In 2015 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 three Michelin star restaurants: SPOON by Alain Ducasse (1-star), Yan Toh Heen (2-stars) and THE STEAK HOUSE winebar + grill (1-star), plus NOBU InterContinental Hong Kong.

 

The hotel's “Baking Club” features demonstrations under the guidance of SPOON's Pastry Chef Olivier Lannes and InterContinental Hong Kong's Executive Pastry Chef Cyril Dupuis.

 

Your All-Star Culinary Faculty Members:

InterContinental Hong Kong:

Executive Chef Nicola Canuti

Executive Sous Chef Simon Kwok

Executive Pastry Chef Cyril Dupuis

 

SPOON by Alain Ducasse:

Executive Chef Stéphane Gortina

Pastry Chef Olivier Lannes

 

NOBU InterContinental Hong Kong

Executive Sushi Chef Hideki Endo

Pastry Chef Priscilla Li

 

 Yan Toh Heen:

Chef Lau Yiu Fai

 

THE STEAK HOUSE winebar + grill:

Chef Chan Chiu Ming

 

Please click here for the profiles of our award-winning chefs.

 

”COOKING WITH THE CULINARY STARS” 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, with the class / demonstration lasting 2-3 hours.

 

Classes are inclusive of a light breakfast and lunch with beverages (wine, Champagne, plus tea, coffee and juice).

 

THE BAKING CLUB

Learn techniques in the masterful art of Dessert and Cake-making from SPOON Pastry Chef Olivier Lannes and Executive Pastry Chef Cyril Dupuis. The demonstration 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. The classes are inclusive of a light breakfast and lunch with beverages (wine, Champagne, plus tea, coffee and juice).

 

COOKING WITH THE CULINARY STARS and BAKING CLUB CLASSES

Price: HK$1,888 per adult

HK$988 per child (6-12 years). Applicable for the Family Class only.

 

Reserve and pre-pay 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. Participants will be notified one week in advance of class cancelation should minimum attendance not be reached.

 

YAN TOH HEEN - CHINESE FESTIVAL CLASSES

11:30am - 2:00pm 

Price: HK$1,488 per adult (There is no lunch or wine as part of these classes.)

Reserve and pre-pay two or more weeks in advance and receive 20% off the above price.

 

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.  

 

For further information and to reserve a place in our classes, please contact our Restaurant Reservations

 

Centre at (852) 2313 2323 or e-mail: fb.hongkong@ihg.com

Please click here for images of InterContinental Hong Kong Chefs / Culinary Stars.

 

2015 Schedule for “Cooking with the Culinary Stars” Classes & Baking Club

 

January 24                    

Black Truffles                                                  

SPOON by Alain Ducasse Executive Chef Stéphane Gortina

Winter salads and vegetables, black truffle dressing

Black truffle risotto                                           

 

January 31                  

Nicola's Signature Dishes                              

InterContinental Hong Kong  Executive Chef Nicola Canuti

Risotto with Black Ink and Lobster

Lamb Wellington with Foie Gras Sauce

Tiramisu

 

Class and lunch venue: THE STEAK HOUSE winebar + grill.

 

February 14                    

Chinese New Year Sweets                            

Yan Toh Heen Executive Chef Lau Yiu Fai

Chinese New Year Chestnut & Red Bean Pudding with Okinawa Kokuto Syrup

Crispy Peanut & Sesame Dumplings

 

February 28                    

Canadian Lobster                                            

SPOON by Alain Ducasse Executive Chef Stéphane Gortina

Light lobster and chestnut soup

Sealed Cocotte of Lumaconi-Lobster-Truffle

 

Baking Club

February 14                  

In Love with Macarons                                    

InterContinental Hong Kong Executive Pastry Chef Cyril Dupuis

Passion Fruit & Milk Chocolate Macarons

Vanilla “Bourbon de Madagascar” Macarons

 

Class venue: SPOON by Alain Ducasse

Lunch venue: Harbourside

 

