Location: Neil Road
Dates Available:
Learn To Make: Stuffed Bell Peppers, Cooked Rice, Vegetable Preparation, Tomato Sauce from Scratch
Instructor: Chef Leigh Ann van Cuylenburg
At ANATTA, we believe cooking and baking is as essential a life skill as mathematics, swimming, or physical sports. That’s why we consistently curate classes for children aged 7 to 12 years old — a pivotal stage for building independence, confidence, and foundational kitchen skills.
Learning points:
This series of 8 classes that run concurrently with the school term exposes children to a wide range of basic but technical cooking & baking methods. Each session builds comfort with tools, heat, ingredients, and kitchen safety while giving them hands-on experience in a warm, supportive environment.
Safety & focused guidance:
All classes are conducted with a 1:5 Instructor–Student ratio to ensure safety and focused attention.
Age group: 7 to 12 years old
Timetable:
Every Tuesday & Saturday
The same recipe is offered for the Tuesday & Saturday in the same week
Recipe 7 – 3 Mar (Tue) & 7 Mar (Sat): Stuffed Bell Peppers
What You’ll Learn:
Bring Home:
Check out our other classes for a wider variety of culinary skills & techniques
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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.
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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.
