My friend and I reserved two different classes at The Kitchen At - one a wok class with two dishes and one a dumpling class. The two dishes in the wok class. battered crab and pork liver, were taught by the "chef" - owner. He did not seem to want to be there. He ruined the battered crab dish with a "sauce" that was more like southern biscuit gravy, thickened with too much flour. We couldn't eat it. The pork liver dish was good. The dumpling class was a little better. Except, that "chef" didn't seem to want to be there either and left as quickly as possible after teaching us two sweet dumplings. It was supposed to be at least one savory dumpling, but they changed the menu without telling us. There are much better cooking classes in Shanghai.
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