Visiting students dig in to the traditional cooking methods taught at Hong Kong's Chinese Cuisine Training Centre
	Centre director Lawrence Wong forecasts foreign student enrolment to soar further
	The Peninsula's executive chef Florian Trento runs a master class cookery event for visitors

Hong Kong is famous for its culinary delights, but gourmands are no longer satisfied to merely taste the food: now, they're scrambling to cook it, too.

Interest in learning the art of Chinese cuisine has led to a surge in demand for classes at various training institutes in the city. Some of Hong Kong's leading international hotels also report a demand from guests keen to learn culinary secrets from their restaurants' master chefs.

The Chinese Cuisine Training Institute has had a six-fold increase in enrolment since its Fun Kitchen was launched in 2003, and numbers keep rising. The programme teaches local and overseas students to make dim sum and other traditional dishes in a four-hour intensive course. Participants include cooking school students and professionals from the world's catering and hotel industries.

Fusion flavours reign

Centre director Lawrence Wong described a huge leap in foreign student enrolment in 2007. He said the global popularity of fusion flavours made Hong Kong ideal for learning new techniques and inspiring creative ideas.

"Due to historical reasons, Hong Kong blends eastern and western culture. We have different styles of cuisine here, from Hong Kong-style teahouses to world-class restaurants," Mr Wong said.
 
"Hong Kong is an international city. Chinese cuisine here is unique. People can sample cuisines with diversified delights and experience a combination of eastern and western flavours here. People abroad are eager to know more about Chinese culinary culture."

Twenty-one chefs from Spain, including several Michelin star winners and 10 chefs from a US hotel, recently took the centre's course. However, most participants are from cooking schools.
 
Yumiko Kaiwa, a cooking instructor at Japan's Meisei High School, recently accompanied 90 of her students to Hong Kong to boost their knowledge of Chinese cooking.

"I considered other cities like Shanghai and Beijing, but I found Hong Kong the best choice because we can find different Chinese cuisines here, such as Cantonese, Shanghai and Beijing styles. Students can taste and learn the different varieties," she said.

Cultural cornerstone

Leading international hotels also report strong interest in the cooking classes they offer to guests. "It's quintessential, you can't visit Hong Kong without the cuisine having a positive impact on you," said Randal Linhart, Director of Food and Beverage, Kowloon Shangri-La Hotel. 

Most visitors remember two positive things from Hong Kong: number one is definitely the food, followed by shopping and sightseeing, he points out. "Foreigners love to learn about the cuisine in a master class cooking school because it is a cornerstone of Cantonese culture."

Kevin Tsang, Food and Beverage Manager at the Peninsula Hong Kong, says the rising popularity of Chinese food has led to an increase in people wanting to learn how to prepare authentic dishes at home.

"More and more, Chinese ingredients and sauces are readily available in grocery stores of major cities. We find visitors are interested in learning the chefs' ‘secrets' during their holiday so they can recreate the experience at home."
 
The Peninsula started its cooking classes in 1997, increasing their frequency due to popular demand. Classes include dim sum making and other favourites. "Most of our guests are from Japan, Australia and England, where there is a long history of Chinese food culture," Mr Tsang said. "We also enjoy very strong support from the local Hong Kong people."
 
Related links
Vocational Training Council
Shangri-La Hotel
Peninsula Hong Kong