Italian Cuisine Workshop 3 with Chef Yong @ The PA CCs
One of the three roots of western cooking, Italian foods delivers warmth, comfort and humility through its peasant characteristics. A country with a huge wealth of culinary traditions from different regions, Chef Yong share experiences of regional Italian cooking after spending four summer seasons soaking up Italian culture and hospitality.
Flag Salad (Mozzarella, Vine riped Tomatoes and Basil with Olive Oil)
From the island of Capris comes this wonderful salad that has become one of the symbols of Italian cuisine. Learn from Chef Yong how to choose the right type of mozzarella cheese for the salad and the best way to appreciate this simple recipe.
Roast Leg of Lamb with Rosemary and Garlic
Tender leg of lamb with lovely rosemary and garlic to awaken your senses to Italian cooking. For those who can’t quite take to lamb, Chef Yong will explain the differences between mutton and lamb and the best ways to bring the lamb meat to a delicious mouth watering roast.
Champion Tiramisu
As the name implies, this traditional Italian “pick me up” is not worth its claim if it doesn’t hit u on first bite.The is an unique recipe that hasn’t been found anywhere else since I learnt it from my Pastry Chef @ the Marina Mandarin.Too good to be missed!
Venue/ Contact/ Date/ Time
Serangoon CC/ 62859632/ 23/07/08/ 1930hrs-2200hrs
Tampines West CC/ 67837910/ 21/07/08/ 1930hrs-2200hrs
Italian Cuisine Workshop 1 with Chef Yong @ The PA CCs
One of the three roots of western cooking, Italian foods delivers warmth, comfort and humility through its peasant characteristics. A country with a huge wealth of culinary traditions from different regions, Chef Yong share experiences of regional Italian cooking after spending four summer seasons soaking up Italian culture and hospitality.
Bruschetta Pomodoro
A delightful healthy starter of ripe tomatoes with olive oil, garlic and fresh basil on crusty toasted baugette. Simple flavours with lovely dimensions. Good as starters or for just simply light snacking.
Spaghetti Marinara Cartoccio
One of the lighter versions of pasta from south Italy, this is a delicious mix of seafood like clams, squid, shrimp and baby scallops with home made tomato sauce. Learn from Chef Yong how to make pasta “al dente” true to the bite, the way Italians just simply love it to be!!
Escalope of Pork Piccata with Lemon Caper Sauce
Enjoy thin slices of pork escalope in a light parmesan cheese and egg batter with a tangy lemon caper sauce. This is one of the best main courses to be found mainly in northern and central Italy. Easily to prepare, sure to impress.
Venue/ Contact/ Date/ Time
Serangoon CC/ 62859632/ 15/07/08/ 1930hrs-2200hrs
Cairnhill CC/ 62354315/ 12/07/08/ 1400hrs-1630hrs
Tampines West/ 67837910/ 07/07/08/ 1930hrs-2200hrs
Epicurean Delights Workshop 8 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!
Seafood in Filo Pastry with Mushroom Truffle Sauce
Fantastic hot appetizer that goes very well with your bubbly champagnes and white wines. A mixtures of fresh and smoked seafood encased in filo pastry, baked to perfection and serve on a bed of foamy truffle mushroom sauce.
Slow Roasted Pork Fillet with Caramelized Pineapples, Ginger Sweet Potato Mash
Cuban style roast pork fillet with a nice rub of fragrant spices and gently roasted to tender juiciness, complimented with a carmelised pineapples and a comforting sweet potatoes and ginger mash.
Mix Fruit Compote with Grand Marnier Sabayon
A selection of fresh fruits in season, poached in white wine and the flavourful liquid is weaved into a sabayon mixture over the poached fruits, served with a touch of orange flavoured liqueur.
Venue: Cairnhill CC Kitchen Studio
Date: 12th July 2008
Time: 1030hrs-1300hrs
Limited to 42 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.
Epicurean Delights Workshop 4 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!
Seared Tuna with Balsamic Soy Dressing
Fresh Tuna crusted with spices and lightly seared. A lovely balsamic dressed bed of salad greens provide an ideal backdrop to the sliced tuna. For sashimi lovers, this couldn’t be better to experience cross cultural flavours.
