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

Dairy-free & Egg-free Linguini & Ravioli Cooking Class with Sanchun

by Sanchun
Original price HK$0.00 - Original price HK$0.00
Original price HK$0.00
HK$780.00
HK$780.00 - HK$780.00
Current price HK$780.00
Looking for a pasta recipe from scratch? Need a vegan (egg-free & dairy-free) pasta recipe? You are on the right page.
As a bonus you will learn this umami boosting filling and sauce made with our organic chickpea miso and pumpkin. No, miso is not only for miso soup! 

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

WHAT WILL YOU LEARN?
WHAT WILL YOU TAKE HOME?
  • Recipe
  • 2 pasta dishes made in class 
WHAT TO BRING?
  • Pen/Paper (iPad etc.)
  • Apron
  • Containers to take your food home
DETAILS
Length of class: 2.5 hours

Venue: Foodcraft Central “Experience” Pop-up Store
36 Wyndham Street, 1/F, ((Enter PASSCODE "3287#" at the G/F Entrance)) Central, Hong Kong Tel +852 5917 1181


JOIN WITH YOUR HELPER?

With just +100HKD, you can bring along your helper. 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



 

About Sanchun

Sanchun Wong is a self-taught Indonesian-Chinese chef who was born in Hong Kong. She started her career in fashion journalism and became food and travel writer for 10 years. Having travelled around the world and tasted signature dishes from street food stores and Michelin-starred restaurants, she discovered her love and passion for food and taught herself everything there is to know about different foods, recipes, and the restaurant industry. She has started the #sanchuncancook project in 2013. #sanchuncancook is about reinventing recipe with a touch of Sanchun personal favour. She is specialising in pastry, adding a twist to traditional pastry with her root of culture.

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