RETAIL : NO 48 & 50 INDIA STREET, KUCHING 93000, SARAWAK.
Tel : 082-252-739, 082-234-524 Fax : 082-427-148 E-Mail : khinkuehkhiong@myjaring.net
WHOLESALE : 36 & 37, JALAN BATU KITANG, E-PARK LIGHT INDUSTRIAL PARK, 93250 KUCHING, SARAWAK.
TEL : 082-613-636, 082-613-635 FAX : 082-613-637 E-Mail : KhinKuehKhiongSB@Gmail.com

CLICK on KHIN KUEH KHIONG News for the complete details/info on baking classes, visiting Chefs/Bakers, new products and Specialist Ingredients.

We are aslo on FaceBook - CLICK on KHIN KUEH KHIONGSB.
BAKERY CLASSES
Classes are from 1:00 PM to 4:00 PM
Please CLICK on CLASS DATE for the details.

June 2013
Saturday, 22nd June, 2013 (1300-1600 Hrs)
Portuguese Egg Tarts, Shao Bao & Spiral Curry Puffs


CHOCOLATE-MAKING CLASSES (HANDS-ON )
Classes are from 10:00 AM to 4:00 PM
Please CLICK on CLASS DATE for the details.

Saturday, Date TBA - Class A
Free : Chocolate Moulds (2 units), Colatta Chocolate(0.5kg)
Saturday, Date TBA - Class B
Free : Chocolate Moulds (2 units), Silicone Mat (Italy),
SS Decor Cutter, Beryl Dark Chocolate (0.5kg)


PME DIPLOMA COURSES FOR 2013

PME DIPLOMA Royal Icing Course (5 days course)
New Class Planned (Daily 9:00 AM to 6:00 PM)
Fees : RM3,000/=

PME DIPLOMA Sugar Paste Course (5 days course)
New Class Planned (Daily 9:00 AM to 6:00 PM)
Fees : RM3,200/=

PME DIPLOMA Sugar Flower Course (5 days course)
New Class Planned (Daily 9:00 AM to 6:00 PM)
Fees : RM3,200/=

Please CLICK on CLASS DATE for the details.

Friday, May 11, 2012


Love nougat? Since commercial ones can be too sweet or too hard, you can learn how to make it yourself in our class of 26th May ..... and make them as soft or as low sugar as you wish.



For further information or to register for this session, please contact :
Tel : 082-252-739 / 082-234-524 - Ms Catherine
Posted by Khin Kueh Khiong 庆国强 at 5:05 PM

1 comment:

  1. Nina PooleMay 15, 2012 at 11:32 PM

    I love nougats! This is a good idea that instead of buying too sweet commercial nougats, we can create our own home-made nougats. I hope you'll post the ingredients and procedure.

    ReplyDelete

Subscribe to: Post Comments (Atom)