top of page
Southern-Style Seafood
June 11, Sat, 11am ~ 2pm
Savour the nuances of southern Peranakan cuisine with Christopher Tan’s crowd-friendly recipes, showcasing the flavours and textures of fresh seafood and spices.
1) Dry Laksa Lemak
Singapore-style laksa lemak, transformed from the soup-based original into a hearty dry noodle dish: laksa beehoon stir-fried with an aromatic made-from-scratch rempah, prawns, fish cake, beansprouts, tau pok, and laksa leaves. A great potluck standby.
2) Baked Otah-Otah
Spicy seafood otah-otah made with fresh fish and shellfish, coconut cream, egg and a rich rempah (spice paste), blended together and oven-baked in banana leaves until fragrant and juicy.
Price of class
RM180/pax, Group of 6 @ RM160/pax
bottom of page