Chef Chan at the National Museum & cooking lectures/classes

I’ve been trying out dim sum recipes (steamed radish cake, water chestnut fritters and chewy pumpkin cake) from the cookbook by chef, Chan Chen Hei, without any idea who he is.

But I’ve just discovered that he’s opened a new restaurant at the National Museum of Singapore (the same place with this food history exhibit that features traditional coconut graters among other things). Not that I’ll be able to try it out… I’ve stayed far, far away from any kind of Chinese restaurant after single-mouthful tasters left me feeling unwell for an entire week, on more than one occasion.

Anyway, Chef Chan will be co-presenting a lecture at the museum on ‘Ancient Chinese Food’ with Huang Zhuolun 黃卓倫, the food writer from Lianhe Zaobao, on Sat, 20 Sep 08 from 4-5pm. Get the full details at the National Museum website‘s section on Lectures on Food & Culture. There are other sessions on tea (16 Aug) and chocolate (29 Aug) as well.

If you’re into learning about food and cooking but relate more to organic, healthy and holistic instead, the hands-on classes on tofu & okara, fermented foods, raw food, vegetarian cooking, baking bread (no oven necessary), traditional Chinese snacks and spreads made from nuts, seeds & fruits, then the sessions at Wholesome Living look quite exciting.

I’ve not been for any food classes before so if have any experiences to share, do leave a comment :).

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