Masterclasses

Sharpen your knives, fire up your stoves and get ready to dive deep into the world of local gastronomy taught by some of Singapore's most esteemed chefs. Where better to learn how to cook than from the chefs operating in a food-lover's paradise?

Tune in to our 9 free-to view and 9 exclusive paid cookalong Masterclass sessions and you are sure to impress even the fussiest of foodies!

Session 1

The Padang-Style Burrito

27 Aug. Friday, 5pm

A rice and spice idea so delicious we wonder why this hasn't been done more! Join third-generation business owner Chef Ariff Zin as he whips up a Padang-style burrito stuffed with traditional components of chicken gulai and acar Padang laced with green chilli balado and rendang sauce. 

Session 2

For the Love of the S.E.A.

27 Aug. Friday, 8pm

Celebrate the flavours of Southeast Asia with Chef Lim Hoe Gern (Laut), and Chef Ton (Le Du). In their 4-hands livestreamed masterclass they will each be cooking up their locally inspired versions of pan-roasted prawns dressed with herbs, served with an umami laden simmered-rice staple.

Session 3

Old School Cool: Egg Tarts and Kopi Appreciation

28 Aug. Saturday, 2pm

Join Ana Fong and Jason Soon as they guide you through a uniquely local afternoon tea session! Savour egg tarts with a fun flavour twist, paired together with traditionally roasted Singaporean-style coffee for a comforting mid-day snack. Ana Fong from Tong Heng will make Tong Heng's signature egg tarts with a refreshing peach gum jelly topping, and Jason Soon from Kim Guan Guan will pair that with a freshly brewed velvety, chocolaty Robusta and Columbia coffee blend.

Session 4

Beads and Beer

28 Aug. Saturday, 8pm

Homegrown innovators collaborate in this masterclass, showcasing the dynamic teams from Avenue 87 and Crust. Experience their creative journey, as Chef Glen Tay demonstrates a modern twist on Hakka abacus beads, whilst beer aficionado Paul pairs the meal with Crust’s ingeniously crafted beverages

SESSION 5

Focusing on Fresh Flavours: Seasonal Simplicity

29 Aug. Sunday, 3pm

Award-winning Chef Jeremy Gillon from Michelin-starred Restaurant JAG demonstrates the process of making tender raviole from scratch, utilising Sustenir's locally grown Kale and Spinach as well as seasonal French herbs. 

SESSION 6

The Boyster Omelette

29 Aug. Sunday, 6pm

Bjorn Shen and JP Anglo come out to play - cookalong as these two nutjobs show you their riffs on a classic Singaporean favourite! Let Chefs Bjorn Shen and JP Anglo entertain you whilst they demonstrate flavour-packed variations of the classic oyster omelette.

SESSION 7

Chilli Crab Sichuan-ation

3 Sep. Friday, 5pm

Besides his famous sweet treats, Chef Pang Kok Keong is also an avid fan of delicious noodle meals. Join him in this class as he works two famous flavour profiles into one delectable bowl of spicy goodness, combining piquant mala ingredients with a Chilli crab sauce for serious slurpy satisfaction!

SESSION 8

Two Men and a Bottle

3 Sep. Friday, 8pm

Chef Eric Neo shows you the ropes as he builds on the heady flavours of a slow-cooked ayam buah keluak with a luxurious (large) dash of Cordon Bleu for a dish layered with rich elements. Wash this down with a brightly refreshing cocktail made from Martell’s Noblige, concocted by the ever charismatic Peter Chua of Nemesis. Class may contain humour after chef and bartender have had a few 'tasting' shots.

SESSION 9

Blocks of Gold : The Durian Pound Cake

4 Sep. Saturday, 2pm

Singapore's favourite aromatic fruit gets the star treatment, as Chef Joe Leong from V-ZUG crafts a luscious family-style dessert for everyone to share. Enjoy the familiar bitter-sweet bite of 100% Mao Shan Wang durian folded into a gentle batter, baked then topped with a luxuriant coconut ganache. A masterclass guaranteed to excite/impress/satisfy lovers of Durian and dessert alike! 

SESSION 10

Melt-in-your-Mouth Moments

4 Sep. Saturday, 8pm

Amongst the many much-loved sweet treats we are familiar with, the Goreng Pisang stands out as an iconic treat that both young and old enjoy. In this cookalong class with Chef Mohamed Al-Matin, learn how to assemble a specially developed goreng pisang dessert that you can make at home too!

SESSION 11

Hakka Hands
5 Sep. Sunday, 5pm

Join the affable Chef Douglas Ng as he shares his love for family-style food through his family recipes! Learn how to make traditional Hakka yong tau fu by hand, and dress these savoury bites with a combination of heady sauces including a signature chilli sauce. Chef Douglas Ng also brings you through the essentials of his favourite style of hot-pot, with handmade treats and a rich laksa broth from CHU Collagen

SESSION 12

A Class in Refreshment
5 Sep. Sunday, 8pm

Sour flavours form a prominent cornerstone in Singaporean cuisine, layered in delicate sauces and adding lift to drinks. In this masterclass the inspirational Chef Haikal provides us his effervescent take on a classic ‘assam pedas’ dish, with Matthew Parry presenting a bottled drink developed by Nemesis - The Kensington - a Royal Salute 21 signature cocktail made with chrysanthemum and citrus. Cook along with Chef Haikal Johari and find balance between delicacy and depth of flavour with this masterclass of sweet, savoury, sour and spicy!

