In our Chinese cookery lessons, you'll learn the genuine Chinese cooking technique which is different from those mentioned in the cookbooks or cooking shows. You'll learn how to use a wok properly to get enough "Wok Hay". The food that you cook should taste same as what you can get in a good Chinese restaurant.

Our recipes cover different types of cooking technique, such as quick stir fry, deep fry, brasing, stewing, slowing cooking, steaming, cutting and marinating methods for different type of ingredient. Recipes from different regions of China are included. You will also learn how to prepare and cook with different type of sauces commonly use in Chinese cooking.

No matter you're already a culinary professional or you're just a food-lover who love cooking. You'll be taught the genuine Chinese restaurant style cooking technique. After you complete this course, you can cook like a professional.

Class size: Maximum only have 4 spots in each class class. Availability of space is by first come first serve. Last minute application won't be accepted.

To make reservation: Please provide your full name, country of residence and phone number for registration.

Class schedule for Lesson A to I: From 10:30am to 5:00pm.
Each lesson can be booked individually. Please refer to the bottom of this page for menu description.

Chinese Wok Cookery Lessons	Date of lesson	Cost of one full day lesson
Lesson D	29/04/18 18/06/18 11/07/18 22/07/18 31/07/18 05/08/18 16/08/18 26/08/18	HK$1680 per person.
Lesson C	07/05/18 30/06/18 18/07/18 26/07/18 06/08/18 15/08/18 25/08/18	HK$1680 per person
Lesson G	09/05/18 27/06/18 07/07/18 16/07/18 24/07/18 02/08/18 14/08/18 20/08/18 28/08/18	HK$1680 per person
Lesson E	15/05/18 30/05/18 24/06/18 14/07/18 23/07/18 01/08/18 13/08/18 29/08/18	HK$1680 per person
Lesson A	22/05/18 07/06/18 04/07/18 12/07/18 21/07/18 30/07/18 04/08/18 12/08/18 18/08/18 23/08/18 30/08/18	HK$1680 per person.
Lesson F	27/05/18 28/06/18 10/07/18 19/07/18 29/07/18 09/08/18 22/08/18	HK$1680 per person
Lesson H	04/06/18 23/06/18 05/07/18 15/07/18 28/07/18 07/08/18 21/08/18	HK$1680 per person
Lesson I	10/06/18 08/07/18 17/07/18 25/07/18 11/08/18 19/08/18 27/08/18	HK$1680 per person
Lesson B	-	HK$1680 per person

You can start from any lesson. The sequence of the lesson does not indicate the level of difficulty. The recipes combination for each lesson are carefully selected, so in every lesson you can learn different type of cooking technique and know more about different type of Chinese cooking ingredient.

Lesson A: Cantonese Cuisine: From 10:30am to 5:00pm
1. Hong kong fried rice with BBQ pork, shrimp and spring onion(Practical)
*You'll learn how to cook this authentic fried rice recipe, which is the base for all the Chinese fried rice recipe. You'll learn the technique so you can stir fry with minimal amount of oil and never stick to an ordinary iron wok

2. Cantonese style sweet and sour pork with peppers and pineapple (Practical)
*You'll learn the proper way to deep fry, so you don't need absorbent paper anymore. You'll learn how to cook crispy pork with thin crust and just coated with right amount of sweet and sour sauce.

3. Crispy fish with sweet and sour pickle vegetable sauce(Demonstration)
*How to control oil temperature is a very important technique in cooking Chinese cuisine. In this lesson, you'll learn how to deep fry and the food is not oily. This special sweet and sour sauce is also good for serving with fried tofu, chicken and prawn. Students have to participate in the preparation work.

4. Singaporean stir fry rice noodles(Practical)
*Learn the proper way to prepare rice noodles. The noodle won't be soggy or stick to the wok.

Lesson B: Cantonese Cusine: From 10:30am to 5pm
1. Guided 1.5 hours walking trip to the famous North Point Chun Yeung Street Wet Market. After this trip, you'll know more about the eating culture of Chinese people. You'll also know where to find the correct ingredient for your cooking. It's not compulsory for you to join the market trip, but please let us know your preference at the time of booking.

2. Chicken and celery stir fry with spicy sauce (Practical)
*You'll learn the technique which is useful for most of the Cantonese quick stir fry dish.

3. Eggplant and fish fillet with spicy chili garlic bean sauce (Demonstration)
*If you don't eat eggplant, you still can use this all purpose sauce to stir fry different type of ingredient, such as chicken, tofu, beef. Students have to participate in the preparation work.