Cold Spaghetti with Spinach and Miso Marinated Roasted Pork
Refreshingly good for a hot weather days, this Japanese inspired recipe is easy to prepare and delivers great appeal on the palates. A sesame soy dressing provides harmony between the noodles, spinach and roast pork.
Umeboshi Jelly
Japanese Plum wine flavoured jellies with a twist. Widely appreciated as the perfect light dessert to end a heavy meal,, this dessert can also be served with sorbet and fresh fruits.
Venue: Cairnhill CC Kitchen Studio
Date: 11th July 2008
Time: 1930 -2200hrs
Limited to 40 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.
Epicurean Delights Workshop 3 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!
Tempura Prawns with XO Mayo and Mango Tomato Salsa
A daring combination of succulent prawns in a crispy batter toss with brandy laden mayo and topped with a mind blowing spicy mango and tomato salsa. Fresh coriander leaves provide a breath refresher.
Guinness Stout Ribs with Green Apple and Red Cabbage Salad
Another round of alcohol flavoured recipe with Guinness providing flavour and character to the meaty pork ribs, the green apple salad helps in alternating between the sensations of sweet and sour.
Porcini and Seafood Risotto
A mix of shrimps, crabmeat and scallops with dried ceps mushrooms (porcini) cooked in its own stock with short grain rice. Grated Parmesan Cheese provide familiarity and a dash of truffle oil propels the sensation to a new high.
Venue: Cairnhill CC Kitchen Studio
Date: 05/07/08
Time: 1400hrs-1700hrs
Limited to 40 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.
Steak and Chops and More 3 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.
Grilled Sirloin Steaks with Fresh Herb Butter.
Meat lovers should not miss this session especially if you have attended the earlier ones last year. Brought back by popularity, let Chef Yong demonstrate the another interesting idea to go with your steaks .
Roasted Pumpkin, Green Beans and Onions with Balsamic Syrup
Tired of the usual vegetables, why not checkout a roasted pumpkin with onions and a splash of balsamic syrup? The flavour and sweetness of these two vegetables are brought to new dimensions with this classical Italian vinegar.
Jacket Potatoes with Condiments
Everybody’s favourite style of doing potatoes. Learn how to make crispy bacon for its topping and let Chef Yong share a new twist to the sour cream topping to make it all the more interesting about it.
Venue/ Contact/ Date/ Time
Tampines West CC/ 67837910/ 31/07/08/ 1930hrs-2200hrs
Steak and Chops and More 6 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.
Pear Hazelnut and Dried Cranberry Salad
A lovely fruit and nut salad that cleanses the palate as a refreshing starter. Crunchy pears are toss in a yoghurt dressing with roasted hazelnuts and dried cranberries.
It’s also a great party pot luck item to take with during the festive season.
Roasted Cherry Tomatoes Soup with Chick Peas, Mozzarella Cheese Crostini
Flavours from both sides of the Mediterranean are captured in this hearty soup. It can be served hot or cold and its rich flavoured of slow roasted cherry tomato compliments many types of different side accompaniments.
Casserole Baked Chicken Chops with Creamy Mushrooms
Oven baked boneless chicken leg pieces on sautéed vegetables and topped with a rustic mushroom sauce. Easy to prepare for dinner parties and can be reheated easily if guests are late.
Venue/ Contact/ Date/ Time
Ulu Pandan CC/ 64637333/ 24/07/08/ 1930hrs-2200hrs
Serangoon CC (The Serangoon)/ 62859632/ 16/07/08/ 1930hrs-2200hrs
Marine Parade CC/ 63464900/ 10/07/08/ 1930hrs-2200hrs
Cairnhill CC 62354315/ 05/07/08/ 1030hrs-1300hrs
Tampines West CC/ 67837910/ 04/08/08/ 1930hrs-2200hrs
Siglap CC/ 64498040/ 13/07/08/ 1030hrs-1300hrs
Chef Yong’s Personal Favourites Recipes Workshop 2 @ 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.
