Hokkien Street Food

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.

Take a tour through the vibrant street food stalls of Malaysia and Singapore in this deep dive into Hokkien Street Food, one noodle at a time! Join chef Linda to create the rich, prawn and pork rib broth of Penang Hokkien Mee in addition to the smoky, dark soy noodles of Kuala Lumpur. Finally, turn up the heat to stir-fry a bright Singapore Hokkien Mee. You'll also learn to make crispy lo bak (fried pork rolls and fritters), spicy house-made sambal, and cheng tng, a refreshing sweet soup with longan, peach gum, and snow fungus to end the evening.

MENU: 

Lo Bak: Fried Pork Springrolls, Tofu and Fritters 

Penang Hokkien Mee: Prawns and Pork Ribs Noodle Soup
Kuala Lumpur Hokkien Mee: Thick Rice Noodles with Dark Soy 
Singapore Hokkien Mee: White-style Shrimp and Pork Noodles

Sambal

Cheng Tng: Sweet soup with Longan, Snow fungus, Peach Gum and Dates

This menu contains the following common allergens: Egg, Shellfish, Soy, Wheat. There are options available if you're allergic to peanuts, but they involve tree nuts. 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.

_{Photo by Linda Tay Esposito}