What You'll Learn
- Objective 1
- Objective 2
- Objective 3
About This Class
If you love Asian flavors as much as we do, this class will be your virtual vacation to some of the best food you can imagine. Chef Alex will introduce you to a huge variety of produce, pantry items, cooking methods, and techniques, some unique to specific cuisines while others cross borders and get used again and again.
You’ll spend each week focusing on a specific cuisine, starting the day exploring the ingredients and recipes, then diving in to cook a variety of dishes with Chef Alex by your side. You’ll sit down to eat what you’ve made, and do the same thing again the next week as you “travel” to a new country.
Having spent much of his life living in Asia, and cooking some of San Francisco’s most notable Asian food, Chef Alex is an incredible guide for this culinary journey.
Menu
Week 1: India
Roti Pratha with Curried Lentil Dhaal, Chicken Tikka Masala, Biryani Rice
Week 2: Thailand
Issan Pork Sausage, Green Curry Fish, Green Papaya Salad
Week 3: Malaysia & Singapore
Hainan Chicken Rice, Chili Crab, Teh Tarik (Malaysian Pulled Tea)
Week 4: Vietnam
Shaking Beef, Banh Xeo (Vietnamese Rice Crepe), Caramelized Claypot Pork
Week 5: China
Tea-smoked Duck Breast with Scallion Bread, Hunan Dry-Fried Chicken Wings
Week 6: Japan
Scallop Tartare with Citrus Ponzu, Beef, Chicken and Seafood Yakitori Skewers with Tare Glaze, Mochi with Palm Sugar and Coconut
Details
- Wine included
- Full meal served in class
- Work in teams
- Six-session series
FAQ
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.
If you can’t make it to a class in a three, five or six-week series, you are welcome to send a friend in your place. Please notify us if a friend will be taking your spot.
Unfortunately, due to the small size of our classes, we do not offer make-up classes for missed sessions in a series.
Cancellation Policy
Alexander Ong
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.