Retail Shop & Office Hours:
1.30pm-8.00pm

Retail Shop & Office Hours:
11.30am-8.00pm
No Class

Retail Shop & Office Hours:
1.30pm-8.00pm

Retail Shop & Office Hours:
11.30am-8.30pm

Class: 3.00pm-6.00pm
(3hrs with an interval)
Guest Chef Yong Bing Ngen,
Award-Winning Executive Chef, Majestic Restaurant
Demo + Substantial Food Tasting.
S$119 nett* (Member's Price $107.10). Prepayment Required.

CNY SPECIAL:
REUNION DINNER CLASSICS
(New Recipes!)

Poon Choy (盆菜)
A traditional Lunar New Year braised dish layered with 18 culinary delights: sea cucumber, pork knuckle, fish maw, abalone, pork tendon, dried scallops, roast duck, beancurd rolls, mushrooms, white radish, cabbage, fried fish fillet, prawns, pork and black moss rolls, homemade fish balls, steamed chicken, roast pork and black moss.

Salmon Yu Sheng (鸿运鱼生) Finely grated vegetables with a homemade sauce. Includes salmon, fish roe, jelly fish, carrots, green radish, lemon, spring onions, Chinese parsley, lime leaves, pomelo, dried Mandarin oranges, crackers, white sesame seeds, peanuts and preserved leek.

Fragrant Clay Pot Rice with Chinese Sausages Preserved Meat (腊味砂煲饭)
Majestic fragrant clay pot rice with preserved meat, Chinese smoked sausages and waxed duck.

Class conducted in English, some Cantonese and Mandarin.

Priority Booking for
De Dietrich Voucher holders

Retail Shop & Office Hours:
1.30pm-8.00pm

Class: 3.00pm-6.00pm
(3hrs with an interval)
Guest Thai Chef Forest Leong
Demo + Food Tasting + Cookbook Signing.
S$109 nett* (Member's Price $98.10). Prepayment Required.

CNY SPECIAL:
THAI-CHINESE CLASSICS 1
(New Recipes!)

Stir-Fried Thai Curry Crab
(po pad pong curry)

Steamed Garoupa (Fish) with Plum Sauce and Cabbage
(pla paa sa)

Baked Vermicelli (Rice Noodles) in a Clay Pot with Prawns
(goong ob woon sen mow din)

Thai ‘Nian Gao' (kanom keng)
Festive sticky rice cake

Priority Booking for
De Dietrich Voucher holders

Retail Shop & Office Hours:
11.30am-8.30pm

Class: 3.00pm-6.00pm
(3hrs with an interval)
Guest Chef Yong Bing Ngen,
Award-Winning Executive Chef, Majestic Restaurant
Demo + Substantial Food Tasting.
S$119 nett* (Member's Price $107.10). Prepayment Required.

CNY SPECIAL:
REUNION DINNER CLASSICS
(Repeated due to popular demand!)

Poon Choy (盆菜)
A traditional Lunar New Year braised dish layered with 18 culinary delights: sea cucumber, pork knuckle, fish maw, abalone, pork tendon, dried scallops, roast duck, beancurd rolls, mushrooms, white radish, cabbage, fried fish fillet, prawns, pork and black moss rolls, homemade fish balls, steamed chicken, roast pork and black moss.

Salmon Yu Sheng (鸿运鱼生) Finely grated vegetables with a homemade sauce. Includes salmon, fish roe, jelly fish, carrots, green radish, lemon, spring onions, Chinese parsley, lime leaves, pomelo, dried Mandarin oranges, crackers, white sesame seeds, peanuts and preserved leek.

Fragrant Clay Pot Rice with Chinese Sausages Preserved Meat (腊味砂煲饭)
Majestic fragrant clay pot rice with preserved meat, Chinese smoked sausages and waxed duck.

Class conducted in English, some Cantonese and Mandarin.

Priority Booking for
De Dietrich Voucher holders

Retail Shop & Office Hours:
11.30am-8.30pm

Class: 3.00pm-6.45pm
(3hrs 45mins with an interval)
Celebrity Guest Pastry Chef Daniel Tay, CEO Bakerzin
Demo + A Box to Take Home + Cookbook Signing of 'Just Desserts'.
S$129 nett* (Member's Price $116.10). Prepayment Required.

