UBE BASQUE BURNT CHEESECAKE

Discover the magic of Basque baking with a Filipino twist! In this hands-on workshop, you'll learn how to make a stunning Ube Basque Cheesecake — the burnt, crackly-topped, creamy-centred cheesecake that's taken the baking world by storm, infused with the natural sweetness and vibrant purple hue of ube (purple yam).

Free for kids aged 6–9 years old with an accompanying paid adult.

Learning Points

• The origins and characteristics of Basque-style burnt cheesecake, and what sets it apart from traditional baked cheesecakes
  
• Achieving the signature "burnt" caramelised top without overbaking the centre
• Proper mixing techniques for a smooth, lump-free, silky batter
• Balancing sweetness and creaminess for the perfect ube flavour profile
• Correct oven temperature, timing, and pan-lining methods for that iconic collapsed, jiggly centre
• Tips for slicing, storing, and serving your cheesecake at home
  

How do I make a booking?

Make a booking right here on this page.

Bookings for this event can only be made online.

Details:

• 1 adult (18yo & above) can bring 1 child aged 6-9yo
•  Kids who are 10yo and above are required to make their booking with no accompanying adult required. If the adult wants to join, they need to make a separate booking
  
• The instructor may ask the participants to show proof of their age before we start the class
• Booking will close 30 minutes before start of the class, late comers will not be accepted

What are the timings like?

Each session is 2 hours long!

• Morning (11am-1pm) 
• Afternoon (2pm-4pm)
• Evening (5pm-7pm)

What is provided?

• Expert chef guidance

• Premium ingredients

• Tools, equipment, box are provided

Take-home Portion: 6 inch cheesecake

JAPANESE SHIO PAN BREAD(CLASSIC SEA SALT BUTTER, GARLIC, & CHEESE)

Learn to bake the popular Japanese Shio Pan — soft, fluffy rolls with a perfectly crisp, buttery crust! In this fun and hands-on class, you’ll make three irresistible flavours: Classic Sea Salt Butter, Garlic, and Cheese.

Perfect for beginner to intermediate bakers, this class will guide you step-by-step through dough preparation, shaping, and baking techniques to achieve that signature melt-in-your-mouth texture.

Whether you’re a bread lover or looking to expand your baking skills, this class is all about delicious aromas, satisfying textures, and the joy of creating bakery-quality bread right from your oven!

What You’ll Learn:

• How to make soft and flavourful Shio Pan dough from scratch

• Shaping techniques for that signature crescent roll look

• Secrets to achieving a crisp, buttery crust and fluffy inside

• How to prepare three delicious flavour variations: sea salt butter, garlic, and cheese

• Proofing and baking tips for perfect results every time

• Handling and storage tips to keep your bread fresh and tasty

Duration: 6 hours

Type: Baking Hands-on

Take-Home Portion: 6pcs sea salt, 6pcs garlic, 6pcs cheese flavours

Adolescent Policy: Adolescents 12 - 17 years old can enrol for class without an accompanied adult. If an adult wishes to accompany the adolescent, the adult must enrol as well.

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection

TRADITIONAL INDONESIAN STYLE LAPIS CAKE

Experience the rich heritage of Indonesian baking in this hands-on Traditional Lapis Cake Workshop. Known for its beautifully layered texture and aromatic spice blend, Lapis Cake is a timeless delicacy loved across generations. In this workshop, you’ll learn the art and patience behind creating perfectly even layers, achieving a moist buttery texture, and balancing the signature warm flavours of spices and premium ingredients.

Whether you are a passionate home baker or looking to level up your baking skills, this workshop will guide you through the authentic techniques used to create this festive Southeast Asian classic from scratch. Bring home your very own handcrafted Lapis Cake and impress your family and friends with this luxurious treat.

YOU'RE LEARNING

• Understand the history and characteristics of traditional Indonesian Lapis Cake
• Learn the proper preparation and mixing techniques for a smooth, stable batter
• Understand the importance of ingredient ratios and spice balancing
• Master the layering and baking technique for even, beautiful cake layers
• Learn temperature control and baking timing for consistent results
• Understand common mistakes and troubleshooting techniques
• Learn proper cooling, slicing, and storage methods for Lapis Cake
• Gain tips on achieving a moist, rich, and aromatic texture
  

Duration: 4-5 hours

Type: Baking Hands-on

Take-Home Portion: 7 inch cake

Adolescent Policy: Adolescents 12 - 17 years old can enroll for class without an accompanied adult. If an adult wishes to accompany the adolescent, the adult must enroll as well.

