Course Summary

Join Malaysian-trained chef, Travis Tong, in preparing some of Malaysia’s favourite meals.  

Create fragrant Hainese chicken rice using slow-poached cooking techniques; Beef rendang with beautifully braised meat, served with coconut rice; and Archar pickles – a delicious vegan friendly, Malaysian style salad.

Course Sessions

Tuesday, 25th February - 1 class


Session ID DHAT6601C
25 Feb - 25 Feb 6:00pm - 9:00pm
Location CAE
Session Fees
$169 / $161 (conc)
Teacher

This class will lead you through a basic Asian culinary journey. It will will be hands on, and you will touch, smell and taste everything in this class. You will become well acquainted with the ingredients you use, learn which herbs and spices are needed to create authentic Malaysian cuisine and work with various types of meats and vegetables to achieve flavoursome dishes for everyone to share. 

Travis Tong was born and raised in Malaysia, Kuala Lumpur. He completed a commercial cookery course at Le Cordon Bleu in Sydney in 2007. Since then, he has worked in several hatted restaurants in Sydney, including Sepia, Assiette and Sailor’s Thai. His speciality is Asian cooking, blended with modern techniques.

 

 

 

Last updated: November 19, 2019 04:38pm