Malaysian Pastries: Sweet and Savory

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

Malaysian pastries are influenced by the years of colonial heritage, grounded with delightful sweet and savory fillings that are steeped in local flavors. We'll make a variety of delightful snacks, from the flaky and buttery spiral curry puffs to the sweet, and uber-smooth custard of egg tarts. Whether you're a baking enthusiast or a curious beginner, this class will provide you with the skills and knowledge to recreate these delicious treats at home. 

MENU

Spiral Curry Puffs

Sardine Puff

Dan Tat—Egg Tart

Chicken Curry with Steamed Rice

This menu contains the following common allergens: Fish, Egg, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last two decades, Linda has shared her passion and knowledge of East and Southeast Asian cuisines by teaching at many notable cooking schools in the Bay Area. An all around food professional, Linda works on placemaking projects by building equitable food systems through the intersectional lens of food, sustainability and equity. She led the development of La Cocina’s municipal marketplace as well as the food program at the Presidio Tunnel Tops. She currently works on ground floor activation initiatives at several affordable housing projects in San Francisco. Linda's specialties include Malaysian cuisine, Chinese cuisine, and various Southeast Asian cuisines. She teaches both public and private cooking classes and hosts pop-up dinners at 18 Reasons.