From hands-on classes to taste-and-technique sessions and chef’s table experiences, our classes are designed to inspire and educate through a blend of practice, flavour exploration, and guided culinary insight. Each type of course offers its own way to learn, taste, and enjoy — all crafted to deepen your appreciation and confidence in the kitchen.
Location: Neil Road
Dates Available:
Learn To Make: Japanese Rice, Tempura Batter, Tendon Sauce, Tempura Ebi, Tempura Pumpkin, Tempura Eggplant
Location: Neil Road
Dates Available:
Learn To Make: Red Sushi Rice, Saba Shime (Vinegared Mackerel) Oshizushi, Salmon Oshizushi, Unagi Oshizushi, Ebi Oshizushi
Location: Neil Road
Dates Available:
Learn To Make: Butter Cookie Dough, Piped Cookies, Chocolate Shapes and Details
Location: Neil Road
Dates Available:
Learn To Make: Kueh Dadar, Bingkar Ubi (Steamed)
Location: Neil Road
Dates Available:
Learn To Make: Traditional Sugee Cake, Royal Icing, Fondant Decoration
Location: Neil Road
Dates Available:
Learn To Make: Siew Mai meat & prawn filling, Har Gow filling, Har Gow wrapper
Location: Neil Road
Dates Available:
Learn To Make: Fresh Pasta (Fettuccine, Pappardelle, Sorpresine), Pesto Sauce (Green), Pomodoro Sauce (Red), Alfredo Sauce (White)
Location: Neil Road
Dates Available:
Learn To Make: Mini Quiche, Shortcrust Pastry Dough, Vegetable & Ham Preparation, Egg Filling
Location: Neil Road
Dates Available:
Learn To Make: Chicken Karaage, Tamagoyaki with Silver Fish, Japanese Spinach & Diced Red Capsicum, Eggplant with Miso Tare, Broccoli, Onigiri with Edamame, Cherry Tomatoes, Seasonal Fruit
Location: Neil Road
Dates Available:
Learn To Make: Yam Cake, Nian Gao Cake, Pan-fried Yam Cake, Fried Nian Gao
Location: Neil Road
Dates Available:
Learn To Make:
Homemade Foochow Rice Wine, Foochow Red Glutinous Rice, Yeast Cake, Mee Sua Noodles
Location: Neil Road
Dates Available:
Learn To Make: Rainbow Vegetable Spring Rolls, Safe Knife Skills, Rice Paper Wrapping, Pan-Frying, Homemade Dipping Sauce
At ANATTA, we believe that nourishing your body starts with knowing exactly what’s in your food.
With our ‘clean’ difference, we are here to redefine what it means to eat well, and that means choosing ingredients and preparing meals with integrity, empowering you to make informed choices, so that you can enjoy wholesome food with confidence.
Real experiences from those who have learned and trained with us – see the impact firsthand.
Newly opened bakery and mini grocer so hidden you might walk right by it if you’re not careful! The first floor is a baking/cooking classroom and up a flight of stairs is their grocery shop with some prepackaged bakes available. I tried the curry bun, cheese bread and their brioche, which were all very fresh and delicious. Absolutely love the milky soft texture of the brioche!
I got to know that their freshly baked breads are made using Japanese flour. They are pre-packed so its easy to grab and go, and prices range from $2+ to $4-$5.
The best custard bun I have had in a long while. Custard was super fresh and bread was soft without that bitter-baking soda aftertaste that you get with “regular” bread stores.
Thank you for baking good quality items at decent prices.
Envision a world where ‘clean’ fuels our bodies and empowers us to live our best life.
