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January
Schedule
Schedule
MUMS & KIDS CORNER
child will bake a petite cake followed by icing and decorating the little cake.
16 January, Sunday 3.00pm – 5.00pm
RM100 per pair (adult + kid)
Extra kid or adult will be charged at RM50 per person
Nyonya Delights
Whet your palate with these mouth-watering Nyonya dishes. A winning combination not to be missed by anyone who
enjoys authentic Nyonya food.
Kerabu Angle Beans
Sunkist Rice
Coriander Mutton
Sambal Chicken
2 January, Sunday 10.00am – 2.00pm (Chef Yong)
RM150
Whet your palate with these mouth-watering Nyonya dishes. A winning combination not to be missed by anyone who
enjoys authentic Nyonya food.
Kerabu Angle Beans
Sunkist Rice
Coriander Mutton
Sambal Chicken
2 January, Sunday 10.00am – 2.00pm (Chef Yong)
RM150
Dim Sum workshop
Our popular Dim Sim workshop is finally back!! This time round, Chef Kong will share with you three of his most
popular dim sum recipes. This will be an interactive, fun and entertaining session not to be missed by all dim sum
lovers.
Nian Gao (Chinese New Year's cake)
Szechuan Dumpling
Chive Dumpling
15 January, Saturday 10.00am – 2.00pm (Chef Kong)
RM180 (semi hands-on workshop)
Our popular Dim Sim workshop is finally back!! This time round, Chef Kong will share with you three of his most
popular dim sum recipes. This will be an interactive, fun and entertaining session not to be missed by all dim sum
lovers.
Nian Gao (Chinese New Year's cake)
Szechuan Dumpling
Chive Dumpling
15 January, Saturday 10.00am – 2.00pm (Chef Kong)
RM180 (semi hands-on workshop)
Amazing Cupcakes
Learn the fine skills of decorating with fondant icing. In this cupcake decorating workshop, you will learn the fine art of
making fondant icing from scratch and decorating cupcakes with Chinese New Year theme.
Making fondant icing from scratch
Learn how to ice the cupcakes with fondant
A variety of Chinese New Year design
22 January, Saturday 10.00am – 2.00pm (Ms Lu Soo Chee)
RM150 (hands-on workshop)
Learn the fine skills of decorating with fondant icing. In this cupcake decorating workshop, you will learn the fine art of
making fondant icing from scratch and decorating cupcakes with Chinese New Year theme.
Making fondant icing from scratch
Learn how to ice the cupcakes with fondant
A variety of Chinese New Year design
22 January, Saturday 10.00am – 2.00pm (Ms Lu Soo Chee)
RM150 (hands-on workshop)
Hainanese Chicken Rice Balls
Learn the tips and tricks in preparing authentic Hainanese chicken rice balls and steamed chicken from our
Hainanese chef who was originated from Melaka. The chicken rice balls are not only fun to make but also delicious to
eat!
Hainanese Chicken Rice Balls
Hainesese Steamed Chicken and homemade chili sauce
Claypoy Homemade Tofu
Barley Jingko Fu-Chuk Dessert
16 January, Sunday 10.00am – 1.30pm (Chef Candy)
RM150 (Semi hands-on workshop)
Learn the tips and tricks in preparing authentic Hainanese chicken rice balls and steamed chicken from our
Hainanese chef who was originated from Melaka. The chicken rice balls are not only fun to make but also delicious to
eat!
Hainanese Chicken Rice Balls
Hainesese Steamed Chicken and homemade chili sauce
Claypoy Homemade Tofu
Barley Jingko Fu-Chuk Dessert
16 January, Sunday 10.00am – 1.30pm (Chef Candy)
RM150 (Semi hands-on workshop)
Splendid Seafood
This tantalizing all seafood workshop is perfect for those who would like to attempt simple restaurant style food in the
comfort of your own home. Come and join us for this lip-smacking experience!
