title         = 'Eu Yang Sang Culinary Master Class with Sam Leong @ STB';
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majorCaption  = new Array('A dish for spring time, when red meats should be avoided, steamed marble goby with black wood-ear mushroom and butter chicken consomme.', 'Top it of with deep-fried burdock slices for an elegant touch. ', 'Chef Leong receives his gifts from Claphalon and Wusthof.', 'Chef Leong\'s interpretation of the local Chinese dessert cheng teng, served with steamed pear.', 'Standing in line to try Chef Leong\'s dishes. ', 'Luckily the queue isn\'t long. ', 'Second and third helpings anyone?', 'Interested in buying a knife that\'ll last you a lifetime? Wusthof\'s got a 40% discount!', 'Chef Leong stuffing a spring chicken with Eu Yan Sang\'s herbs, full of natural goodness. ', 'Milky chicken consomme, adds a golden yellow touch to every dish.  ', 'Concentrating on Chef Leong\'s recipes. ', 'Stuffing a spring chicken with glutinous rice requires at least three hours of steaming to ensure everything is cooked. ', '', 'A Traditional Chinese Medicine and herb expert from Eu Yan Sang helps explain the medicinal benefits of each ingredient.', 'Questions from the floor are always welcome. ', 'Our masterclass host Sylvia Tan, veteran food critic. ', 'Wide-eyed surprise: The many uses and benefits of Chinese herbs intrigued the audience.  ', 'That\'s a very long burdock root. ', 'Traditional Chinese herbs can\'t just enjoyed by the Chinese alone. ', 'Chef Leong loves presenting his food European style. ', 'How do you learn if you don\'t take notes?', 'Control the colour of the syrup by adding or taking away the dried longans. ', 'A generous mouthful of marble goby. ', 'How does she stay looking so good? Ask Eu Yan Sang. ', 'Visiting chefs from India trying the best of Cantonese cuisine. ' );
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