Solstice Culinary Space

Elevate your culinary skills this June at Solstice Cooking Studio! ✨ Our new class schedule is officially live and open for bookings: 🍝 6 June | Italian Culinary Class – Master the art of carbonara with homemade tagliatelle from scratch. 🇯🇵 13 June | Washoku Cooking – Join Chef Kin (@kin_chef_bykumogaku ) of @sushikumogaku for an authentic Japanese culinary journey. 🔥 20 June | Cantonese Culinary Class – Learn the secrets of perfect sweet and sour pork ribs and expert sauce preparation with Chef @kinming.cheung.5 from the two-Michelin-starred @yingjeeclub . 🥂 27 June | Sparkling Wine & Ham Workshop – An afternoon of refined pairings guided by @zshospitality Group Sommelier @cherish__ho . Whether you're looking to perfect your technique or simply enjoy a creative afternoon in the kitchen, secure your spot now via the link in our bio! 🔗 Solstice Cooking Studio 6月課程現已推出！✨ 🍝 6月6日 | 意大利烹飪班 – 由零開始親手製作手工寬條麵 (Tagliatelle)，掌握正宗 Carbonara 的美味秘訣。 🇯🇵 6月13日 | 和食烹飪班 – 與 @sushikumogaku 的主廚 @kin_chef_bykumogaku 帶領大家走進和食的精緻世界。 🔥 6月20日 | 粵式烹飪班 – 由米芝蓮兩星 @yingjeeclub 的 @kinming.cheung.5 師傅親授秘製生炒排骨及經典醬汁調配心得。 🥂 6月27日 | 氣泡酒與火腿品味坊 – 在 @zshospitality 集團首席侍酒師 @cherish__ho 的帶領下，享受一場優雅的酒食配搭之旅。 名額有限，立即點擊 bio 連結預訂，與我們共度充滿靈感的烹飪時光！🔗

May’s class schedule is officially LIVE on the website and ready for booking! This month, join us for French Culinary Class mastering @feuillehk ‘s signature Pigeon Pithivier, Korean Pastry Class by Chef @_gainy from @solrestaurant.hk @hansikgoo featuring Korean Fried Glutinous Rice Cake, Wine & Meat Pairing Workshop guided by @zshospitality Group Sommelier @cherish__ho , Cooking with Chef @gav._.chin from House of Culture where you’ll learn The Humble Onion Tart and Dry Aged Threadfin with Pomelo Beurre Blanc, and Cantonese Culinary Class with Chef @kinming.cheung.5 from @yingjeeclub cooking Rose Wine Soy-Marinated Chicken. Discover all classes and book your spot via the link in our bio before they’re gone! Which class are you most excited for? Let us know below 👇 五月的烹飪課程表正式推出！ 我們於本月為大家準備了一系列精彩體驗: Feuille招牌乳鴿千層酥烹飪班； SOL及Hansik Goo的糕點主廚Kylie Yang 帶領炮製韓式炸糯米糕；灶神集團首席仕酒師Cherish Ho 悉心指導的紅酒與肉類配對工作坊；與House of Culture主廚 Gavin Chin 一同下廚，學習簡約精緻的洋蔥撻，以及柚子白酒奶油醬配熟成馬友魚；最後由營致會館的行政總廚張師傅主持粵菜烹飪班，教大家製作風味獨特的玫瑰豉油雞。 立即點擊 bio 連結查看詳情及預訂座位！你最期待哪一堂課？歡迎在下面留言告訴我們 👇

Introducing Yannes, Assistant Manager at Solstice Culinary Space. A familiar face to our regulars, Yannes oversees daily operations at SOL. With over a decade in hospitality, her journey is fuelled by a love for new flavours and the joy of meeting new people. Yannes developed her expertise through various roles at Porterhouse, Intercontinental Hotel, and Regent Hong Kong. Today, she brings that wealth of experience to our space, ensuring every guest feels genuinely welcomed. Next time you visit, be sure to say hello to her! 為大家介紹 Solstice Culinary Space 的助理經理 — Yannes。 身為團隊的核心成員，Yannes 負責統籌 SOL 的日常營運。投身餐飲業超過十年，她對新穎食材及味道充滿好奇，更熱愛透過工作結識新朋友。 Yannes 曾先後於 Porterhouse、洲際酒店及香港麗晶酒店任職，憑藉深厚的服務經驗，她總能確保每項營運細節流暢無阻，同時為客人送上最親切的問候。 下次蒞臨記得跟她打個招呼！

