| Zee Yusri |
THIRTEEN women participated in a cooking class conducted by Royal Brunei Catering Sdn Bhd (RBC) at Dynasty Restaurant, yesterday.
The cooking class featured two sessions with two highly talented chefs – Chef Chong, Dynasty’s Sous Chef, and Chef Lam, who specialises in Dim Sum cuisines.
Throughout the sessions, participants observed live cooking demonstrations and recipes were given to each participant. Chef Chong introduced his cooking style in making the ‘Fried Fish Fillet Thai Style with Green Apple’ and ‘Yu-Xiang Eggplant Clay Pot’. Meanwhile, Chef Lam shared the recipe and secrets behind his ‘Yam Dumpling’.
Trained and refined in Geneva, Switzerland through a master chef from Thai Jing Restaurant, Chef Chong, who specialises in cantonese cuisines, acquired cuminating skills in cooking and servicing, and later motivated himself to be a chef with his goal of starting his own restaurant.
Meanwhile, Chef Lam is an expert in the unique culinary art of Dim Sum for over 30 years. After building his career along with several restaurants such as Tower Palace and Bristol UK, he believes that varied experiences from different restaurants encouraged him to highlight his skills and reflect his passion on his expertise.