Children Policy: Children aged 9 – 11 years old can enroll for class but must be accompanied by a paid adult.

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection. 

KUEH GENGGANG & ONDEH-ONDEH CLASS

Discover the charm of traditional Southeast Asian desserts in this hands-on kueh-making workshop. Learn to create two beloved local favourites from scratch — the silky smooth Kueh Genggang and the iconic Ondeh-Ondeh filled with luscious molten gula melaka.

Perfect for both beginners and baking enthusiasts, this class will guide you through the essential techniques and skills needed to recreate these nostalgic treats confidently at home.

What you’ll make:

🌿 Kueh Genggang – a soft and fragrant pandan coconut kueh with a delicate custard-like texture

🥥 Ondeh-Ondeh – soft and chewy glutinous rice balls filled with rich gula melaka and coated in freshly grated coconut

In this class, participants will learn:

✨ Kueh Genggang

• Prepare a smooth pandan batter with the correct consistency
• Learn techniques for achieving a soft, custardy texture
• Create clean and even layers for a professional finish
• Master steaming and baking techniques for consistent results

• Learn tips for preventing cracks and achieving a smooth, flawless surface

✨ Ondeh-Ondeh

• Prepare soft and chewy pandan glutinous dough from scratch
• Learn proper portioning and shaping techniques
• Wrap and seal gula melaka fillings securely
• Understand cooking techniques for perfectly cooked ondeh-ondeh
• Achieve the signature molten gula melaka centre
• Coat with fresh grated coconut for an authentic finish

Duration: 4 Hours

Type: Baking & Dessert Hands-on

Take-Home Portion: Participants will bring home one 6” Kueh Genggang and 12 pieces of freshly made Ondeh-Ondeh.

Age Policy: Suitable for participants 16 years old and above only

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe-covered shoes for protection

HERITAGE KUEH FAVOURITES: KUEH SALAT & KUEH KO SWEE

Celebrate the flavours of traditional local kueh in this hands-on workshop featuring two well-loved classics — Kueh Salat and Kueh Ko Swee.

Learn to prepare a beautiful Kueh Salat with fragrant pandan custard layered over blue pea flower glutinous rice, followed by soft and bouncy Kueh Ko Swee with its rich gula melaka flavour, finished with freshly grated coconut.

This class focuses on the essential techniques behind both kueh — from preparing and steaming glutinous rice to achieving a smooth pandan custard and getting the right soft, springy texture for Kueh Ko Swee.

In This Class, Participants Will Learn:

Kueh Salat

• Prepare fragrant blue pea flower glutinous rice.
• Achieve a well-blended marbled blue-and-white rice layer.
• Prepare a smooth pandan custard using fresh pandan flavour.
• Cook the custard to the right consistency without lumps.
• Layer and steam the kueh for a neat finish.
• Learn proper cooling and cutting techniques for clean slices.

Kueh Ko Swee

• Prepare a rich gula melaka mixture for deep caramel flavour.
• Mix the batter to achieve a smooth consistency.
• Prevent common problems such as overly soft, hard or floury kueh.
• Prepare and season fresh grated coconut.
• Finish the kueh  naturally with grated coconut for the classic traditional style.

Perfect for beginners and kueh lovers, this workshop brings together two contrasting favourites — the creamy, fragrant layers of Kueh Salat and the soft, springy richness of Kueh Ko Swee — with practical techniques that can be recreated at home. 

Duration: 4 hours

Take-Home Portion: One freshly handmade 6 inch kueh salat and a box of Kueh Ko Swee prepared during class, plus a printed recipe.

Type: Hands-on Traditional Kueh Class

Suitable For: Beginners & Home Cooks

Age Policy: Suitable for participants aged 16 years and above.

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe-covered shoes for protection

UBE FUDGY BROWNIE!

Get ready to bake a fudgy, purple twist on a classic favourite — the Ube Brownie! In this hands-on workshop, you'll learn how to create rich, dense brownies infused with the natural sweetness and vibrant colour of ube, striking the perfect balance between a classic chocolate brownie flavour. Bake, swirl, and bring home a batch of your own ube-chocolate creations.

