Conducted jointly with VCAI, our March cooking class introduced participants to two flavourful and aromatic dishes. Herbal Soy Chip and Mushroom Medley combined earthy mushrooms, black fungus, and red dates with crispy yet tender soy chips, all infused with the warmth of ginger and goji berries for a perfectly balanced herbal dish. Meanwhile, Indonesian Yellow Curry showcased the rich and vibrant flavours of Indonesian cuisine, with its golden hue and creamy, spice-infused coconut base complementing vegetables and plant-based meat.
After the cooking session, participants engaged in a short sharing on Confucius’ teachings on The Way of the Mind, exploring its significance as both a practice and a way of life. It was a session of culinary exploration and philosophical reflection, leaving everyone inspired in both mind and palate.
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