Spoonful Chef's Table Series -Fusion Cooking With Local Ingredients by Chef Nitta-
About The Class
The very special cooking-demo class followed by 3 course lunch by talented chef Nitta, a head chef of "Pixy, Bar & cuisine" . With his deepened understanding and love of the local ingredients, chef's latest project is showcasing his original fusion cuisine with local ingredients with French techniques that he has had through his work at Joel Robuchon's and various restaurants. Usually the restaurant opens its door from 6:00pm onward only but the cooking session will be held from day time specially! Spoonful is also big fan of chef's cuisine thus we have crafted this special one day event:)!!
-Join and interact to learn 3 menu by the top chef culinary skills!
-After 3-course lunch, hand dripped Tomor Coffee(Japanese coffee bland) will be served.
-There will be a short work shop of fine olive oil that Chef Nitta will use for his 3 course lunch and Japanese hand drip coffee too!
PIXY, BAR & CUISINEヘッドシェフ新田氏のランチタイムの特別料理教室。
1st dish: Salad with turmeric and vegetable dressing
2nd dish: Soup of Chicken wings and Chayote/手羽先とサヨーテのスープ
3rd dish: Barramundi Rice/バラマンディライス
*The cover photos are images only.
What you can learn at the class
- The 3 menu above from Chef Nitta, he will teach us his cooking technique and all about ingredients by cooking demo
-About Fine Olive Oil ( It is really worth to know the difference of olive oil)
-About Great Coffee from Japan
What’s included in the ticket fee?
Class fee, lunch, tasting of fine olive oil, coffee after the lunch
About Chef Nitta
In the Fukuoka Prefecture of Japan, Nitta Shuhei was born into a family of artists and agriculture, which served as his foundation as a professional chef. Upon graduating from Ecole Tsuji Tokyo culinary institute, he went on to further hone his craft in various restaurants in Tokyo such as the 1 Michelin starred "Arbace". Given the opportunity Shuhei then moved to Australia whereby he held the position as Head Pastry Chef of "Galileo" at the Observatory Hotel in Sydney. He then joined 3 Hat restaurant Bilson's as the sous chef. Upon returning to Japan, Shuhei joined Joel Robuchon's 3 Michelin starred "Chateau Restaurant". After leaving Robuchon, he was the Head chef at Roppongi's "RRR" lounge. In 2014 deciding to try a role outside of the kitchen, Shuhei went to Singapore to open "Taki" from scratch and served as its restaurant manager. He then went back into the kitchen as the head chef of "Time & Flow". With his deepened understanding of the Singaporean market and its produce, Shuhei's latest endeavour is "Pixy, Bar & cuisine" a small intimate restaurant which showcases his strong understanding of French techniques being applied with his Asian sensibilities.
Terms & Conditions
-Copyright of photos and video shooting taken by Spoonful (Alchemist Pte Ltd) and its partners during the event will belong to Spoonful. Spoonful has the right to use the photos and video shooting for PR and marketing purpose.
-The event organizer “Spoonful (Alchemist Pte Ltd)” is not responsible for any personal food allergy. Each attendee must take his/her own responsibility for any allergy.
-Spoonful will notify 3 days prior the event day to all the attendees if the event has to be cancelled.
-There will be no refund unless the event itself is cancelled.
-Spoonful will send future events or promo info to attendees e-mail address after the event.
-Please e-mail us if anybody would like to join the event accompanied with kids. e-mil email@example.com