What you'll do

For a few weeks this September, Chef Feng and Chef Chen from Guangdong, the home province of Cantonese cuisine, are teaching a cooking class in Sydney. Then they fly home.

Presented by Evolution Hospitality Institute in partnership with Miele, and hosted in the Miele Experience Centre, this is a cooking class where you'll cook on some of the best appliances in the world.

Learn the techniques behind two of Cantonese BBQ's most iconic dishes: Char Siu (BBQ pork), the glossy sweet-glazed barbecue pork, and Siu Yuk (crispy pork), crispy roast pork belly with shattering crackling. This isn't a watch-and-nod demonstration. It's hands-on. You'll marinate, roast and finish both dishes with your own hands, with a master chef correcting your technique at every step. Then everyone gathers around the table to eat what they made.

The real lesson is why these two dishes, both roast pork, are made in completely opposite ways. Learn them side by side, and you'll understand Cantonese BBQ, not just memorise two recipes. At double the length of a typical class, you leave with the knowledge to recreate restaurant-quality results at home.

Char Siu, the wet marinade and glaze method. How the marinade builds flavour deep into the meat, why glazing in stages creates that caramelised, glossy exterior, and how careful roasting keeps the pork succulent while developing colour and shine.

Siu Yuk, the dry salt-crust method. Why crispy pork follows the opposite path: how the salt crust draws moisture from the skin, why the skin and the meat are treated separately, and how controlled high heat turns dry skin into light, blistered crackling while the pork stays juicy beneath.

The difference that matters. Why Char Siu relies on moisture, glazing, and caramelisation while Siu Yuk depends on drying, salt, and high heat, and when to reach for each technique to get consistent results in your own kitchen.