Rebecca incorporates uniquely diverse flavours and cooking techniques from across Asia in this eclectic modern menu. Learn how to prepare: Chinese sticky char sui pork with pear and mandarin herb salad served on handmade flat bread; hawker-style char kway teow, a classic rice noodle stir-fry with Chinese sausage, fish cake, beansprouts and garlic chives; steamed snapper with Chinese ginger and black bean dressing, oyster mushrooms and chilli served with jasmine rice; and to finish, a popular traditional pandan tapioca pudding with gula melaka (palm sugar) and fresh coconut.
A Food Adventure Across Asia
An eclectic, modern menu
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Head Chef/Owner, U, Ma & Me
Rebecca Ng was born and raised in the beautiful island of Tasmania. Surrounded by the natural beauty, fresh air and pure water, she developed an appreciation for exceptional produce. As a young child, she and her sister would pretend they were starring in their own TV cooking show. This dream brought Rebecca where she is today. As an apprentice, Rebecca won a scholarship to work alongside her idol, internationally renown chef, Tetsuya Wakuda. From this invaluable experience, she learnt the importance of precision and technique. After qualifying as a chef, she started at Longrain, Melbourne. It was there that her love for Thai food flourished. After a few years of hard work, she was rewarded with a promotion to sous chef. Prior to starting up U, Ma & Me, Rebecca was head chef at Magic Mountain Saloon. Rebecca thinks there is nothing better than home-made. More