Cantonese Braised Beef Noodle | Cold Wood Ear Fungus (28 March 2026)

Workshop date: 28th March 2026 9.00am - 12.30pm

Experience the heart and soul of Cantonese comfort food in this workshop dedicated to the classic braised beef noodle soup (牛腩面). Known for its deeply aromatic broth and melt-in-the-mouth beef, this iconic dish is a staple in Hong Kong eateries and a favorite across generations.

Learn this and impress your family and friends for the upcoming CNY in Feb.

What you can expect from this class:

• Learn how to choose and prepare the best cuts of beef brisket and tendon for braising

• Discover the secret to building a rich, flavorful broth with Cantonese spices and aromatics

• Master the slow-braising technique for tender beef and noodles with perfect texture

• Assemble and garnish an authentic bowl that is both hearty and visually inviting

This workshop is perfect for anyone who loves Asian noodle soups and wants to bring authentic Cantonese flavors into their own kitchen. By the end, you’ll have the confidence and know-how to recreate this comforting classic at home—whether for a simple meal or to impress family and friends.

On top of this, I will share a bonus side dish - Cold Wood Ear Fungus that works perfectly as a refreshing side dish to pair with your braised beef noodles.

What you will enjoy in the class ( or you can choose to bring it home)

• A delightful side dish to awaken the appetite
• A bowl of comforting Cantonese braised beef noodles
  
• Printed recipes
• A happy and warm belly