Free for kids aged 6–9 years old with an accompanying paid adult.

Learning Points

• How to balance ube flavour with chocolate without one overpowering the other
• Techniques for achieving a fudgy, dense texture (vs. cakey) in your brownies
• The secret to that shiny, crackly brownie top
• Proper mixing methods to avoid overmixing and toughening the batter
• How to swirl or marble ube and chocolate batters for a beautiful visual effect
• Correct baking time and doneness testing for the perfect fudgy centre
• Tips on cutting, portioning, and storing brownies for freshness
  

How do I make a booking?

Make a booking right here on this page.

Bookings for this event can only be made online.

Details:

• 1 adult (18yo & above) can bring 1 child aged 6-9yo
•  Kids who are 10yo and above are required to make their booking with no accompanying adult required. If the adult wants to join, they need to make a separate booking
  
• The instructor may ask the participants to show proof of their age before we start the class
• Booking will close 30 minutes before start of the class, late comers will not be accepted

What are the timings like?

Each session is 2 hours long!

• Morning (11am-1pm) 
• Afternoon (2pm-4pm)
• Evening (5pm-7pm)

What is provided?

• Expert chef guidance

• Premium ingredients

• Tools, equipment, box are provided

Take-home Portion: 16 pcs brownies

FRENCH CROISSANT AND DANISH WORKSHOP (HAND-KNEADING TECHNIQUE) 

Join us for a delightful baking experience and learn how to make buttery French croissants and flaky Danish pastries from scratch! This beginner-friendly workshop will take you step by step through the art of hand-kneading, laminating, and shaping your own beautiful pastries.

No fancy machines — just your hands, butter, and dough as we create these golden, crispy treats the traditional way. You’ll pick up practical tips, have fun along the way, and of course, bring home your freshly baked croissants and Danishes to enjoy with family and friends!

This course is recommended for bakers with prior baking experience

Learning points:

• How to make buttery croissant and Danish dough from scratch

• Hand-kneading techniques for soft, smooth dough

• The secret to flaky layers through lamination

• Shaping and proofing your pastries the right way

• Simple and delicious fillings for your Danish pastries

• Baking tips for that perfect golden finish

Duration: 6 hours

Type: Baking Hands-on

Take-Home Portion: 4pcs plain, 4pcs chocolate, 4pcs w/ fruit toppings, 4pcs w/ cream toppings (16 pcs in total)

Adolescent Policy: Adolescents 12 - 17 years old can enrol for class without an accompanied adult. If an adult wishes to accompany the adolescent, the adult must enrol as well.

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection

THE ART OF TARTS - ADVANCED LEVEL COURSE

Step beyond the fundamentals and into the refined world of artisanal tart making. Designed for experienced learners, this advanced course offers a sophisticated journey into the artistry, precision, and elegance behind premium tarts.

More than mastering dough, you will explore elevated decoration techniques, discover the balance of fruit fillings and natural flavour infusions, and learn how to finish each creation with artistic toppings that bring both beauty and depth of flavour.

Art of Tarts – Advanced Course is perfect for those who are ready to create tarts with a polished, professional touch—where every detail is thoughtfully crafted, and every tart becomes a statement piece.

PRE-REQUISITE: PIE FUNDAMENTALS - FARMERS MARKET PIES OR FRENCH PASTRY 101 - TARTS

You will be learning how to make 6 types of tarts - 

• Raspberry Pistachio
• Vanilla Biscoff
• Blackforest
• Almond Pear
• Chocolate Salted Caramel
• Strawberry Passion Fruit

DETAILS

Session: 17 & 18 June

Duration: 2 sessions of 7 hours each (lunch not provided)

Type: Baking Special Hands-on

Take-Home Portion: 

• Raspberry Pistachio Tart x 4pcs
• Vanilla Biscoff Tart x 4pcs
• Blackforest Tart x 4pcs
• Almond Pear Tart x 4pcs
• Chocolate Salted Caramel Tart x 4pcs
• Strawberry Passion Fruit Tart x 4pcs

Minimum age: 14 years old

All classes will be conducted in English.

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Students will receive a certificate of merit upon completion of the course