Simple Japanese Omakase with Chef Eric Low

Your'e Learning

  • Grilled Hokkaido Scallops with Green Tea Pesto
  • Mushroom and Truffle Flavored Risotto
  • Roasted Japanese Pumpkin with Sesame Ginger Dressing

Details

  • Recipe: 3
  • Duration: 4 hours 
  • Type: Culinary Hands-on
  • Minimum age: 14 years old
  • All classes will conduct in Engllish.
  • Equipment, tools, ingredients, apron and boxes will be provided. 
  • Bring a pen for taking notes. 
  • Participants may have to work in groups depending on class recipe. 

Terms and Conditions

  • Only paid and registered participants may join the class. 
  • Class starts on time. If class has already started for 20 mins or more, latecomers will not be admitted to the class. No refunds will be given. 
  • All remaining ingredients and tools are to remain in the baking studio.
  • Participants are required to wash up during and after class.  General housekeeping is expected of each participant.
  • General social etiquette and decorum during class is expected from each participant.
  • Classes may be cancelled two days before class start date due to the following reasons:
  1. Minimum number of students is not attained.
  2. Chef/ Instructor can no longer make it for class.
  • In the event that class is cancelled, an email will be sent to inform of the cancellation. A full refund will be given. 
  • Refund or transfer of class on course date is strictly not allowed except for the following reasons:
  1. On medical grounds with an medical certificate (MC) with the same date as class date.  MC must be emailed to customerservice@redmanshop.com within three (3) working days. No further refund or transfer of course will be entertained after the three (3) working days grace period.
  2. On compassionate grounds.
  • Refund process is dependent on the mode of payment used.
  1. Paid by Cash – Refund by cheque or bank transfer. This will take about 3-5 working days 
  2. Paid by Paypal/Visa/Mastercard – Refund will take 5-7working days.
  3. Paid by Credit Card – Refund will be reflected on next credit card statement.

Chef Eric Low

Chef Eric Low is an accomplished award winning cookbook author, Singapore based celebrity chef. With credentials in both culinary artistry and food science, Chef Eric’s 30 years of multi discipline culinary experience spans from various FnB channels to superyachts based in Europe and product design for F&B giant Nestle as R&D Chef. He has worked in more than 25 countries and curates culinary arts events and food science consultancy related projects from Singapore to South East Asia, Sri Lanka and China.  Key events curated by Chef Eric includes Teochew Festival 2014 Masterclasses and Rolls Royce CNY Celebrations 2018. In SG Day 2014 London, Chef Eric served as the Technical Consultant to the Food Team for their field operations managing the hawkers’ team during the event. 

Complimenting his illustrious career includes competition medals and awards from reputed events like FHA Singapore 1994, 1998, World Gourmet Summit Singapore, Gourmand International Cookbook Awards. Certified as a WACS Judge in 2010, he is regularly invited as jury member for professional competitions in South East Asia, India, Sri Lanka, Middle East and China.  A heritage cuisine and food waste champion, three of his six written cookbooks have made it to the Gourmand International Cookbook Global and National Awards Winners listing for 2015 and 2016. Well recognised in the industry and appearing in various social and mainstream media channels (Channel News Asia, Mediacorp Channel 8, Mediacorp Okto Channel, BBC) with the ability to articulate very well in presentations and cooking demos, Chef Eric is a well sought after speaker and presenter. Some key projects includes being appointed as Electrolux CSR South East Asia Ambassador since 2013, Chef Consultant for SG Day London 2014, SG50 Diplomatic Dinner Brasilia, Brazil 2015.

Culinary Hands-on

Simple Japanese Omakase w/ Eric Low

monetization_on  Beginner place The Star Vista Studio
  Public
  Select Class 
 

Simple Japanese Omakase with Chef Eric Low

Your'e Learning

  • Grilled Hokkaido Scallops with Green Tea Pesto
  • Mushroom and Truffle Flavored Risotto
  • Roasted Japanese Pumpkin with Sesame Ginger Dressing

Details

  • Recipe: 3
  • Duration: 4 hours 
  • Type: Culinary Hands-on
  • Minimum age: 14 years old
  • All classes will conduct in Engllish.
  • Equipment, tools, ingredients, apron and boxes will be provided. 
  • Bring a pen for taking notes. 
  • Participants may have to work in groups depending on class recipe. 

Terms and Conditions

  • Only paid and registered participants may join the class. 
  • Class starts on time. If class has already started for 20 mins or more, latecomers will not be admitted to the class. No refunds will be given. 
  • All remaining ingredients and tools are to remain in the baking studio.
  • Participants are required to wash up during and after class.  General housekeeping is expected of each participant.
  • General social etiquette and decorum during class is expected from each participant.
  • Classes may be cancelled two days before class start date due to the following reasons:
  1. Minimum number of students is not attained.
  2. Chef/ Instructor can no longer make it for class.
  • In the event that class is cancelled, an email will be sent to inform of the cancellation. A full refund will be given. 
  • Refund or transfer of class on course date is strictly not allowed except for the following reasons:
  1. On medical grounds with an medical certificate (MC) with the same date as class date.  MC must be emailed to customerservice@redmanshop.com within three (3) working days. No further refund or transfer of course will be entertained after the three (3) working days grace period.
  2. On compassionate grounds.
  • Refund process is dependent on the mode of payment used.
  1. Paid by Cash – Refund by cheque or bank transfer. This will take about 3-5 working days 
  2. Paid by Paypal/Visa/Mastercard – Refund will take 5-7working days.
  3. Paid by Credit Card – Refund will be reflected on next credit card statement.

Chef Eric Low

Chef Eric Low is an accomplished award winning cookbook author, Singapore based celebrity chef. With credentials in both culinary artistry and food science, Chef Eric’s 30 years of multi discipline culinary experience spans from various FnB channels to superyachts based in Europe and product design for F&B giant Nestle as R&D Chef. He has worked in more than 25 countries and curates culinary arts events and food science consultancy related projects from Singapore to South East Asia, Sri Lanka and China.  Key events curated by Chef Eric includes Teochew Festival 2014 Masterclasses and Rolls Royce CNY Celebrations 2018. In SG Day 2014 London, Chef Eric served as the Technical Consultant to the Food Team for their field operations managing the hawkers’ team during the event. 

Complimenting his illustrious career includes competition medals and awards from reputed events like FHA Singapore 1994, 1998, World Gourmet Summit Singapore, Gourmand International Cookbook Awards. Certified as a WACS Judge in 2010, he is regularly invited as jury member for professional competitions in South East Asia, India, Sri Lanka, Middle East and China.  A heritage cuisine and food waste champion, three of his six written cookbooks have made it to the Gourmand International Cookbook Global and National Awards Winners listing for 2015 and 2016. Well recognised in the industry and appearing in various social and mainstream media channels (Channel News Asia, Mediacorp Channel 8, Mediacorp Okto Channel, BBC) with the ability to articulate very well in presentations and cooking demos, Chef Eric is a well sought after speaker and presenter. Some key projects includes being appointed as Electrolux CSR South East Asia Ambassador since 2013, Chef Consultant for SG Day London 2014, SG50 Diplomatic Dinner Brasilia, Brazil 2015.

Upcoming Classes

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