Regional Asian Menus
$835 per person
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.
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
- Wine included
- Full meal served in class
- Work in teams
- Six-session series
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
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.
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.