l
This is the MUST take class if you don’t know which one to take. Umami is the 5th element to describe taste: sweet, sour, salty, bitter and umami. The closest English translation is “savoury pleasant taste” i.e. sometimes when you taste a dish you just can’t stop eating because it is so delish!
You will be a star among your family and friends once you master our special Teriyaki Chicken recipe. We will also make “Katsu” – deep fried prawns and veges with wasabi mayonnaise and bread crumbs and mouthwatering “goma (sesame seed)” dressing!
• Irresistible Teriyaki Chicken with steamed short-grain rice • Prawns and vegetable Katsu served with wasabi lime mayonnaise • Seasonal salad with special “Gomadare (sesame seed)” dressing
Food in Vietnam is almost everything, if not everything. What did you eat? How was it? Where? How much did you pay? All these are common subjects of local conversations. These 3 dishes are on the MUST-try menu in Vietnam. Gỏi Cuốn – fresh spring rolls / summer rolls are one of the most well known dishes from Vietnam and people all over the world have begun to become aware of this delicacy matched with hot and tangy flavored dipping sauce. Kaffir Lime Grilled chicken (“Ga Nuoung la Chanh”) creates an absolutely tummy-grumbling smell from oven while we wrap Vietnamese pagoda fried rice in lotus leaf for steaming.
• Prawn and Vermicelli Gỏi Cuốn (fresh spring rolls) with Vietnamese dipping sauce • Kaffir Lime grilled Chicken served with Asian vegetable “Ga Nuoung la Chanh” • Vietnamese Fried Rice wrapped in Lá Sen (lotus leaf)
“Gyoza dumplings” are one of the most popular dishes in Japan and it is versatile in terms of ingredients and how you cook this. You’ll take home all the tips and tricks to make your life easier. These dumplings are not only delicious but also visually stunning! Using natural ingredients, you can create vibrant dumpling wrappers in pink, green, yellow, and black.
• Make Gyoza wrappers from scratch – in three different colors from natural dyes • Make three different fillings: Prawn & Lemongrass, Miso Mushroom & Tofu, Pork & Garlic Chives • Pan Fry, Steam & Poach the Gyoza’s – all served with dipping sauce
Photo Credit: Manja
We will be teaching you how to make authentic Nasi Lemak using Malaysian Chicken Curry and tofu puffs with bean sprouts and soy tamarind. Trust me you’ll end up loving the way how we do bean sprouts, the taste will be different from what you expect, and to top it off is a healthy food that is loaded with vitamins, minerals, and it’s absolutely cholesterol free! And of course it is matched with sambal – a popular condiment in Malaysia, Indonesia and Singapore made from chilis, spices, herbs and aromatics; and coconut rice – my Malaysian mother-in law’s favourite.
• Malaysian Chicken Curry • Tofu Puff & Bean Sprouts with Soy Tamarind • Sambal • Coconut Rice
Chana Masala is one of the most popular Punjabi curry dishes in the Indian cuisine and mainly uses Chana (means Chickpea), Tomato, Coriander and a myriad of local spices. This dish is often served with fried bread called Poori / Puris – you will learn how to make this starting from scratch! We will also teach you how to make delicious Mughlai-style Tandoori Chicken that you can replicate at home easily for your friends and family to enjoy.
• Chickpea Curry “Chana Masala” • Poori / Puris (Punjabi Fried Bread) • Classic Tandoori Chicken
There are many variations of chicken satay recipes from Asia, and many Malaysians tell you that the best satay comes their home country. Accompanying this is the iconic Laksa, the epic Malaysian spicy coconut noodle soup, which is a must-try at least once in your life! The soup is rich, fragrant and a bit spicy, and loaded with all the essential classic Laksa toppings. Finally ask any foodies and chefs who have been to the entire Southeast Asia region and they will agree with me that mango sago dessert is to die for – with such easy and humble ingredients if you can make an exotic dessert, then its a great win for you to impress your friends with!
