Cooking Classes
Cooking Classes

The Hands Behind
the Flavors

At Eden West, our kitchen is led by a diverse team of professional chefs, each bringing their own global traditions and specialized techniques to the table. From French pastry masters to local farm-to-table experts, meet the instructors dedicated to your culinary growth.

Our Journey: From Pantry to Plate

Chef Valentine Kitamura

Born and raised in the Champagne region of France, Valentine’s passion for food was ignited while working for her father’s catering business. After 15 years in international hospitality management and a degree from Vatel Paris, she took over Eden West in 2020. Valentine specializes in creating a social, interactive environment where students can master the art of sourdough, French classics, and Mediterranean flavors.

Popular Classes

  • Som Tum Salad – From Lisa Henderson @ The Union: green papaya, cherry tomatoes, roasted peanuts, fresh herbs, chili lime dressing.
  • Moules Coquotte – From Nico Schuermans @ Chambar: the ultimate Belgian seafood dish, mussels cooked with white wine, cream, smoked bacon and scallions
  • Lamb Popsicles with Curry Cream – From Vikram Vij @ Vij’s: a classic like no other, just enough seared lamb chops served with a creamy fenugreek seeds curry
  • Stilton Cheesecake – From Michael Noble @ Diva at the Met: try it to believe it! This dessert has been on the menu since 1996! It will surprise you like no other desert
  • Sardine Pate: a french appetizer « paté», delicious spread on toasted bread (sardines can be substituted with smoked salmon)
  • Clam and Serrano Ham Spanish Tapas, served with garlic aioli and crusty bread OR Thai Green Curry Mussels: spicy creamy coconut sauce makes a perfect sauce for mussels! Heartwarming a fast dish for a cold night
  • Salmon Souffle: the dish that doesn’t wait for anyone! Learn the techniques to make a great souffle
  • Rum Spiced Poached Pears with creamy yogurt: A light, refreshing end to your meal. The syrup is cooked down and drizzled on it all!
  • Salade de Chevre Chaud: a Bistro classic of broiled goat cheese toast serve on a green salad and a champagne vinaigrette
  • French Onion Soup, with Gruyere Cheese melt
  • Sauteed Scallops with celeriac Puree and Herbs Infused Oil Drizzle
  • Chocolate and Coffee Liquor Creme Brulee OR Traditional Vanilla Bean Creme Brulee.
  • Gruyere Cheese Souffle: light fluffy savory souffle with all the tricks to succeed! Served with greens and Champagne vinaigrette
  • Chicken Coq au Vin style, cooked in a rich red wine sauce. Think Boeuf Bourguignon, but with chicken! You will never have poulty so rich!
  • Chef Robuchon’s decadent potato mash. He was the master of French cuisine and a lover of the tuber!
  • Chocolate Moelleux Cake with Vanilla Crème Anglaise. A soft, warm, barely cooked cake with a fresh creamy sauce. The perfect combination!
  • Endive, pears, blue cheese and walnut salad. Served with Dijon mustard dressing and butter sourdough toasts.
  • Velouté de Céleri Rave: creamy celery root soup, with a delicate taste and velvety texture.
  • Blanquette de Veau: veal gently simmered with vegetables, white wine and broth, this stew ends up creamy with a flavorful and melt in your mouth meat. One of Chef’s favorite homeland recipe!
  • Rice Pilaf: elevate your rice, with sauteed onions and broth! Perfect to serve with our stew.
  • Clafoutis: Not like any other dessert, it is soft, cake-like texture on top, while the fruit sinks to the bottom, creating a sweet, juicy layer. We will use the best seasonal fruits available. Served with icing sugar sprinkle and a dollop of whipped cream.
  • “Old Sober” Soup aka Yakamein: this hearty beef broth with spaghettis, tender beef and boiled eggs is NoLa’s best kept secret to cure hangovers!
  • Iron Skillet Cornbread: to eat along with your Soup or Jambalaya
  • Traditional Sausage and Shrimp Jambalaya
  • Caramelized Pecan Upside Down Cake with Bourbon caramel sauce.

• Salmorejo: A refreshing soup made of tomatoes and bread combined for a velvety texture. Served chilled with crusty toasts.

• Coquetas de jamon: fried croquette made of white sauce and Spanish ham. Crunchy on the outside, creamy inside!

• Albondigas en Salsa : beef and pork meatballs, oven fried and served with lightly spicy tomato and paprika sauce.

