Upcoming Classes and Events
Filipino Popup 3-5pm Seating
$60.00
March 28; 3-5pm Pungko-Pungko: Filipino Street Food Pop-Up
Hosted at Sichuan Kitchen SLO
Join us for a special three-course Filipino street food experience by Chef Chrissilda, inspired by the vibrant pungko-pungko food culture of Cebu.
Pungko-pungko is more than street food but a symbol of humility, community, and shared identity. Grounded in daily life across the Philippines, it embodies pride in the ordinary and a sense of belonging.
The menu highlights traditional Filipino flavors with a seasonal Central Coast twist, celebrating bold and comforting street foods.
This event is designed to be casual, social, and community-focused. Our small kitchen space creates an intimate atmosphere where guests sit close together, share the experience, and connect over food, music, and conversation. Chrissilda will introduce the dishes as the room transitions into a relaxed dining experience where guests are encouraged to mingle and enjoy the evening together.
Throughout the event, DJ Mr. Rabbit will be spinning global underground sounds.
A portion of the proceeds will support Deep Ecology Philippines, providing mutual aid funding for Indigenous youth programs in the Sierra Madre region.
Two seatings:
3:00–5:00 PM - This ticket is for the 3-5pm seating
6:00–8:00 PM
📍 Sichuan Kitchen SLO
2078 Parker Street, San Luis Obispo
BYOB encouraged
Menu:
Empanada (DF)
Baked shell filled with recado, green papaya, mung bean sprouts
& house-smoked Cebu-style chicken sausage
Served with spiced vinegar
& Farmer Rudy’s Asian greens
Chicken Inasal (GF, DF)
Toyomansi marinated & grilled whole chicken leg
Lemongrass rub, atsuéte oil
Served with achara (green papaya, carrots, pepper)
Java rice
Side salad
Calamansi Coconut Bar (GF, DF)
Calamansi filling
With lemongrass mousse & toasted coconut
Filipino Popup 6-8pm Seating
$60.00
March 28; 6-8pm Pungko-Pungko: Filipino Street Food Pop-Up
Hosted at Sichuan Kitchen SLO
Join us for a special three-course Filipino street food experience by Chef Chrissilda, inspired by the vibrant pungko-pungko food culture of Cebu.
Pungko-pungko is more than street food but a symbol of humility, community, and shared identity. Grounded in daily life across the Philippines, it embodies pride in the ordinary and a sense of belonging.
The menu highlights traditional Filipino flavors with a seasonal Central Coast twist, celebrating bold and comforting street foods.
This event is designed to be casual, social, and community-focused. Our small kitchen space creates an intimate atmosphere where guests sit close together, share the experience, and connect over food, music, and conversation. Chrissilda will introduce the dishes as the room transitions into a relaxed dining experience where guests are encouraged to mingle and enjoy the evening together.
Throughout the event, DJ Mr. Rabbit will be spinning global underground sounds.
A portion of the proceeds will support Deep Ecology Philippines, providing mutual aid funding for Indigenous youth programs in the Sierra Madre region.
Two seatings:
3:00–5:00 PM
6:00–8:00 PM - This ticket is for the 3-5pm seating
📍 Sichuan Kitchen SLO
2078 Parker Street, San Luis Obispo
BYOB encouraged
Menu:
Empanada (DF)
Baked shell filled with recado, green papaya, mung bean sprouts
& house-smoked Cebu-style chicken sausage
Served with spiced vinegar
& Farmer Rudy’s Asian greens
Chicken Inasal (GF, DF)
Toyomansi marinated & grilled whole chicken leg
Lemongrass rub, atsuéte oil
Served with achara (green papaya, carrots, pepper)
Java rice
Side salad
Calamansi Coconut Bar (GF, DF)
Calamansi filling
With lemongrass mousse & toasted coconut
Eating from the Oaks: A Cultural & Culinary Acorn Experience
$80.00
April 4 | 6–8 PM
A historic tasting dinner exploring the rich, nutty flavors of acorn cuisine
Join Jesse Trace, local oak expert, and Chef Garrett Morris for a cultural and culinary experience centered around California’s most iconic tree: the oak.
Together we’ll explore what oak trees are, where they grow, and why acorns have been such an important food for cultures around the world — including the Indigenous peoples of California. Jesse will demonstrate how acorns are processed into flour, transforming this humble wild food into a versatile ingredient.
Chef Garrett will prepare a three-course tasting menu featuring acorns in every dish, using a blend of traditional and creative techniques from different culinary traditions.
Menu
Dotorimuk with Seasonal Greens
Korean-style acorn jelly served with tender local greens, lightly dressed to highlight the earthy, nutty flavor of acorn starch.
Acorn Spaetzle with Sage, Local Parsnip & Ibérico Pancetta
Handmade spaetzle enriched with acorn flour, tossed with roasted parsnips, fragrant sage butter, and savory Ibérico (acorn fed pigs) pancetta.
Sweet Acorn Madeleines with Acorn-Infused Ice Cream
Warm French-style madeleine cakes made with acorn flour, served with creamy house-made acorn ice cream for a delicate nutty finish.
This intimate dinner will bring together food, ecology, and history, celebrating how one of California’s oldest foods can inspire new flavors today.
Notes:
****Location is at 2078 Parker St.
***Bring Your Own Beverage - we have wine glasses & openers.
Past Events
City Farm Dumpling Class & Dinner
$65.00
Sold out
March 11 5:30pm-7:30pm
Come join us at the City Farm for a fun, hands-on Dumpling Making Class !
