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: 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: Velouté sauce, Béchamel sauce, Shortcrust Pastry, Chicken stock, Fish stock, Seafood pie filling, Chicken pie filling
Location: Neil Road
Dates Available:
Learn To Make: Glutinous Rice, Savoury Fillings (Braised Mushrooms, Chinese Sausage), Beancurd, Braising Sauce
Location: Neil Road
Dates Available:
Learn To Make: Strawberry Yoghurt Slab, Salted Honeycomb Nut Slab
Location: Neil Road
Dates Available:
Learn To Make: Champon sauce, Champon paste, Champon broth, Champon noodles, Kamaboko (Fish cake) paste
Location: Neil Road
Dates Available:
Learn To Make: Lime Gelee, Dark Chocolate Ganache, Tempered Chocolate
Location: Neil Road
Dates Available:
Learn To Make: Kinako Genoise Sponge Cake, Mochi Bits, Brown Sugar Syrup, Kinako Glaze, Swiss Meringue Buttercream, Mini Raindrop Cake
Location: Neil Road
Dates Available:
Learn To Make: Curry Mee Broth, Curry Mee Toppings, Poached Hainan Chicken Leg, Chilli Sauce & Ginger Sauce
Location: Neil Road
Dates Available:
Learn To Make: Salmon Nigiri, Tuna Nigiri, Tamagoyaki Nigiri, Ebi Nigiri, Sushi Rice, Sushi Sauce, Tamagoyaki
Location: Neil Road
Dates Available:
Learn To Make: Mee Siam Rempah, Tamarind Gravy, Wok-Fried Bee Hoon, Classic Mee Siam Garnishes
Location: Neil Road
Dates Available:
Learn To Make: Sweet Potato Dough, Sweet and Salty Mung Bean Filling, Peanut Filling
Location: Neil Road
Dates Available:
Learn To Make: Crab, Prawn & Pork Meatballs (Bakwan Kepiting), Broth, Braised Pork with Fermented Soybeans (Babi Pongteh)
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.
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For our November & December 2025 classes,
please visit www.anattaca.com/book-a-class
We apologise for the inconvenience as we transition to our new online home.