• Patatas Bravas : potatoes cooked like the meatballs, they made a perfect side dish for the above!

• Crema Catalana: similar to the French crème brulee, this custard dessert is infused with orange peel, cinnamon and caramelized before serving.

  • Spiced beet Dip: with za’atar, goat cheese and pistachios. Served with Za’atar flatbread

  • Fattoush salad: fresh crunch salad of greens, cucumber, tomatoes, lots of herbs, dried pittas and a tangy sumac dressing.

  • Spiced Lamb Kofta meatballs tajine, cooked in tomato sauce, served with pitta bread and a drizzle of yogurt dressing. (Lamb can be substituted for Beef)

  • Almond Olive Oil Cake: a very moist cake with fragrance of rose, cardamon and lemon.
  • Creamy Artichoke dip, the most scrumptious appetizer! Served with sourdough.
  • Citrus & Greens with Miso Ginger Dressing, refreshing dish with a good dose of Vitamin C.
  • Portobello Pot Roast, you won’t miss the beef in this delicious stew!
  • Celery Root & Cauliflower Puree, new flavor combination for your side dish!
  • Vanilla Crème Brulée, just like the real deal, but vegan!
  • Almond and Spices Shortbread, for a little something extra to finish…
  • Homemade Rosemary Keto crackers
  • Riviera Tapenade: inspired from the south of France’s best ingredients
  • Warm goat cheese salad: a classic French Bistro item without the bread!
  • Bouillabaisse de Marseille: authentic seafood stew, fragrant with a rich fish and saffron broth, a mix of shellfish and fish, fennel and tomatoes
  • Lemon scented Panna Cotta with raspberry compote; the perfect creamy and refreshing finish to your meal.

Chef Valentine Kitamura

Born and raised in the Champagne region of France, Valentine’s passion for food was ignited while working for her father’s catering business. After 15 years in international hospitality management and a degree from Vatel Paris. Valentine specializes in creating a social, interactive environment where students can master the art of sourdough, French classics, and Mediterranean flavors.

Popular Classes

  • Som Tum Salad – From Lisa Henderson @ The Union: green papaya, cherry tomatoes, roasted peanuts, fresh herbs, chili lime dressing.
  • Moules Coquotte – From Nico Schuermans @ Chambar: the ultimate Belgian seafood dish, mussels cooked with white wine, cream, smoked bacon and scallions
  • Lamb Popsicles with Curry Cream – From Vikram Vij @ Vij’s: a classic like no other, just enough seared lamb chops served with a creamy fenugreek seeds curry
  • Stilton Cheesecake – From Michael Noble @ Diva at the Met: try it to believe it! This dessert has been on the menu since 1996! It will surprise you like no other desert
  • Sardine Pate: a french appetizer « paté», delicious spread on toasted bread (sardines can be substituted with smoked salmon)
  • Clam and Serrano Ham Spanish Tapas, served with garlic aioli and crusty bread OR Thai Green Curry Mussels: spicy creamy coconut sauce makes a perfect sauce for mussels! Heartwarming a fast dish for a cold night
  • Salmon Souffle: the dish that doesn’t wait for anyone! Learn the techniques to make a great souffle
  • Rum Spiced Poached Pears with creamy yogurt: A light, refreshing end to your meal. The syrup is cooked down and drizzled on it all!
  • Salade de Chevre Chaud: a Bistro classic of broiled goat cheese toast serve on a green salad and a champagne vinaigrette
  • French Onion Soup, with Gruyere Cheese melt
  • Sauteed Scallops with celeriac Puree and Herbs Infused Oil Drizzle
  • Chocolate and Coffee Liquor Creme Brulee OR Traditional Vanilla Bean Creme Brulee.
  • Gruyere Cheese Souffle: light fluffy savory souffle with all the tricks to succeed! Served with greens and Champagne vinaigrette
  • Chicken Coq au Vin style, cooked in a rich red wine sauce. Think Boeuf Bourguignon, but with chicken! You will never have poulty so rich!
  • Chef Robuchon’s decadent potato mash. He was the master of French cuisine and a lover of the tuber!
  • Chocolate Moelleux Cake with Vanilla Crème Anglaise. A soft, warm, barely cooked cake with a fresh creamy sauce. The perfect combination!
  • Endive, pears, blue cheese and walnut salad. Served with Dijon mustard dressing and butter sourdough toasts.
  • Velouté de Céleri Rave: creamy celery root soup, with a delicate taste and velvety texture.
  • Blanquette de Veau: veal gently simmered with vegetables, white wine and broth, this stew ends up creamy with a flavorful and melt in your mouth meat. One of Chef’s favorite homeland recipe!
  • Rice Pilaf: elevate your rice, with sauteed onions and broth! Perfect to serve with our stew.
  • Clafoutis: Not like any other dessert, it is soft, cake-like texture on top, while the fruit sinks to the bottom, creating a sweet, juicy layer. We will use the best seasonal fruits available. Served with icing sugar sprinkle and a dollop of whipped cream.
  • “Old Sober” Soup aka Yakamein: this hearty beef broth with spaghettis, tender beef and boiled eggs is NoLa’s best kept secret to cure hangovers!
  • Iron Skillet Cornbread: to eat along with your Soup or Jambalaya
  • Traditional Sausage and Shrimp Jambalaya
  • Caramelized Pecan Upside Down Cake with Bourbon caramel sauce.

