Chef Terry Yeung of the Disciples of Escoffier Hong Kong pilots the first of its series – The Disciples of Escoffier Masterclass: Frech Cantonese Cuisine. This exclusive masterclass series features renowned Chefs from the global network of the prestigious Disciples of Escoffier International, the world’s largest culinary network that include Maîtres Cuisiniers de France, Meilleur Ouvrier de France and Michelin Star Chefs. 

Chef Terry handpicked three famous signature dishes from his culinary repertoire – the savory Baked Stuffed Crab │Herb Crust with Crab Sauce on a bed of Blue Salt, his much talked about, sought-after, melt in the mouth Chicken Ballotine with Black Truffle Mash │ Chicken Demi Glaze with Goji Berry and Broccolini and the sweet, fruity decadent Mango Coconut Crème Brûlée with Pomelo and Sago Pearls. 

A Masterclass that focuses on Chef Terry’s Avant Garde French-Cantonese cuisine. A marriage of the intricate details of French culinary techniques and the diverse heritage and complex flavors of the cuisine of Hong Kong. This class will take you on an extraordinary journey of the senses from mesmerizing aromas, to the beauty and art of plating, to an explosion of textures and flavors that will without a doubt make your entire class experience a truly memorable one!

An Avant Garde French-Cantonese Menu by Master Chef Terry Yeung

Baked Stuffed Crab │ Herb Crust │ Crab Sauce

Chicken Ballotine with Lotus Leaf │ Black Truffle Mash │ Brocollini │ Goji Berry Chicken Jus

Mango Coconut Crème Brulée │ Pomelo │ Sago Pearls