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Demo: Classic Chinese Home-cooked Dinner by Chef Irene Yip | 18 Sep 2019 (Wed) | 6:30pm – 8:30pm

Regular Price: $50.00

Availability: In Stock

Quick Overview

Date: Wednesday, 18 Sep 2019

Time: 6:30 PM - 8:30 PM

Type of Class: Demonstration Class

Class Capacity: 20 pax

Class Fee: $50 or $40 for early bird sign-ups (cut-off: 11 Sep 2019)

Venue: Aperia Mall, #02/02. 12 Kallang Avenue, Singapore 339511
3 Dishes + 1 soup – the breakdown of a classic Chinese home-cooked dinner! In this demonstration, level up your meal game with these healthy family favourites! This high fibre menu is much easier to put together than it seems – and Chef Irene will guide you through the ins and outs of sauce and ingredient proportions to create a mouth-watering home-cooked meal that will leave your loved ones coming back for more!

Oats with Rice
Monkey Head Mushrooms Lotus Root Soup

Braised Dry Mushrooms with Broccoli
Vegetable Cereal Tau Foo


Menu items may contain or come into contact with wheat, eggs, nuts, milk, and other allergens. Please leave us a message if you require more information. Recipes do not contain pork, lard, or pork or lard elements.

This is a cooking demonstration class and may involve partial or group hands-on preparation of the featured recipes by participants

Conducted by Veteran Culinary Instructor, Chef Irene Yip

Alternative way to sign-up
Scan QR code to PayNow class fee
Amount to PayNow: E.g. $133.20/pax for each class (After 10% discount)

Screenshot confirmation of PayNow transfer & send us a message on Facebook in this format:
2.Contact Number:
3.Email Address:
4.Class: e.g. Chocolate Mango Cake

Confirmation of sign-up will be sent via Facebook message & email 1 day before the class. 
All classes will be conducted at M Studio located at #02-02/03 Aperia Mall, 12 Kallang Avenue, Singapore 339511. Sign-up closes 2 days before the scheduled class.

Chef Profile 
Chef Irene Yip has 30 years of experience as a culinary instructor. She holds a diploma in Dianxin, Chinese Cooking, & Bakery from Hong Kong & China. A regular contributor to F & B publications has been featured in the cooking show & cooking competition as judges. Her greatest desire is for her students to pass on their passion & skills onto the next generations

Professional Qualifications (Certificates)
  • Cert (Hong Kong Dim Sum) from Restaurant Association of Singapore
  • Cert (Asian Pastries) from Baking Industry Training Centre
  • Diploma (HK & Shanghai Dim Sum) from Dick Fat Cooking Institute (Hong Kong)
  • Cert (Swiss Bakery) from Baking Industry Training Centre
  • Cert (Pastry Making) from Institute of Technical Education
  • Cert (Professional Hotel Cakes) from The Aw Catering
  • Diploma (Bakery) from Dick Fat Cooking Institute (Hong Kong)
  • Cert (Healthy Cooking) from PA, Health Promotion Board & SHATEC
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