March 14                  

Signature Sushi Class                                     

NOBU Executive Sushi Chef Hideki Endo

Learn How to Master Sushi-Making                 

Introduction to NOBU Sashimi

Nigiri Sushi

Maki / In & Out

Handrolls

 

March 21                    

 Asparagus                                                       

SPOON by Alain Ducasse Executive Chef Stéphane Gortina

Green asparagus soup, crunchy spring vegetables

Line caught sea bass, green asparagus, mousseline sauce

                       

Baking Club 

March 7                     

Cyril's Signature Desserts                               

 InterContinental Hong Kong Executive Pastry Chef Cyril Dupuis

Sweet & Sour Lemon Cheese Cake

Silver Black Sesame Puff Pastry

 

Class venue: SPOON by Alain Ducasse

Lunch venue: Harbourside

 

Family Class

April 18  

The Art of Pasta                                                  

InterContinental Hong Kong Executive Chef Nicola Canuti

Learn how to cook pasta                                  

Fresh Togliolini, Tagliatelle, Pappardelle, Farfalle, Macaroni al Pettine, Ravioli

Spinach and Ricotta Cannelloni

Green Vegetarian Lasagna

 

Class and lunch venue: THE STEAK HOUSE winebar + grill.

 April 25                  

Gourmet Egg Dishes                                          

SPOON by Alain Ducasse Executive Chef Stéphane Gortina

Organic Egg “Cocotte”, Green Asparagus Tips & Morels

Scrambled Eggs, Caviar

 

Baking Club 

April 11                  

Favourite Chocolate Desserts                          

InterContinental Hong Kong Executive Pastry Chef Cyril Dupuis

Showcasing THE STEAK HOUSE dessert recipes:         

Chocolate Fondant

Chocolate Soufflé

 

Class venue: SPOON by Alain Ducasse

Lunch venue: Harbourside

 

May 23                    

Veal                                                                     

SPOON by Alain Ducasse Executive Chef Stéphane Gortina

Vitello tonato

Milk-fed veal “blanquette” style

 

May 30                    

 Light and Healthy Summer Dishes              

InterContinental Hong Kong Executive Sous Chef Simon Kwok

Shellfish with Brocoletti and Caviar

Crab Salad with Pickled Daikon and Viola Flowers

Healthy Turkey Burgers

                       

Class and lunch venue: THE STEAK HOUSE winebar + grill.

 

Baking Club

 May 9                     

Sweet & Fruity Desserts                                  

InterContinental Hong Kong Executive Pastry Chef Cyril Dupuis

Strawberry “Milkshake” Lemon Sherbet

Roasted Mango Sichuan Pepper Crumble

Vanilla Panna Cotta with Mixed Berries

 

Class venue: SPOON by Alain Ducasse

Lunch venue: Harbourside

 

 Chinese Festival Class

June 13                    

Dragon Boat Festival Rice Dumplings             

Yan Toh Heen Executive Chef Lau Yiu Fai

Learn to make traditional Rice Dumplings

 

June 27                    

At-home Entertaining: Canapés with American Beef 

THE STEAK HOUSE winebar + grill Chef Chan Chiu Ming

 Tenderloin Beef Balls with Blue Cheese

Deep-fried Potatoes & Cheese (vegetarian option)

Strip Loin Beef Cubes with Black Pepper Sauce

Stewed Ox-tail with Cheese Bread

Beef Tartare with Brioche

 

Baking Club

June 6                     

French Bread and Viennoiserie                       

SPOON by Alain Ducasse Pastry Chef Olivier Lannes

Baguettes

Authentic Croissants & Chocolate Croissants

Brioche

 

July 4                     

Coco SPOON by Alain Ducasse Executive Chef Stéphane Gortina

Cold coco-bean soup, shellfish

Scallops, coco-curry

 

Baking Club

 July 25                  

Summer Fruit & Ice Cream Desserts                

SPOON by Alain Ducasse Pastry Chef Olivier Lannes

Raspberry Vacherin

Peach Melba

Chocolate Liegeois

 

