Introducing to the ultimate crossover: Jennifer Wong and Junda Khoo are teaming up to bring you a masterclass on Chinese and Malaysian cuisine.

Who doesn’t have a fond memory of a favourite Australian Chinese eatery? Jennifer Wong has plenty of them – as well as downright hilarious stories - which she celebrated in her doco series (and soon-to-be-published book) Chopsticks or Fork?. We’ve lured Jen off the stand-up comedy circuit and onto the SSS stage (well, behind our dem bench!) to teach us how to cook some of her favourite Chinese dishes...

And she'll be joined by her friend Junda Khoo! Junda is the brains behind the exceedingly popular (and growing) stable of Ho Jiak restaurants in and around Sydney, and since his last class at Sydney Seafood School was a sell-out, we thought it only right to ask him back. He'll be bringing the flavours of Malaysia to this double header, with recipes from his recently published book 'Ho Jiak: A Taste of Malaysia'.

What You'll Learn

• What makes food both Australian and Chinese... And why Australia's particular style of Chinese cooking is so delicious!

• All about the key components of Malaysian cooking: from ingredients to wok-tossing tips

What You'll Cook

• Sarawak black pepper pippies

• Water spinach with garlic and chilli

• Sweet and sour barramundi

Class Inclusions

• Welcome drinks.
• Combo demonstration by Jennifer Wong and Junda Khoo
• A fully equipped cooking island in our state-of-the-art kitchens, to prepare your own dishes.
• Time to enjoy your creations in our stunning dining room with a glass of wine or a beer.
• Take-home recipe booklet and Sydney Seafood School apron.

We make every effort to ensure that the class and the recipes proceed as advertised. However occasionally we may need to alter recipes, ingredients or class format due to availability of produce or other circumstances. 

Recipes may contain allergens beside fish, crustaceans and molluscs. Please contact us for more information.