SESSION 13

Spice Up Your Meals with Chef Rishi Naleendra
10 Sep. Friday, 5pm

Highly acclaimed chef and restaurant owner, Rishi Naleendra walks you through the spice journeys of Singapore and Sri Lanka with his process of making a mouth-watering plate of Sri Lankan Prawn Curry with Pol Sambol and Yellow Rice. Grab a pen and paper, and keep an eye out for tips and tricks he will be sharing throughout this masterclass.

SESSION 14

From Skin to Bones
10 Sep. Friday, 8pm

Chef Drew Nocente loves his fish soup, and chose this dish to showcase efficient techniques that help you be more sustainable with your own cooking. In this class he demonstrates a refined take on his favourite dish and shows how you can you maximise your ingredients and flavour. 

SESSION 15

Buah Keluak Babka Baking Bash
11 Sep. Saturday, 2pm

The vast world of bread allows for an endless combination of delicious flavours. Chef Maxine Ngooi of Tigerlily Patisserie puts together a babka loaf stuffed full of an aromatic rempah with buah keluak. 

SESSION 16

Modern Rendition on JUMBO Signature Flavours with Love, Afare
11 Sep. Saturday, 8pm

Classic Flavours, with a Modern Twist. Chef Ng Zi Yang will be recreating two dishes using Love, Afare’s retail packs (Black Pepper Crab Spice and Cereal Prawn Premix) to elevate JUMBO’s signature flavours in modern renditions of classic dishes. He will showcase a 'Cerealy' Cold-hearted Prawn Roll, and a Black Pepper 'Pra-ta' Bag.

SESSION 17

#KIAPTOGETHER
12 Sep. Sunday, 5pm

Featuring OmniMeat products, Chef Lthena Lye representing KIAP will be showcasing a play on Bun Cha in a form of taco using OmniMeat Mince and a side of Som Tum salad using OmniMeat Strips.

SESSION 18

Iconic Flavours from China and Southeast Asia

12 Sep. Sunday, 8pm

Chef Eugene See from Birds of a Feather demonstrates a marriage of techniques and ingredients, bringing together delicious components of culture onto one plate with his love of local cuisine. Join him as he assembles Seabass in a laksa broth laced with Sichuan chilli oil, for an enticing spin on flavours we love!

Session 1

The Padang-Style Burrito

Session 2

For the Love of the S.E.A.

Session 3

Old School Cool: Egg Tarts and Kopi Appreciation

27 Aug. Friday, 5pm

A rice and spice idea so delicious we wonder why this hasn't been done more! Join third-generation business owner Chef Ariff Zin as he whips up a Padang-style burrito stuffed with traditional components of chicken gulai and acar Padang laced with green chilli balado and rendang sauce. 

27 Aug. Friday, 8pm

Celebrate the flavours of Southeast Asia with Chef Lim Hoe Gern (Laut), and Chef Ton (Le Du). In their 4-hands livestreamed masterclass they will each be cooking up their locally inspired versions of pan-roasted prawns dressed with herbs, served with an umami laden simmered-rice staple.

28 Aug. Saturday, 2pm

Join Ana Fong and Jason Soon as they guide you through a uniquely local afternoon tea session! Savour egg tarts with a fun flavour twist, paired together with traditionally roasted Singaporean-style coffee for a comforting mid-day snack. Ana Fong from Tong Heng will make Tong Heng's signature egg tarts with a refreshing peach gum jelly topping, and Jason Soon from Kim Guan Guan will pair that with a freshly brewed velvety, chocolaty Robusta and Columbia coffee blend.

Session 4

Beads and Beer

Session 5

Focusing on Fresh Flavours: Seasonal Simplicity

Session 6

The Boyster Omelette

28 Aug. Saturday, 8pm

Homegrown innovators collaborate in this masterclass, showcasing the dynamic teams from Avenue 87 and Crust. Experience their creative journey, as Chef Glen Tay demonstrates a modern twist on Hakka abacus beads, whilst beer aficionado Paul Foster pairs the meal with Crust’s ingeniously crafted beverages.

29 Aug. Sunday, 3pm

Award-winning Chef Jeremy Gillon from Michelin-starred Restaurant JAG demonstrates the process of making tender raviole from scratch, utilising Sustenir's locally grown Kale and Spinach as well as seasonal French herbs. 

29 Aug. Sunday, 6pm

Bjorn Shen and JP Anglo come out to play - cookalong as these two nutjobs show you their riffs on a classic Singaporean favourite! Let Chefs Bjorn Shen and JP Anglo entertain you whilst they demonstrate flavour-packed variations of the classic oyster omelette.

