Oyster Omelette

The Night Market – Street Foods of Taiwan

Taiwan is a country known for its street food. Its night markets are filled with simple, nourishing dishes that reflect the island’s abundant seafood, produce, poultry, and sweet fruits. In this class, we delve into three popular street food dishes found throughout Taiwan: the oyster pancake, Chiayi-style chicken rice, and fried milk.
Chef Tiffany Ran will take you through these recipes while also sharing her favorite night markets and street foods that she’s discovered in Taipei. With these particular dishes, you’ll also learn about the popular sauces and condiments that go with many Taiwanese dishes like the haishan (sweet chili) sauce, sweet soy paste, and shallot sauce. You’ll also learn about the stories behind each dish, ones surprisingly rich in history and cultural exchange.

Menu:

  • 蚵仔煎 Oyster Omelette
  • 雞肉飯 Chiayi Style Chicken and Rice with Takuan Pickles
  • 炸牛奶 Fried Milk, soft, creamy and sweet for dessert

The Art of Singapore Street Food

You’ll spice up your international cooking repertoire when you join this street foods cooking class with Chef Bobby Cortez. We will eat as we go as we celebrate the vibrant food scene, and the colorful carts and stalls that fill the markets. Hawker Centers are more than just open air markets filled with kiosks, smoking hot woks and Tandoors, they serve as a social center for all Singaporeans,
In this class we will make and enjoy;
  • Singaporean Satay (special recipe of chicken in lemongrass peanut glaze)
  • Oyster Omelette,  (famous dish adored by every singaporean)
  • Crispy pork belly, with soft tofu, black vinegar sauce
  • Gobi Manchurian  (the best cauliflower dish ever!)

Bobby spent a month in Singapore as a guest chef at an avant garde restaurant. During that time, the chefs took him to different food stalls throughout the city and to quote Bobby, “It was the best street food I’ve ever had and these dishes were my favorites. Now I get to share them with you!”

 Chef Bobby: Recently settled back in Seattle after living internationally, Bobby was classically trained in France at Ecole Lenotre, Hotel Ritz L’École de Escoffier, Bellouet Conseil, and L’ Amandiers École de Soleil. He also trained at Le Cordon Bleu in Ottawa, Canada and with Albert Adria at Spain’s Chocovic school. His culinary career spans over 20 years and he has been a private chef for numerous celebrities. Most recently Bobby has been expressing himself in his CR8 Dining Experimental, a pop up dining installation group with talented people from around the world.