• Salmorejo: A refreshing soup made of tomatoes and bread combined for a velvety texture. Served chilled with crusty toasts.

• Coquetas de jamon: fried croquette made of white sauce and Spanish ham. Crunchy on the outside, creamy inside!

• Albondigas en Salsa : beef and pork meatballs, oven fried and served with lightly spicy tomato and paprika sauce.

• Patatas Bravas : potatoes cooked like the meatballs, they made a perfect side dish for the above!

• Crema Catalana: similar to the French crème brulee, this custard dessert is infused with orange peel, cinnamon and caramelized before serving.

  • Spiced beet Dip: with za’atar, goat cheese and pistachios. Served with Za’atar flatbread

  • Fattoush salad: fresh crunch salad of greens, cucumber, tomatoes, lots of herbs, dried pittas and a tangy sumac dressing.

  • Spiced Lamb Kofta meatballs tajine, cooked in tomato sauce, served with pitta bread and a drizzle of yogurt dressing. (Lamb can be substituted for Beef)

  • Almond Olive Oil Cake: a very moist cake with fragrance of rose, cardamon and lemon.
  • Creamy Artichoke dip, the most scrumptious appetizer! Served with sourdough.
  • Citrus & Greens with Miso Ginger Dressing, refreshing dish with a good dose of Vitamin C.
  • Portobello Pot Roast, you won’t miss the beef in this delicious stew!
  • Celery Root & Cauliflower Puree, new flavor combination for your side dish!
  • Vanilla Crème Brulée, just like the real deal, but vegan!
  • Almond and Spices Shortbread, for a little something extra to finish…
  • Homemade Rosemary Keto crackers
  • Riviera Tapenade: inspired from the south of France’s best ingredients
  • Warm goat cheese salad: a classic French Bistro item without the bread!
  • Bouillabaisse de Marseille: authentic seafood stew, fragrant with a rich fish and saffron broth, a mix of shellfish and fish, fennel and tomatoes
  • Lemon scented Panna Cotta with raspberry compote; the perfect creamy and refreshing finish to your meal.

Chef Bruno Feldeisen

Born and raised in Clermont-Ferrand, France, Feldeisen started an early and successful career as a chocolatier. Feldeisen was named one of the Top 10 Pastry Chefs in America by Chocolatier Magazine two years in a row and has been nominated twice for the James Beard Award for Outstanding Pastry Chef. His delicious works have appeared in The New York Times, Los Angeles Times, Gourmet Magazine, Bon Appetit Magazine and New York Magazine.

