some have negative health perceptions, or official regulations frown on some of the handling and techniques employed. There are those that simply faded away due to its un‐commercial viability. KF Seetoh revisits some of these fast fading flavours.

Mr KF Seetoh

Documents

SFF10 Makansutra Culinary Master Classes 6jul10