15 Dec 2013
In 2014 InterContinental Hong Kong will continue 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 (2-stars), Yan Toh Heen (1-star) and THE STEAK HOUSE winebar + grill (1-star), plus NOBU InterContinental Hong Kong. In addition, the hotel’s “Baking Club” features demonstrations under the guidance of SPOON’s Pastry Chef Jerome Husson and InterContinental Hong Kong’s Executive Pastry Chef Cyril Dupuis.
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, Cantonese and American 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 Nicola Canuti Executive Sous Chef Simon Kwok Executive Pastry Chef Cyril Dupuis Senior Sous Chef Daniel Ng |
SPOON by Alain Ducasse | Chef Philippe Duc Pastry Chef Jerome Husson |
NOBU InterContinental Hong Kong | Chef Oyvind Naesheim Sushi Chef Hideki Endo |
Yan Toh Heen | Chef Lau Yiu Fai |
THE STEAK HOUSE winebar + grill | Chef Calvin Choi |
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 (Yan Toh Heen Classes are from 11:30am – 3:30pm). Classes are 2-3 hours inclusive of a light breakfast. Lunch with beverages (wine or Champagne, plus tea, coffee and juices) is also included.
THE BAKING CLUB
Learn techniques in the masterful art of Dessert and Cake-making from SPOON Pastry Chef Jerome Husson and Executive Pastry Chef Cyril Dupuis. 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
HK$988 per child (6-12 years). Applicable for the two Family Classes only.
Minimum class size is four persons; maximum class size is ten persons. |
|
YAN TOH HEEN - CHINESE FESTIVAL CLASSES
Price: HK$1,488 per adult
11:30am - 2:00pm (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.
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.
2014 Schedule for “Cooking with the Culinary Stars”
Classes & Baking Club
Date | Venue | Content | Chef Instructor |
|
February |
| |||
Valentine’s Day Couples’ Classes: Romantic Dinners for Two |
| |||
8th | NOBU InterContinental Hong Kong | House special rolls Black Cod Miso Nobu Valentine’s Desserts | Hideki Endo, Oyvind Naesheim & Laurence Yeung
| |
15th | Yan Toh Heen
| - XO Sauce - Stir Fried King Prawns in XO Sauce
| Lau Yiu Fai
| |
22nd | SPOON by Alain Ducasse | - Organic Egg, riche-style Crayfish - Pan-seared Scallops, pumpkin and black truffle
| Philippe Duc
| |
BAKING CLUB |
| |||
8th | SPOON by Alain Ducasse | - Vanilla/Olive Oil Macaroons - Mango/Chestnut Napoleon - Apple Pie
| Cyril Dupuis | |
15th | SPOON by Alain Ducasse | - Strawberry Cake | Jerome Husson | |
March |
| ||||
Best Products of the Season |
| ||||
1st | NOBU InterContinental Hong Kong | -New Style Sashimi -Dry Miso Sashimi -Tempura | Oyvind Naesheim & Hideki Endo | ||
15th | Yan Toh Heen | - Chilled Mango Pudding - Chilled Mango Cream with Sago and Pomelo
| Lau Yiu Fai
| ||
22nd | SPOON by Alain Ducasse | - Homemade Ink Pasta, Squid and cedrat - Steamed Cod Fillet, Caviar
| Philippe Duc | ||
29th | THE STEAK HOUSE winebar + grill | - Blue Marlin Tartare with Avocado & Caviar - Slow Cooked Welsh Rack of Lamb
| Calvin Choi | ||
Date | Venue | Content | Chef Instructor | ||
March |
| ||||
BAKING CLUB | |||||
8th | SPOON by Alain Ducasse | - Ispahan "Blanc á manger" - Puff Pastry and Chocolate Éclairs - Lemon Meringue Pie | Cyril Dupuis | ||
April |
| ||||
Easter Dishes |
| ||||
5th | SPOON by Alain Ducasse | - Green Asparagus, Crayfish - Milk-fed Lamb, sautéed green vegetables
| Philippe Duc | ||
12th
| THE STEAK HOUSE winebar + grill
| Family Class - Egg dishes - Italian fresh pasta - Cookies | Nicola Canuti
| ||
26th | Yan Toh Heen | - Steamed Prawn Dumplings - Steamed Pork Dumpling - Crispy Spring Rolls | Lau Yiu Fai
| ||
BAKING CLUB |
| ||||
12th | SPOON by Alain Ducasse | - Chocolate moulage - Chocolate soufflé - Chocolate creme brulee | Jerome Husson | ||
May |
| ||
Cocktail Canapé s Learn to Make Dishes for at-home entertaining |
| ||
10th | NOBU InterContinental Hong Kong | -Black Cod Lettuce -Crispy rice with Tuna -Baked oysters
| Oyvind Naesheim & Hideki Endo |
17th | SPOON by Alain Ducasse | - Avocado and Shrimp, herb salad - Salad “Niçoise style"
| Philippe Duc |
24th | THE STEAK HOUSE winebar + grill | - Grilled Seafood Salad - Roasted Pork Rack Ribs
| Calvin Choi |
|
|
|
|
BAKING CLUB |
| ||
3rd | SPOON by Alain Ducasse
| - Croissants, Baguettes & Brioche | Jerome Husson |
Date | Venue | Content | Chef Instructor |
June | |||
Summer Vegetables and Vegetarian Dishes | |||
7th | THE STEAK HOUSE winebar + grill | - Heirloom Tomatoes & Carrots with Burrata Cheese - Boston Lobster Thermidor
