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Char Siu Pork Buns

Course Code: EDN-0005


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This is a modern take on a classic Cantonese recipe. It is also 2 recipes in one. One recipe dives deep into creating the classic sweet and savoury pork “asado” style. The pork recipe alone has many applications in the Chinese kitchen, both as a bun stuffing or a topping for rice and noodle dishes. The pork is then paired with a recipe for a classic milk bun. In keeping with current trends from popular modern day restaurants, we top these buns with a “sugar crumble” that one may or may not include depending on their preferences. In this recipe the student learns to marry the two together to create a dimsum and snack favorite, the char siu pork bun.


 Cheongyan See

Chef Cheongyan See



Chef See Cheong Yan is the Culinary Head at Enderun Colleges. He is responsible for overseeing the Culinary Arts department, curriculum development, and spearheading all culinary courses since the school’s pre-opening. He graduated from Les Roches in Switzerland with a Diploma in Hotel and Restaurant Management. Chef See also earned his Certificate in Business Administration, with honors, from Washington State University. In addition to his education credentials, Chef See has over 20 years worth of experience in the field of culinary arts worldwide, having worked at the Kempinski Hotel and Traders Hotel in China and at Bahnhof Buffet SBB Basel in Switzerland, among others. In the Philippines, Chef See has led the kitchen operations of Edsa Shangri-La, Hyatt Regency Manila and Tagaytay Highlands. Truly an international citizen, Chef See speaks English, Bahasa Malaysia, Cantonese, Mandarin, French and Filipino fluently. In summer of 2008, Chef See also underwent training at Ducasse Education in France. In 2012, he was part of Philippine Airlines' Master Chef series, where renowned guest chefs restyled the in-flight menu with a variety of international cuisines.

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