Regional Chinese: Hong Kong Seafood with Chef Paul Brown
Wed, Jul 09
|Sun Valley Culinary Institute
Explore the bold, coastal flavors of Hong Kong cuisine in this seafood-focused demo with Chef Paul Brown, blending Cantonese roots and British influence into refined dishes with rich techniques and vibrant taste.
Time & Location
Jul 09, 2025, 6:00 PM – 8:00 PM
Sun Valley Culinary Institute, 211 N Main St, Ketchum, ID 83340, USA
About the event
Regional Chinese: Hong Kong Seafood with Chef Paul Brown
Discover the rich coastal flavors and East-meets-West influences of Hong Kong cuisine in this demonstration seafood-focused class with Chef Paul Brown. Drawing inspiration from this vibrant port city’s Cantonese roots and British colonial past, you’ll learn to prepare refined dishes with layered techniques and bold flavors.
Techniques:
Marinating and frying crispy rock shrimp
Using starch and eggs to achieve a luxurious texture in soup
Stir fried clams that anyone can make at home
Proper preparation for making fried rice
Recipes:
Small Chow Shrimp
Velvet Corn and Crab Soup
Clams with Black Bean Sauce
Scallop Fried Rice
Honey Cake with whipped cream
You’ll take home all five recipes, along with expert techniques that bring restaurant-quality results to your kitchen. Ideal for seafood lovers and adventurous cooks ready to explore a taste of Hong Kong.