Cooking classes in Singapore and/or KL?

[MaggieMuffin]

Has anyone had any experience with any of the cooking schools in Singapore or KL? Would you recommend any of these?

How close are they to the downtown/public transit? How well taught were the classes?

Any help would be greatly appreciated.

-MM

[foodfirst]

I live in KL. While I'm not one for cooking classes Malaysian friends have heaped highest praises on this cooking instructor. Her classes, which run the gamut from Malay to Chinese to pasta, fill up quickly so booking ahead is essential.

http://rohanijelani.com/

[MaggieMuffin]

Thanks for the tip. I gather you are the tipster on all things foodie in KL. Do you have any other recommendations for things that I must do while I am there? I am really just coming to explore food for a few days.

[foodfirst]

Maggie, I'm afraid my day-to-day in KL revolves mostly around food. The wet markets are worth a visit - I recommend Pudu market which is mostly Chinese with a bit of Indian and Malay and Chow Kit Market, which is much more of a 'wet' market and more obviously Malay. Go early for the former (it's really by 8) but later for the latter (doesn't really get going till 10am or so and Sundays are very quiet). I always enjoy a walk around Brickfields, one of KL's Little Indias -- up and down Jalan Tun Sambanthan (which is behind Sentral train station) and then further back, along the quieter shady streets. Especially nice in the morning bec you can stop for a hot roti and teh tarik. The Islamic Museum is pretty good. Lake Gardens are fine for a stroll but KL is so hot I'd do it early in the morning.

[ks in la]

I don't know if this reply is too late, but I just got back from a week in Singapore.

While there we took a class from the At-Sunrice cooking academy. At-Sunrice is a professional culinary academy located in Fort Canning Park but they offer classes for tourists as well. The first botanical garden in Singapore was in Fort Canning Park (founded in 1822) and we took a class that included a tour of the garden (many spices, herbs and fruit trees).

Our instructor was great, very knowledgeable and passionate about his subject. We didn't stay for the full-on cooking part, but he demonstrated making a curry paste and five spice powder. I think the full class included 3-4 recipes and lunch. The class is offered three times a week so it's pretty easy to schedule. We booked and paid in advance through their website and they were very prompt with confirmation.

Fort Canning Park is really close to central Singapore and just a few minute walk away from the Dhoby Ghaut metro station.

http://www.at-sunrice.com/main_idx.html

[Leucadian]

I took a cooking class from Ruqxana in 2006, and enjoyed it greatly. She's a Singapore native, of Indian descent, but teaches Malay and other cuisines. She speaks perfect English, has a good sense of humor, and is a good teacher. The class was presented in house in a residential district near the Marina, as I recall. I took a taxi from downtown.

http://www.cookerymagic.com

Here's a writeup of the class. She was well prepared, gracious, and I was the only student! (cost a little more, but well worth it for the ability to ask questions and fiddle with the ingredients).
http://www.chowhound.com/topics/339929

BTW, see if you can find 'Singapore Heritage Foods' by Sylvia Tan while you're there (Kinukuya or Borders), and read James Oseland's 'Cradle of Flavor' before you go.

[Leucadian]

Report?

[MaggieMuffin]

Thanks for all of the tips. I just returned from my trip and am able to report.

I tried a number of places, all of those listed below plus some I found on websites. I was a bit disappointed in the fact that most of the schools offered general cooking classes or stuff like French and desserts on the days that I was there and I was not so interested in those. I had also reserved spots in a few classes that were eventually canceled due to low enrollment. Perhaps late March/early April is a very slow travel period.

However, I did manage to take one class at the Coriander Leaf restaurant in Singapore. The space was beautiful, set on the water in Clarke's Quay. The menu was Singaporean, we did everything from Pepper crab, to veggies, to black rice dessert. The food was excellent, the instruction was very good, however, I think I had hoped for something much more interactive (we sat while they cooked) especially at about $100 a head. But overall I enjoyed the experience.

I did manage to eat like a pig while I was in the area. So the trip was definitely worth it!

-MM