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Any questions? WhatsApp us on +852 5539 0014
Any questions? WhatsApp us on +852 5539 0014

Sri Lankan Vegan and Gluten Free Cooking Class

by Manekha
Original price HK$680.00 - Original price HK$680.00
Original price
HK$680.00
HK$680.00 - HK$680.00
Current price HK$680.00

*Class Cancellation Policy applies, please refer to the bottom of page


WHAT DISHES WILL YOU LEARN?

*This is a vegan and gluten free cooking class

Banana Blossom Curry

A flavourful superfood curry cooked village-style with tangy tamarind.
Learn how to cook with the exotic vegan ingredient banana blossom - highly nutritious and used extensively in Sri Lankan cooking.

Red Lentil Curry (Dhal)

Red lentils simmered in tempered aromatics with cardamom and curry leaves, finished with coconut milk.

Learn how to prepare Dhal the Sri Lankan way.

Kale Mallung

Light and fresh made with a tart leaf, coconut, shallots, green chilli and a squeeze of lime.

"Mallung" means "mixed".  Learn how to make a Sri Lankan mallung inspired kale salad.

WHAT WILL YOU TAKE HOME?

- Recipe
- Food made in class

WHAT TO BRING?

- x1 pen
- x1 apron
- Tupperware container to take back your food

DETAIL

Length of Class: 2.5 hours
Venue: Room A, 16/F, Yiuga Factory Building, 62 Victoria Road, Kennedy Town

JOIN WITH YOUR HELPER?

With just +100HKD, you can bring along your domestic helper on a work visa to observe in class. Please inform us once you confirmed your booking, arrangements can be made accordingly.

CLASS CANCELLATION POLICY

We will confirm your seat(s) once all fees are received. Deadline for any cancellation or changes(eg. rescheduling) is 7 days prior to the scheduled date of the event. All fees will become non-refundable after the deadline. Cancellation requests should be made in writing at least 7 days prior to the class for any refund to be processed.
*The policy applies to sign-ups within the 7-day period before the scheduled event
 

 

Sri Lankan Cooking Class Hong Kong

ABOUT MAKEKHA

Born and raised in Sri Lanka, Manekha is a home cook who’s love for feeding those around her started at home, growing up in a culture that never let a visitor leave with an empty stomach.

Her style is light, fiery and fragrant, with much use of bold flavours to produce dishes using both ancient and modern Sri Lankan cooking techniques.

Her hope is to celebrate her homeland by sharing the naturally nourishing food of Sri Lanka.


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