Cantonese cooking classes

A hands-on cooking class is a genuinely good way to understand Hong Kong food beyond eating it — several operators run classes aimed specifically at visitors, ranging from a single afternoon to a fuller market-and-cook experience.

What's commonly taught

Dim sum folding technique (particularly har gow and siu mai, covered in our dim sum guide) is a popular focus, alongside general wok technique and stir-frying, and sometimes a specific regional cuisine like Cantonese home cooking as distinct from restaurant-style dishes.

Market-to-table classes

Some operators start with a guided visit to a wet market (see our wet markets guide) to select ingredients before cooking — a good way to combine two experiences in one booking, and to get comfortable navigating a market with some guidance first.

What to check before booking

Class size (smaller, more hands-on classes cost more but generally teach better than large demonstration-style sessions), whether the class is taught in English or has English support, and whether you eat what you cook or it's demonstration-only.