Here's what The Maya Kitchen has to say about the event...
On March 3, Saturday, 1-6pm at The Maya Kitchen, Heritage Hotel Manila Executive Chef Alex Chong brings you on an Asian Culinary Journey as he demonstrates well-loved regional cuisine like Hainanese Chicken Rice and Laksa plus Grilled Prawns with Healthy Coriander Curry Sauce and Carabao Mango Mint Salad along with Nyonya Chicken Soup and Pork Dumpling and popular Malaysian dessert Onde Onde.
Heritage Hotel Manila is part of the Milleneum Hotels and Resorts Group and is one of the few places in Metro Manila that offers Halal certified cuisine.
The Maya Kitchen also has the following One-Day Lifestyle Courses: Restaurant Best Sellers Lenten Dishes, March 10, Saturday, 9am-1pm; Homemade Sausages, March 17, Saturday, 9am-1pm; Nego Kakanin, March 17, Saturday, 2-6pm; Sugar Free Desserts, March 24, Saturday, 1:30-5:30pm; and International Breads Workshop March 31, Saturday, 9am-3pm.
Certificate courses with hands-on are now offered both on weekdays (Tuesday-Friday) and weekends (Saturday) with the following schedules: Advanced Pastry Class, February 29, March 1 and 2, 9am-3pm; Basic Culinary, weekdays, March 6-9 and March 20-23, 9am-3pm; and weekends, March 3, 10, 17, 24, 8:30am-1:30pm; Fundamentals of Bakery Production, weekdays, March 13-16 and March 27-30, 9am-2pm and weekends, March 3, 10, 17 and 24, 2-6pm; Basic Cake Decorating March 30-31, 9am-4pm.
Enroll now and get early bird discounts for the upcoming Junior Culinary and Teen Workshops scheduled on April 10-13 and May 8-11 and April 17-20 and May15-18.
For more information on other courses offerings, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.
Very interesting, eh? I will be there on Saturday. Hope to see you there, too!
I come from a family who loves cooking and eating. I never had any formal training in cooking and that I taught myself how to cook based on the handed down recipes, but I could say that I can cook good food. In 2008, I started documenting my food trips for my