Pots Pans Culinary Studio

Completed a hawker delights class with my wife here over 3 Saturdays, and thought it was a decent cooking experience overall. ⏰ For starters, it seemed like the class doesn’t have much amateurs and were able to catch on after a quick demonstration by the chef, not sure if that’s the norm or expectation when signing up - it worked for us since we were all able to complete our dishes quickly and end the class before time. 🥬 The ingredients were always well prepared in advanced by the assistant, though there’s constantly feedback that we used too much of the reusable paper towels (which I thought they could just remove and let us use the cheaper one time use ones instead). 👨🏼‍🍳 that said, the chef was very friendly and gave us tips outside of the recipe book - there’s also an e-copy of the recipe book so we didn’t need to keep the physical copy 🦐 ingredients wise, I would have expected higher quality ones considering the price paid (though I’m unsure of the norm), considering we only had 2 flower crabs and 10 prawns or so which isn’t well worth the $400+ paid 🍳 there’s also not a lot of techniques taught in the classes, spent all 3 days cooking a similar “sambal” for different dishes, pretty much learnt new dishes but not new techniques nor preparation methods. Still would recommend the class if you are looking to spend your Skillsfuture credits, but not so much if paying with cash - the value proposition isn’t strong enough imo.

I recently completed the cooking course at Pots & Pans, and it was an incredible experience! The instructors (Irene & Pamela) were knowledgeable, patient, and passionate about sharing their culinary expertise. The hands-on approach allowed me to gain confidence in the kitchen, and the small class size ensured personalised attention. The course materials were comprehensive, and the chef's tips were invaluable. I've already recommended this course to friends and family, and I'm excited to continue exploring new flavours and techniques. If you're looking to elevate your cooking skills or simply want to have fun in the kitchen, this Peranakan Delights course is a must-try!

I took the pasta course with a friend - note that all cooking classes are pair work so it helps to come with a buddy. There’s also a practical and theory test on the last day (it’s do-able). It was fun to learn the different pastas and the taste is nice. Will be great if ravioli was one of the items too.

I attended the 3-day Local Chinese Delights culinary class in July because I am a novice at cooking. I wasn’t confident in using a knife, handling raw meat or actual cooking at a hot stove. The cooking class was tremendously helpful in that I got to practice knife work, cutting, chopping ingredients, preparing/handling raw chicken, prawns and actually stir-frying. Aprons, hair nets and all ingredients are provided. Takeaway containers are also provided for you to bring your food portions home. You also have an instruction recipe booklet to take home as well. Two people will be assigned to one cooking station. If you are attending with someone you know, you will be paired together. If you are attending the class alone, you will be paired with another solo attendee and both of you will work together to cook the dishes. The cooking instructor is very helpful and knowledgeable. She answered all my questions, no matter how simple they are. I highly recommend this course. Tips: Try to get a cooking station near the sinks. It will save you time when you are washing in-between cooking. Also, bring a pencil to make notes on the instruction recipe booklet.

This is a therapeutic course for me while kneading the dough and making them into the different shapes. The chefs are knowledgable and clear in their instructions. They are also patient and go around ensuring that what we are doing is fine. There is always a demonstration before we try it on our own. There are Q&As to show our understanding and knowledge shared by the chefs on the history of pasta. We can search these recipes online but I prefer the human touch and the interaction with fellow participants. The pictures show the pasta we made, which we brought home to share. The platings are done by the chefs.