2018 Epicurean Experience: Cooking Classes

2018 Epicurean Experience: Cooking Classes

Venue:
3F Open Kitchen, Jing An Shangri-la
3F, Jing An Shangri-la, 1218 Yan'an Zhong Lu, near Tong Ren Lu (延安中路1218号静安香格里拉大酒店3楼, 近铜仁路) Jing'an Shanghai Shanghai
Date:
12/15/2018
Choose session:
This product is only available as a E-ticket
2018 Epicurean Experience: Cooking Classes

2018 Epicurean Experience: Cooking Classes

12/15/2018
3F Open Kitchen, Jing An Shangri-la
688 - 2688
E-ticket

Event details

At our open cooking studio, enter the real culinary world and learn from our master chefs.
 
Take world-class cooking classes and travel the culinary journey with our master chefs. Explore the careful guidance of King Wang our award winning Head Sommelier.
 
 
16th Jun:
 
 
Chinese Cuisine David Liao
 
Jing An Shangri-la Summer Palace is the best choice for you to enjoy the traditional Cantonese cuisine. Our Chinese Executive chef – David Liu is worth to be called the leader of Cantonese cuisine. Hongkong Chef David was born in 1969, and he devote himself to study Cantonese cuisine since 1986, it has been 31 years until now.
 
Sauteed Prawn with Pineapple
Fried Grass Carp
 
15th Sep & 15th Dec:
 
 
Fine Dining William Mahi

William Mahi is a French Chef de Cuisine from Pays Basques with over 20 years of experience. He started his culinary career at the young age of 14 by cleaning fish and de-shelling crabs, and his talent and steadfast hard work saw him being awarded one of the best apprentices in France when he was only 18 years old. From there, he worked with the most illustrious Michelin-starred chefs of that generation: Alain Ducasse, Nicolas Le Bec, Jean-Francois Piege, Stephane Gaborieau, Christian Tetedoie, Jacques Le Divellec, Helene Darroze and Michel del Burgo.

He then went on to head his own kitchens in Beirut, Shanghai, Luxembourg, Istanbul and Athens – where he himself was the 2 Michelin Star Chef of Spondi Restaurant. While he acquired his technique and training from his masters, Chef Mahi has, after 20 years of experience, come into his own with his take on ‘global cuisine’. In his delicate play of taste, colours and textures, he retains the purity of the ingredients while bringing the cuisine to a new level of sophistication.

Much like an artist, he notes that each of his creations has to fulfil stringent criteria before he lets it out of his ‘think tank’. It must be surprising. It must look gorgeous. It must be elegant. It must have fine touches. It must taste exquisite – and it must also be comforting and satisfying. Appointed as Chef de Cuisine of the 1515 WEST Chophouse & Bar, William Mahi will incorporate his techniques and creativity to further enhance the steakhouse’s offerings of exquisite and authentic flavours.

Pan Seared Duck Liver
Roasted Salmon
 
20th Aug:
 
 
Japanese Cuisine Suzuki

Takumi Suzuki San– the chef de cuisine of TSURU Japanese Restaurant, was born into a family with food and restaurant owners. This led him down a path to the culinary world which he has invested two decades of honing his craft. Today, Suzuki San is using his 26 years of experience to tell you his interpretation of Kaiseki cuisine.

Chef Suzuki's career highlighted with nine years in the internationally renowned Nadaman restaurant, Yokohama, before moving to the historic Royal Hotel, Tokyo, for a further five years. Now, Chef Suzuki enjoys his first professional experience in China as the Chef De Cuisine of TSURU Japanese Restaurant at Jing An Shangri-La, WEST Shanghai where he brings the taste of Japanese culture to Shanghai to present the original flavors and ingredients of his cuisine.

Eel Sushi Sweet
Salmon Simmer
 
14th Jul & 17th Nov:
 
 
Mediterranean Cuisine Raffaele Santaera
 
Italian Meatballs
Pesce al Cartoccio
 
18th Aug:
 
 
Chinese Fusion Jackie Lau
 
Braised Iberico Pork Belly with Dijon Mustard and Black Truffle
Golden Baked Scallops
 
 
Head Sommelier King Wang
 
When King graduated from university, King got an opportunity to work at Junsui restaurant, Burj Al Arab Hotel, which start his journey of learning wine skills. After he back to hometown, his hardworking and enthusiasm for wine won him numerous awards, including champion of 2017 China’s Best Sommelier Competition of French Wine and champion of 2017 China Sommelier Challenge Competition. King is keen to provide guests with the most professional wine service, and together with the chef to create the most wonderful food and wine experience. He is also willing to select wines from all over the world for our restaurants so that our guests can enjoy the best quality, the most interesting and the most diverse wine experience at 1515 West, Summer Palace or Calypso.
 
Together with the chef to create the most wonderful food and wine experience.

Notice

Date: Every third Saturday of each month
 
Time: 14:30 - 17:00
 
Price:
RMB 688/person (1 class)
RMB 2688/person (4 classes)
 
Location: 3F, Jing An Shangri-la, 1218 Yan'an Zhong Lu, near Tong Ren Lu
 
Scan the QR code to join our WeChat group for more info!
 
 
Book Now

2018 Epicurean Experience: Cooking Classes

Venue:
3F Open Kitchen, Jing An Shangri-la
3F, Jing An Shangri-la, 1218 Yan'an Zhong Lu, near Tong Ren Lu (延安中路1218号静安香格里拉大酒店3楼, 近铜仁路) Jing'an Shanghai Shanghai
Date:
12/15/2018
Choose session:
This product is only available as a E-ticket