Popular Classes

  • French Onion Tart, Melted Brie. Real classic French flavors!
  • Bake Tuna, Spring Ratatouille, Black Olive Sauce. Bring Summer in your plate with those southern flavors.
  • Choux A La Creme: Cream Puffs. Learn how to make those cute, light and delicious little pastries and unlock dessert possibilities!
  • Warm Mushrooms & Goat Cheese Tart
  • Peppered Flank Steak, Cauliflower, Chives & Parmesan Gratin
  • Dark Chocolate Mousse, Tangerine Compote
  • Roasted Parsnips & Pear Soup, Shrimp Toastini, Togarashi
  • Tuscan White Bean & Pork Stew
  • Portuguese Caldeirada Fish Stew
  • Roasted Duck Heart BBQ, Roasted Apple & Winter Vegetables
  • Pan Seared Duck Breast, Braised Mushrooms & Port Jus
  • Duck Fat Sautee Brioche, Rum Creme Anglaise
  • Canederli – Poor Man Dumpling 
  • Braised Beef Cheeks & Mushrooms Polenta 
  • Zeppole & Vin Santo Anglaise – Ricotta Doughnuts
  • Anis Cured Sockeye Salmon, Horseradish Coleslaw
  • Pan Seared Scallops, Anchovy Mashed Potato, Crispy Spicy Chickpeas
  • Warm Nori Chocolate Cake, Candied Hazelnuts, Espresso Cream
  • Salad of Poached Leeks, Cured Spiced Egg Yolk, Smoked Oyster Mayonnaise: delicious tender sweet leeks with beautiful umami add-ons
  • Seared Scallops with Saffron Risottos: rich creamy rice with tender crips scallops, a match in heaven
  • Olive Oil Cake with Lemon Curd: the perfect dessert to end the summer!

Chef Glenys Morgan

Glenys has been into farm-to-table cuisine her entire life. Take the girl off the farm, train her in London, but whether it's Italy or France, Mexico or Morocco- it's still about the fresh and the best in season. Known for her Serious Amateur programs at the Dubrulle Culinary Institute, she has a following of enthusiastic "graduates" from her courses, the first hands-on cooking experience in Vancouver, that taught trucs and techniques to home cooks.  For fifteen years, as resident chef at Barbara-jo's Books to Cooks, she had the enviable job of cooking with famous chefs and infamous personalities! Glenys is an author, judge for the Taste Canada Awards and member emeritus into Les Dames d'Escoffier- Julia Child's international league of women in food, wine and culinary arts. 

Popular Classes

  • Crostini with Roasted Tomato Jam and Antipasti – a bite to wake up the taste buds
  • Cioppino inspired seafood soup with saffron aioli
  • The “Brooklyn Salad” – a stellar bold flavour salad with crunch, heat and meat. The salad boasts great Italian classics with fresh and crunchy salad
  • TIMPANO: wich translate to “a drum” is the most stunning presentation of a lasagne, but so much more! Don’t be afraid, it’s easier than you think, and always outstanding.
  • The Real Tira Misù: Quick, light and lovely!
  • Tapas:
    • Patatas Bravas
    • Costillas- “Ribs”
  • The Grand Seafood Paella: with mussels, clams, prawns and white fish, served with lemon aioli.
  • Spanish Coffee Flan with burnt orange caramel sauce for dessert!
  • Whipped Feta Dip with Charred Lemons and Onions- serve with veggies, pita crisps, fresh flatbreads.
  • Spinach Salad à la Grèque- beets, spinach, white beans, shrimp, and that minty vinaigrette!
  • Slow Roasted Leg of Lamb with Pan Jus – short prep, long and slow in the oven, or on the grill. Garlic, herbs, sherry, the end result is spectacular.
  • Rice Gratin with Green Olives, Feta and Dill- a great vegetarian dish, perfect with the lamb
  • Crème Brûlée with Caramelized Oranges 

Learn to season and keep your cast iron so it will last forever and become your most valuable kitchen assistant!

  • Chile Con Queso- cast iron holds a gentle heat as well as a high sear- so fondue it!
  • Seared Thai Flank Steak- the sear is the flavour- with Herb Salad with Lime Dressing
  • Sourdough “Boule”- an oven in the oven, creating an extraordinary crust.
  • Tuscan Chicken ‘’Under a Brick”- the perfect roasted chicken with jus for sauce
  • Dutch Baby- the art of popovers and Yorkshires- we’ll do it with lemon and apples for dessert.
  • Butternut Squash and Tomato Soup. Learn about spice blends that will change your cooking!
  • Spinach Salad with Preserved Lemons and Olives. Preserved lemons sound exotic, and they are, but they’re also addictive. Everyone needs more spinach!
  • Tagine of Lamb Kefta with Warm Spices. Kefta are meatballs simmered in a fragrant sauce, one of the easiest tagines ever. Have a tagine? Get it out now!
  • Carrot and Chickpea Tagine with Turmeric and Cilantro. The perfect side to the Kefta
  • Pistachio-Almond “Napoleons”- phyllo crisps layered with vanilla custard. Moroccans love their sweets, and this draws from the French influence in their desserts
  • Irish Cheddar “Sausage” Rolls: Leprechaun tricky, the rolls have no sausage, but you’ll be fooled. Great with chutney. Make and freeze for a bit of trickery.
  • Cress with Honey-Pepper Apples, Bacon and “Shamrock Green Goddess”: winter salads don’t have to be boring, especially with this combo
  • Guinness Glazed Short Ribs with Horseradish Glaze: succulent short ribs with that dark Guinness goodness, with the added tang of the glaze
  • Modern Colcannon: braised dishes need a sauce-loving match, and this is it: whipped potatoes, cabbage, leeks and cream.
  • Bailey’s Irish Cream Cake: dark, rich and even better made a day ahead, with another layer of Bailey’s to finish

