Happy times at the SHKP Club Kitchen Delight cooking class for Star members and their children, building stronger bonds through learning
Dining with loved ones is always a sweet experience, and learning to cook special dishes is even better. An SHKP Club Kitchen Delight cooking class for Star members was held at The Royal Garden in March, with renowned chef Jason Dao of Le Soleil showing Star members and their children how to cook the restaurant’s specialty dishes – Vietnamese cabbage and chicken salad and rice paper rolls with fresh shrimps. Members enjoyed the hotel hospitality and parents and children built mutual understanding and bonds in the class, feeling the joy and creating happy memories. Jason gives the recipes for two dishes here, so that members, relatives and friends can cook these spring delicacies for their loved ones at home.
Instructions:
- Wash chicken breast and salt it about half an hour. Blanch, shred, and set aside.
- Wash cabbage, mint, onions and carrot (peeled) and shred. Set aside.
- Mix fish sauce, sugar, water, lime juice, Thai chili (washed and diced) and garlic into a sauce.
- Toss the chicken, cabbage, mint, onion, carrot and sauce into a salad.
- Wash and dice shallots, and pour over the salad with chopped peanuts. Serve.
Instructions:
- Boil pho and drain, then set aside.
- Mix the chicken powder, sugar, lemongrass, garlic and parsley into a marinade and set aside.
- Remove the heads from the shrimp, peel, butterfly, remove the intestine and wash and dry. Marinate in the sauce for about half an hour and then fry until golden brown. Let them cool for about 20 minutes then cut them in half and set aside.
- Wash the lettuce and mint and set aside.
- Wash and shred cucumbers and set aside.
- Soften the rice paper in warm water and spread about five lettuce leaves on one piece. Place five pieces of shrimp, mint, pho and shredded cucumber on the lettuce then roll the paper into a cylinder.
- Finally, cut the roll into four and serve.
Ingredients: Vietnamese cabbage and chicken salad
| Cabbage | 500g |
| Mint leaves | 30g |
| Red onion | 50g |
| Carrot | 50g |
| Chicken breast | 100g |
| Peanuts | 20g (chopped) |
| Shallots | 20g (chopped) |
| Salt | to taste |
| Fish sauce | 60ml |
| Sugar | 60ml |
| Water | 180ml |
| Lime | One |
| Thai chili | One |
| Garlic | 5g |
Ingredients: Rice paper rolls with fresh shrimp
| Fresh shrimp | 100g |
| Cucumber | 200g |
| Pho | 100g |
| Chinese lettuce | 200g |
| Mint leaves | 50 pieces |
| Rice paper | 8 pieces |
| Chicken powder | 5g |
| Sugar | 5g |
| Lemongrass | 15g (shredded) |
| Garlic | 10g |
| Parsley | 10g (shredded) |
Le Soleil (The Royal Garden)
Address: 3/Floor, The Royal Garden, 69 Mody Road, Tsim Sha Tsui East
Transport: MTR West Rail Line East Tsim Sha Tsui Station Exit P2
Enquiry: (852) 2733 2045
Website: www.rghk.com.hk
