Asian Bites — The Young Chefs Kitchen

Monday, 6 July 2026 | 9:00am–3:00pm

A vibrant, flavour-packed day of hands-on cooking for young food lovers.

In this exciting full-day workshop, young chefs will explore delicious Asian favourites while building real kitchen skills, confidence, and creativity. From chewy bubble tea and juicy pork & prawn shumai to chicken satay skewers with peanut sauce and soft custard-filled baozi, this is a fun, practical and seriously tasty culinary adventure.

Designed for curious young cooks, this session blends cooking, learning, teamwork and plenty of proud “I made that!” moments.

What we’ll make

• Bubble Tea

• Shumai (Pork & Prawn)

• Chicken Satay Skewers with Peanut Sauce

• Nai Huang Baozi (Custard-Filled Baozi)

What young chefs will learn

• Asian flavour foundations: salty, sweet, sour and umami

• Kitchen hygiene and cross-contamination basics

• Safe knife, heat and steaming skills

• Mixing, shaping, folding and sealing techniques

• Timing, plating and kitchen organisation

• Confidence working hands-on in the kitchen

The day at a glance

8:45–9:00 — Arrival + Aprons On
Please arrive 15 minutes early for sign-in, handwashing, hygiene, hair tied back, benches set, and closed shoes checked.

9:00–9:20 — Mini Demo: Asian Flavour Foundations
The important stuff, made fun. We’ll cover flavour balance, hygiene basics, safe heat skills, and how to think ahead in the kitchen like a young pro.

9:20–10:20 — Cook #1: Bubble Tea Bonanza
Creamy tea, chewy pearls, and a straw wide enough for joy.
Young chefs will learn how to cook boba to the right texture, sweeten syrups, build milk tea, portion ingredients, and get the timing just right.

10:20–10:40 — Morning Tea Break
A short break to reset, taste, chat, and enjoy a fruit and veggie platter.

10:40–12:10 — Cook #2: Shumai + Chicken Satay Skewers
A delicious savoury session featuring two crowd-favourite dishes.

Shumai (Pork & Prawn)
Young chefs will mix and season the filling, shape their shumai, and learn steaming techniques and presentation.

Chicken Satay Skewers with Peanut Sauce
They’ll prepare and thread marinated chicken, then make a rich satay sauce while learning balance, colour and flavour in cooking.

12:10–12:40 — Sit-Down Lunch Together
Time to enjoy the food, reset, hydrate, and share the experience together.

12:40–1:00 — Chef Skill Sprint: Fold, Skewer & Plate
A fun skills session focused on presentation, finishing touches, teamwork and confidence.

1:00–2:20 — Cook #3: Nai Huang Baozi
Soft, fluffy steamed buns filled with silky sweet custard.
Young chefs will work with bao dough, shape and fill the buns, seal them carefully, and steam them to perfection.

2:20–2:45 — Pack + Label + Recipe Recap
Time to pack creations, label take-home items, and reflect on the day’s learning. A digital recipe book reminder will also be provided.

2:45–3:00 — Daily Showcase + Pickup
Bench photo, teamwork shout-outs, and proud goodbyes.

Included

• All ingredients and equipment

• Aprons for use during class

• Digital recipe book

• A full hands-on day with demonstrations woven throughout

• Plenty of food to enjoy and take pride in

What to bring

Nothing at all — we’ve got it covered.
Please just wear closed shoes for safety.