CNY SPECIAL:
OLD & NEW FAVOURITES
(New Recipes!)

Kaya
A traditional recipe handed-down from Chef Daniel's father but with a twist to enhance the taste.

Pineapple Tarts
Shortcrust pastry with a homemade pineapple jam filling.

Lemon Pound Cake
A newly created recipe for those who love his other pound cakes, a simple & reliable recipe.

Cream Cheese Cupcakes
A recipe for home bakers. An idea Chef Daniel got from a trip while in Seattle.

Pistachio Cranberry Cookies
A simple and foolproof recipe with festive and auspicious colours.

Priority Booking for De Dietrich Voucher holders

Retail Shop & Office Hours:
1.30pm-8.00pm

Class: 3.00pm-6.00pm
(3hrs with an interval)
Guest Thai Chef Forest Leong
Demo + Food Tasting + Cookbook Signing.
S$109 nett* (Member's Price $98.10). Prepayment Required.

CNY SPECIAL:
THAI-CHINESE CLASSICS 2
(New Recipes!)

A Special Wrapped Thai Snack (mieng kum)
Diced fresh vegetables (shallots, lime, ginger, roasted grated coconut, cooked shrimp or dried shrimp, chili padi) topped with a sweet-salty palm sugar sauce resting on a piece of butter lettuce (originally Thai use betal leaf)

Fried Prawns with Tamarind Sauce (goong tod sauce makam)

Braised ‘Bai Ling’ Mushroom with Cabbage (tun hed ‘Bai Ling’)

Warmed Sweet Sago with Young Coconut and Fresh Sweet Corn (sakoo peak)

Priority Booking for
De Dietrich Voucher holders

Retail Shop & Office Hours:
1.30pm-8.00pm

Retail Shop & Office Hours:
11.30am-8.00pm
No Class

Chinese New Year's Eve (Closed)

Retail Shop & Office Hours:
1.30pm-8.00pm

Retail Shop & Office Hours:
11.30am-8.30pm

Class: 3.00pm-6.00pm (3hrs)
Guest Chef Patrick Heuberger, Executive Chef, Au Petit Salut
S$139 nett* (Member's Price $125.10). Prepayment Required. Limited Spaces.

CHOCOLATE WORKSHOP - For the price of a box of truffles, learn how to make your own!

An Introduction to Truffle Making (Using Valrhona Chocolate only)

Chocolate Tasting: Dark, Milk & White Chocolate

Tempering (technique of melting & cooling on marble)

Preparation of Ganache (liquor-flavoured truffle filling)

Fashioning & Finishing of Truffles with Valrhona White Chocolate, Candied Orange Peel, Marzipan, Hazelnuts & Pistachios

Materials (chocolate & nuts) & use of all equipment/tools (truffle kit) provided. Only the best French pastry products (butter, cream, chocolate) are used.

Digital tempering thermometer on sale. Pl bring your own apron. A box will be provided for your truffles.

Retail Shop & Office Hours:
1.30pm-8.00pm

Class: 3.00pm-6.00pm (3hrs)
Guest Chef Patrick Heuberger, Executive Chef, Au Petit Salut
S$139 nett* (Member's Price $125.10). Prepayment Required. Limited Spaces.

CHOCOLATE WORKSHOP - For the price of a box of truffles, learn how to make your own!

An Introduction to Truffle Making (Using Valrhona Chocolate only)

Chocolate Tasting: Dark, Milk & White Chocolate

Tempering (technique of melting & cooling on marble)

Preparation of Ganache (liquor-flavoured truffle filling)

Fashioning & Finishing of Truffles with Valrhona White Chocolate, Candied Orange Peel, Marzipan, Hazelnuts & Pistachios

Materials (chocolate & nuts) & use of all equipment/tools (truffle kit) provided. Only the best French pastry products (butter, cream, chocolate) are used.

Digital tempering thermometer on sale. Pl bring your own apron. A box will be provided for your truffles.