Pleat, Sip, and Eat your way to farm-to-table Dumpling Bliss!
Learn the art of making delicious dumplings from scratch while surrounded by an amazing garden. Chef Garrett and Coco will educate on Dumpling culture in China and guide you through the process of making your own. Get ready to fill, fold, and steam your way to dumpling perfection!
Each participant will make about 20 dumplings. Enjoy the culminating feast of your own dumplings, toppings bar, and other farm to table Sichuan inspired dishes with produce from the City Farm.
The price of the class includes all instruction, enough dumplings and sides for dinner and dumplings to take home, and 1 complimentary glass of wine.
There will be 2 kinds of dumpling fillings, 1) Chicken & Scallion, 2) Mushroom & Veggie
Few Notes:
- Bring a tupperware for leftovers!
- Bring a jacket as it might get chilly
Address: 1221 Calle Joaquin, San Luis Obispo, CA 93405
***This class in not at our 2078 Parker St location but at City Farm SLO
Feb 17 - Chinese New Year Dinner Experience
$98.00
Sold out
Feb 17 | 6–8pm | Sichuan Kitchen SLO
Celebrate Lunar New Year with an evening of bold flavors, warm traditions, and a shared table. This special dinner experience will feature a multi-course spread inspired by Chinese New Year foods—dishes meant to symbolize luck, abundance, longevity, and prosperity for the year ahead.
Throughout the night, we’ll share short stories and cultural context behind what we’re eating (and why it matters), from classic New Year flavors to the meaning of dumplings, noodles, and sweet treats.
Per New Years tradition, guests will also get to fold dumplings together and take a small batch home—because the best New Year traditions are the ones you can bring into your own kitchen.
✨ Come hungry, leave full, and start the Year of the Horse the right way.
Menu:
Welcome Appetizers:
Shredded Five-Spice Duck on Bao Pillow
Tender duck seasoned with warm spices, served atop soft steamed bao
Cold Citrus-Marinated Cucumber Salad
Refreshing cucumber with bright citrus notes and light aromatics
Steamed Shrimp & Lotus Root Bites
Delicately steamed shrimp paired with lotus root, finished with fragrant seasoning
Family Style Main Courses:
Longevity Yi Mian Noodles with Ginger & Scallion Sauce
26 foot long (for 2026) hand made noodles served in a light, aromatic ginger-scallion sauce, symbolizing longevity
Braised Shiitake Mushrooms with Baby Bok Choy
Glossy shiitake mushrooms and tender greens in a savory soy-based sauce
Whole Fish, Banquet-Style
Bloomed whole fish presented with fillets for sharing, finished with ginger, scallion, and hot aromatic oil
Drunken Chicken
Gently poached chicken marinated in Shaoxing wine and aromatics, served chilled
King Oyster Mushroom “Scallops”
Thick cross-section slices of king oyster mushroom, pan-seared and glazed for a rich, elegant texture
Sweet Ending:
Sticky Rice Dumplings filled with sweet black sesame, in a goji and jujube syrup.
Feb 14 - Valentines Day Dinner and Dumpling Class #2
$88.00
Sold out
Valentine’s Dumpling-Making Class + Dinner
6-8pm 2078 Parker St.
Celebrate Valentine’s Day with a cozy, hands-on dumpling-making night at Sichuan Kitchen SLO. In this class, we’ll guide you step-by-step through folding beautiful dumplings, learning simple techniques for sealing, shaping, and cooking them so they come out juicy and satisfying every time. Special for our Valentines Day Class, we will show Heart Shaped Dumpling and serve a complementary Date Night Dessert.
To make it a full Valentine’s meal, we’ll also serve a few complementary dishes alongside the dumplings. Expect a relaxed, date-night atmosphere with great food, good conversation, and plenty of dumplings to enjoy together.
No experience needed—just come hungry and ready to learn.
BYOB
Bring a to-go container for leftovers!
There will be 2 kinds of dumpling fillings, 1) Chicken & Scallion, 2) Mushroom & Veggie
Feb 8 - Afghan Educational Dinner Experience
$85.00
Sold out
Join Chef Sophia Zekria from Kor Kitchen for a cultural Afghan dinner experience that goes far beyond the plate. Enjoy a welcoming drink, traditional bites, and a full meal inspired by family recipes passed down through generations of Afghan home cooking. Come sit together, learn the stories behind each dish, and share an evening of warmth, tradition, and community.
Menu:
Welcome Drink
Saffron chai iced tea infused with rose petals and cardamom.
Afghan Welcome Bites
A special selection of traditional Afghan bites, served the way guests are welcomed in Afghan homes.
Appetizer
Qoroti Afghani
Warm fermented dairy sauce with caramelized onions, herbs, and spices, served with Afghan bread.
Main Course
Beef Qabuli Palow
Afghanistan’s national dish — tender beef with fragrant sella rice, carrots, raisins, and spices.
Side Dishes
Banjan Borani
Slow-cooked eggplant in tomato sauce with garlic yogurt and dried mint.
Salata Afghani
Fresh vegetables with lemon and herbs.
Dessert
Firni
Traditional Afghan milk pudding flavored with cardamom, topped with pistachios and dried fruits.
Malida Afghani
Traditional celebratory dessert made with toasted bread, sugar, cardamom, and oil.