Course summary
You will cook Char Kway Teow––the perfect amount of seasonings and fish sauce, charred rice noodles, and the art of “wok hay.”
Char Kuey Teow is a classic rice noodle dish from Malaysia, but it’s also very popular in other Southeast Asian countries like Singapore and Indonesia. A bit similar to Cantonese Chow Ho Fun Rice Noodles, Char Kway Teow is a hearty dish that’s filled with meat, veggies, and chewy noodles. The student will also learn the technique of using a wok.
Just like you are in Malaysia, enjoy a big plate of Char Kway Teow on the street!
What you will learn
- the origin and ingredients of Char Kway Teow
- technique of using a wok
- Hands-on cooking practice from a qualified chef
What you will get
- food tasting and friendship
- food to take home
- recipes with tips and techniques
What you need to bring
- apron
- container
- water bottle
- pen and paper
About the tutor
Lyn was born in Singapore, qualified chef, the winner of the World Food Championship 2023 – Seafood Category. She attained her Culinary qualification at William Angliss Institute. She participated in various community cooking, and she once auditioned at MasterChef Australia and got into the top 50. Lyn also got into the top 10 at the Food and Beverage Challenge in Singapore in 2024 and became a guest judge at the Ultimate Meat Challenge in Singapore in 2024, and the main judge for the Australian BBQ Competition in 2021 as well.
Her cooking type is more hands-on, and the students will learn professional knife skills and techniques at the same time.
Lyn also loves to share her knowledge and passion for traditional Singaporean street food cuisine.
Instagram Profile: Cheflyn_Cocinera
Course cost
COST: $75.00
Class availability: 8 PLACES REMAINING
Course dates
Sunday 10 November
2.30pm – 5.30pm (1 session)
Book this course
To enrol in this course, fill out the form below. Remember to add the details of any other students who are part of your booking.
Please note: This class requires a minimum number of students to go ahead. For this reason, we encourage students to book at least 5 days prior to the course/workshop. In the unlikely event that we don't get enough enrolments, we may need to postpone to a later date or cancel the course/workshop. You will be advised via email or text prior to the class commencing.
$75.00
8 PLACES AVAILABLE
Course gallery
The photos below are an indication of what to expect from the class.
