In their next series of classes, the Peninsula Academy will feature chefs Bryan Nagao of Felix, the hotel's executive chef Florian Trento and Ho Pui-yung of Spring Moon. As well as learning how to make special dishes from the three chefs, students will also have a lecture about food and wine pairing, followed by lunch accompanied by wines from Australia's Rosemount Estate.

The series runs from October 19 to 21. The first class will be taught by Mr Nagao, with dishes such as gratin of crab and sea urchin with wasabi glaze, and crisp five-spice frog's legs on couscous risotto. With Mr Trento, students will learn how to make stuffed baby squid in saffron sauce, veal involtini with olive and tomato sauce, and tiramisu with seasonal berries. On day three, Mr Ho will teach stir-fried yoghurt with dried fungus and pinenuts, braised sea cucumber with minced beef and preserved vegetables, and fried rice with diced abalone wrapped in lotus leaf. Each class with lunch is $880.