Cooking class experience — learning Char Kway Teow properly

I took a cooking class specifically to learn how to make Char Kway Teow correctly. The instructor explained why prawn paste hae ko is used the way it is — something I'd never understood from just eating it. The complex and fiery result when you make it yourself is different.

the cuisine blends Malay, Chinese, Indian, and Peranakan traditions in a unique fusion. We learned how a hawker centre shapes the way this dish is eaten. The class ended with the meal and a glass of Tiger beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.