HONG KONG, March 10, 2011 — InterContinental Hong Kong invites guests into the kitchen with the launch of the Cooking Class Series 2011: “A World of Fine Tastes” led by the hotel’s celebrated chefs from the 1-Michelin star SPOON by Alain Ducasse, NOBU InterContinental Hong Kong, 1-Michelin star Yan Toh Heen and THE STEAK HOUSE winebar + grill.
Open for non-hotel guests, the InterContinental Hong Kong has put together a comprehensive series of Cooking Demonstrations with the chefs from the hotel’s diverse restaurants. Classes cover everything from classic cooking techniques and essentials to specialty dishes, as the hotel’s chefs showcase their diversity in international cuisine including French, Japanese, Cantonese and American and both modern and classic techniques. Each class includes lunch featuring the dishes from the class, plus wine-pairing (and tasting, of course).
Your All-Star Culinary Faculty Members:
InterContinental Hong Kong Executive Chef Graham Burst
SPOON by Alain Ducasse Chef Philippe Duc
Pastry Chef Yannick Oppermann
NOBU InterContinental Hong Kong Chef Erik Idos
Sushi Chef Hideki Endo
Yan Toh Heen Chef Lau Yiu Fai
Winebar + Grill Chef Calvin Choi
InterContinental Hong Kong Executive Pastry Chef Cyril Dupuis
Classes take place on Saturdays from 10:30am- 2:30pm and are inclusive of welcome continental breakfast, lunch with wine pairing, plus the cooking class recipes, an apron and official certificate. Classes are limited to 10 persons per class, so early reservations are recommended. Price: USD165.50* (HK$1,288) per person. (Prices based on currency conversion at time of release.)