Garden to Table is excited to announce our first post-MCO workshop - tempeh making workshop by Chef CY Phang, in collaboration with Hong Leong Foundation.

Date & time: July 26, 2020 (Sunday), 3 to 6 pm
Venue: JUMPSTART@65 (GOOGLE MAP OR WAZE) (Two doors away from Reggae Mansion, Nearest LRT station: Masjid Jamek, nearest parking: Central Market)
Workshop Fee: RM150/person

*LIMITED TO 10 PARTICIPANTS ONLY*

Tempeh is widely known as a superfood, and an important source of plant-based protein. You will learn how to make tempeh from scratch using organic chickpeas and black beans and sustainable resources to reduce plastic wastes. We pick these two beans for the flavours and texture, as compared to the common soybean tempeh. This is a demo with hands-on class that includes theories and basic techniques, and address the challenges when making tempeh at home. Take home the tempeh you made and some tempeh starter to start making tempeh rightaway! We will also show you various ways to cook tempeh.

Please whatsapp 012-9369738 if you have any enquiries. Kindly note that confirmation of the registration is based on first-pay-first-serve basis, thank you.

Kindly note that we will observe all SOPs aCOVID safeguarding measures, including temperature checks, social distancing, registration of name and phone numbers, and sanitisation. All attendees are required to wear a face mask during the workshop.

Note on cancellation: Any cancellation MUST be made at least 7 days in advance (refund of 50%), if cancellation is made less than 7 days the payment will be forfeited but you can ask your friends or family to attend on your behalf. A full refund is only possible if the cancellation is made at least 14 days in advance or if you manage to find a replacement to pay the fee in full.