August 1                     

Tomato Dishes                                                

 SPOON by Alain Ducasse Executive Chef Stéphane Gortina

Tomato Confit & Tomato Marmalade

Chilled Tomato Soup, Fresh Almond-Basil

Stuffed Tomatoes

 

August 8                     

Signature NOBU Dishes                                  

NOBU Executive Sushi Chef Hideki Endo & Pastry Chef Priscilla Li              

Yellowtail Jalapeno                                           

Black Cod with Sweet Miso

Wagyu Steak Anticucho, the Peruvian Way

Suntory Whisky Iced Cappuccino

Baking Club

 August 22                    

Classic French Desserts                                  

SPOON by Alain Ducasse Pastry Chef Olivier Lannes

Floating Island

French Toast, roasted fruit, vanilla ice cream

Profiteroles

 

Chinese Festival Class

September 19                    

Mid-Autumn Festival                                       

Yan Toh Heen Executive Chef Lau Yiu Fai

Learn to Make Mooncakes

 

Baking Club

September 5                     

Back to School”: Lunchbox Desserts              

SPOON by Alain Duasse Pastry Chef Olivier Lannes

Macarons

Chocolate Pound Cake

Salty Caramel Choux

                    

October 3                     

Seasonal Mushrooms                                     

SPOON by Alain Ducasse Executive Chef Stéphane Gortina

Cep Mushroom Velouté, Ewe's Cottage Cheese

Beef Tournedos, Black Trumpet-Shallot-Parsley

 

October 10                    

THE STEAK HOUSE Signature Dishes             

THE STEAK HOUSE winebar + grill Chef Chan Chiu Ming

Lobster Bisque                                                                         

Crab Cakes

Roasted US Strip Loin, Tenderloin & Rib Eye

                       

October 31                  

 Unlocking the Secrets of Sea Urchin (Uni)       

NOBU Executive Sushi Chef Hideki Endo

Cleaning & Preparing Fresh Sea Urchin (Live from the Tank)

Sea Urchin Sashimi

Sea Urchin Tempura

Steak with Sea Urchin Sauce

 

 November 7                      

Foie gras                                                                     

SPOON by Alain Ducasse Executive Chef Stéphane Gortina

Homemade preserved foie gras, citrus condiment

Pan-fried foie gras, salsify-chestnut

 

November 28                    

 InterContinental Hong Kong ihealth dishes      

InterContinental Hong Kong Executive Sous Chef Simon Kwok

Chia Seed Cocktail

Light Curry Cauliflower Soup

Tomato and Spinach Salad

Roasted Salmon Fillet

 

Class and lunch venue: THE STEAK HOUSE winebar + grill.

  

December 5                     

Wagyu Beef - the Most Exclusive Beef in the World     

NOBU Executive Sushi Chef Hideki Endo

Wagyu Sushi

Wagyu Gyoza (Dumplings)

Wagyu Steak with a Selection of Nobu Sauces

 

December 12                    

Festive Season Dishes                                    

 SPOON by Alain Ducasse Executive Chef Stéphane Gortina

Brocolli-Scallop-Caviar Composition

 Poached Bresse Hen Chicken, “Albufera” Sauce

 

Baking Club

 December 19                    

 Festive Season Desserts                                

SPOON by Alain Ducasse Pastry Chef Olivier Lannes

Christmas Log

Christmas Mendiants

Preserved Kumquat

 

 Please click here for a print version of the Cooking Class Schedule 2015.

 Kindly click here for a selection of images of our InterContinental Hong Kong culinary team.

 

For a full range of InterContinental Hong Kong images, please visit www.flickr.com/photos/InterContinentalHongKong

 

For further press information, please contact:

Carole L Klein

Director of PR & Communications

InterContinental Hong Kong                              

Tel : (852) 2313 2335 /  Fax : (852) 2721 5964                 

E-mail: carole.klein@ihg.com