Fish Shaped Coconut Rice Cakes, Boiled Cabbage and Pork Dumplings with Ginger Vinegar, and Steamed Pig-Shaped Lotus Paste Buns. Ready to make some dim sum? Let's roll...
Learn and master the secrets behind authentic dumplings with a Dim Sum Making Class at Shangri-La at The Fort's signature Cantonese restaurant, Canton Road. The Dim Sum Making Classes are scheduled on Saturdays and Thursdays from February 7, 9, 14 and 16 and includes a sumptuous Cantonese feast at the end of the session created by Executive Chinese Chef, Wang Wei Quing. Ready to roll? Read on...
Canton Road offers authentic and modern Cantonese cuisine in an elegant setting, along with regional flavors from Huaiyang for a blend of eastern and southeastern flavors. This rich culinary heritage is masterfully recreated by Executive Chinese Chef Wang Wei Quing daily at Canton Road.
Inside the Peking Room, one of Canton Road's many private dining rooms, the elegant space is reconfigured for the Dim Sum Making Class...
...with neatly folded aprons and recipe guides all prepared and ready. I've always enjoyed dim sum, but making it is an entirely different matter. But it's a new year, and it's time to experience something new and different at Canton Road.
Executive Chinese Chef, Wang Wei Quing, led the class along with his team of chefs...
...as the day's participants, including noted chef and TV host Stephanie Zubiri-Crespi and columnist Pepper Teehankee were all set and ready for class.
With Executive Chinese Chef Wang Wei Quing and his team demonstrating the intricate techniques of rolling, folding and pinching, our Dim Sum Making Class at Canton Road rolled ahead in a fun, casual and banter-filled mid-morning session of good vibes. 
Participants proudly showed off their work...
...as the rest rolled and folded their way filling up bamboo steamers with a variety of dumplings. That day, the class prepared sweet Fish Shaped Coconut Rice Cakes with molded trays, savory Boiled Cabbage and Pork Dumplings and eye-catching Steamed Pig-Shaped Lotus Paste Buns. 
One last dumpling...
...and the dim sum-filled bamboo steamers were sent to Canton Road's kitchen.
Each bamboo steamer was marked so participants can enjoy the proverbial fruits of their labor. Seeing dumplings in all shapes and forms added to the fun in Canton Road's Dim Sum Making Class. The class is also the perfect activity for families with children. 
And this little pig is headed for the steamers.
After around twenty minutes, the delicate Fish Shaped Rice Cakes were presented to the class participants...
...along with the Steamed Pig-Shaped Lotus Paste Buns just in time to welcome the Chinese New Year of the Earth Pig...
...and the Boiled Cabbage and Pork Dumplings. Not bad at all. Prior to the class, I only enjoyed taking big bites of dim sum, who knew it could also be a whole lot of fun making these dumplings? And it's a great way to spend a mid-morning weekend doing something productive for a change. But it's time for lunch...
Making dim sum can work up your appetite. The Dim Sum Making Class at Canton Road includes a Yum Cha Lunch in a private dining room to cap your experience. Our Yum Cha Lunch at Canton Road began with a bowl of Crabmeat and Winter Melon Soup...
...followed by a tasty duo of dim sum with the Crystal Skin Shrimp Dumpling...
...and Steamed Xiao Mai with Crab Roe, both masterfully executed by Canton Road's chefs. Delicately steamed with the briny sweetness of fresh seafood and the savory richness of pork, one dumpling leads to another. And another...
But Canton Road's chefs had more in store for us, with the juicy Guangdong Fired Roasted Duck...
...Crispy Spring Roll with Taro, Shrimp, Carrot and Mushrooms...
...and the Crispy Cod Fish with Sweet And Sour Peach Sauce, each one delivering vibrant flavors.
And there's more. Canton Road's Spinach with Golden Garlic, Duo Eggs in Superior Broth brings the earthy and nutty notes of mushrooms with the mildly sharp yet sweet hints of spinach in a seamless blend. But like they say, the best is still to come...
...with Canton Road's intricate Baked Pumpkin with Black Truffle and Chicken Puff with its contrasting flavors and textures...
...the Crispy Wasabi Coated Prawn Ball with Mango Pearl with plump and succulent prawns...
...the savory US Beef Tenderloin in Crispy Garlic Pepper Sauce and Foie Gras...
...and my favorite, the Slow-Cooked Pork Knuckle with Sea Moss, Dried Oyster and Bok Choy served with pig-shaped buns. It's a sumptuous lunch, just what you need after a busy morning preparing all that dim sum.
Your Yum Cha lunch is capped by sweet and sticky glutinous rice cakes or Nian Gao garnished with decadent gold flakes.
A satisfying lunch and some new-found skills, it was a cool weekend at Canton Road. And the best part? You can bring home your dim sum creations right after the session. The Dim Sum Making Classes at Canton Road are scheduled on February 7, 9, 14 and 16 from 10:00 am to 12:00 nn and priced at P 2,988 netfor adults and P 1,888 netfor children aged 12 years old and above inclusive of a Yum Cha lunch in a private dining room. The Dim Sum Making Classes are limited to a maximum of 12 participants, so book early and call (632) 820-0888 or email cantonroad@shangri-la.com for reservations and inquiries. Participants will also be provided with a chef's toque, Canton Road aprons and a recipe guide. Ready to make some Nian Gao, Mingnan Crispy Peanut Dumpling, Baked Pumpkin, Black Truffle and Chicken Puff, and sweet Steamed Lotus Paste Buns? Sign up and get ready to roll...
Canton Road is located at Level 3, Shangri-La at The Fort, 30th Street corner 5th Avenue, Bonifacio Global City, Taguig City or call (632) 820-0888 for more information.
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