Join Michael to experience exciting Hakka-style Chinese dishes that combine cross cultural flavours with inspiration from Mauritius and France. His menu features: steak tartare with black peppercorn sauce, soy-pickled garlic stem, spring onion, fried shaved potato chips and rice cracker; steamed barramundi with soy dressing, chilli oil, peanuts, fried shallots, spring onion and coriander, served with blanched broccoli tossed in fried garlic oil, pickled broccoli stem; tasty fried rice with egg and sweet lap cheong sausage. To finish, an irresistible not-to-be-shared Chinese mille-feuille using puffed wonton skins as pastry, Sichuan peppercorn infused custard and caramelised pineapple. Not to be missed!
New Wave Chinese Cuisine
Hakka-style Chinese
Lunch at the Chef’s Table
Sit back as a selection of Melbourne’s best chefs share some of their favourite seasonal recipes and the stories behind them. Relaxed and intimate, these lunchtime Master Classes will teach you how to prepare show stopping dishes using the Market’s freshest produce.
2.5 hrs
Intermediate – high
Includes lunch & recipe pack
150 pp
Disclaimer:
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
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About the Chef
Michael Li
Chef, Super Ling
Michael started his career studying at the William Angliss Institute in Melbourne. He then spent time working as a chef at several prestigious restaurants including five years at Movida Next Door; three years with Victor Liong, starting with opening his Chinese restaurant Lee Ho Fook; 8 months working closely with Jo Barrett and Matt Stone at Oakridge Winery in the Yarra Valley, and some time at the impressive Korean Restaurant Shik. Recently Michael and the Hotel Lincoln publican Iain Ling, both with Hakka heritage, became Co-owners of the new Chinese-ish style diner, Super Ling with Michael as the Chef. More
Disclaimer:
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
Got a question?
