Singapore Chili Crab - In Person

Sunday, January 9, 2022 4:00pm to 8:00pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 
No slots available


A hands-on in-person cooking class culminating in a meal served with wine and beer. This class is limited to 12 students. See our registration policies here and our rules for in-person events here.

It's Dungeness Crab season and we're going to celebrate it, Singapore style! In our annual celebration of fresh crab, travel gastronomically over our tables at 18 Reasons with Linda as your guide. Roll up your sleeves because you're going to smother crabs in chili, ginger, garlic and herbs and a cook up a few side dishes to round out the meal, just like they do it at those seafront restaurants in Singapore. Finger licking good!



Gado-Gado—Vegetable Salad with Peanut Sauce

Chicken Satay

Dungeness Chili Crab

Black Pepper Tofu

Steamed Man Tou—Steamed Wheat Buns


This menu contains the following common allergens: Shellfish, Egg, Soy, Peanuts, Dairy, Wheat.  If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail before purchasing a ticket.

Let’s Cook Together! 



Linda Tay Esposito is a teaching chef whose food represents a tribute and commitment to the authenticity of the cuisines of the Pacific Rim. For the last 15 years, Linda has shared her passion and knowledge of East & South East Asian cuisines through Bay Area cooking schools - Cavallo Point, Sur La Table, Parties That Cook and Whole Foods Market. Linda’s teaching philosophy is to make these cuisines approachable to the home cook, while respecting the cuisine’s heritage and authenticity in taste. Besides 18 Reasons, Linda also shares her Nyonya food passion with Milk Street Kitchen and leads a community culinary program on Asian vegetables for Radical Family Farms.

An all-around food professional, Linda’s consulting work centers around helping food businesses flourish through the intersectional lens of food, sustainability and equity. Her past experience includes growing Hodo Foods from an artisanal producer to nationwide distribution, and building inclusive food places. Most recently she led the development of La Cocina Municipal Marketplace – using food as a creative approach to economic development by offering affordable, healthy food options and safe spaces while providing accessible business opportunities for low income, immigrant, women food entrepreneurs. Linda is a member of the Good Food Foundation advisory board and serves on their Equity Task Force. Linda lives in San Francisco. In her free time, she plants Asian herbs at the community garden at Fort Mason. Follow her on Instagram @flavor_explosions


Photo credit: Linda Tay Esposito