Master Chef Paul Wong is back with signature Vietnamese dishes! In this course, Master Chef Paul Wong presents two top-notch Vietnamese dishes - Vietnamese Sugar Cane Prawn and Vietnamese Spring Rolls. Chef Paul's recipe for the Vietnamese Sugar Cane Prawn, also known as Chao Tom, is crispy outside and al dente inside. Moreover, Chef Paul will share exclusive tips on how to make a netted spring roll crispy and crunchy. Enrol now to learn how to cook Vietnamese cuisine with Chef Paul Wong!

Practice:
Vietnamese Sugar Cane Prawn, Vietnamese Spring Rolls

Remarks:
* Audio recording and video recording are strictly prohibited during class.
* Food box will not be provided for the class. Customer has to bring his/her own box if necessary.
* Customer who using the regular price of HK$1280/$780/HK$680/HK$580 and senior price of HK$1088/$663/HK$578/HK$493 to join our class, can come along with one friend or relative. (Share one portion of food ingredients and student table together)
* Customer who using the special price to join our class, can add HK$100 and come along with one friend or relative. (Share one portion of food ingredients and student table together)
* During the promotion period, Cooking Centre will provide 1 piece of apron as a free gift to each registered customer.

Master Chef Paul Wong is back with signature Vietnamese dishes! In this course, Master Chef Paul Wong presents two top-notch Vietnamese dishes - Vietnamese Sugar Cane Prawn and Vietnamese Spring Rolls. Chef Paul's recipe for the Vietnamese Sugar Cane Prawn, also known as Chao Tom, is crispy outside and al dente inside. Moreover, Chef Paul will share exclusive tips on how to make a netted spring roll crispy and crunchy. Enrol now to learn how to cook Vietnamese cuisine with Chef Paul Wong!

Practice:
Vietnamese Sugar Cane Prawn, Vietnamese Spring Rolls

Remarks:
* Audio recording and video recording are strictly prohibited during class.
* Food box will not be provided for the class. Customer has to bring his/her own box if necessary.
* Customer who using the regular price of HK$1280/$780/HK$680/HK$580 and senior price of HK$1088/$663/HK$578/HK$493 to join our class, can come along with one friend or relative. (Share one portion of food ingredients and student table together)
* Customer who using the special price to join our class, can add HK$100 and come along with one friend or relative. (Share one portion of food ingredients and student table together)
* During the promotion period, Cooking Centre will provide 1 piece of apron as a free gift to each registered customer.

Master Chef Paul Wong is back with signature Vietnamese dishes! In this course, Master Chef Paul Wong presents two top-notch Vietnamese dishes - Vietnamese Sugar Cane Prawn and Vietnamese Spring Rolls. Chef Paul's recipe for the Vietnamese Sugar Cane Prawn, also known as Chao Tom, is crispy outside and al dente inside. Moreover, Chef Paul will share exclusive tips on how to make a netted spring roll crispy and crunchy. Enrol now to learn how to cook Vietnamese cuisine with Chef Paul Wong!

Practice:
Vietnamese Sugar Cane Prawn, Vietnamese Spring Rolls

Remarks:
* Audio recording and video recording are strictly prohibited during class.
* Food box will not be provided for the class. Customer has to bring his/her own box if necessary.
* Customer who using the regular price of HK$1280/$780/HK$680/HK$580 and senior price of HK$1088/$663/HK$578/HK$493 to join our class, can come along with one friend or relative. (Share one portion of food ingredients and student table together)
* Customer who using the special price to join our class, can add HK$100 and come along with one friend or relative. (Share one portion of food ingredients and student table together)
* During the promotion period, Cooking Centre will provide 1 piece of apron as a free gift to each registered customer.

Master Chef Paul Wong is back with signature Vietnamese dishes! In this course, Master Chef Paul Wong presents two top-notch Vietnamese dishes - Vietnamese Sugar Cane Prawn and Vietnamese Spring Rolls. Chef Paul's recipe for the Vietnamese Sugar Cane Prawn, also known as Chao Tom, is crispy outside and al dente inside. Moreover, Chef Paul will share exclusive tips on how to make a netted spring roll crispy and crunchy. Enrol now to learn how to cook Vietnamese cuisine with Chef Paul Wong!

Practice:
Vietnamese Sugar Cane Prawn, Vietnamese Spring Rolls

Remarks:
* Audio recording and video recording are strictly prohibited during class.
* Food box will not be provided for the class. Customer has to bring his/her own box if necessary.
* Customer who using the regular price of HK$1280/$780/HK$680/HK$580 and senior price of HK$1088/$663/HK$578/HK$493 to join our class, can come along with one friend or relative. (Share one portion of food ingredients and student table together)
* Customer who using the special price to join our class, can add HK$100 and come along with one friend or relative. (Share one portion of food ingredients and student table together)
* During the promotion period, Cooking Centre will provide 1 piece of apron as a free gift to each registered customer.