• Chicken Satay with Peanut Sauce • Malaysian Laksa (Chicken) • Mango Sago Dessert
Malaysia is renowned for its flaky roti canai, often paired with dhal, a savory lentil dish enjoyed throughout the day. The combination of soft and crispy roti with dhal is complemented by Acar Sayur, a traditional pickle that refreshes the palate. At Elemental, Farzana enhances this iconic dish by adding her ancestral beef rendang recipe, passed down through generations. Its rich, savory depth perfectly complements the roti, dhal, and pickle, creating a harmonious and unforgettable meal. This dish is a true celebration of Malaysian flavors, where every ingredient and technique is cherished.
• Malaysian Beef Rendang • Malaysian Kari Dalca (Yellow Lentil Curry) • Roti Canai (Malaysian Flaky Flat bread) • Acar Sayur (Malaysian vegetable pickle)
**Not suitable for Vegetarians or Gluten Free
Do you eat sushi every day? Do your kids love eating sushi and you’d love to know how to make it authentically? “Sushi” is possibly the most iconic dish in Japanese cuisine and is enjoyed globally – but many still struggle to make them authentically tasty. There are many kinds of sushi in Japan and this class with teach you four of the most popular styles. By the end of this class, you will be a Sushi Masterchef!
• Temaki Sushi: Corn-Shaped hand roll sushi • Inari Sushi: Traditional tuffed tofu pockets with sushi ginger rice • Nigiri Sushi: Sushi prawns “Nigiri (squeezed)” sushi • Maki Sushi: Big rolling Sushi using Sushi mat • Tofu and Wakame Miso Soup
One of the most well-known curries in India and also in the Western world is Murgh Makhani – known as “Butter Chicken” There are many varieties of recipes but we will teach you a traditional home recipe descended from Deepika’s family in India. You will also learn how to make Punjabi Samosas and Indian traditional Tamarind Chutney in the class.
• Punjabi Butter Chicken • Northern Indian Samosa • Indian Tamarind Chutney
Discover the magic of Indian cooking in this immersive, flavor-packed class! You’ll learn to make crispy onion bhajis with a zesty tomato chutney, followed by a comforting bowl of palak paneer, where creamy spinach meets soft paneer cubes. To complete the feast, we’ll craft flaky, golden parathas, perfect for scooping up every last bite. Whether you’re new to Indian cuisine or a seasoned foodie, this class will give you hands-on experience, pro tips, and a delicious meal to enjoy. Come ready to chop, stir, and savor the rich flavors of India!
• Palak paneer or Saag paneer (Spinach Curry with Cottage Cheese) • Crispy Onion Bhaji with Chaat Masala (Onion Fritters with mixed spice) • Paratha (Indian pan-fried bread) • Spiced Tomato Chutney
The Vietnamese traditional noodle soup “Pho” is the most popular street food in Vietnam. The restaurants and street vendors serve this noodle soup from morning until late. We will teach you how to make chicken noodle soup which has amazing flavours from different spices. And just for more you’ll be able to impress friends and family with Cha Ga pan-fried fish and spring rolls!
• ‘Phở Ga’ Vietnamese Chicken Noodle Soup • ‘Cha Ga’ Pan fried fish with turmeric and dill • ‘Cha Gio’ Vietnamese deep-fried spring rolls
Learn how to make Vietnamese Shaking Beef, one of the iconic dishes from Vietnam and as classic as Spaghetti bolognese or shepherd’s pie in the West. Every household has its own way of seasoning and serving styles, but they all enjoy this mouthwatering dish. You will also learn how to cook crispy prawns using young green rice flakes. The third dish, however, could be the hero with its irresistible flavours of sweet, sour and salty…
• Vietnamese Shaking Beef “Bo Luc Lac” on top of watercress salad served with steamed Jasmine rice • Crispy prawn coated with young green rice flakes with dipping sauce • Vietnamese braised tomato Eggplant with lemongrass.
“Soba and tempura” is the traditional combination that you see in Japanese restaurants and now the recipes can be yours. “Gyoza dumplings” are one of the most popular dishes in Japan and it is versatile in terms of ingredients and how you cook this. You’ll take home all the tips and tricks to make your life easier.
• Prawn and vegetable Tempura served with “Soba (Buckwheat Noodle)” • Pan Fried Pork and Shiitake Mushroom “Gyoza (Dumpling)” served with spicy soy dipping sauce • Green beans “Gomaae” tossed with black sesame seed paste
Everyone loves the magic of Yum Cha – going to a Chinese restaurant, looking at all the different dishes in bamboo steamers and picking your favourites or trying something new. Now learn how to recreate Yum Cha with us! ‘Yum Cha’ literally translates to ‘drink tea’, and the dishes are called ‘Dim Sum’ which translates to ‘touching the heart’ in Cantonese. Yum Cha is like a Chinese high tea – you get to drink tea and eat a number of smaller tasty dishes!
