Steak and Chops and More 5 with Chef Yong @ The PA CCs
Beyond the scope of Western food as we know in Singapore from hawker centres and food courts, Chef Yong shares many other steaks, meat chops and side dishes ideas in this popular series of workshops that are designed to educate and for you to experience with. Not to be missed especially for meat lovers.
Zinger Glazed Hot Wings on Pineapple and Lettuce Salad
Great as beer bites and nibbles or as a fun party finger food. Can also be served as a starter alternated with crispy refreshingly lettuce and sweet pineapple chunks.
Spicy Roasted Sweet Potato Soup with Crabmeat and Fresh Coriander.
A lightly spiced soup made with roasted sweet potatoes with a touch of Thai Red Curry flavours, served with a touch of crabmeat and fresh coriander leaves. Deliciously warm and comforting, it can be enjoyed as a snack too.

Lemon Parsley Pork Chops
Thick juicy cuts of pork loin marinated with Dijon Mustard and spices, pan roasted to a lovely doneness. A freshly made lemon parsley topping crowns the delicious flavourful meat complimenting it with herbaceous and citrus fragrances.
Venue /Contact / Date / Time
Ulu Pandan CC 64637333/ 29/03/08 / 1130hrs-1400hrs
Serangoon CC (The Serangoon) / 62859632 / 01/04/08 / 1930hrs-2200hrs
Marine Parade CC / 63464900 / 20/03/08 /1930hrs-2200hrs
Cairnhill CC / 62354315 / 22/03/08 / 1400hrs-1630hrs
Tampines West CC / 67837910 / 14/04/08 / 1930hrs-2200hrs
Toa Payoh Central CC / 62521249 / 19/03/08 / 1930hrs-2200hrs
Siglap CC / 64498040 / 23/03/08 / 1030hrs-1300hrs

Please register online where possible.

How to register online:

Website: http://www.pa.gov.sg/
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.

Important Notice:
*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.

Pasta Cooking

Italian Pasta Workshop 4 with Chef Yong @ the PA CCs
Learn how to create different kinds of pasta with different kinds of sauces the true Italian way. Most important let Chef Yong show u the authentic and right way to cook your pasta the way Italians do. Al dente style with simple sauces and lots of satisfaction Cold Pasta Salad with Smoked Salmon and Fresh Dill
Have your pasta in a different way with a Scandinavian influence of smoked salmon, fresh dill and other condiments. It’s a great salad for parties and gatherings and holds up well in our local weather.
Spaghetti with Crabmeat and Asparagus
Lightly tossed pasta with olive oil and white wine, crowned with crabmeat and fresh asparagus in season. It is one of my favourite pasta recipes when fresh asparagus are in season and the combination of crabmeat and black pepper in absolutely fabulous! Mac and Cheese
America’s favourite of macaroni pasta baked in a cheese sauce lightly spiced with nutmeg. It’s a kids delight and a great base to fill with other ingredients as desired but simply on its own is pure divine!



Venue / Contact / Date / Time
Serangoon CC / 62859632 09/05/08 / 1930hrs-2200hrs
Tampines West CC / 67837910 / 05/05/08 / 1930hrs-2200hrs
Cairnhill CC /62354315 / 05/04/08 / 1400hrs-1630hrs or 02/05/08 / 1930hrs-2200hrs
Marine Parade CC / 63464900 / 08/05/08 / 1930hrs-2200hrs
Ulu Pandan CC / 64637333 / 1130hrs-1400hrs
Siglap CC / 64495462 / 04/05/08 / 1030hrs-1300hrs

Please register online where possible.

How to register online:

Website: http://www.pa.gov.sg/
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.

Important Notice:
*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.

Japanese Cuisine Workshops

Japanese Cuisine Workshop 6 with Chef Yong @ the PA CCs
Featuring the cuisine from the Land of the Rising Sun, Chef Yong showcases various Japanese dishes focusing on the simplicity of ingredients and techniques. From appetizers to snacks to main dishes and desserts, come and experience what can be cooked to be enjoyed based on Japanese ingredients available at our local supermarkets.

Agedashi Tofu in Ginger Radish Soy Broth
It’s a dish of simplicity yet with refined elegance of lightly deep fried silken tofu pieces with a flavourful broth of bonito, superior soy and garnishes. Grilled Pork Rolls with Enoki Mushrooms
Great sake accompanying side dish for sake or a fantastic idea the next round of steamboat and table top BBQ. Wafer thin sliced pork is used to rolled up a bunch of enoki mushrooms before a quick sear on the pan with a teriyaki style glaze.
Japanese Miso Braised Chicken with Soft Boiled Egg on Rice (Oyakodon)
Universal appealing dish of a delicious runny mixture of egg, caramelized onions and tender chicken cook in soy, wine and dashi over short grain rice.

Venue/Contact/ Date/ Time
Ulu Pandan CC/ 64637333/ 12/04/08/ 1030hrs-1300hrs

Serangoon CC (The Serangoon)/ 62859632/ 30/04/08/ 1930hrs-2200hrs
Marine Parade CC/ 63464900/ 17/04/08/ 1930hrs-2200hrs
Cairnhill CC/ 62354315/ 19/04/08/ 1030hrs-1300hrs or 04/04/08/ 1930hrs-2200hrs
Siglap CC/ 64498040/ 20/04/08/ 1030hrs-1300hrs

Please register online where possible.

