Sakura Hiyashi Somen Masterclass with Chef Angus Chow, World Gourmet Summit Chef of 2018.
Workshop attendees will learn how to cook Sakura Hiyashi Somen. The dish gets its name from the inimitable cherry blossoms known around the world for their delicate beauty. Made from the blossoms themselves, the light and slightly sweet noodles are complemented by a perfectly cooked onsen egg. Crunchy sakura ebi provide another dimension to the dish, which is brought to life by the harmonious flavours of wasabi, mitsuba and sesame seeds.
Recieve S$15.00 worth of credits to spend at STREAT with every workshop booking (worth S$20 nett).
Applicable for online booking till 12 July 2018
World Gourmet Summit Chef of the Year 2018, Chef Angus Chow, offers first look at his latest creation for the very first time at STREAT 2018. Having been awarded the 2016 Awards of Culinary Excellence and scoring Best Restaurant in Wine and Dine 2017 and 2018, Chef Angus has been hailed as a precise poet who captures imagination and palate.
EMPRESS LAWN 10 Empress Place, Singapore 179557