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Singapore Heritage Food with Sibeiho

$90.00
SOLD OUT

In this fast paced world we live in, many of the foods we've grown up with have been left behind as they are labor intensive or have been forgotten for trendier foods. These heritage foods have been chosen as they go back to the days when eating meat was a real treat and the challenges home chefs had to create vegetable led food that was delicious and worthy for auspicious occasions and celebrations.

Join Holly as she shares her Singaporean heritage in the making of two traditional foods,

(1) Hakka Abacus Beads.

Individually hand made, this taro led dish is made by the Hakka community. Its an auspicious celebratory food.

(2) Teochew Png Kueh

This glutinous rice led dumpling represents longevity. This is a food that was traditionally made for prayers at the ancestral altar.

What to expect:

  • Hands-on instruction with all the tools, recipes, and ingredients needed.

  • Everything will be vegetable-based.

  • You'll have the option to bring your food home or enjoy it with the group at the end of class.

Class Date: Monday, March 14th, 6pm - 8pm

About Our Instructor

Sibeiho is a Singaporean food startup based in Portland, Oregon co-founded by Holly Ong and Pat Lau. Holly and Pat first introduced Singapore's multi-cultural cuisine to Portland when they began hosting farm-to-table private supper clubs in 2019. Their crowd-favorite Sambals inspired the opening of their retail store and online shop in November of 2020.

Get notified if a spot opens up in this class, or if we offer another date for this topic.
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