In this 3-hour Seafood and Fish cooking class, will guide you through the key techniques and skills necessary to create delicious and authentic dishes.

• Knife Skills: You'll learn the proper techniques for using a Chinese cleaver, starting with the basics of cutting, slicing and chopping.

• Wok cooking: Our Head Chef will introduce you to the art of wok cooking, showing you how to to control the heat for perfect results every time.

• Steaming: We will teach you how to steam food using traditional Chinese bamboo steamers inside of woks. You'll learn how to properly prepare seafood and fish for steaming, and how to season and dishes for the best results.

• Seasoning and sauces: Seasoning and sauces are an essential part of creating authentic Chinese dishes, and our classes will teach you the basics of how to use them. You'll learn about common ingredients like soy sauce, oyster sauce, and hoisin sauce, and how to balance sweet, sour and salty flavours in your dishes.

The class will be led by a Head Chef and Assistant Chef, and class sizes typically range from 6-12 students. All of our classes involve knife skills and our chefs can also answer other questions you may have around ingrendients or techniques. Each student has their own chopping board and prep space, but the cooking at the hob is done in pairs. We recommend you bring some tupperware for taking home any leftovers. 

Our menu may contain allergens such as nuts, shellfish, gluten, and egg. If you have any allergies, please contact us in advance so we can provide alternative recipes and ingredients. Unfortunately this class is not suitable for vegetarians.