Cooking with Gourmet Greens – A Unique Culinary Class

Presented by FIJI Water and hosted by award-winning Chef Jo Ann Ng.


Vegetarians, here is your chance to expand your culinary repertoire at home, with ‘Cooking with Gourmet Greens’. And meat-eaters, this should be a unique opportunity for you too, to appreciate vegetables and hone your vegetarian-cooking skills.

This upcoming hands-on cooking class aims to showcase how to make vegetables the “hero” on any plate, with unique and creative ways to cook and prepare them. If you’re a seasoned chef, you are going to love cooking Chef Jo Ann Ng’s renditions of Italian food. And if you, like me are a bit of a novice in the kitchen, worry not. I attended a demo class, thoroughly enjoyed cooking the dishes from scratch, and both dishes turned out brilliantly.

‘Cooking with Gourmet Greens’ is being presented by FIJI Water to celebrate their new refreshed look, and has been organised in conjunction with ToTT (Tools of the Trade). As mentioned, the class will be hosted by award-winning Chef Jo Ann Ng, from Vanilla Bar & Café, who is well known for her contemporary Japanese creations.

This unique class will feature two vegetable-centric dishes – Sautéed Miso Pasta with Brussels Sprouts and Zucchini Ribbons; and The Sambal Tofu, Portobello Mushroom and Vegetable Lasagna.



Sautéed Miso Pasta with Brussel Sprouts and Zucchini Ribbons – Yup, you read right, I said Miso Pasta! This dish beautifully marries local Asian flavours with traditional Italian ingredients and methods. Also exciting is the fact that the sauce is a healthier alternative to the Cream Sauce.




The Sambal Tofu, Portobello Mushroom and Vegetable Lasagna – Now, here’s a dish my cooking-disinclined brain would never have thought of, let alone cook. As it turns out, this is an extremely interesting vegetarian take on traditional Italian Lasagna. I suspect that herbivores and carnivores alike would love this yummy melange of flavours and textures.

Both dishes will be cooked using FIJI Water. Chef Jo Ann, who is a big advocate of using FIJI Water in her dishes, will also talk about the importance of the kind of water you use and the effect it can have on the taste of the dish.

Cooking with Gourmet Greens

Date: Saturday, 1st October, 2016 from 3pm to 6pm
Venue: ToTT, 896 Dunearn Road, Singapore 589472
Price: S$58 per person.

Registration is now open at