Y’all know I love to eat. And I love to cook as much as I love to eat. Traveling around the world gives me such great opportunities to learn and eat the best of all the countries and cultures we explore. It’s rare that I don’t love the food in a country we are visiting, and our visit last month to Hong Kong China was one of the best. So let me tell you about our Cooking Class in Hong Kong with Pots n’ Pans Cooking Studio.
See my post My Favorite Cooking Classes Around the World here
Cantonese Cuisine
What is Cantonese cuisine? Focused on fresh ingredients but also relying on many dried ingredients for flavor, Cantonese cuisine is well known in the USA because of so many immigrants. Pork, chicken and beef are common but so is offal, chicken feet, duck tongue, snails and other seafood.
There are so many delicious dishes in the Cantonese cuisine from fried rice, beef with noodles, greens in oyster sauce, and so much more. While visiting Hong Kong we really enjoyed rice with Chinese Sausage, Beef with noodles, Rice Noodles, Lo Mein, Wonton Soup, Spare Ribs, Congee and Fried Chicken to name a few.
Pots n’ Pans
I found Pots n’ Pans Cooking Studio through Viator. I’m sure glad I did. This beautiful cooking studio was founded in 2013 and our instructor (owner) Bill spoke perfect English and guided us through a private cooking class. Classes often include a market tour, and you can book private or group tours with Bill. I highly recommend this experience if you are considering visiting Hong Kong. We enjoyed it very much. Be sure to come hungry!
Cooking Class in Hong Kong with Pots n’ Pans Cooking Studio
We arrived at the studio in the Kwun Tong area of Kowloon easily via subway. Bill was very flexible for our arrival time since we were the only ones in this particular class. Bill put together a wonderful course and menu for us that included; Pork Dumplings, Stir Fry French Beans with minced pork, Fried Rice with fermented veg and Sweet and Sour Pork Ribs.
We started by getting the ribs going, because they would take the longest. We browned the ribs then added ingredients for the ribs to slowly cook in a broth of sugar, ginger, vinegar, Xiaoxing wine, and soy sauce. After more than an hour, the ribs were absolutely delicious, fall apart tender and one of the best things I have ever eaten. I will definitely make these at home.
While the meat was slowly braising on the stove top we made dumplings filled with minced pork, ginger and green onions. I’ve made dumplings before. They take some practice, but we did pretty good. We then browned the dumplings on the stove top before adding a mix of water, corn starch cooking wine, oil and soy sauce. These little pillows of goodness were served with a dipping sauce of soy, sugar and chili oil. OMG. Yummy.
We stir fried the rest of the minced pork mixture while parboiling the beautiful French green beans. We tossed all that together with some chicken stock, soy sauce, cooking wine and sugar, let it reduce then serve.
We quickly stir fried the pre-cooked rice, mixing in a delicious ingredient I have never seen before – a fermented greens and olive paste from a jar. It added such a delicious flavor and texture to the fried rice. At the last minute we tossed in some toasted pine nuts.
So Much Food
We sat down to enjoy this amazing feast and we ate until we thought we would explode. And then, we took home a big doggy bag which we enjoyed again the next day back in our Airbnb for dinner. I know I can make all of these dishes back home, or even on the road as we continue our travels. Simple and fresh ingredients, with a touch of Cantonese love. Perfect.
Come to Hong Kong
We loved our week in Hong Kong and expect we will come again. Whether you are here for a week or just a few days, spending a few hours with Bill at Pots n’ Pans Cooking Studio is a must. We would do it again!
Thank you for reading my post Cooking Class in Hong Kong with Pots n’ Pans Cooking Studio. You can try these simple recipes at home yourself…or visit Hong Kong…you won’t be sorry.
Read last week’s post Visiting Hong Kong for the First Time here.
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