Discover the rich coastal flavors and East-meets-West influences of Hong Kong cuisine in this demonstration seafood-focused class with Chef Paul Brown. Drawing inspiration from this vibrant port city’s Cantonese roots and British colonial past, you’ll learn to prepare refined dishes with layered techniques and bold flavors.
Techniques:

• Marinating and frying crispy rock shrimp
• Using starch and eggs to achieve a luxurious texture in soup
• Stir fried clams that anyone can make at home
• Proper preparation for making fried rice

Recipes:

• Small Chow Shrimp
• Velvet Corn and Crab Soup
• Clams with Black Bean Sauce
• Scallop Fried Rice
• Honey Cake with whipped cream

You’ll take home all five recipes, along with expert techniques that bring restaurant-quality results to your kitchen. Ideal for seafood lovers and adventurous cooks ready to explore a taste of Hong Kong.