Chinese Soup & Stew with Kian Lam Kho

Join us for a cozy culinary journey where you’ll learn the heartwarming art of Chinese soup and stew making, perfect for the winter season. As the cold air nips at your nose, imagine sitting down to a steaming bowl of nourishing soup, rich with the flavors of the Far East. Our class will guide you through the creation of traditional Chinese soups and stews that have been warming people for centuries. You’ll learn to simmer, season, and serve delightful dishes like chicken soup with Asian pear, and red-cooked pork that will be served on steamed buns. These recipes are not only comforting but also packed with nutrients to keep you healthy through the winter. We’ll explore techniques and ingredients that make these dishes both medicinal and delicious. Whether you’re looking to expand your culinary repertoire or simply seeking solace in the chill of winter, our Chinese soup and stew class is the perfect blend of warmth, wellness, and gastronomic delight.

Menu to include:

• Chicken Soup with Asian Pear
• Red-Cooked Pork with Steamed Bun

This demonstration class (plus lunch) is limited to ten people.

CLICK HERE TO ORDER A TICKET

About Kian Lam Kho:

Kian Lam Kho is a food writer, cooking teacher and food consultant specializing in Chinese cuisine. He is the creator of the James Beard Foundation Awards nominated Chinese home cooking blog Red Cook (https://redcook.net), and his cookbook on Chinese cooking techniques, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, is the winner of the Julia Child First Book Award from IACP (International Association of Culinary Professional). He co-curated an exhibit at the Museum of Chinese in America in October 2016 – Sour, Sweet, Bitter, Spicy: Stories of Chinese Food and Identity in America. He acted as consulting chefs in menu concept design for several restaurants in New York City and Fayetteville, Arkansas as well as food service organizations at Johns Hopkins University and Massachusetts Institute of Technology. He lives in New York City and teaches Chinese cooking at the Institute of Culinary Education and the Brooklyn Kitchen. He appears regularly as speaker and discussion panelist on Chinese cuisine and its history. He is also a frequent guest chef at various restaurants.

Cancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months.

Cooking class attendees receive 10% discount on kitchenware purchases on class day.