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Course Details
Price:
$125
Start Date:

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Location:
Financial District, Manhattan
Brookfield Place, 225 Liberty St, 3rd Floor
At West St
New York, New York 10281
(Map)
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Description
Class Level: Intermediate
Age Requirements: 18 and older
Average Class Size: 12
Teacher: Sue Gonsalves

Flexible Reschedule Policy: This provider has flexible, free rescheduling for any-in person workshop. Please see the cancellation policy for more details

What you'll learn in this chinese cooking class:

Sitting down to an assortment of dim sum in a bustling restaurant is the culmination of a weekend stroll through Chinatown. It's never easy to choose from the myriad of delicacies that pass by the table, or to not try just one more thing. In this class, you will learn to prepare a variety of popular dim sum dishes, to impress family and friends with a feast of your own. 

You will make: 

  • shrimp shao mai
  • spring rolls
  • spareribs
  • hoisin meatballs
  • peppers stuffed with fish paste
  • pan-fried vegetable dumplings with spicy dipping sauce and enjoy these with Chinese tea.

Note: 

We serve wine in our classes. It is against our policy for guests to bring in any type of alcoholic beverages.



School Notes:
Please note that a valid ID is required for entry into ICE's building.

Upon arrival to 225 Liberty Street, proceed to the security desk on the 2nd floor located next to Hudson Eats to check in.

If this is your first time visiting ICE, you may want to leave yourself 30 minutes to find your way to our lobby at 225 Liberty Street.

We will begin checking guests in 15 minutes before the class start time.Please note that classes will enjoy the menu at the end of class. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class.Additionally, for those enrolled in a pastry or knife skills class, a meal is not planned so we recommend bringing a snack.Class menus subject to change.

Still have questions? Ask the community.

Refund Policy

Note: This provider has a temporary cancellation policy for COVID-19 related cancellations which is as follows: 

Students canceling due to concerns about the Coronavirus situation, a full store credit may be issued so that they can rebook a class in the future.

---- 

Original cancellation policy (non-COVID-19):

Two weeks withdrawal notice is required for a refund; but please note a transaction fee will be deducted from the refund for each and every class seat registration that is canceled by the registrant/student based on the following scale: 

  • classes up to $125 will incur a $20 fee
  • classes in the $126-$350 range will have a $30 fee
  • classes valued over $351 will incur a $50 fee. 

When a class is dropped 3-13 days prior to the start date, only school class credit will be issued, and the corresponding transaction fee will be deducted. Rescheduling a class entails a cancellation and, therefore, a transaction fee will still be charged to customers. 

There are no refunds or school credit issued when fewer than 48 hours notice from the class start date is given. In case of class cancellation, all students will be notified and a full refund will be given.

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Reviews of Classes at The Institute of Culinary Education (940)

(940 Reviews)
Dim Sum
Reviewed by Amanda W. on 1/13/2020
This was my first ICE course. As an experience, it was alot of fun. As a cooking class, I was hoping to learn more and felt the way it was structured was a bit chaotic. There were just a few demos from the chef, and we were basically set loose to rush around the kitchen to cook 6 different recipes in 2.5 hours. The recipe instructions could have been more detailed, and it felt like they were being workshopped - one had a recommendation for a Worchester dipping sauce (for dumplings) that the chef instructor acknowledged was a mistake, and another recipe called for a steaming cooking method that the chef said we could skip in lieu of pan frying. Meatballs had to be steamed much longer than the recipe called for. I'd suggest for future classes a more organized approach - give attendees a brief overview of where to find everything in the kitchen. Make sure all the ingredients are adequately prepped (the wanton wrappers were not fully thawed for example and that made folding the dumplings more challenging). Use recipes that have been thoroughly reviewed/tested. The fun parts were working together - we all had to partner up with two neighbors to cook all 6 recipes in that time - and eating the delicious food together at the end. It was a fun date night for my husband and I.
Dim Sum
Reviewed by Anonymous on 10/15/2018
Teacher was new to the course (filling in for another one, it seems) so didn't know the recipes and wasn't great at explaining what we were doing. She was quite nice, but would have benefited from some studying beforehand of the recipes and practice of the procedures.
Dim Sum
Reviewed by Victoria Y. on 2/12/2018
Dim sum meatballs were not the ones you have in Chinatown. I felt awkward asking questions because staff were in such a rush to prepare the dishes. We ended up finishing 20 minutes early. So maybe more time to address questions asked in class?
Dim Sum
Reviewed by Victoria B. on 7/30/2015
Chef Youngsun Lee was knowledgable and fun. Great class!
Dim Sum
Reviewed by SM on 9/2/2014
Awesome class! Highly recommend
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School: The Institute of Culinary Education

The Institute of Culinary Education

The Institute of Culinary Education runs America’s largest program of “hands-on” cooking, baking and wine education classes.

Courses are offered day and night and 355 days a year. ICE is located at Brookfield Place, 225 Liberty Street, on the 3rd Floor in lower Manhattan. The typical class runs...

Read more about The Institute of Culinary Education

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