COOKING WITH THE CULINARY STARS 2018
@ InterContinental Hong Kong
In 2018 InterContinental Hong Kong continues its popular series of “Cooking with the Culinary Stars” classes. Learn to cook with the celebrated chefs from InterContinental Hong Kong’s diverse restaurants, which include the 2-Michelin star Yan Toh Heen, 1-Michelin star Rech by Alain Ducasse, NOBU InterContinental Hong Kong and THE STEAK HOUSE winebar + grill. In addition, the hotel’s “Baking Club” features demonstrations under the guidance of InterContinental Hong Kong’s Executive Pastry Chef Cyril Dupuis and Rech Pastry Chef Thomas Moulin.
The Cooking Classes cover everything from classic cooking techniques and essentials to specialty and seasonal dishes. The hotel’s chefs will showcase their diversity in international cuisine including French, Japanese and Cantonese and both modern and traditional techniques. Each class includes lunch featuring the dishes from the class, plus wine-pairing.
Your All-Star Culinary Faculty Members:
|InterContinental Hong Kong||Executive Chef Maxime Luvara|
|Executive Sous Chef Simon Kwok|
|Executive Pastry Chef Cyril Dupuis|
|Rech by Alain Ducasse||Executive Chef Stéphane Gortina|
|Pastry Chef Thomas Moulin|
|Head Sommelier Romain Loriot|
|NOBU InterContinental Hong Kong||Executive Chef Sean Mell|
|Executive Sushi Chef Kazunari Araki|
|Pastry Chef Joanna Yuen|
|Yan Toh Heen||Executive Chef Lau Yiu Fai|
|Tea Sommelier Kelvin Ng|
|THE STEAK HOUSE winebar + grill||Chef Chan Chiu Ming (Ivan)|
For profiles of our Culinary Stars, please click here.
“COOKING WITH THE CULINARY STARS” & BAKING CLUB CLASSES
In addition to the demonstration from our expert chefs, participants will receive a special package with an official Certificate, a “Cooking with the Culinary Stars” Apron and recipes from the chef.
All classes take place on Saturdays from 10:30am-2:30pm Classes are 2-3 hours inclusive of a light breakfast and. lunch with beverages (wine or Champagne, plus tea, coffee and juice).*
*The lunch following classes with Executive Pastry Chef Cyril Dupuis will be at Harbourside, where his desserts are showcased on the elaborate Lunch Buffet. .Yan Toh Heen Festival Classes are from 12:15pm – 2:15pm and do not include lunch or wine.
THE BAKING CLUB
Learn techniques in the masterful art of Dessert and Cake-making from Executive Pastry Chef Cyril Dupuis and Rech by Alain Ducasse Pastry Chef Thomas Moulin. The class duration is 2-3 hours.
Participants will receive a special package with an official Certificate, a Baking Club Apron, a Pastry equipment set and recipes from the chef.
COOKING WITH THE CULINARY STARS and BAKING CLUB CLASSES
Price: HK$1,888 per adult
Reserve two or more weeks in advance and receive 20% off the above prices.
Minimum class size is four persons; maximum class size is ten persons.
YAN TOH HEEN - CHINESE FESTIVAL CLASSES
Price: HK$1,488 per adult
12:15pm- - 2:15pm (There is no lunch or wine as part of these classes.)
In addition to the demonstration from Chef Lau Yiu Fai, participants will receive a special package with an official Certificate, a “Cooking with the Culinary Stars” Apron and recipes from the chef.
Click here for the 2018 Cooking Class Schedule.
PRIVATE COOKING CLASSES
Whether you're looking for a fun cooking class to broaden your culinary skills with friends and family, or an engaging cooking demonstration for a corporate meeting or incentive group, our chefs can create a class just right for you. Classes are custom-designed, based on the type of cuisine and dishes you wish to learn, You'll receive the class recipes, along with a “Cooking with the Culinary Stars” Apron.
Each class includes a 3-course set menu with wine pairing.
Prices: from HK$ 1,888 per adult
Minimum class size is four persons; maximum class size of fifteen persons.
Are you a wine lover? If you enjoy trying new wines and learning about grape varietals, join our quarterly French wine seminars & dinners at our 1-Michelin star Rech by Alain Ducasse.
Rech Head Sommelier Romain Loriot is presenting a series of quarterly wine seminars showcasing France’s diverse vineyards and grape varietals. Each seminar covers a different region of France, with a wine representative sharing his/her in-depth knowledge and selected wines. The seminar is followed by a Rech signature dinner menu prepared by Rech Executive Chef Stéphane Gortina with pairing featuring the wines showcased in the class.
On Saturday January 27, Rech by Alain Ducasse begins its journey of French wine appreciation with Bordeaux, one of the most popular and largest wine regions, which offers a great variety of wines – each with its own unique style and character. What make this terroir so special? Join this wine seminar to experience the individuality of Bordeaux wines over a seasonal French seafood dinner.
|January 27||Bordeaux Wine Class|
|April 7||Corsica Wine Class|
|September 8||Dom Perignon Champagne Class|
|November 10||Chardonnay Wine Class|
5:00pm - 6:30pm – Learn about the showcased French grape varietal and the effects of the region’s soil and climate on the showcased vintages.
6.30pm - 10:00pm – Enjoy a 5-course signature menu by Rech by Alain Ducasse Executive Chef Stephane Gortina paired with the showcased wines.
Price: HK$1,988 + 10% service per person for Bordeaux Wine Class & Dom Perignon Champagne Class
Price: HK$1,688 + 10% service per person for Corsica Wine Class & Chardonnay Wine Class Class
Size: 8 persons
AUTHENTIC CHINESE TEA DISCOVERY CLASS
This spring Yan Toh Heen’s Tea Sommelier Kelvin Ng will present an Authentic Tea Discovery Class showcasing unique Chinese teas he has discovered and will be introducing on his curated Tea Menu.
In April (date: tba), join Kelvin for an Authentic Spring Shincha Tea 新茶 Discovery Class. Shincha. 新茶 is known as the “first tea” made with tea leaves which are freshly picked from the new spring crop. In the class, you will discover the unique taste and scents of three exclusive first crop teas (green tea, oolong & floral tea) from hundred year old tea plants.
Tea leaves harvested in different seasons have their own distinctive characteristics, with the spring harvest known for its outstanding flavour. Spring tea is considered premium, as it can only be made once a year for a limited time. After the long, cold winter, the tea plants are fueled for growth; and the leaves are filled with nutrients and sugar, resulting in a flavour that is light bodied with sweetness and a spring-like aroma.
The Tea Discovery Class includes a gourmet Cantonese lunch by Executive Chef Lau Yiu Fai at our 2-Michelin star Yan Toh Heen with tea pairing and a Box of Chinese Tea as a souvenir.
Price: HK$1,388 + 10% service per person.
To view the full 2018 programme of “Cooking with the Culinary Stars” and other Dining Promotions, please click here.
For further press information, please contact:
Carole L Klein
Executive Director of PR & Communications
InterContinental Hong Kong
Tel : (852) 2313 2335
Fax : (852) 2721 5964
E-mail : email@example.com