Private Yum Cha Cooking Class for Two

Experience the vibrant flavours and traditions of Yum Cha in this exclusive hands-on cooking class with Chef Sam Gowing. Learn the techniques behind handmade dumplings, crispy gyoza and authentic wok-cooked favourites, while discovering the balance of texture, flavour and freshness that defines Cantonese cuisine. Enjoy a personalised culinary experience and leave with the confidence to recreate these dishes in your own kitchen.

On the menu

Seafood dumplings with ginger and coriander
Japanese gyoza with citrus tamari dipping sauce
Chicken san choy bao
Prawn and lap cheong fried rice

What you’ll learn

• Fold and shape authentic dumplings and gyoza.
• Prepare flavour-balanced fillings using fresh seafood, chicken and aromatics.
• Master stir-frying techniques for restaurant-quality fried rice.
• Create fresh, vibrant san choy bao with crisp lettuce cups.
• Understand the principles of steaming, pan-frying and wok cooking.

Booking Policy

• Full payment is required to secure your booking.
• Private cooking classes are tailored exclusively for your booking, with menus planned and fresh, seasonal ingredients sourced specifically for your class.
• All bookings are non-refundable.
• One date change may be offered at Byron Bay Cooking School’s discretion if requested more than 14 days before your scheduled class, subject to availability.
• Cancellations made within 14 days of the scheduled class, including no-shows, are not eligible for a refund or transfer.
• If you are unable to attend, you are welcome to transfer your booking to another person by notifying us before the class.

Please note: As a boutique cooking school with limited class availability, each booking reserves an exclusive date that cannot usually be rebooked at short notice. Fresh ingredients are sourced and class preparation begins well in advance. Thank you for supporting our small Australian business.

By proceeding with your booking, you acknowledge that you have read and agree to our Terms & Conditions and Booking Policy.