Chinese Food with Tony Ching

What to Bring

  • Notebook & Pen

What to Wear

  • Sensible cooking clothes and fully closed shoes are essential. No shorts, thongs, open-toed shoes, sandals or high heels.

Chinese Food with Tony Ching

About This Class

Class Schedule

  • This class runs from 4.30 to 7.30pm and includes dinner.

What You Will Learn

  • Learn how to make fresh and exciting Chinese food
  • Learn how to make a selection of dim sum

What You Get

  • Recipe booklet
  • The loan of an apron for the duration of the class
  • Cooking tips and tricks from the instruction chef
  • A delicious meal at the end of the class


Chef Tony Ching is making dim sum at Sauce!

This class will give you all the know how you need to become a master of the wonton wrapper - steamed, fried - delicous goodies for whole meals or just for a snack or canapes.

You will work together to make:

  • Char Siu Bau - Cantonese steamed barbecue pork buns
  • Siu Mau - Steamed dumplings
  • Har Gau - Dumplings with prawns and bamboo shoots

and make a feast with some delicious Chinese staples*:

  • Soy dressed tofu
  • Beef and beans
  • Chinese broccoli w oyster sauce

Come along on your own and make some new friends, or make a group get-together.  Our classes are great fun in a friendly atmosphere in our beautiful historic building. 

* Please note, our classes require a minimum of six participants to operate, you will be eligible for a refund or re-schedule if a class does not go ahead. 

Dear students,

You may have noticed an across-the-board increase in our booking prices. This is because the booking fee, which was previously charged separately, is now included in the class price. Please note that bookings made in-store will be charged the original price (no fee included).

If you have questions or concerns about this increase, please don’t hesitate to contact.

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See yourself here?
Book soon. 343 people viewed this class.
Apr 2016
Chinese Food with Tony Ching - 02 Apr 2016 4:30 PM

I learnt a great deal about preparation and ingredients The best bit was Tony's engaging manner and thorough knowledge