- Flaky Egg Tart - I love the Chinese type of egg tarts and have always wanted to learn how to make the flaky, 1000-layer skin and the silky smooth egg filling.
- Savoury Dumplings (Hum Swee Kok) - Dumplings wrapped in chicken and deep fried. Didn't have much impression about this tim sum as I hardly order it.
- Pan-fried Vegetable/Meat Pau (Shen Jian Chye Rou Pau) - Vegetable and meat filling wrapped in little ‘paos’ and then pan-fried.
Pan-fried Vegetable/Meat Pau (Shen Jian Chye Rou Pau)
Freshly panfried pau. So yummy! Crispy at the bottom and soft at the top; fillings were delish and not oily at all.
The Tim Sum Class was interesting, had chance to learn something different from Shermay's Cooking School. But felt that to demo and hands-on for 3 recipes was a little too rush. Everyone had to scramble for ingredients, steamer, oven, sinks etc. Well, I am tempted to try the recipes, especially the egg tarts, but given the tedious process, likely to put this off for now.
Creative Culinaire The School Pte Ltd
Address: Eng Hoon Mansion #01-03/04, 17 Eng Hoon Street, Singapore 169767