Courses & Programmes

Satay Beehoon with Cuttlefish (Neil Road)

Satay Beehoon with Cuttlefish (Neil Road) - Image 2

Satay Beehoon with Cuttlefish (Neil Road) - Image 3

Cooking, Lost Art

Satay Beehoon with Cuttlefish (Neil Road)

Location: Neil Road

Dates Available:

25 Apr 2026, Sat, 2.30pm – 5.30pm

Learn To Make: Satay Beehoon Sauce, Blanched Cuttlefish, Blanched Bee Hoon, Blanched Vegetables

$168.00

About the class

Instructor: Chef Andre Kam

Learn how to make satay beehoon sauce from scratch and confidently handle and prepare cuttlefish, alongside mastering blanching techniques for noodles and vegetables.

What You’ll Learn:

[Fully Hands-On]

How to prepare a rich, balanced satay sauce for beehoon
How to clean, slice, and blanch cuttlefish to tender doneness
How to blanch bee hoon properly for springy texture
How to blanch and prepare vegetables for satay beehoon
How to assemble satay beehoon with the right balance of sauce and toppings

Bring Home:

2 Portions of Satay Beehoon with Cuttlefish
Hardcopy Recipes

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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!

-Jane

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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.

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