$165 per person
What You'll Learn
By the end of the class you will:
- Learn the difference in techniques used to make shoyu and soy milk broth
- Understand how to make handmade ramen noodles
- Make perfectly crunchy and tender kaarage chicken
About This Class
You have always enjoyed a piping hot bowl of ramen, from eating packaged ramen during your student budget days to the regional ramen houses of Japan, to the current California crazy ramen trend. Chefs like David Chang and Roy Choi have embraced ramen in more creative ways than we can count.
If you’re one of those people who has voiced your strong opinion via food blogs about who makes the best ramen in town, if you know the cool ramen chefs by the first name, or if you just crave the steaming bowls of the brothy noodles for breakfast, lunch, and dinner, then isn’t it time you learn to make your own?
Join chef Alexander Ong, chef emeritus of Betelnut restaurant, to learn how to make flavorful rich broths, compare store bought noodles to those you’ll make by hand, and finish all the fixings from scratch to complete your own signature bowl.
Shoyu ramen broth, soy milk ramen broth, braised pork belly, sous vide eggs and chasui pork.
Photo by Photo by Masaaki Komori on Unsplash
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Alexander was the Chef and managing partner of the beloved Betelnut Pejiu Wu in San Francisco. Born and raised in Malaysia, he apprenticed at the Shangri-La Hotel in Kuala Lumpur prior being hired by the Ritz-Carlton Buckhead in Atlanta. In 1995, he moved to San Francisco where he worked with chef Jeremiah Tower at Stars for 3 years. He opened Le Colonial’s kitchen, and then Xanadu in Berkeley, where he was named “Rising Star Chef” by the San Francisco Chronicle.