A time to cook, celebrate and enjoy one of the most important festivals in Singapore, Chinese New Year is a time where traditional recipes are in focus and festive delights prevail. Chef Yong brings to you a series of modern Chinese flavours with traditional touches for this year’s CNY cookout.
Cold Mushroom Salad with Pine Nuts
Start your Luna New Year Menu with this classic Shanghainese delicious cold appetizer of various mushrooms in a light soy dressing with pine nuts. It is simple, healthy and easy to prepare.
General Tso’s Chicken
Basically a sweet and sour chicken dish initially thought to be part of Hunanese cuisine. Interestingly this dish does not exist in traditional Chinese cuisine but was so popularized by immigrant Chinese chefs in America that the rest of the world started to catch on with it. It is a must try.
Poached Fish Fillet with Pickled Radish Topping
One of Chef Yong’s favourite recipe, this is a great tasting dish as the topping of pickled radish is a recipe that pairs well with many different types of fishes. Chef Yong shares a different recipe of having the fish fillets poached in a wine flavoured stock than the usual steaming method.
Venue /Contact /Date /Time
Ulu Pandan CC 64637333 (Tommy/Shuang Chun)
Serangoon CC (The Serangoon) 62859632 (Angie/Edward/Eric)
Marine Parade CC 63464900 (Mdm Kua/Cherie)
Cairnhill CC 62354315 (Rena/Lily/Nicole)
12/01/2008 1030hrs-1300hrs or 19/01/2008 1930hrs-2200hrs
Toa Payoh Central CC 62521249 (Mdm Bee/Helen)
Civil Service Club (Open to Public) 63915624 (Peggy)
Siglap CC 64498040 (Jenny/Ee Ling)
Please register online where possible.
How to register online:
Search the respective CC of your choice.
Click “courses” search via calendar and look for “Gourmet Cooking with Chef Yong”
Check that menu written on Remarks column is the same as this brochure
Make registration from there with confirmation through payment via credit card.
Registration Via Any CC nearest to you:
First please go online via the self use computer stations at the CC u are in to look for the course at the other CC’s website.
Note the course code number below workshop title, it should read C2007xxxx
Over the counter, quote the CC of your choice, date of workshop and course code number to the customer service officer. Payment must be done immediately upon registration or transaction will be void.
*No Phone reservations allowed.
**Registration online without payment after 3 working days may result in your name being automatically delisted from CC’s attendance list. As such, the CC reserves the right to open up the space to the next participant with confirmation through immediate payment. In the event of a fully booked class, admission will be at the discretion of the CC and Instructor.
**Please always check and bring your printed receipt on the day of workshop in case of any discrepancies that may arise. Only valid receipts will be accepted by CCs.