Luis Ortiz introduces regional Chinese flavours through a practical workshop focused on spice, sauces and aromatic cooking.

Dishes and techniques

• Sichuan-style mapo tofu.
• Wontons in chilli oil.
• Cantonese char siu pork.

Participants work on homemade chilli oil, wonton folding, marinades, glazing and the use of aromatics in a wok. Book through Komité’s registration page.