Riverside Kitchen

Hands On

Rich with spice and layered with texture, this class is a celebration of Malaysia’s diverse culinary heritage. You’ll begin with satay chicken served with a fragrant peanut sauce while watching our chef’s demonstration. Then step into the kitchen to make sambal ikan bilis (spicy anchovy sambal) and stir-fried gai lan with shiitake mushrooms and oyster sauce. Our chef will complete the menu with a nasi lemak spread of coconut rice, beef rendang, roasted peanuts, and sliced cucumber. Finish with deep-fried bananas drizzled in palm sugar syrup and coconut for dessert. Menus may shift slightly with the seasons, but this gives you a taste of what to expect.

Two beverages are included; additional drinks are available for purchase.

Dietary Information: With advance notice, this class is suitable for pescatarians as well as people who need gluten-free, dairy-free, nut-free (excluding peanuts), shellfish-free dietary accommodations. It is possible to adapt this class for vegetarians and people with peanut-free and egg-free dietary needs with some significant substitutions. This class is not suitable for vegans.

Cancellations: We begin preparing for our classes several days in advance. If you are unable to make it, please give us plenty of notice. If the cancellation is received more than 72hrs before the class you will be offered a gift voucher to use at a later date. If the cancellation is received less than 72hrs before the class, we will be unable to offer a refund or a gift voucher.

Minimum Numbers: In the unlikely event that we do not have at least four people wanting to attend a class we may choose to reschedule the class to another date. You will be offered a full refund or a gift voucher if the new date does not suit.