4. Chow Mein/Crispy noodle with beef, peppers and onion in fermented black bean and garlic sauce (Practical)
*You will learn how to prepare this type of chow mein which you can find in almost all Chinese restaurant. You can use same technique to prepare the sauce with pork, chicken or even vegetarian soy meat and serve with hot rice or different type of noodles.

Lesson C: Cantonese Cuisine: From 10:30am to 5pm
1. Salt and pepper squid with crispy garlic (Demonstration)
*If you learn this recipe, you'll know how to prepare all the salt and pepper recipe. Your food will stay crispy for longer time, less greasy and have maximum aroma. Students have to participate in the preparation work.

2. Steam fish fillet and mung bean vermicelli with gold and silver garlic (Demonstration)
*You will learn the proper way to prepare crispy garlic. You can use that for stir fry vegetables, fry rice, for steaming scallops, prawns, lobsters or simply sprinkle on eggplants or gourds before steaming. Your garlic will no longer burn easily or become bitter after deep fry because you'll know the correct technique to cook it. Students have to participate in the preparation work.

3. Village style braised duck with water chestnut, mushroom and mixed sauce (Practical)
*You'll learn how to cook ginger, garlic and shallot correctly to bring out the maximum aroma from the ingredient. You'll also know how to cook Chinese braising dish with chicken and spare ribs.

4. Stir fry beef with preserved fungus, water chestnuts, seasonal gourd in spicy sauce (Practical)
*After you learn the basic technique, you can stir fry with different type of seasonal vegetables and meat.

Lesson D: Cantonese Cuisine: From 10:30am to 5pm
1. Braised Yi-fu noodle/Yi-mein with shitaki mushroom and yellow chives in oyster sauce (Practical)
*You can find this noodle in almost any banquet, no matter it's for birthday, wedding or any sort of celebration.

2. Pan fried tofu filled with pork and dried shrimp with green vegetables in oyster sauce gravy (Practical)
*You can use the stuffed tofu for steaming, deep fry or add to soup. The technique of making the filling is useful in making wontons, stuffing eggplant or different types of gourds.

3. Steam chicken with shitaki mushroom, assorted fungus and red dates(Demonstration)
*The sequence that you add the seasoning ingredients will affect the final result of a steamed recipe. Students have to participate in the preparation work.

4. Dim Sum style steamed rice in bowls with chicken and shitaki mushroom served with homemade sweet soya sauce (Practical)
*This type of steamed rice in individual bowls are very common in Chinese dimsum restaurants. Have you ordered that before? Texture of steamed rice tastes much better than cooked rice in electric rice cooker. After you learn the technique, you can create any steamed rice recipe with your own favourite toppings.

Lesson E: China Regional Cuisine: From 10:30am to 5pm
1. Braised fresh wheat noodle Shanghainese style with shitaki mushroom, pork and cabbage (Demonstration)
*This is a signature dish of shanghainese cuisine. It's not difficult to cook, but require some patience.

2. Stir fry beef slices with firm tofu and cabbage in mixed sauce (Practical)
*This is one of the popular choice which people will order when they go to a restaurant which sells Shanghai and Sichuan style food. It has combiniation of sweet, salty and mild spicy taste.You can cook the same dish at home with chicken or pork.

3. Stir fry shredded pork with peppers and spring onion (Practical)
*This is a stir fry dish which you can quickly prepare at home and serve with rice. At home you can substitute with different type of vegetables, such as bamboo shoot, carrots, celery instead of peppers.

4. Hot and sour soup with pork, wood-ear, bamboo shoot and tofu (Demonstration)
*This is another signature dish in Shanghainese cooking. It's not difficult to prepare at all for daily consumption.

Lesson F: China Regional Cuisine: From 10:30am to 5pm
1. Jingdo Zha Jiang Mian/ Fried meat sauce served with noodle and shredded cucumber (Demonstration)
*This type of Zha Jiang recipes have various version, every household, every restaurants will have their own formula for cooking this type of fried sauce with meat. Once you know the technique, you can adjust the taste create your own favourite version. You can use it to stir fry noodle or rice cakes. Students have to participate in the preparation work.

2. Stir fry shredded pork, wood-ear fungus and bamboo shoot with mixed sauce (Practical)
*Wood ear fungus remains crunchy after cooking, it's very good for health. It's widely use in Chinese cooking.

