Alright, back to the main topic! last week, on the 27th April 2017, I was fortunate enough to be invited by Pullman Miri Waterfront under Sarawak Bloggers to attend a masterclass with Chef Desmond Chia together with a few bloggers and members of the press at Pullman Private Kitchen area.
Here's a brief introduction about Chef Desmond. Born in 1976 Bahau, Negeri Sembilan and he started his journey from the bottom, before he moved to Kuala Lumpur and got a job as a Dim Sum Chef.
In 2004, he joined Genting Resort World Berhad as was appointed as Sous Chef. In 2007, Chef Desmond started his Asian journey and moved to China as a Chinese Chef and later on, he was invited by Sheraton Hanoi, Vietnam to do a mooncake promotion. After the promotion he continued his career in Shanghai Pull Noodles restaurant, Hong Kong as a Dim Sum Chef.
In 2010, he was employed by Chef Gallery in Australia as a Noodles & Asian Food Sous Chef and from 2013 till 2015, Chef Desmond Worked with two restaurants in Singapore as a Dim Sum Chef.
He came back to Malaysia in 2015 and worked with Zanith Hotel Kuantan and presently, Chef Desmond is working in PUllman Kuching as a Dim Sum Chef.
p/s: i think almost all the photo used does not belong to me as i was busy making some food.. :D
Recipe..
Hong Kong Flour - 600gm
Ice Water - 300gm
Salt - 5gm
Alkaline Water - 50gm
Xiao Loong Bao Skin
High Protein flour - 600gm
Low Protein flour - 600gm
Ice Water - 600gm
Chicken Stock Jelly
Chicken Stock - 600gm
Agar Agar Powder - 10gm
Salt - 11gm
Chicken Seasoning - 16gm
Sugar - 12gm
Filling
Chicken meat - 600gm
Salt - 7gm
Chicken Seasoning - 11gm
Sugar - 16gm
Potato Starch - 11gm
Ginger - 10gm
Spring Onion - 10gm
Chicken Stock Jelly - 600gm
Do checkout what my fellow bloggers have to say and their experience during the masterclass
http://www.awomandiary.com/
https://elenaaradia.wordpress.com/
http://peipei87.blogspot.my/