Full Day: Thai & Vietnamese | £99
Lilian Hiw at The Food Hub…
Growing up in Singapore Lilian was inspired by the bold, fragrant and exotic international food culture. Her resume includes some of the top international hotels in Asia including the renowned Raffles Singapore and she was Vice President of the prestigious Asian restaurant chain Tung Lok. Her travel all over Asia inspires her style of cooking for cuisines from Singapore, Malaysia, Indonesia, Hong Kong, China, Thailand, Vietnam, Japan, Korea and India. Lilian loves the privilege of sharing her experience and the cuisine from her heritage and her part of the world.
Lilian is known for demystifying Asian cookery, her flavour combinations and presentation of her food. Her cookery classes are fun, interactive and enlightening with lots of hands-on practise, you will leave the class with new grown confidence, clear and easy to follow recipes and lots of tips to replicate the dishes at home with readily available ingredients from your local stores.
Lilian has combined some signatures dishes from Vietnam and Thailand on this course. The ingredients and flavours of these two neighbouring countries are so similar, the freshness from herbs like mint leaves, coriander, lemongrass and basil; the citrus of lime, the heat of chilli, the aroma of garlic and ginger; and the fifth element of taste, the umami flavour from fish sauce.
Thai food is generally richer and spicier with more use of coconut milk and bird’s eye chilli. Vietnamese food tends to be lighter and less spicy, with some French influence. You will learn how to balance the flavour combinations of Sweet, Sour, Salty, Spicy, Bitter and the ultimate Umami; and experience the exotic smells and taste of herbs and spices of the Orient, transporting you to the streets of Thailand and Vietnam!
Lilian’s courses are fun, informative and interactive; with detailed easy to follow recipes to replicate at home using ingredients that are readily available.
Recipes on this course may include:
- Vietnamese Style Crisp Fried Spring Rolls
- Nuoc Cham sauce
- Lemongrass Pork Skewers in French Baguette
- Pad Thai Noodle Salad
- Pad Thai Dressing
- Thai Green Chicken Curry
- Fragrant Jasmine Rice
The course will run from 10.00am until 3.00pm and includes practical and demonstration cookery sessions, lunch and refreshments. All the ingredients, equipment and recipes for the day will be provided.
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