Round two cooking class with @susanjungfood ! ✨ In this versatile masterclass, guests discovered the endless possibilities of a single dough: pâte à choux. From sweet chouquettes and cream puffs with craquelin to golden eclairs, churros, and beignets soufflés, the kitchen was a whirlwind of creativity. We even delved into savoury favourites like gougères and gnocchi parisienne. Thanks to everyone who joined us for this session. We hope you left inspired and ready to whip up your own choux masterpieces at home. Stay tuned for more upcoming events! 與 @susanjungfood 舉辦的第二場烹飪班圓滿結束！✨ 學員於課程中探索法式泡芙麵團的無限可能。僅憑一種基本麵團，大家便親手製作出珍珠糖泡芙、忌廉脆皮泡芙、閃電泡芙、西班牙油條及法式炸泡芙等甜點，芝士泡芙和薯仔丸子等鹹食。 感謝每一位客人參與，希望大家都能從中獲取靈感，在家中延續這份美味。更多活動即將登場，敬請期待！

Back by popular demand! ✨ Our Wine & Meat Pairing Class returns this May for another journey of flavour and discovery. Under the guidance of ZS Hospitality Group Sommelier @cherish__ho , delve into the art of matching premium cuts with a curated selection of exceptional wines. We will guide you through practical cooking techniques and the fundamental principles of pairing, empowering you to create unforgettable dining experiences at home. 🍷🥩 Class Details: 🗓️ Date: 16 May 2026 (Saturday) ⏰ Time: 2-4pm 📍 Venue: 6/F, 8 Lyndhurst Terrace, Central, Hong Kong 💰 Price: $788 per person Head to the link in our bio to secure your spot now! 🔗 深受歡迎的 Wine & Meat Pairing Class 將於 5 月再度舉行，與您一同展開另一場尋味之旅。✨ 在灶神集團首席侍酒師 @cherish__ho 的指導下，深入探索如何將肉類配以精選紅酒，並掌握實用的烹飪技巧及配搭原理，讓您能安在家中為摯愛締造難忘的餐飲體驗。🍷🥩 課程詳情： 🗓️ 日期： 2026年5月16日（星期六） ⏰ 時間： 下午2至4時 📍 地點： 中環擺花街8號6樓 💰 費用： 每位 $788 名額有限，請即點擊 bio 連結預訂！🔗

Discover the art of dessert-making with ZS Hospitality Group‘s Head Pastry Chef Kylie Yang! ✨ In this hands-on class, Chef Kylie will guide you through the intricate world of sweets and pastries, specifically focusing on the delicate Gaeseong Juak (Korean Fried Glutinous Rice Cakes). Designed for those with a passion for sweet culinary artistry, this session goes beyond simple recipes; you will gain expert insights into balancing flavours and perfecting professional techniques to recreate these sophisticated, honey-glazed treats at home. 🍯 Class Details: 🗓️ Date: 9 May 2026 (Saturday) ⏰ Time: 2-5pm 📍 Venue: 6/F, 8 Lyndhurst Terrace, Central, Hong Kong 💰 Price: $1,000 per person 🍳 Dish: Gaeseong Juak (Korean Fried Glutinous Rice Cake) Head to the link in our bio to secure your spot now! 🔗 與灶神集團的糕點主廚梁可人一同探索甜點製作的藝術！✨ 梁主廚將帶領大家親手製作傳統與創意兼備的韓式傳統米果 (Gaeseong Juak)。這堂課專為熱愛甜點藝術的愛好者而設，除了分享食譜，梁主廚更會傳授平衡風味的專業心得與製作韓式傳統米果的技巧，讓您在家也能創作出極具層次的點心。🍯 課程詳情： 🗓️ 日期： 2026年5月9日（星期六） ⏰ 時間： 下午2至5時 📍 地點： 中環擺花街8號6樓 💰 費用： 每位 $1,000 🍳 菜式： Gaeseong Juak (韓式傳統米果) 名額有限，請即點擊 bio 連結預訂！🔗