In this special Yum Cha class, you will be learning how to make five kinds of Dim Sum.
We will also introduce the main Chinese condiments during this class, and even teach you how to make Har Gow pastry from scratch.
This is a 3.5 hour cooking class (longer than our regular classes). Please note this class is not gluten free or vegetarian.
Cost: $150 pp
• Lo Mai Gai – Sticky Rice wrapped with Lotus Leaf • Siu Mai – Pork and Prawn Dumplings • Har Gow – Prawn Dumplings • Deep Fried Spring Rolls • Kai Lan – Asian Vegetable with Oyster Sauce
“Okonomiyaki” originated in Osaka, but regional variations mean everybody in Japan now enjoys this delicious savoury pancake. It literally means grill or pan fry whatever the ingredients that you like, (kind of pizza in the western world) but we will be teaching an authentic Osaka recipe. We will also make Beef Tataki salad and one of Sachie’s family’s Agedashi Tofu recipes served with dashi broth.
• “Okonomiyaki” Japanese Street Pancake • Beef Tataki Salad with special “Wafu” dressing • “Agedashi Tofu” with Dashi broth
Many people love Thai curries nowadays and the green curry is the one of the popular! We will teach you how to create an authentic “Gaeng Kiaw Wan” curry based on coconut milk, fresh green chillies and herbs – that’s where the green colour comes from! We will also marinate chicken and wrap it with Pandan leaf “Gai Haw Bai Toey” for deep frying. The flavour of the leaf soaks into the chicken and creates an incredibly aromatic fragrance. Both dishes will be served with “Som Yam” Green Papaya Salad. Be ready to discover some of the secrets of Thailand!
• “Gaeng Kiaw Wan” Authentic Thai Green Curry with chicken • “Gai Haw Bai Toey” Pandan Leaf Fried Chicken • “Som Tam” Green Papaya Salad
Thai food is snowed for its delicate balance of sweet, sour, spicy, salty and bitter flavoured. In this class, you will experience all those flavours. Starting with Aromatic This Red Curry – you will be making this from scratch so you know what’s in the curry! Followed by delicious Thai Fish cake and Thai coconut ball – you will love this if you like sweets!
• Aromatic Thai red curry with roasted duck served with steamed jasmine rice • Delicious Thai dish cake with sweet chili sauce • Thai coconut ball dessert “Ka Nom Tom”
Ah, bulgogi… the queen of the prom. This is another well-known Korean dish, second only to kimchi probably. Expertly marinated beef is tossed onto the grill (sometimes you can even do it yourself) and then cooked to yummy perfection. Fun Fact: Bulgogi was listed at number 23 on the World’s 50 most delicious foods readers’ poll compiled by CNN. We’re also going to serve it with kimchi – technically this is called “baechu” kimchi (though no one actually says that): it’s everywhere and almost everyone loves it, made from cabbage and fermented with seasonings like Korean chili powder and salt and accompanied by bean sprout salads and sweet soy potato.
• Bulgogi, vegetables on a hot stone plate • Korean traditional kimchi • Bean Sprout Salad • Sweet Soy Potato
The ‘Tom Yum Goong’ – spicy soup is widely enjoyed in South East Asia and also in Western countries – now you can make this delicious soup at home. If you are not good with hot and spicy foods, we can adjust the amount of chilli to your preference. You will also learn how to make everybody’s favourite “Pad Thai Noodle” in the class as well as son-in-law egg recipe Sachie picked up on her research through Thailand. Why is it called that? The rather gruesome story goes that Thai mothers cook this dish for their soon-to-be son-in-laws as a warning about taking good care of their precious daughters, or else someone might find their own valuable bits deep-fried, sliced and served up in a hot, spicy sauce.
• ‘Tom Yum Goong” Hot and Sour Thai prawn soup • Pad Thai – authentic Stir-Fried Noodle • “Son-in-law egg” – Pan fried boiled egg with sweet tamarind sauce
