Lilac

Experience the art of Dim Sum in an exclusive Masterclass by renowned, Michelin-Starred Chef Andrew Yeo. Chef Yeo will share the secrets behind these delicate bites in an intimate and hands-on masterclass. Drawing from his deep Singaporean roots and a distinguished career spanning Michelin-Starred kitchens across the globe — including London’s celebrated Hakkasan and Yauatcha — Chef Andrew blends tradition with innovation, infusing classic dim sum recipes with his contemporary take on techniques and ingredients. Set against the refined backdrop of Tampa’s own Michelin-Starred restaurant, Lilac, Chef Yeo will share his expert techniques, demonstrating the nuanced folding techniques that elevate each piece into a work of edible art. insights into the history, culture, and artistry of dim sum. Guests will then learn and practice essential folding techniques, preparing a variety of steamed, baked, and fried dim sum under his expert guidance. Following the hands-on session, savor a beautifully crafted lunch featuring the very creations prepared throughout the class, accompanied by stories that bring each dish to life. This is a unique opportunity for guests to elevate their culinary repertoire and immerse in the soul of Cantonese cuisine, all under the under the mentorship of a world-renowned Michelin-Starred chef. Refine your technique. Embrace tradition with innovation. Savor elegance. ABOUT CHEF YEO: Growing up in Singapore, Chef Andrew Yeo's earliest and most profound culinary education came from his grandmother's kitchen, where he learned the art and heart of traditional family recipes. This deep-rooted connection to his heritage ignited a lifelong passion for culinary exploration, leading him to hone his skills at Singapore's esteemed SHATEC Institute before embarking on a remarkable international journey. His formative years at The Ritz-Carlton Millenia Singapore provided invaluable mentorship and the opportunity to refine his technical skills, setting the stage for his global career. Chef Yeo then spent five years in London as the Global Executive Chef for Tao Group Hospitality's celebrated Cantonese brands, including the Michelin-Starred Hakkasan, and Yauatcha, where he proudly upheld traditional flavors while embracing diverse culinary influences. Prior to this influential role, he served as Executive Chef at The Miami Beach EDITION, overseeing the diverse culinary programs of Matador Room, Market, and Tropicale by Jean-Georges. His extensive tenure with The Ritz-Carlton Company saw him as Executive Chef at the Boston Commons and Amelia Island properties, and he played a crucial role in the successful culinary launches of multiple luxury properties. Now back in Singapore, Chef Yeo brings this rich tapestry of international experience and a deep appreciation for innovating within the authentic traditions of Cantonese cuisine, informed by his Singaporean heritage, to his consulting practice.