3. Fujian style stir fry wheat noodles with pork, shrimp, cabbage and assorted vegetables (Practical)
*You can use this technique to stir fry different type of fresh noodles or even sphaghetti

4. Ma Po Tofu/Braised silken tofu and minced pork with Szechuan fermented broad bean sauce (Demonstration)
*This is a signature dish of Sichuan cuisine. You can cook at home with beef or chicken. Students have to participate in the preparation work.

Lesson G: Chinese Regional Cuisine: From 10:30am to 5pm
During the lesson, we won't make the dish "Lethal SPICY" as some restaurants do. As it's no meaning at all, if you cannot taste the food because it's too spicy. Of course, if you really love extremely spicy food, you can adjust the taste for your own dish.

1. Sichuan style braised fish with ginger, garlic and spicy sauce (Demonstration)
*This is a signature dish in Sichuan cusine. You can cook with any type of fish. Students have to participate in the preparation work.

2. Shrimp and peppers with ginger, garlic, onion and sweet spicy sauce on sizzling plate(Demonstration)
*You can use the same technique for stir fry squid, fish fillet and scallops. Students have to participate in the preparation work.

3. Stir fry string bean with pork, dried shrimp and pickled vegetables (Practical)
*You'll learn how to prepare the bean so that it can absorb the maximum favour during stir fry.

4. Kung Pao Chicken/Stir fry chicken cubes with dried chili and peanut in Kung Pao sauce (Practical)
*The chemical reaction of crunchy texture of peanut, smoky favour of roasted dried chili, tender and moist chicken cubes and a touch of Szechuan peppercorn, make this a famous Szechuan recipe.

Lesson H: Chinese Regional Cuisine: From 10:30am to 5pm
During the lesson, we won't make the dish "Lethal SPICY" as some restaurants do. As it's no meaning at all, if you cannot taste the food because it's too spicy. Of course, if you really love extremely spicy food, you can adjust the taste for your own dish.

1. Bon Bon Chicken/ Chicken and leek salad with spicy peanut-vinegar dressing (Practical)
*You can also use this sauce for shredded pork or beef, or serve it with pickled cucumber, starch sheet noodle.

2. Sichuan style braised mung bean vermicellie with pork and eggplant (Practical)
*You'll learn how to prepare eggplant so that it's soft but not mushy. Eggplant and mung bean vermicelli will absorb all the favour from the braising sauce. You can also simply cook eggplant and minced pork with the braising sauce and serve with hot rice.

3. Braised fried tofu with pork, peppers in mixed sauce (Practical)
*You can find this recipe in both Shanghainese and Sichuan restaurants. The name in Chinese means "Home Style Tofu", it's a dish which you can find almost in every household dining table. You'll learn how to prepare the fried tofu which is better than those selling in market.

4. Poached chicken with spicy sauce, Chinese parsley and peanuts. (Demonstration)
*This spicy chicken dish is what Chinese will definitely order when they dine in a Sichuan restaurant. The Chinese name of this recipe does not sounds that good when translate in English. I'll let you know during the class. Students have to participate in the preparation work.

Lesson I: Cantonese Cusine: From 10:30am to 5pm
1. Crispy chicken with lemon sauce(Demonstration)
*This's a popular dish that people will order when they go out for dinner. The chicken should be crispy but remain juicy inside. The lemon sauce should be just enough to give the glace and favour, not flood the whole plate.

2. Pork chop and onion in Hong Kong fruity sauce(Practical)
*You'll learn the restaurant way of marinating pork, so it remains tender and juicy after cooking.

3. Stir fry Chinese broccoli with beef, yellow chives and oyster sauce (Practical)
*It is not simply mix this green vegetable and beef in the wok. To make it taste yummy, there're some important steps before you can throw this vegetable into the wok. You should not miss this lesson, if you want to do a proper stir fry with Chinese green vegetables.

4. Crispy fish fillet with sweet corn sauce (Demonstration)
This is a popular dish to serve with rice among local people. After you learn this recipe, you'll also know how to prepare "Sweet corn with chicken and egg drops soup"

Notice:
1. The ending time for each cooking session may vary with the number of students in the class.
2. If you want to take away the food that you cook, please bring some food containers.
3. Advance registration is required by email.

Our office address: Flat F, 14th Floor, Wah Lai Mansion, 62-76 Marble Road, North Point, Hong Kong. (North Point MTR Station A2 exit)

Office Hours: By appointment only. Application will only be accepted in form of email. Without making appointment, visitors will not be admitted.

Our phone number:(852) 2381 0132

Our email address: [email protected]

We always answer emails within 24 hours after we receive them. If you don't find our reply in your inbox within 24 hours, please check your junk mailbox.

Our Chinese website, http://www.cookery.com.hk

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