| Calvin Choi |
7th | NOBU InterContinental Hong Kong | -Vegetable linguini dry miso with Langustine -Eggplant Miso with Scallop and Shrimp -Tai Sashimi with tomato
| Oyvind Naesheim & Hideki Endo |
14th | SPOON by Alain Ducasse | - “Petits Farcis Niçois" - Blue Lobster, Artichoke
| Philippe Duc |
28th | THE STEAK HOUSE winebar + grill | - Risotto with Asparagus - Cannelloni with Ricotta and Spinach - Raspberry Meringue with Mascarpone Cheese and Strawberry Sauce | Nicola Canuti |
BAKING CLUB | |||
21st | SPOON by Alain Ducasse
| - Vanilla and Raspberry Vacherin | Jerome Husson |
July | |||
Shrimp and Fish | |||
5th | NOBU InterContinental Hong Kong | - Lobster Ceviche - Salmon Tataki - Octopus Carpaccio
| Oyvind Naesheim & Hideki Endo |
19th | THE STEAK HOUSE winebar + grill | - Cod with Sausage and Vegetables -Cod with Summer Vegetables
| Simon Kwok |
26th | THE STEAK HOUSE winebar + grill
| - Roasted Turbot with Baby Fennel
| Daniel Ng |
BAKING CLUB | |||
12th | SPOON by Alain Ducasse | Family Class: -Cheese Cake, Chocolate Fondant & Cookies | Cyril Dupuis |
August | |||||||
Summer Delights | |||||||
2nd | Yan Toh Heen | - Steamed Prawn Dumplings - Steamed Pork Dumplings - Crispy Spring Rolls
| Lau Yiu Fai
| ||||
9th | THE STEAK HOUSE winebar + grill
| - Pan-Seared Scallops with Tropical Fruit Salad | Daniel Ng | ||||
16th | NOBU InterContinental Hong Kong | - Sushi Cooking Class: - Learn firsthand to make nigiri sushi and maki rolls
| Oyvind Naesheim & Hideki Endo | ||||
23rd | THE STEAK HOUSE winebar + grill | - Scallops with Green Peas and Caviar - Lobster with Black Truffle | Simon Kwok | ||||
|
|
|
| ||||
September | |||
Meat with Seasonal Mushrooms and Autumn Dishes | |||
|
|
|
|
6th | THE STEAK HOUSE winebar + grill | - Foie Gras Terrine - Steamed Foie Gras with Sangria Sauce and Mango Chutney - Duck a l'Orange with Daikon Turnip and Figs - | Nicola Canuti
|
13th | SPOON by Alain Ducasse | - Wild Mushroom Crispy Tart - Challans Duckling with Figs
| Philippe Duc |
27th | THE STEAK HOUSE winebar + grill | - Beef Consomme with Wild Mushrooms - Roasted Beef Tenderloin with Duck Foie Gras
| Calvin Choi |
BAKING CLUB | |||
20th | SPOON by Alain Ducasse | - Macaroons,Madeleines and Almond Tuile | Jerome Husson
|
Date | Venue | Content | Chef Instructor |
October | |||
Halloween and the Game Season | |||
4th | Yan Toh Heen | - Baked Chicken with Salt - Pan Fried Chicken Wings with Mandarin Zest
| Lau Yiu Fai
|
18th | SPOON by Alain Ducasse | - Hen Pheasant and "Colvert" Duckling P'té En Croûte - Venison Filet "Rossini-style" - | Philippe Duc |
25th | THE STEAK HOUSE winebar + grill | - Warm Rabbit Salad - Roasted Venison
| Calvin Choi |
BAKING CLUB | |||
11th | SPOON by Alain Ducasse | -"Tatin" Pie, Pear Soufflé and Roasted Mango | Cyril Dupuis |
November | |||
Signature Dishes from our Culinary Stars | |||
1st | Yan Toh Heen | - Baked Rice in a Casserole | Lau Yiu Fai
|
8th | SPOON by Alain Ducasse | - Chestnut Soup with Fennel - Dover Sole, Girolles, Shallots and Parsley
| Philippe Duc |
15th | THE STEAK HOUSE winebar + grill | - Crab Cakes & Seared Scallops - US Ribeye
| Calvin Choi |
29th | NOBU InterContinental Hong Kong | - Yellowtail Jalapeno, New Style Sashimi, Black Cod, and Rock Shrimp tempura
| Oyvind Naesheim & Hideki Endo |
BAKING CLUB | |||
22nd | SPOON by Alain Ducasse | - Raspberry "White Dome", Sacher Cake And Rum Cake with Candied Fruit | Cyril Dupuis |
Date | Venue | Content | Chef Instructor |
December | |||
Festive Dishes Mastering the techniques for Festive Dishes | |||
13th | SPOON by Alain Ducasse | - Scallop Salad and Black Truffle - Beef Wellington
| Philippe Duc
|
20th | NOBU InterContinental Hong Kong | - Whole Roasted Chicken with Japanese Condiments | Oyvind Naesheim & Hideki Endo
|
20th
| THE STEAK HOUSE winebar + grill | Family Class - Olive and Bacon Cake - Risotto in Squid Ink - Cup Cakes with Christmas Decoration
| Nicola Canuti |
BAKING CLUB | |||
6th | SPOON by Alain Ducasse | - Gingerbread House | Cyril Dupuis
|
YAN TOH HEEN Seasonal Festive Cooking Classes
Date | Venue | Content | Chef Instructor |
|
January |
| |||
Chinese New Year |
| |||
25th | Yan Toh Heen | - Chinese New Year Puddings | Lau Yiu Fai | |
May |
| |||
Dragon Boat Festival | ||||
31st | Yan Toh Heen | - Rice Dumplings | Lau Yiu Fai
| |
September |
| |||
Mid-Autumn Festival
6th | Yan Toh Heen | - Mooncakes | Lau Yiu Fai
|
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