Braised Pork with Fermented Yellow Bean Sauce and Mushrooms (Babi Pongteh)
The Peranankans are an important heritage to our culinary identity and working alongside with a Nonya Chef is really an eye opening experience on how their cuisine can be so delicious. There are no shortcuts to it but every effort is worth the recognition after that.This simple stew recipe is one such representation.
Nonya Otak Otak
Another one of the Chef’s Mother signature recipe, this traditional dish created by Chef Yong’s mother who literally made a business out of it for more than 10 years before deciding to call it a day and take it easy. Now, the Chef has inherited this wonderful recipe and made further improvements to it.
Bananas with Gula Melaka, Coconut Cream and Glutinous Rice
A recipe shared by an Indonesian Peranakan, this recipe is similar to that of the Thai Mango with Glutinous Rice but using bananas cooked in palm sugar over glutinous rice and a touch of coconut cream.
Venue/ Contact/ Date/ Time
Serangoon CC (The Serangoon)/ 62859632/ 01/07/08/ 1930hrs-2200hrs
Cairnhill CC/ 62354315/ 01/08/08/ 1930hrs-2200hrs
Chef Yong’s Personal Favourites Recipes Workshop 7 @ 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.
Cold Spicy Soba Noodles with Soy Garlic Chili Dressing
I absolutely adore cold noodles of any kind given our tropical sunny climate here. Not only it’s easy to make, it’s lovingly refreshing too with cool cucumber slivers and a spicy soy chili dressing. Give me more!
Poached Fish Fillet with Taiwanese Crispy Bean Crumbs
Cannot miss this favourite dish of mine if u have not tasted it before. I have a weakness for these wonderful soy bean crumbs contrasting on anything that is plain or soft.
Three Cups Chicken
I was first captivated by this dish on its delicious aroma as one lifts the clay pot lid to release its steam. A Taiwanese classic, it is fragrant with equal amounts of wine, soy and sesame oil. This dish is further enhanced with the addition of ginger, dried chilies and fresh Thai Basil.
Venue/ Contact/ Date/ Time
Ulu Pandan CC/ 64637333/ 19/07/08/ 1130hrs-1400hrs
Serangoon CC (The Serangoon)/ 62859632/ 17/06/08/ 1930hrs-2200hrs
Marine Parade CC/63464900/ 18/07/08/ 1930hrs-2200hrs
Cairnhill CC/ 62354315/ 28/06/08/ 1030hrs-1300hrs
Tampines West CC/ 67837910/ 03/07/08/ 1930hrs-2200hrs
Siglap CC/ 64498040/ 29/06/08/ 1930hrs-2200hrs
Chef Yong’s Personal Favourites Recipes Workshop 3 @ 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.
XO Kueh Pie Tee with condiments
Traditional recipes with a twist! Let Chef Yong share a deluxe version of this recipe enhanced with dried shrimp and Jinhua Ham! Not forgetting tips on where to get your pie tee shells with free delivery thrown in!
Kaffir Lime Leaf Chicken
Tastes as good as it looks, this flavourful spicy dish is excellent with plain rice or Nasi Lemak. For more innovation, use it to stuff roti pratas!
Mum’s Fried Bee Hoon
It’s a simple home cooked dish that I absolutely adored because the way it is prepared. This is one of the best recipes given to me by my mum and I am never tired of the fabulous taste of the noodles created by the Chef’s Mum. A family treasure indeed!
Venue/Contact/Date/Time
Cairnhill CC/ 62354315/ 27/06/08 1930hrs-2200hrs
Fantastic hot appetizer that goes very well with your bubbly champagnes and white wines. A mixtures of fresh and smoked seafood encased in filo pastry, baked to perfection and serve on a bed of foamy truffle mushroom sauce.
Slow Roasted Pork Fillet with Caramelized Pineapples, Ginger Sweet Potato Mash
Cuban style roast pork fillet with a nice rub of fragrant spices and gently roasted to tender juiciness, complimented with a carmelised pineapples and a comforting sweet potatoes and ginger mash.