Chef Luis Lopez

Born and raised in Mazatlán, Sinaloa, México, Luis López is a graduate of the Colegio Superior de Gastronomía in México City and boasts over 20 years of varied culinary experience. His love for food and traveling has led to a wide variety of incredible opportunities, including creating a Mexican cuisine restaurant in West Africa and opening the first Casual Dining Upscale Mexican Restaurant in Halifax (Antojo Tacos & Tequila), as well serving as a private chef onboard a yacht, in South America, currently working as R & D Chef for Daiya Foods, Collaborating with Vancouver Private Dining and teaching Mexican Food Classes at Eden West Gourmet.

Popular Classes

  • Tortilla Soup. Chicken and tomato broth, shredded chicken, crispy fried tortillas, avocado slices and cheese, this is a staple of every Mexican restaurant.
  • Easy Chicken Mole. The sauce is known for its rich, earthy, nutty and flavor. Made with mole Paste, dried peppers, chocolate and chicken, wrapped in fresh tortillas and served over Mexican red rice
  • Tortillas from scratch, to go with the mole. Take turns at trying to make your own tortillas!
  • Camote enmielado. Also known as Mexican candied sweet potatoes, is a warm and delicious dessert made with sweet potatoes, Mexican raw molasses, and comforting spices.
  • Camarones zarandeados: grilled prawns, staple from the pacific coast, this recipe is a must try item at any pacific coast Mexican city
  • Tacos de pulpo al ajillo: octopus tacos, Pan Seared octopus with huajillo pepper & garlic, served with Guacamole and Spicy slaw
  • Jalapeño sauce
  • Green Rice: Cilantro & Jalapeño rice packed with flavour and amazing complement of a dish
  • Pastel 3 leches: Mexican cake made of 3 different milk!
  • Creamy Avocado Dip, served with tortilla chips.
  • Authentic Tacos, including:
    • Cochinita pibil: Yucatán most famous pork in annato seed and sour orange
    • Xnipec: Mayan’s onion and Habanero Salsa
    • Tinga de Pollo: chicken in tomato and chipotle adobo sauce
    • Salsa Tatemada: charred tomato and jalapeno sauce
    • Tortillas from scratch
  • Pan de Elote: Mexican flourless corn bread
  • Pork Pozole: traditional Mexican stew that dates back to the Aztecs. Hearty broth made with homini and roasted dry chillies, pork meat, serves traditionally with shaved lettuce, radishes, lime and diced onions
  • Baja Fish Tacos: Traditional from the Ensenada region, one of the most famous Mexican tacos, originally deep fried in pork fat and served with a composite mayo and a crispy slaw, this tacos are a must. Served with freshly made tortillas.
  • Leche Cocida: Traditional Mexican Milk Custard Dessert, this is Chef Luis’ grandma recipe! A very old recipe, close to creme anglaise that is made traditionally with raw milk, sugar and vanilla. Perfect ending for our class!

Chef Kai Sengewitz

I have spent 30 years honing my craft in kitchens across Germany, Switzerland, and Canada, shaping my approach to cooking through diverse culinary traditions and high standards. My foundation was built in Germany, where I completed a rigorous apprenticeship before refining my skills in Switzerland’s top kitchens, including the Widder Hotel in Zürich, a five-star property with a 16-point Gault Millau rating. There, I learned the precision and discipline required to execute high-level cuisine while embracing creativity and innovation.

Canada offered me the opportunity to further push my culinary boundaries. At The Aerie Resort, a Relais & Châteaux property, I crafted refined, ingredient-driven menus, emphasizing seasonality and technique. Later, at the Sheraton Wall Centre in Vancouver, I oversaw multiple dining outlets, balancing large-scale operations with quality-driven execution. Whether developing intricate à la carte dishes or leading banquet services, my focus has always been on delivering exceptional flavors, thoughtful presentation, and consistency.