We are thrilled to welcome guest chef Gavin Chin to Solstice Cooking Studio for an exclusive hands-on culinary experience! ✨ As the founder of House of Culture and former head chef of Brut!, Chef Gavin is celebrated for his vibrant multicultural cooking style and "neighbourhood to table" philosophy. In this intimate session, he will guide you through two signature dishes that perfectly balance rustic charm with refined coastal flavours. 🌊 You will master the art of the Humble Onion Tart, and the elegant Dry Aged Threadfin with Pomelo Beurre Blanc. Beyond the recipes, you’ll gain expert insights into techniques like fish handling, and the secret to a bright, fragrant sauce. Class Details: 🗓️ Date: 23 May 2026 (Saturday) ⏰ Time: 2-5pm 📍 Venue: 6/F, 8 Lyndhurst Terrace, Central, Hong Kong 💰 Price: $1,200 per person Don’t miss out—head to the link in our bio to secure your spot now! 🔗 我們很高興邀請到客席主廚 Gavin Chin 親臨 Solstice Cooking Studio，帶領大家展開一場獨家烹飪之旅！✨ 作為餐廳 House of Culture 的創辦人及 Brut! 的前主廚，Chef Gavin 以其生動多樣的烹飪風格及「neighbourhood to table」的理念而聞名。在這次課程中他將指導大家製作兩道完美平衡鄉村與海岸風格的招牌菜式。🌊 您將學習製作經典洋蔥撻；以及乾式熟成馬友配柚子奶油醬，除了分享食譜，Chef Gavin 更會傳授處理鮮魚及調製奶油醬的專業心得。 課程詳情： 🗓️ 日期： 2026年5月23日（星期六） ⏰ 時間： 下午2至5時 📍 地點： 中環擺花街8號6樓 💰 費用： 每位 $1,200 名額有限，請即點擊 bio 連結預訂！🔗

Heard you all loved our last wine and meat pairing workshop! ✨ This April, we're thrilled to bring you another exquisite pairing experience: the iconic cheese and wine pairing workshop. Led by ZS Group Sommelier, @cherish__ho , you’ll explore three exceptional French cheeses and four complementary wines. The session covers everything from their origins to the principles of harmonious pairing, leaving you with the confidence to select, serve, and enjoy cheese and wine like a pro. Class Details: 🗓️ Date: 11 April 2026 (Saturday) ⏰ Time: 2-4pm 📍 Venue: 6/F, 8 Lyndhurst Terrace, Central, Hong Kong 💰 Price: $788 per person Head to the link in our bio to reserve your spot! 感謝大家對上次 wine and meat pairing workshop的喜愛！✨今個四月，我們將為大家呈獻另一場精緻配搭體驗：cheese and wine pairing workshop。 您將在 ZS 集團首席侍酒師 @cherish__ho 的指導下，探索三款各具特色的法國芝士與四款相配的葡萄酒，課程將涵蓋從芝士的來源到配搭的專業貼士，讓您能像專家一樣挑選並品嚐法國芝士。 課程詳情： 🗓️ 日期：2026年4月11日 (星期六) ⏰ 時間：下午2時至4時 📍 地點：中環擺花街8號6樓 💰 費用：每位 $788 請即點擊 bio 連結預約！

We are thrilled to welcome guest chef @andy_dark to Solstice Cooking Studio for an exclusive hands-on cooking class this April! A Le Cordon Bleu graduate and prominent chef plus F&B content creator, Chef Andy will guide you step-by-step to master his signature Crispy Pork Belly with Caesar Cabbage. Designed for home cooks eager to elevate their skills, this class goes beyond just a recipe. You will delve into Chef Andy's creative process—learning how to balance textures and flavours to create a show-stopping centerpiece perfect for a romantic dinner or special occasion. Class Details: 🗓️ Date: 18 April 2026 (Saturday) ⏰ Time: 2-5pm 📍 Venue: 6/F, 8 Lyndhurst Terrace, Central, Hong Kong 💰 Price: $1,200 per person Book now via the link in our bio. 我們很高興邀請到新一位客席主廚 @andy_dark 來到 Solstice Cooking Studio！身為法國藍帶畢業生同時也是香港知名主廚及餐飲內容創作者，Chef Andy 今次會親自教大家製作他的招牌菜：脆皮燒肉配凱撒椰菜。 這堂課適合想提升廚藝的你，客人將會深入了解 Chef Andy 的創作過程並學習如何平衡味道與口感，親手為你的浪漫晚餐或特別日子煮出一道令人驚艷的菜式。 課程詳情： 🗓️ 日期：2026年4月18日 (星期六) ⏰ 時間：下午2時至5時 📍 地點：香港中環擺花街8號6樓 💰 費用：每位 $1,200 立即點擊 bio 連結預訂。

