D-I-Y Popiah and Hokkien Mee Experience in Local Home

Welcome to my humble abode in the heartlands of Singapore. 

As a housewife, I enjoy cooking rustic meals for my family. In the last 20 years, I have gone through many recipes as chief cook for my household and while my meals are not fancy, they are hearty, nutritious and satisfying. I specialise in authentic Cantonese cuisine, and also enjoy preparing local Singaporean favourites.

In the Cantonese cooking, simplicity is everything, and there is rarely addition of too many ingredients, but each ingredient will bring out complementary flavours guaranteed to satiate your tastebuds. But for local dishes, we are looking for lots of flavour, and that is what you will get to taste.

Join me for a workshop that showcases two popular Singaporean dishes and try your hand at preparing condiments for Popiah (Spring Rolls wrapped with braised vegetables and dried shrimp). We will be going through each component that makes up this seemingly simple dish, and you will soon find out there is more than meets the eye. And perhaps we can get into a little wok action for the Stir-fried Hokkien Mee (noodles stir-fried with prawn stock). 

You will also get to sit down and enjoy a 3-course meal after the cooking is done, and I will also show you how to wrap your own Popiah like a local, complete with sweet sauce and my very own homemade chilli sauce.

We will be having a 3-course meal:
- D-I-Y Popiah

With filling made from braised jicama, carrots turnips and dried shrimp and served with condiments including fresh lettuce, bean sprouts, shredded omelette, sweet sauce, chilli sauce. 
- Stir-fried Hokkien Mee

Noodles stir-fried with pork and prawns and braised with prawn stock.
- Mango Sago Pomelo. 

This dessert is made with fresh mango, pomelo segments, chewy pearl sago bits and cream. It is served chilled and is tangy, creamy and refreshing.
*The menu contains seafood and pork. If you have any dietary restrictions, kindly notify in advance.