For their second issue, Chinese food magazine The Cleaver Quarterly is teaming up with The Hutong and Chef Sue Zhou to present a recipe for loempia. These massive spring rolls are just one example of the Dutch-Chinese comfort food that Sue grew up eating. This cooking class will give attendees a fascinating taste of how Chinese food adapts when it takes root in other countries. Participants will learn how to make loempia (giant spring rolls), as well as kip saté (chicken skewers with peanut sauce). Sue will tell the stories behind these dishes and share her own personal bond with the cuisine.

All participants will receive a copy of Issue 2 of The Cleaver Quarterly. The Cleaver Quarterly is a print magazine about Chinese food, in all its forms. Chinese cuisine is an evolving kaleidoscope of cooking techniques and regional styles. It’s also an eager ambassador, a globalizing and globalized cuisine. As people realize how much more there is to Chinese food beyond the menu at their local takeaway, there’s a hunger to know more. It’s this hunger that The Cleaver Quarterly aims to feed.

• Date: Sunday, September 7
• Time: 5:00 – 7:30 pm
• Cost: RMB 340, 280 for members (includes a copy of the Cleavery Quarterly)