How to register online:

Website: http://www.pa.gov.sg/
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.

Important Notice:
*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.

Epicurean Cooking Workshops

Epicurean Delights Workshop 5 with Chef Yong @ Cairnhill CC Kitchen Studio
A Gourmet Adventure inspired series of epicurean delights featuring premium recipes by Chef Yong garnered from years of serving State Dignitaries and Hollywood Celebrities in Europe and America. Fine cooking need not be complicated or difficult but rather can a great experience to be your own gourmet chef when you entertain the next round. Learn a tip or two from Chef Yong on Food and Wine Pairing too! Come to see and experience new tastes and sensations!

Spiced Crab and Potato Cakes with Cold Tomato Salsa
Fresh crabmeat enhanced with spices banded together with herbs and mustard, fried to a crispy crust and served with a chilled homemade tomato salsa. Worcestershire Pork Ribs Burger with Pickled Ginger
Prime Meaty Soft Bone Pork Ribs braised to tenderness with meat falling off the bone, savoured in a hot steamed bun with condiments and garnishes. An absolute new dinning sensation inspired by one of Chef Yong’s well known chef friends. Port Wine Marinated Strawberries with Vanilla Parfait

Fresh Summer Strawberries steep in spiced port wine reduction and freshly whipped Vanilla Parfait.

Venue: Cairnhill CC Kitchen Studio
Date: 22th March 2008
Time: 1030hrs-1300hrs
Limited to 50 participants per session only!

Venue: Ulu Pandan CC Date: 1st March 2008
Time: 1030hrs-1300hrs Limited to 25 participants per session only!

*Please note that the course fees for this workshop will be different from regular workshops.
Kindly enquire at the counter or call 62354315 for more information.
How to register online:

Website: http://www.pa.gov.sg/
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.

Important Notice:
*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.

Classical European Favourite Workshops

Classical European Favourites Workshop 3 with Chef Yong@ The PA CCs
A collection of continental Europe’s best selection of traditional dishes learnt during my apprenticeship. Lots of fond memories for me to cook the following recipes again:

Cauliflower Soup with Mushroom and Thyme Crostini
A simple hot starter of crispy baguette topped with fresh mushrooms enriched with truffle oil and a spread of herb cream cheese. It is fantastically great to go with a simple homemade cauliflower soup.

Lyonnaise Salad
France most celebrated salad of bacon and eggs with a red wine and mustard flavoured vinaigrette. Ideally it can be a meal of its own yet it can also fit into a casual menu as a course by itself.

Shrimp and Sausage Paella
One of the many different versions of Spain’s most famous rice recipe cooked with fresh shrimps, spicy sausages and a saffron flavour chicken broth. It’s aromatic fragrance and colourful presentation makes it a great dish for parties and pot luck sessions.

Venue/ Contact/ Date/ Time
Ulu Pandan CC/ 64637333/ 1400hrs-1630hrs
Serangoon CC (The Serangoon)/ 62859632/ 16/04/08/ 1930hrs-2200hrs
Marine Parade CC/ 63464900/ 03/04/08/ 1930hrs-2200hrs
Cairnhill CC/ 62354315/ 05/04/08/ 1030hrs-1300hrs
Siglap CC/ 64498040/ 06/04/08/ 1030hrs-1300hrs

Please register online where possible.

How to register online:

Website: http://www.pa.gov.sg/
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.

Important Notice:
*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.

Chef Yong Personal Favourites Recipes Workshop Menu 5

Chef Yong’s Personal Favourites Recipes Workshop 5 @ The PA CCs
Due to popular requests and a culinary repertoire built over 17 years of cooking experience both in local and international working stints, Chef Yong brings to you a collection of his personal favourite recipes garnered from past experiences and family heritage.

Ayam Panggang Lemak
Grilled Chicken with Spicy Coconut Sauce
Rich, fragrant, aromatic and absolutely delicious on its own or steamed rice. It’s a wonderful dish that holds up well in taste even for long parties.The sensational coconut enriched sauce keeps the meat moist with an enchanting burst of flavours on the palate.Mee Rebus Deluxe
Too often we get thick starchy watered down versions of this great dish that truly represents a fusion of Malay spices and Chinese ingredients. To enjoy the best of it, let Chef Yong guide u through the sensation of a deliciously prepared gravy that provides a nostalgic taste.Strawberries Sago with Vanilla Ice Cream
Simple, straight forward and easy to make, yet sensationally seductive on the palate with creamy vanilla ice cream, fresh strawberries puree and little sago pearls providing a tickle to the smoothness of taste.

Venue/ Contact/ Date/ Time
Ulu Pandan CC/ 64637333/ 01/03/08/ 1400hrs-1630hrs
Serangoon CC(The Serangoon)/ 62859632/ 18/03/08/ 1930hrs-2200hrs
Marine Parade CC/ 63464900/ 28/02/08/ 1930hrs-2200hrs
Cairnhill CC/ 62354315/ 29/02/08/1930hrs-2200hrs or 15/03/08/ 1400hrs-1630hrs

Toa Payoh Central CC/ 62521249/ 21/05/08/ 1930hrs-2200hrs
Siglap CC/ 64498040/ 02/03/08/ 1930hrs-2200hrs

Please register online where possible.

How to register online:

Website: http://www.pa.gov.sg/
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.

Important Notice:
*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.