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Local Delights: Pau Making

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June 28 (Wed)
1:30 pm - 6:30 pm
Back by popular demand, join Chef Judy and her team as they explore making this traditional favourite. Learn the art and science behind Pau making, and what goes into making a soft and delicious Pau! Chef Judy used to work as a consultant for Hara Tim Sum, one of the major suppliers for halal paos and tim sums in Singapore

Method of Instruction


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What to expect:

  • Pre-weighed Ingredients for the class and recipe for all items learnt
  • Make, pleat and steam your own Paus
  • Types of flours used and the effect on the colour, texture of the steamed Pau
  • Types of leavening agent used and the effect on the Paus (e.g. what sort of baking powder is suitable)
  • What is the secret behind paos that are white (Steamed Paus are actually steamed breads …but why are they not brown when cooked?)
  • Effect of heat on the shape of Paus


You will learn:

  • Local Char Siu Pau
    • Learn how to cook the char siu filling
    • A complimentary recipe for char siu filling will also be provided.
  • Chicken pau
    • Learn to make the skin and how to pleat, shape and prepare the filling)
  • Peach shaped longevity lotus pau
    • Learn how to shape this classic Pau, filled with lotus filling