Program duration: 2 hrs | Group size: 5+ | Language: Cantonese / English
May 22, 2021, 10am-12nn
Thanks to its pristine waters, Hiroshima produces plenty of amazing seafood. With many years of cultivation, its oysters are plump with a mildly sweet flavour and a creamy texture. They are suitable for cooking in variety of ways, making them very popular in Hong Kong.
To elevate the taste of Hiroshima oysters to its fullest potential, city'super Head Chef Manabu Oikawa will be presenting oyster dishes prepared using different cooking methods, including steamed, baked, grilled, in a hotpot - and of course, you'll also get to savour them raw. Our oyster specialist will also be there to share some technical details about osyter shucking, a skill you're sure to enjoy learning.
Menu: • Raw Oysters with Condiments (oyster shucking by customers) • Steamed Oysters (Demonstration) • Oysters Rockefeller & Kirkpatrick (Demonstration) • Oyster Hotpot Rice (Demonstration)
*Sake will be provided for pairing
Harbour City, 3-27 Canton Rd, Tsim Sha Tsui
To OhMyClass directly.
Established in 1996, City Super Group opened its first store in Times Square, in the prestigious Causeway Bay shopping hub with the mission of creating Hong Kong’s first-of-its-kind “Mega Lifestyle Specialty Store” concept. Throughout the years, the Group continues to offer a premium selection of products from around the world for busy urban professionals who pursue a premium quality of life.
Guest chef, Mr. Manabu Oikawa
Manabu Oikawa joined city’super as a Head Chef in 2015. He comes from Morioka, Iwate Prefecture, Japan. He started working as a chef on a cruise ship when he was 21 years old, and subsequently worked in Tokyo, Kawasaki and New York. He has been working in Hong Kong since 2007.