Mix Fruit Compote with Grand Marnier Sabayon
A selection of fresh fruits in season, poached in white wine and the flavourful liquid is weaved into a sabayon mixture over the poached fruits, served with a touch of orange flavoured liqueur.
Venue: Cairnhill CC Kitchen Studio
Date: 12th July 2008
Time: 1030hrs-1300hrs
Limited to 42 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.
Epicurean Delights Workshop 4 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!
Seared Tuna with Balsamic Soy Dressing
Fresh Tuna crusted with spices and lightly seared. A lovely balsamic dressed bed of salad greens provide an ideal backdrop to the sliced tuna. For sashimi lovers, this couldn’t be better to experience cross cultural flavours.
Cold Spaghetti with Spinach and Miso Marinated Roasted Pork
Refreshingly good for a hot weather days, this Japanese inspired recipe is easy to prepare and delivers great appeal on the palates. A sesame soy dressing provides harmony between the noodles, spinach and roast pork.
Umeboshi Jelly
Japanese Plum wine flavoured jellies with a twist. Widely appreciated as the perfect light dessert to end a heavy meal,, this dessert can also be served with sorbet and fresh fruits.
Venue: Cairnhill CC Kitchen Studio
Date: 11th July 2008
Time: 1930 -2200hrs
Limited to 40 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.
Epicurean Delights Workshop 3 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!
Tempura Prawns with XO Mayo and Mango Tomato Salsa
A daring combination of succulent prawns in a crispy batter toss with brandy laden mayo and topped with a mind blowing spicy mango and tomato salsa. Fresh coriander leaves provide a breath refresher.
Guinness Stout Ribs with Green Apple and Red Cabbage Salad
Another round of alcohol flavoured recipe with Guinness providing flavour and character to the meaty pork ribs, the green apple salad helps in alternating between the sensations of sweet and sour.
Porcini and Seafood Risotto
A mix of shrimps, crabmeat and scallops with dried ceps mushrooms (porcini) cooked in its own stock with short grain rice. Grated Parmesan Cheese provide familiarity and a dash of truffle oil propels the sensation to a new high.
Venue: Cairnhill CC Kitchen Studio
Date: 05/07/08
Time: 1400hrs-1700hrs
Limited to 40 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.
Steak and Chops and More 3 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.
Grilled Sirloin Steaks with Fresh Herb Butter.
Meat lovers should not miss this session especially if you have attended the earlier ones last year. Brought back by popularity, let Chef Yong demonstrate the another interesting idea to go with your steaks .
Roasted Pumpkin, Green Beans and Onions with Balsamic Syrup
Tired of the usual vegetables, why not checkout a roasted pumpkin with onions and a splash of balsamic syrup? The flavour and sweetness of these two vegetables are brought to new dimensions with this classical Italian vinegar.
Jacket Potatoes with Condiments
Everybody’s favourite style of doing potatoes. Learn how to make crispy bacon for its topping and let Chef Yong share a new twist to the sour cream topping to make it all the more interesting about it.
Venue/ Contact/ Date/ Time
Tampines West CC/ 67837910/ 31/07/08/ 1930hrs-2200hrs
Steak and Chops and More 6 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.
Pear Hazelnut and Dried Cranberry Salad
A lovely fruit and nut salad that cleanses the palate as a refreshing starter. Crunchy pears are toss in a yoghurt dressing with roasted hazelnuts and dried cranberries.
It’s also a great party pot luck item to take with during the festive season.
Roasted Cherry Tomatoes Soup with Chick Peas, Mozzarella Cheese Crostini
Flavours from both sides of the Mediterranean are captured in this hearty soup. It can be served hot or cold and its rich flavoured of slow roasted cherry tomato compliments many types of different side accompaniments.
Casserole Baked Chicken Chops with Creamy Mushrooms
Oven baked boneless chicken leg pieces on sautéed vegetables and topped with a rustic mushroom sauce. Easy to prepare for dinner parties and can be reheated easily if guests are late.
