Description

Making regional street food specialities like spring rolls, potstickers, scallion pancakes, or tempura. The chef prepares the filling, wraps and fries, and teaches you how to reheat the leftover half cooked portions. After the service, the chef thoroughly cleans the frying oil residue and provides advice on used oil disposal. Since flour and meat fillings are straightforward, ingredient costs are transparent; the deposit mainly secures the chef’s specialised skills and time slot.