Session 7

Chilli Crab Sichuan-ation

Session 8

Two Men and a Bottle

Session 9

Blocks of Gold : The Durian Pound Cake

3 Sep. Friday, 5pm

Besides his famous sweet treats, Chef Pang Kok Keong is also an avid fan of delicious noodle meals. Join him in this class as he works two famous flavour profiles into one delectable bowl of spicy goodness, combining piquant mala ingredients with a Chilli crab sauce for serious slurpy satisfaction!

3 Sep. Friday, 8pm

Chef Eric Neo shows you the ropes as he builds on the heady flavours of a slow-cooked ayam buah keluak with a luxurious (large) dash of Cordon Bleu for a dish layered with rich elements. Wash this down with a brightly refreshing cocktail made from Martell’s Noblige, concocted by the ever charismatic Peter Chua of Nemesis. Class may contain humour after chef and bartender have had a few 'tasting' shots.

4 Sep. Saturday, 2pm

Singapore's favourite aromatic fruit gets the star treatment, as Chef Joe Leong from V-ZUG crafts a luscious family-style dessert for everyone to share. Enjoy the familiar bitter-sweet bite of 100% Mao Shan Wang durian folded into a gentle batter, baked then topped with a luxuriant coconut ganache. A masterclass guaranteed to excite/impress/satisfy lovers of Durian and dessert alike! 

Session 10

Melt-in-your-Mouth Moments

Session 11

Hakka Hands

Session 12

A Class in Refreshment
4 Sep. Saturday, 8pm

Amongst the many much-loved sweet treats we are familiar with, the Goreng Pisang stands out as an iconic treat that both young and old enjoy. In this cookalong class with Chef Mohamed Al-Matin, learn how to assemble a specially developed goreng pisang dessert that you can make at home too! 

5 Sep. Sunday, 5pm

Join the affable Chef Douglas Ng as he shares his love for family-style food through his family recipes! Learn how to make traditional Hakka yong tau fu by hand, and dress these savoury bites with a combination of heady sauces including a signature chilli sauce. Chef Douglas Ng also brings you through the essentials of his favourite style of hot-pot, with handmade treats and a rich laksa broth from CHU Collagen.

5 Sep. Sunday, 8pm

Sour flavours form a prominent cornerstone in Singaporean cuisine, layered in delicate sauces and adding lift to drinks. In this masterclass the inspirational Chef Haikal provides us his effervescent take on a classic ‘assam pedas’ dish, with Matthew Parry presenting a bottled drink developed by Nemesis - The Kensington - a Royal Salute 21 signature cocktail made with chrysanthemum and citrus. Cook along with Chef Haikal Johari and find balance between delicacy and depth of flavour with this masterclass of sweet, savoury, sour and spicy!

Session 13

Spice Up Your Meals with Chef Rishi Naleendra

Session 14

From Skin to Bones

Session 15

Buah Keluak Babka Baking Bash
10 Sep. Friday, 5pm

Highly acclaimed chef and restaurant owner, Rishi Naleendra walks you through the spice journeys of Singapore and Sri Lanka with his process of making a mouth-watering plate of Sri Lankan Prawn Curry with Pol Sambol and Yellow Rice. Grab a pen and paper, and keep an eye out for tips and tricks he will be sharing throughout this masterclass.

10 Sep. Friday, 8pm

Chef Drew Nocente loves his fish soup, and chose this dish to showcase efficient techniques that help you be more sustainable with your own cooking. In this class he demonstrates a refined take on his favourite dish and shows how you can you maximise your ingredients and flavour. 

11 Sep. Saturday, 2pm

The vast world of bread allows for an endless combination of delicious flavours. Chef Maxine Ngooi of Tigerlily Patisserie puts together a babka loaf stuffed full of an aromatic rempah with buah keluak. 

Session 16

Modern Rendition on JUMBO Signature Flavours with Love, Afare

Session 17

#KIAPTOGETHER

Session 18

Iconic Flavours From China and Southeast Asia
11 Sep. Saturday, 8pm

Classic Flavours, with a Modern Twist. Chef Ng Zi Yang will be recreating two dishes using Love, Afare’s retail packs (Black Pepper Crab Spice and Cereal Prawn Premix) to elevate JUMBO’s signature flavours in modern renditions of classic dishes. He will showcase a 'Cerealy' Cold-hearted Prawn Roll, and a Black Pepper 'Pra-ta' Bag.

12 Sep. Sunday, 5pm

Featuring OmniMeat products, Chef Lthena Lye representing KIAP will be showcasing a play on Bun Cha in a form of taco using OmniMeat Mince and a side of Som Tum salad using OmniMeat Strips.

12 Sep. Sunday, 8pm

Chef Eugene See from Birds of a Feather demonstrates a marriage of techniques and ingredients, bringing together delicious components of culture onto one plate with his love of local cuisine. Join him as he assembles Seabass in a laksa broth laced with Sichuan chilli oil, for an enticing spin on flavours we love!

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