Venue/ Contact/ Date/ Time
Ulu Pandan CC/ 64637333/ 24/07/08/ 1930hrs-2200hrs
Serangoon CC (The Serangoon)/ 62859632/ 16/07/08/ 1930hrs-2200hrs
Marine Parade CC/ 63464900/ 10/07/08/ 1930hrs-2200hrs
Cairnhill CC 62354315/ 05/07/08/ 1030hrs-1300hrs
Tampines West CC/ 67837910/ 04/08/08/ 1930hrs-2200hrs
Siglap CC/ 64498040/ 13/07/08/ 1030hrs-1300hrs
Chef Yong’s Personal Favourites Recipes Workshop 2 @ 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.
Braised Pork with Fermented Yellow Bean Sauce and Mushrooms (Babi Pongteh)
The Peranankans are an important heritage to our culinary identity and working alongside with a Nonya Chef is really an eye opening experience on how their cuisine can be so delicious. There are no shortcuts to it but every effort is worth the recognition after that.This simple stew recipe is one such representation.
Nonya Otak Otak
Another one of the Chef’s Mother signature recipe, this traditional dish created by Chef Yong’s mother who literally made a business out of it for more than 10 years before deciding to call it a day and take it easy. Now, the Chef has inherited this wonderful recipe and made further improvements to it.
Bananas with Gula Melaka, Coconut Cream and Glutinous Rice
A recipe shared by an Indonesian Peranakan, this recipe is similar to that of the Thai Mango with Glutinous Rice but using bananas cooked in palm sugar over glutinous rice and a touch of coconut cream.
Venue/ Contact/ Date/ Time
Serangoon CC (The Serangoon)/ 62859632/ 01/07/08/ 1930hrs-2200hrs
Cairnhill CC/ 62354315/ 01/08/08/ 1930hrs-2200hrs
Chef Yong’s Personal Favourites Recipes Workshop 7 @ 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.
Cold Spicy Soba Noodles with Soy Garlic Chili Dressing
I absolutely adore cold noodles of any kind given our tropical sunny climate here. Not only it’s easy to make, it’s lovingly refreshing too with cool cucumber slivers and a spicy soy chili dressing. Give me more!
Poached Fish Fillet with Taiwanese Crispy Bean Crumbs
Cannot miss this favourite dish of mine if u have not tasted it before. I have a weakness for these wonderful soy bean crumbs contrasting on anything that is plain or soft.
Three Cups Chicken
I was first captivated by this dish on its delicious aroma as one lifts the clay pot lid to release its steam. A Taiwanese classic, it is fragrant with equal amounts of wine, soy and sesame oil. This dish is further enhanced with the addition of ginger, dried chilies and fresh Thai Basil.
Venue/ Contact/ Date/ Time
Ulu Pandan CC/ 64637333/ 19/07/08/ 1130hrs-1400hrs
Serangoon CC (The Serangoon)/ 62859632/ 17/06/08/ 1930hrs-2200hrs
Marine Parade CC/63464900/ 18/07/08/ 1930hrs-2200hrs
Cairnhill CC/ 62354315/ 28/06/08/ 1030hrs-1300hrs
Tampines West CC/ 67837910/ 03/07/08/ 1930hrs-2200hrs
Siglap CC/ 64498040/ 29/06/08/ 1930hrs-2200hrs
Chef Yong’s Personal Favourites Recipes Workshop 3 @ 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.
XO Kueh Pie Tee with condiments
Traditional recipes with a twist! Let Chef Yong share a deluxe version of this recipe enhanced with dried shrimp and Jinhua Ham! Not forgetting tips on where to get your pie tee shells with free delivery thrown in!
Kaffir Lime Leaf Chicken
Tastes as good as it looks, this flavourful spicy dish is excellent with plain rice or Nasi Lemak. For more innovation, use it to stuff roti pratas!
Mum’s Fried Bee Hoon
It’s a simple home cooked dish that I absolutely adored because the way it is prepared. This is one of the best recipes given to me by my mum and I am never tired of the fabulous taste of the noodles created by the Chef’s Mum. A family treasure indeed!
Venue/Contact/Date/Time
Cairnhill CC/ 62354315/ 27/06/08 1930hrs-2200hrs
