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Indonesian Kueh Lapis & Rainbow Kueh Lapis Tasting by Chef Irene Yip | 28 Dec 2019 (Sat) | 2pm – 5:30pm
Special Price $90.00
Regular Price: $100.00
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Date: Saturday, 28 Dec 2019
Time: 2:00 PM - 5:30 PM
Type of Class: Hands-on class (pair or group work may be involved)
Class Capacity: 12 pax
Class Fee: $100/pax | Early bird discount: $10 (Early bird cut-off: 21 Dec 2019)
Venue: Aperia Mall, #02/02. 12 Kallang Avenue, Singapore 339511endif; ?>
Fragrant, bouncy and buttery, what’s not to love about delicious, multi-layered Indonesian Kueh Lapis? This all-time favourite is the answer to our cravings for a tea time snack that bears the sweet taste of nostalgia. Just the fragrance alone sends us into a major-craving mode. Notoriously tedious to create, Chef Irene will share her tips and tricks to simplifying the process while still perfectly creating the beautiful, aromatic layers of the cake.
Enjoy an extra special treat of an additional Rainbow Kueh Lapis recipe and tasting on top of bringing home your in-class creation to enjoy!
Menu items may contain or come into contact with wheat, eggs, nuts, milk, and other allergens. Please leave us a message if you require more information. Recipes do not contain pork, lard, or pork or lard elements.
This is a hands-on class; pair or group work may be involved. Each participant will create and bring home 600g of Indonesian Kueh Lapis.
Conducted by Veteran Culinary Instructor, Chef Irene Yip
Alternative way to sign-up
Scan QR code to PayNow class fee
Amount to PayNow: E.g. $148.00/pax for each class
Screenshot confirmation of PayNow transfer & send us a message on Facebook in this format:
4.Class: e.g. Chocolate Mango Cake
Confirmation of sign-up will be sent via Facebook message & email 1 day before the class.
All classes will be conducted at M Studio located at #02-02/03 Aperia Mall, 12 Kallang Avenue, Singapore 339511. Sign-up closes 2 days before the scheduled class.
Chef Irene Yip has 30 years of experience as a culinary instructor. She holds a diploma in Dianxin, Chinese Cooking, & Bakery from Hong Kong & China. A regular contributor to F & B publications has been featured in the cooking show & cooking competition as judges. Her greatest desire is for her students to pass on their passion & skills onto the next generations
Professional Qualifications (Certificates)
- Cert (Hong Kong Dim Sum) from Restaurant Association of Singapore
- Cert (Asian Pastries) from Baking Industry Training Centre
- Diploma (HK & Shanghai Dim Sum) from Dick Fat Cooking Institute (Hong Kong)
- Cert (Swiss Bakery) from Baking Industry Training Centre
- Cert (Pastry Making) from Institute of Technical Education
- Cert (Professional Hotel Cakes) from The Aw Catering
- Diploma (Bakery) from Dick Fat Cooking Institute (Hong Kong)
- Cert (Healthy Cooking) from PA, Health Promotion Board & SHATEC