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Classic Chinese Cuisine

Class/Workshop, Food/Tasting

Robert shares family culinary secrets as he serves three of his grandfather's most beloved dishes: wat gai (pot roast chicken with lily buds, red dates, wood ear fungus, winter bamboo shoots, star anise, oyster sauce, and Shaoxing rice wine); stir-fried shrimp-speared broccoli; and classic pork soup with dried baby bok choy, gojizi berries, and black mushrooms.