Quick Details
Get stuck in creating, shaping and stuffing soft and pillowy Chinese steamed buns in this hands-on class.
Uncover the secrets to making a dreamy bao bun dough, with our expert chefs as your guide. You’ll shape pre-proved balls into lovely little pillows, then cook them to perfection in traditional bamboo steamers.
Take your knife skills up a notch as you knock up a carrot and mooli pickle and build a lip-smacking smashed cucumber salad complete with tangy rice wine vinegar, sesame seeds and a smoky hit of gochugaru.
Learn how to balance a slightly spicy, sweet and salty Kung Pao dressing. Then it’s time for some hot and fast cooking: stir-frying free-range chicken or oyster mushrooms in your sauce and finishing with crushed peanuts and as much Szechuan pepper as you can handle.
Cram your bao with the succulent Kung Pao filling, smashed cucumber and pickle, before devouring at our chef’s table.
Leave with Kung Pao know-how, pickling prowess and the confidence to shape and steam your own beautiful bao.
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- Perfectly soft and fluffy bao
- Sticky Kung Pao chicken or pulled mushrooms
- Zingy carrot & mooli pickle
- Crunchy smashed cucumber salad
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- Unfortunately, this class is not suitable for those allergic to gluten.
- You don’t need to book onto this lesson as a pair. If you’re flying solo, you may be paired up with another person for the duration of the class.
- This is an adult-only class, so it’s not suitable for anyone under the age of 15 years. Anyone aged between 15–17 years must be supervised by someone over 18.
- The duration of the class includes teaching demos, hands-on cooking and tucking into delicious dishes at our chef’s table.
- Only those who are actively taking part in a class are permitted at the cookery school. Sadly, we can’t accommodate spectators or provide a waiting area for friends and family.