3-day ASIAN COOKING WORKSHOP. April 16 Japanese (tempura, tonkatsu, california maki, chawan mushi, japanese fried rice, chicken teriyaki) , April 18 is Korean (japchae, bulgogi, bibimbap, mandu, pajeon) and April 20 is vietnamese (fresh and fried spring rolls, lemongrass chicken, bahn mi, basic pho) . Class starts at 10am . Send us a message for a slot

3-day ASIAN COOKING WORKSHOP. April 16 Japanese (tempura, tonkatsu, california maki, chawan mushi, japanese fried rice, chicken teriyaki) , April 18 is Korean (japchae, bulgogi, bibimbap, mandu, pajeon) and April 20 is vietnamese (fresh and fried spring rolls, lemongrass chicken, bahn mi, basic pho) . Class starts at 10am . Send us a message for a slot via #Instagram #EventKitchen

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