In 2016 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 1-Michelin star SPOON by Alain Ducasse, 2-Michelin star Yan Toh Heen and NOBU InterContinental Hong Kong. In addition, 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. The hotel's Executive Chef Nicola Canuti will also be sharing his Italian specialties at one of the 2016 classes.

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 Nicola Canuti Executive Pastry Chef Cyril Dupuis
SPOON by Alain Ducasse	Executive Chef Stéphane Gortina Pastry Chef Olivier Lannes
NOBU InterContinental Hong Kong	Executive Chef Sean Mell Executive Sushi Chef Kazunari Araki Pastry Chef Priscilla Li
Yan Toh Heen	Chef Lau Yiu Fai

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 and are  2-3 hours inclusive of a light breakfast and lunch with beverages (wine or Champagne, plus tea, coffee and juices).

(Yan Toh Heen Classes are from 12:15pm – 2:00pm and do not include lunch).

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 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.

Classes are 2-3 hours inclusive of a light breakfast and lunch with beverages (wine or Champagne, plus tea, coffee and juices).

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 - 2:00pm (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.

 

2016 Schedule for “Cooking with the Culinary Stars” Classes & Baking Club

 

Dates             Topics          Instructors

 

February

 

                        Chinese Festival Class

6                      Chinese New Year Puddings                           

Yan Toh Heen Executive Chef Lau Yiu Fai

                         Savoury Kagoshima Daikon Pudding

                   Crispy Peanut & Sesame Dumplings

 

 

6                      Black Truffle                                                    

SPOON by Alain Ducasse Executive Chef Stéphane Gortina

                  Black Truffle Risotto

                  Fillet of Beef Rossini Style

 

March

Baking Club

5                      All about Soufflés                                           

SPOON by Alain Ducasse Pastry Chef Olivier Lannes

                        Salty Caramel

                  Grapefruit and Hazelnut

 

12                   Signature Sushi & Sashimi Class                    

NOBU Executive Sushi Chef Kazunari Araki

                  Introduction to Nobu's  Signature Sushi and Sashimi

                  Yellowtail Jalapeño

                  New Style Salmon Sashimi

                  Scallop Tiradito

                  Maki and Nigiri Sushi

 

 April

 2                    Spring Vegetables                                           

SPOON by Alain Ducasse Executive Chef Stéphane Gortina

                        Chilled Asparagus Velouté, Cottage Cheese

                  Veal Tenderloin, Sautéed Spring Vegetables

Baking Club

23                   After-School Snacks                                       

SPOON by Alain Ducasse Pastry Chef Olivier Lannes

                  Waffles

                  Crepes

                  French Toast

 

May

7                      Brittany Lobster                                              

SPOON by Alain Ducasse Executive Chef Stéphane Gortina

                 Light Lobster Velouté

                 Roasted Blue Lobster, Green Peas

 

June

                        Chinese Festival Class

4                      Dragon Boat Festival Rice Dumplings             

Yan Toh Heen Executive Chef Lau Yiu Fai

                        Superior Sweetened Glutinous Rice Dumplings

 Baking Club

25                     Puff-Puff-Puff                                                  

SPOON by Alain Ducasse Pastry Chef Olivier Lannes

                 Raspberry and Rose Éclairs

                 Salty Caramel Religieuse

                 Paris Hong Kong

 

July

2                      Pasta and Flour                                               

SPOON by Alain Ducasse Executive Chef Stéphane Gortina

                 Parisian Style Coquillette Pasta

                 Tortellini, Spinach, Ricotta

Baking Club

9                      Summer Fruit Desserts                                  

InterContinental Hong Kong Executive Pastry Chef Cyril Dupuis

                  Milk Chocolate-Passion Fruit Macarons

                  Fraisier

  

August

6                      Dim Sum Making & Chinese Tea Pairing Seminar

Yan Toh Heen   Executive Chef Lau Yiu Fai and Tea Sommelier Kelvin Ng

                 Signature Dim Sum: Shrimp Dumplings,

                 Pork Dumplings and Spring Rolls

                 Introduction to Chinese Tea:

                 Bu Lang Mountain Centennial Pu Er Tea,

                 Phoenix Osmanthus and Precious Chrysanthemum

 

13                     Popular Toro Dishes                                       

NOBU Executive Chef Sean Mell, Executive Sushi Chef Kazunari Araki & Pastry Chef Priscilla Li

                   Toro Sashimi Tacos                                         

                  Toro Tartar with Caviar

                  Toro Tataki with Yuzu Miso

                  Toro Negi Maki

                  Bubble Tea

 

 September

                        Chinese Festival Class

10                    Mid-Autumn Festival Moon Cakes                   

Yan Toh Heen Executive  Chef Lau Yiu Fai

                  Custard Cream & Gold Foil Moon Cakes

 

Baking Club

24                   Bread                                                              

SPOON by Alain Duasse Pastry Chef Olivier Lannes

                        Lemon Viennois

                  French Baguettes

                  Pumpkin Bread

                       

October

1                     Wild Mushrooms                                             

SPOON by Alain Ducasse Executive Chef Stéphane Gortina

                       Mushroom Salad with Herbs

                 Roasted Pig, Stuffed Cep Mushrooms

Baking Club

29                   Millefeuille                                                      

SPOON by Alain Duasse Pastry Chef Olivier Lannes

                 Vanilla

                 Strawberry Pistacchio

                 Hazelnut Praline

 

November

12                   Wagyu Dishes                                                 

NOBU Executive Chef Sean Mell, Executive Sushi Chef Kazunari Araki & Pastry Chef Priscilla Li

                  Wagyu Tataki                                                 

                  Wagyu Gyoza

                  Wagyu Sushi

                  Signature Nobu Sauces for Wagyu

                  Wagashi

                       

26                     All About White Truffles                                              

InterContinental Hong Kong Executive Chef Nicola Canuti

                   Canapés with Anchovies, Beef Tartar, Italian Crostini

                   Fried Eggs with Zucchini Tartar

                   Angel Pasta with Parmesan

                   Risotto alla Parmigiana

                   Veal Scaloppine with Fontina Cheese

                   Vanilla Ice Cream with Baileys

 

December

3                      Foie Gras                                                                    

SPOON by Alain Ducasse Executive Chef Stéphane Gortina

                        Foie Gras and Black Truffle Ravioli

                  Pan-seared Foie Gras, Apple, Grapes

 

Baking Club

17                   Flavours of Christmas                                                 

InterContinental Hong Kong Executive Pastry Chef Cyril Dupuis

                        Chestnut Pie Mont-Blanc

                  Snow Bowl, Vanilla/Raspberry

 

Please click here for the Cooking with the Culinary Stars 2016 Brochure.

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

Executive Director of PR & Communications

InterContinental Hong Kong                              

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

E-mail: carole.klein@ihg.com