In this class we seek to help you create that perfect bite that marries the best of texture, flavour and spice - all at once.

Learn to tackle different cooking techniques, textures, and spices with dishes such as our famous Prawn & Scallop Seafood Motoyaki (think Japanese-style Rockefeller), where students will be making a creamy Ponzu Aioli and gratinating right inside a Scallop shell. More textures and spices await when students take on robust Vietnamese flavours with a perfectly roasted Ling Cod and a crispy Vietnamese-style Banh Xeo pancake. And for the finish, Hawaiian Macadamia Nut-crusted Mahi Mahi, Chili Coconut Sauce and Fennel Papaya Salad.