April‘s menu of culinary experiences is here! ✨ Our new class calendar is officially LIVE on the website and ready for booking. This month, immerse yourself in an elegant Cheese and Wine tasting workshop led by ZS Group Sommelier @cherish__ho . We’re also thrilled to welcome new guest chef @andy_dark to guide you through his signature Crispy Pork Belly with Caesar Cabbage. To top it off, master the art of Cantonese seafood with our all-time favourite class featuring a decadent Steamed Lobster with Chicken Oil and Huadiao Wine served with Chencun Rice Noodles by Executive Chef Cheung of @yingjeeclub . Discover all classes and book via the link in our bio before they‘re gone! 四月的精選烹飪課程現已推出並接受報名！✨ 誠邀您沉浸在由ZS 集團首席侍酒師 @cherish__ho 帶領的優雅芝士與美酒品鑑工作坊，我們亦非常榮幸邀請到全新客席主廚 @andy_dark 親授他的招牌脆皮燒肉配凱撒椰菜，最後由 @yingjeeclub 行政總廚張師傅指導，教您炮製奢華的雞油花雕蒸龍蝦配陳村粉。 立即點擊 bio 連結預訂！

What an Valentine's afternoon of flavour and discovery at our Wine & Meat Pairing Class! 🍷🥩 Under the guidance of ZS Group Sommelier, @cherish__ho , and Head Chef @terry.lkl of @unclequekhk , guests explored how to match premium cuts like steak, beef cheek, and classic lamb rack with a selection of four exceptional red wines. From mastering cooking techniques to understanding the principles of pairing, it was truly a journey for the senses. Missed out on this one? Don't worry! We're already planning more unique culinary experiences. Follow our instagram page to stay updated and click the link in our bio to reserve your spot! 我們在 Wine & Meat Pairing Class 度過了一個發掘味蕾驚喜的情人節下午！🍷🥩 在ZS 集團首席侍酒師 @cherish__ho 和 @unclequekhk 主廚 @terry.lkl 的指導下，客人不僅學習牛扒、牛面頰及經典羊架的烹飪技巧，更親身體驗四款精選紅酒的配搭藝術，絕對是一場極致的味覺之旅。 錯過了這次的活動？我們已在籌備更多獨特烹飪體驗，立即追蹤我們的 Instagram 以獲取最新消息，並點擊 bio 連結預訂！

A delicious surprise for all pasta lovers! Our much-requested Italian Culinary Class is making a special return this month! Get ready to transport your taste buds to Italy. Join Chef @terry.lkl as he will guide you through the art of creating Fresh Seafood Tagliolini from scratch. You'll master everything from kneading the perfect pasta dough to cooking seafood and balancing the flavours of a classic tomato sauce. Class Details: 🗓️ Date: 28 February 2026 (Saturday) ⏰ Time: 2-5pm 📍 Venue: 6/F, 8 Lyndhurst Terrace, Central, Hong Kong 💰 Price: $1,000 per person Seats for this hands-on experience are incredibly limited! Don't miss out—head to the link in our bio to secure your spot now! 各位意粉迷注意，徇眾要求，大家期待已久的意大利烹飪班，將於本月特別加開！ 由 Chef @terry.lkl 親自指導，帶您由零開始製作新鮮番茄醬海鮮扁麵，從製作意粉麵糰到烹調海鮮的技巧，以至調製風味平衡的經典番茄醬。 課程詳情： 🗓️ 日期： 2026年2月28日 (星期六) ⏰ 時間： 下午2至5時 📍 地點： 中環擺花街8號6樓 💰 價錢： 每位 $1,000 名額有限，立即點擊bio連結預訂！