RBC Cooking demos
By Wani Gapar

Bandar Seri Begawan - Some 27 cooking enthusiasts gathered at the Royal Brunei Recreation Club yesterday for a Royal Brunei Catering (RBC) Chinese Lunar New Year themed cooking demonstration conducted by two of the Emperor's Court's chefs.

Chef Wong Ka Min showcased Chinese delicacies "Double boiled seabass with yam and Chinese herbs in claypot as well as "Deep-fried crispy stuffing chicken". Meanwhile, Chef Cheng Weng Seng, Emperor's Court Dim Sum Sous Chef, prepared a well-known dessert, "Crispy Chinese pancake with lotus paste".

Jane, a first-timer at RBC's monthly culinary classes, said, "The first dish looks easy but I'll have to try my best with the rest." Chef Wong stressed the importance of using the freshest possible ingredients while participants looked on as he slid the fish carefully into a pan full of hot oil. Later the participants sampled the featured dishes.

Speaking to The Brunei Times, Brunei International Airport executive sous chef Barnitus Ang said the aim of these cooking classes is to "get people to try our products."

He said the RBC chefs collaborate with Food & Beverage manager, Danny Singh, to create their distinctive menus.

Ivy Chong, RBC assistant PR manager, said that RBC is providing a special Chinese New Year promotion of traditional and contemporary cuisine such as Yee Sang and Nian Gao to the public. She also announced that RBC will be holding an Indonesian-themed cooking class on March 10, 2007 at Amigos Cafe, Royal Brunei Recreation Club.-- Courtesy of The Brunei Times

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