Vegan Pâté Making Class
by Sanchun
Original price
HK$0.00
-
Original price
HK$0.00
Original price
HK$0.00
HK$580.00
HK$580.00
-
HK$580.00
Current price
HK$580.00
The liver pâté equivalent, made with plant based ingredients. A great staple to have for appetizers and an impressive gift you can make for your vegan friends (or for yourself!)
Learn this simple, yet umami boosting vegan pate. Ditch the store-boughed E number loaded packs and treat your body with some goodness from now and forever ❤️
Learn this simple, yet umami boosting vegan pate. Ditch the store-boughed E number loaded packs and treat your body with some goodness from now and forever ❤️
*Class Cancellation Policy applies, please refer to the bottom of page
WHAT WILL YOU LEARN?
WHAT WILL YOU LEARN?
- How to make a vegan pate with tofu and mushrooms
- How to make a vegan pate with chickpeas and mushrooms
- How to boost the umami with organic chickpea miso
WHAT WILL YOU TAKE HOME?
- Recipe
- 2 types of pâté made in class (2 each of 2 types, total 4 pates)
WHAT TO BRING?
- Pen/Paper (iPad etc.)
- Apron
- Containers to take your food home
DETAILS
Length of class: 2 hours
Length of class: 2 hours
Venue: Room A, 16/F, Yiuga Factory Building, 62 Victoria Road, Kennedy Town, Hong Kong Island (Please Enter From Sai Ning Street)
TEL: 3166 1299
TEL: 3166 1299
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
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.