Easter Weekend 2021

• Friday, April 2 | 15:00 – 16:30
• Saturday, April 3 | 11:00 – 12:30

Fees: Members-only

• HK$150 per session
• $250 for both sessions

Activities:

• Guided making of the Hong Kong and Singapore snacks via Zoom

Hong Kong is a world-renowned gourmet paradise for its diverse offering of cuisines from across the globe and its pioneering restaurants. Yet in this modern and international culinary community, traditional food still holds a special place and has been preserved in the way we celebrate certain holidays. In true Hong Kong fashion, these festival-centric delights and traditional village snacks made with time-honored recipes can be found alongside those with more modern renditions.

Similarly, Singapore, a melting pot of cuisines from around the world, also keeps the recipes of some traditional dishes brought in by migrants from their hometowns. Over the years, some of these delicacies have changed with the availability of new ingredients or other races of ethnic groups adding their own twist to them.

Interestingly, the Singaporeans living in Hong Kong manage to draw parallel to the snacks found in both cities whenever they get a chance. And you too can make your very own batch of the very snacks that remind so many so of their childhood. Just join Steph Kudus, the chef-preneur behind Pololi and Hungry Lah, via her DIY Zoom workshops for a hands-on making experiences that’s fun for the whole family. During the class we hope to let the participants gain an understanding of the culinary cultures of both cities that are both so similar and yet so distinct.

APRIL 2: HK RED BEAN PUDDING vs SG CHWEE KUEH

Taking on the shape of the bowl, Hong Kong Red Bean Pudding (砵仔糕) is an iconic snack and breakfast item loved by locals. It was catapulted to celebrity status across Asia when it was featured in the award-wining Hong Kong movie C'est la vie, mon chéri in 1993. Similarly in Singapore, there is a breakfast dish called Chwee Kueh (水粿). Molded into the shape of a mini bowl, this rice pudding is served with aromatic preserved radish to make it flavorful.

In this session you to learn how to make both snacks and see how similar ingredients can create two distinct dishes.

APRIL 3: HK STYLE MOCHI vs SG ONDEH ONDEH

HK Mochi (糯米糍) is a popular sweet in the Canton region. Inside each glutinous rice ball you can find different kinds of fillings, e.g. red bean, peanut, sesame seeds, etc. Drawing parallel to a nyonya snack in Singapore, you have Ondeh Ondeh – a green pandan-flavored glutinous rice ball with a molten coconut sugar filling. Both snacks are important childhood memories of the respective locals.

In this session, we will guide you through the steps to making both snacks, so get ready for a sticky fun time!

For enquiries, please call 2103 9503

Or email [email protected]