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Spoonful Chef’s Table Series -K’s Kitchen at Torkin（鶏金）1月のテーマは「かんぱち」-
Saturday 18/01/2020 @ 16:00 - 18:00
$79 – $80
We’re back with another round of Spoonful Chef’s Table Series with Chef Kyota Ishida of Torikin Singapore! Chef will share with us the essential things to cooking professionally! This is a very fun and concentrated 1.5 hours of cooking demo and hands-on session + lunch, suitable for all experience levels so beginner cooks are welcomed too. Come and enjoy this culinary sharing session led by Chef Kay of Torikin!
★ The theme this time is Kanpachi – Japanese Yellowtail. – How to gut, fillet & cook the Japanese Yellowtail
Weekday session available on 22nd Jan, Wed, 11am – 1pm. Click here to find out more.
【Format 】
Mainly Demo & Partially Hands-On
【Programme / Menu 】
― How to gut & fillet the yellowtail
―Sashimi
―Shabushabu
―Braised Yellow Tail
【Fee】$79 incl. 1 drink (beer or wine)
The cooking club is well-received and chef’s engagement makes it feel like a fun cooking show.
You could discover lots of professional tips that are not written recipe books or present in online recipes & videos! Come & join us!
This class is an informal cooking-interaction session (notes can be taken freely), somewhat like a cooking club where like-minded people gather to have fun and learn, so if you are interested in cooking, please feel free to join.
State of the last class:
【Price】S$ 79 (includes 1 drink <wine, beer or soft drink) / materials included ・ Price varies depending on the content. )
[Lecturer]
Mr. Kyota Ishida
After training as a chef, into the restaurant business world. Currently operates 8 stores in Singapore and Japan. He is also a culinary researcher and specializes in Japanese cuisine (especially local Hakata food!) French, Spanish, Italian and Korean. Celebrity and love to cook, eat and entertain people, and have many fans!
【Torikin】
A popular Japanese restaurant (Hakata cuisine) in Singapore that has been well-received for its signature Mizutaki” (Hot pot Hakata Style).
https://www.facebook.com/torikinsg/
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