Where to go for cooking classes in Singapore

At its second-floor schoolhouse unit, Coriander Leaf is a buzzy 41-seater with a private room for 12, where diners feast under the watchful eye of a mural tiger. It also doubles as a show kitchen for cooking classes – where you can learn specific dishes as well as the insights and techniques necessary to become a sort of insider in the cuisines of Asia. There's also an emphasis on home cooking so the curriculum will mainly to dishes that one can replicate at home. All the better for the beginners!

Ruxqana Vasanvala, who runs Cookery Magic has received numerous awards and rave reviews for her highly personal Singaporean cooking classes. She runs them out of her charming Fidelio Street landed home, in a spacious kitchen, after which you can feast on your creations in her airy dining area. The cuisines range from Indian, Malay, Indonesian, Chinese and Singaporean classics and can accomodate novice cooks, veterans and even children. Her most unique class however is the one she hosts in Pulau Ubin in a 100-year old Malay Kampong house. It includes breakfast, ferry rides, foraging for herbs, cooling off with ice kacang and cooking, of course – all for $140 per person.

Tott offers both hands-on and demo classes at both of its outlets. These range from cooking basics to more in-depth classes like making Peranakan kueh. It has a panel of expert chefs and a wide variety of classes. The best part is being able to use nifty kitchen gadgets while learning how to cook up delicious recipes.

It’s a beautiful zen-like space and all sorts of kitchen #goals. Step in and it puts you right in the mood to learn how to handcraft wagashi, put together nigiri and whip up icing for wobbly cheesecakes and puddings. The techniques it teaches are Japanese and the quality of ingredients are top notch. Classes are kept intimate and you have the option of enrolling yourself in a trial lesson, or basic or master four-month courses.

It makes sense to learn the tricks of baking bread from those that sell some of the most delicious loaves on our island. Sourdough is its forte and you could go in for a one-day beginners class ($180), or an intense five-day bread baking class (this one is taught by Dean Brettschneider himself, $1300). There is even a class to learn all about gluten-free breadmaking ($245). All classes include lunch, a chance to take your baked goods home and a glass of wine. Sign us up!

The Italian restaurant at Regent Singapore, apart from churning out excellent fresh, seasonal and authentic Italian cuisine, hosts cooking classes for those who might want to recreate those dishes at home. Conducted at the restaurant’s Chef's Table and run by Basilico’s affable chefs Angelo Ciccone and Luca Beccali, it is peppered with tips, trivia and tastings of Italian olive oils and cheeses. Guests can dine on their creations and go home with an apron, culinary certificate and recipe kit. Classes are organised on request, for groups of six to eight people.

Nutritionist Liza Rowan runs cooking classes and workshops for those who want to cook and eat better, healthier food. Her courses cover gluten-free, whole foods and focuses on kiddie meals, snacks and nutritious foods for picky eaters. In partnership with Terri-Anne Leske of breezy Dempsey cafe, Carrotsticks & Cravings, these classes run in the cafe’s spacious kitchen and you can take home treats for your kids to sample. They also run healthy cooking classes for domestic helpers.

Run by former lawyer Shalu Asnani, Little Green Kitchen runs vegetarian cooking classes in her Upper East Coast Road cooking studio. Aside from teaching students to prepare vegetarian versions of popular dishes within Asian and Western cuisine, she also specialises in gluten free and vegan cooking classes. These are great for those making dietary switches but find it hard to make meals at home. The classes are two-hour hands on sessions, with an option to eat-in or takeaway the food you have cooked.

Namita, cookbook author and Indian food expert, runs her well-attended cooking classes at The Providore’s spiffy new cooking studio at The Downtown Gallery. She simplifies Indian cooking and teaches you the ins and outs of curries, masala, tadka, rotis and more. She runs classes for both kids and adults, and shows attendees how to confidently use the gamut of Indian spices to create delicious, flavour-packed food. Attendees pay $120 per class and this includes a free copy of her cookbook (U.P $25).

Rosaline Soon who has authored a series of cookbooks by the same name, specialises in teaching Teochew-Peranakan style cuisine with recipes that have been handed down generations. Her classes range from five-day courses for beginners to one dish meals, Chinese New Year specialties, cakes and dessert. Here you can learn how to make traditional ngoh hiang, soo chye and chap chye. Classes include free tips and tricks from her vast repertoire of knowledge.