Chef Kai specialties are: French, German, European, Northwest American

Chef Toon Leong

Born and raised in the cultural food hub of South East Asia, Toon initially left Singapore to obtain a BSc in Marine Biology from SFU before deciding to pursue his true passion for cooking.

After achieving an Associate’s Degree in the Culinary Arts from the California Culinary Academy in San Francisco, his culinary career  began at Joe Fortes Seafood and Chop House, and continued on as Chef at the French Rotisserie: La Brochette. Toon moved on to be the Chef at the Law Courts Inn within the BC Supreme Courts, and also was the Chef of Unique Restaurants Catering and Management Company; a business opened by former co-owner of Joe Fortes, Ken Laci. Toon then became the Executive Chef at the Diamond Alumni Center at SFU, before ultimately retiring from his 32-year career with Notch 8 at the Fairmont Hotel Vancouver.

Popular Classes

  • Roast Coriander Chicken: representing the Malay culture, utilizing the spices of the famous Chicken Satay; the use of ground coriander seeds amongst a host of other herbs and spices result in a tender , fragrant , irresistible chicken dish
  • Fish Curry with eggplant and okra: is a classic South Indian Dish that originally hails from the coastal regions of India, it is generally very spicy , but has been toned down to a moderate heat for most palettes. The use of black mustard seeds and curry leaves imparts the exotic character of this “curry”.

  • Hoisin Pork: representing the Chinese community is a take on the iconic “Char Siu” or barbecued pork, this luscious recipe, with the flavours or Star Anise and Honey, results in a sweet and savory dish that will please all palettes.

  • Steamed Jasmine rice.
  • Macerated fruits with mint: To end this delicious meal, like most South East Asian dinners or lunches, fresh fruits are the mainstay, leaving the diner recharged rather than wanting to have a nap! A selection of fresh fruits macerated with Mint leaves, Lime and Honey is served.

  • Tomato, Cucumber and Onion Salad: seasoned with a spicy and tangy masala spice where the primary ingredient is Amchoor (dried , ground green mangoes and roasted chillies)

  • Lamb Biryani: slow braised lamb curry where Basmati rice seasoned with cinnamon sticks and cardamom is then layered over the curry, caramelized onions and a saffron and milk solution is then drizzled over the rice after which the pan is sealed and finished in the oven.

  • Basa baked in Banana Leaves: covered in a spice paste made with grated coconut , onion, garlic , mustard seed, ginger, turmeric , and garam masala spice before it is enveloped in a banana leaf and baked

  • Cauliflower, Eggplant and Pineapple curry: stewed in Coconut milk and curry leaves and flavoured with curry spices.

  • Payasam: dessert made of vermicelli in a rose and cardamom flavoured milk with raisins , chopped almonds and cashews and sweetened with Honey.

  • Chicken and Coconut Soup
  • Green Papaya Salad
  • Red Curry Pork
  • Steamed Rice
  • Mango Sticky Rice
  • Marinated Spicy Cucumbers
  • Diced Chicken with Sichuan Peppercorns, Peanuts and Dried Chillies
  • Eggplant and ‘Cloud Ear’ Mushrooms with a Sweet and Sour Glaze.
  • Steamed Rice
  • Crispy Sticky Rice Cakes with Brown Sugar Syrup and Toasted Soy Flour

  • Cantonese Style Steamed Fish: melt in your mouth white fish, steamed and then infused with herbs, a pour of hot oil and fragrant soy based sauce to finish

  • Fragrant Baked Rice with Chicken , Lap Cheong Sausage and Roast Pork

  • Sauteed Taiwan Cauliflower, King Mushrooms and Lettuce Stems

  • Coconut crème brulee

  • Ayam Opor-Chicken stew braised in Coconut Milk and Kaffir Lime Leaves, traditional dish from Malaysia
  • Prawn Sambal-Tiger prawns sauteed with a mildly spicy tomato sambal
  • Sauteed Romaine with Garlic and Ginger
  • Pineapple-Cucumber salad
  • Coconut Rice with Tumeric and Pandan leaves
  • Pulot Hitam: Black Rice Pudding with Palm Sugar and Coconut Milk

Find the perfect class for your palate

Explore our full calendar to see when these chefs are in the kitchen next.

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