Masterclass With Chef Desmond Chia Of Pullman

Welcome back readers! Its been a very long while isn't it? My apologies as I've been quite pack lately. As some of you might know, I've started with my studies with Open University earlier this year and balancing work, my lifestyle,assignments and studies at the same time is not an easy task. Due to that also, my home based garage is closed as I can no longer commit to it. 

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.

When I first arrived at Pullman Miri Waterfront that day, I didn't know what to expect. I was thinking is this like the TV shows I usually watched? Gordon Ramsey Pullman Edition? I have no clue what was about to happen. But thank goodness not long after that, some familiar faces arrived at the hotel lobby. None other than my fellow bloggers, LadyBird, Pei Pei, Judith and Elena. Not long after that, the man behind all this invitation, Abang Joe photobombed us.

Sawarak Bloggers Represent!

We then proceed to the private kitchen are, where we were given a media kit, a hat and a apron. Chef Gabriel did a brief introduction about what was about to happen before Chef Desmond took over. Not too long after that, all the participants started to gather around the kitchen island and soon after that we started our session with the making of Xiao Loong Bao. 

p/s: i think almost all the photo used does not belong to me as i was busy making some food.. :D

listening and watching tentatively as Chef Desmond explained and showed us how the Xiao Loong Bao was made. Photo credit to Elena

This me telling myself, "I Can Do This." Photo credit to Elena

Ladybird looks so serious while Pei and I was competing who makes better looking Xiao Loong Bao. Photo credit to Elena

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After all that fun dim sum making session, we were asked to sit down while waiting for our Xiao Loong Bao to be steamed cooked and of course after that is the eating session.  Our dumpling might not look as good but it was definitely delicious and juicy.

The second lesson was on how to make hand pulled noodles. I had the honor to be asked to "pull and stretched " the noodle and i kid you not, it was hard work. Chef Desmond demonstrated on how to stretched the noodle and when i did mine, instead of bouncing up and down, mine went in circles.

According to Chef Desmond, its best to use a marble top table during the making of the noodle as the marble top table helps maintaining the ideal temperature for the noodle and it is also important to use alkaline water during the making of the dough.

This is the hard part. Making noodle strands from a dough. Pull it too hard and too fast, it will break. My 1st attempt went very well but the second one didn't came out like the first one. Photo credit to Elena

The outcome of the hand pulled noodles. Photo credit to Pei Pei

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Recipe..
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Hand Pulled Noodles
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

Seems like a lot of fun yah? If you are intrested to join any of the masterclass, Chef Desmond will be in Pullman Miri Waterfront for about a month. Gather your friends, give Pullman Miri Waterfront a call at  +6085323888 to secure a spot. Price will range from Rm80++/pax.

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/