Watch Chef Cheung whip up a batch of garganelli pasta dough before making your own to take home. Your pasta-making efforts will be rewarded with a four-course lunch or dinner following the workshop complete with Jerusalem artichoke velouté, celeriac and truffle agnolotti, garganelli with Wagyu ragu and beurre noisette and a daily dessert. 12 spaces available.
When? 5 and 6 May 2020 (time TBC)
Where? Test Kitchen, Shop 3, Kwan Yick Building – Phase 3, 158A Connaught Road West, Sai Ying Pun
How much? $1,280/person
How to book? WhatsApp 6017 9649 or email email@example.com
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