Cooking with stars at SPOON, Yan Toh Heen, NOBU

Cooking classes at some of Hong Kong's most recognized restaurants are soon available at the InterContinental Hong Kong.

Learn to make sushi at NOBU, or professional wok-frying at Yan Toh Heen, and assemble fancy hors d’oeuves at SPOON by Alain Ducasse.

Classes take place on Saturdays from 10:30 a.m. - 2:30 p.m. and are inclusive of welcome breakfast, lunch with wine pairing plus the cooking class recipes, an apron, and official certificate.

For further information and to reserve a space call the InterContinental Hong Kong at +852 2313  2323. HK$1,288 per person

2011 Cooking with the Stars Schedule

SPRING/SUMMER SERIES

March: Cook-pots (East & West)
March 5th SPOON by Alain Ducasse Cook-pot (Savoury & Sweet)
March 12th NOBU InterContinental Hong Kong Toban Yaki & Nabe Dishes
March 19th THE STEAK HOUSE winebar + grill Pot Roasts
March 26th Yan Toh Heen Cantonese Casserole Dishes

April: Easter Lamb & Chocolate
April 2nd SPOON by Alain Ducasse Spring Lamb & Chocolate Dishes
April 9th NOBU InterContinental Hong Kong Spring Lamb & Chocolate Dishes
April 26th THE STEAK HOUSE winebar + grill Spring Lamb & Chocolate Dishes

May: Classic Cooking Techniques (Learn the Essentials from the Experts)
May 7th SPOON by Alain Ducasse Boston Lobster & French Strawberries
May 14th NOBU InterContinental Hong Kong Dashi Miso Soup / Sushi and Rolls
May 21st Yan Toh Heen Salty Chicken / Wok-fried Prawn Dishes
May 28th THE STEAK HOUSE winebar + grill Tomato Soup / Roast Beef

June: Light & Healthy
June 11th SPOON by Alain Ducasse Scallop Dishes / Vacherin with fruit
June 18th NOBU InterContinental Hong Kong Japanese Vegetable & Tofu Dishes
June 25th Yan Toh Heen “ihealth” Cantonese Dishes

FALL/WINTER SERIES

September: Salon du Fromage
September 10th SPOON by Alain Ducasse “Gourming” (Gourmet hors d’oeuves)
with French Cheese September 17th THE STEAK HOUSE winebar + grill “Gourming” (Gourmet hors d’oeuvres) And cooking with cheese from the USA
September 24th Pastry Kitchen Cheesecake workshop

October: Classic Cooking Techniques 2 : Learning the Essential from the Experts
October 8th SPOON by Alain Ducasse Wild Mushroom dishes and Desserts with French Pears
October 15th NOBU InterContinental Hong Kong Learn to make Sashimi and Unique NOBU preparations
October 22nd Yan Toh Heen Chinese Winter Soups
October 29th THE STEAK HOUSE winebar + grill Signature Crab Cakes & Techniques for Grilling Fish, Steak & Chicken

November: Salon du Chocolat
November 5th SPOON by Alain Ducasse Chocolate Tarts & Soufflés
November 12th NOBU InterContinental Hong Kong Chocolate Bento Box & Milk Chocolate Yuzu Cake
November 19th Pastry Kitchen Chocolate Workshop

December: Holiday Fest
December 3rd NOBU InterContinental Hong Kong New Year Mochi
December 10th Pastry Kitchen Gingerbread House & Cookie Decorating