Crab in salted egg yolk
Chinese Style Prawns Salad
Stuffed Calamari with Sweet & Spicy Sauce
Clams in Superior Broth
23 January, Sunday 2.30pm – 5.30pm (Ms Chin)
RM150 (semi hands-on workshop)
This tantalizing all seafood workshop is perfect for those who would like to attempt simple restaurant style food in the
comfort of your own home. Come and join us for this lip-smacking experience!
Crab in salted egg yolk
Chinese Style Prawns Salad
Stuffed Calamari with Sweet & Spicy Sauce
Clams in Superior Broth
23 January, Sunday 2.30pm – 5.30pm (Ms Chin)
RM150 (semi hands-on workshop)
The Perfect Loaf
Your craving for homemade breads can finally be satisfied. Come and join us for a day of fun bread making in our
kitchen studio where you roll up your sleeves and indulge in a distinctive journey to baking the perfect loafs.
Hokkaido Milk Loaf
Potato Sour Cream & Chive Loaf
Onion & Bacon Loaf
Raisin & Nut Loaf
15 January, Saturday 2pm - 6pm (Chef Collin Lim)
RM150 (hands-on workshop)
Your craving for homemade breads can finally be satisfied. Come and join us for a day of fun bread making in our
kitchen studio where you roll up your sleeves and indulge in a distinctive journey to baking the perfect loafs.
Hokkaido Milk Loaf
Potato Sour Cream & Chive Loaf
Onion & Bacon Loaf
Raisin & Nut Loaf
15 January, Saturday 2pm - 6pm (Chef Collin Lim)
RM150 (hands-on workshop)
Malay Traditions
Join us for an appreciation of the rich and spicy flavors of Malaysian cuisine. Learn to mix and match different local
herbs and spices to bring out the best taste and aroma in these well sought-after dishes…
Nasi Ulam
Sambal Belacan
Ayam Kuzi
Beef Kurma
23 January, Sunday 10am – 1.30pm (Chef Esa)
RM130
Join us for an appreciation of the rich and spicy flavors of Malaysian cuisine. Learn to mix and match different local
herbs and spices to bring out the best taste and aroma in these well sought-after dishes…
Nasi Ulam
Sambal Belacan
Ayam Kuzi
Beef Kurma
23 January, Sunday 10am – 1.30pm (Chef Esa)
RM130
In the event of cancellation, full payment will be reimbursed for notice given more than 3 days before the class. In the event that The Cooking House cancels or
reschedules the classes, we will either reimburse the full payment or customers can choose to transfer the credit to the next workshop.
Payment Method
Payment can be made via the following methods:
- Online transfer
- Cheque deposit via Maybank counter or ATM
- Cash deposit via Maybank counter or ATM
- Cash or cheque payment at The Cooking House
Account Details
Bank: Maybank
Bank Account No: 514721106299
Company's Name: The Cooking House Sdn Bhd
Kindly fax or email the transaction slip to 03-23001070 or thecookinghouse@gmail.com indicating your name, contact number and the classes that you are
registering.
The Cooking House goes GREEN!
In support of our Going Green campaign, we appreciate if you could bring along your own food containers and recycle bags for takeaways.
reschedules the classes, we will either reimburse the full payment or customers can choose to transfer the credit to the next workshop.
Payment Method
Payment can be made via the following methods:
- Online transfer
- Cheque deposit via Maybank counter or ATM
- Cash deposit via Maybank counter or ATM
- Cash or cheque payment at The Cooking House
Account Details
Bank: Maybank
Bank Account No: 514721106299
Company's Name: The Cooking House Sdn Bhd
Kindly fax or email the transaction slip to 03-23001070 or thecookinghouse@gmail.com indicating your name, contact number and the classes that you are
registering.
The Cooking House goes GREEN!
In support of our Going Green campaign, we appreciate if you could bring along your own food containers and recycle bags for takeaways.
