THE KITCHEN SOCIETY

It's called Mom's Apple Pie by . Truly it's warm and comforting like a mom's hug. Rustic lattice look for this one cos I didn't make enough pastry to cover the whole top 😅.
Taking a leaf out of Baking & The Meaning of Life , I added some lemon zest into the pastry to make that small subtle difference!

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Ahoy folks, two new classes for the merry month of May!

🔶 Beat The Heat Cakes
16 May, 1 pm to 5 pm
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It’s too bleddy hot these days to cream butter 🥵 Fret not - there are other ways to whip up stunning cakes even when the sun is glaring! 😎 No creaming needed and super straightforward.
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1) Pistachio Chocolate Marble Cake: Chocolate and pistachio batters swirl together and bake up with a buttery, moist classic pound cake texture.
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2) Sour Cream Souffle Sponge Cake: the fluffy, airy love child of Japanese cheesecake, chiffon cake and sponge cake, full of sour cream, lime zest and vanilla - rich yet light and refreshing.
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3) Cheesecake Ripple Miso Banana Cake: Creamy cheesecake streaks weaving through moist banana cake with malty flavour notes from Japanese shiro miso. Scrumptious and not too sweet.

💠 Dutch-Indonesian Baking
Saturday May 23, 1 pm to 5.30 pm
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Indonesian and Dutch influences meet and marry in many of Indonesia’s heritage bakery favourites. I add my twists to this suite of recipes – a cake, a bread, a cookie and a pastry ✌️
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1) Pandan Almond Pastries: Dutch “gevulde koek” (stuffed cakes) enclose almond paste in butter cookie dough. I change them up with a home-made pandan almond filling, so fragrant that it wafts out from the crisp buttery shells.
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2) Palm Sugar Breakfast Cake: the Indonesian version of “ontbijtkoek” (breakfast cake) is lighter and spongier than the Dutch original, almond-topped and with extra zip from palm sugar - super sedap eaten with salted butter 🤤
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3) Pulut Hitam Roti Sisir: ”comb bread’ with a uniquely sumptuous flavour and a plush, pillowy crumb which stays soft for days, thanks to black glutinous rice flour and coconut water.
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4) Spicy Sesame Kue Kastengel: deeply savoury from cheddar and gouda cheeses, these biscuits are taken over the top with toasted sesame seeds and chilli flakes. Melt-in-the-mouth and addictive.

In-person and zoom seats available as always. Browse the details and book at https://linktr.ee/nerddapur

Thank you peeps, see you there! 😅🙏

A few weeks ago we had 's Brandy Raisin. It was an absolute pleasure!
The gelato was so smooth and creamy that it literally glides. The level of brandy 🥃 was just right, neither understated nor overwhelming. You know how some raisins are so soaked with alcohol that you can't taste any sweetness anymore? These ones are definitely just at the sweet spot.

Then there is the Pandan Kaya. I love that slight tinge of grassy Pandan leaf taste. Real pandan juice, not pandan essence. That is enough for me.

Kudos to for keeping food as real as can be, even in gelato:)

Always made with excellence.

Sponge from scratch, not store bought ladyfingers.

Place your orders before they run out:)

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Hello friends!

I’m taking orders for limited quantities of Tiramisu boxes, for self-collection.

Here are the details:
Size: 13.5cm x 7.5cm (serves 2-3 people)
Price: 🎂 $35 each

*Please note that the Tiramisu contains alcohol.

To place your order, kindly DM me. I’ll send a confirmation message once your order and payment are received.

Collection details:
📍 37A Neil Road, Level 2 (Arc-en-ciel)
🗓️ 27/4/26 Monday & 28/4/26 Tuesday
🕛 12:00 PM - 5:00 PM

A shoutout for 's signature Antoinette in the upcoming flash sale on 16 & 17 March.

Order ASAP, cakes at the last round were snapped up quickly!
Details below ⬇️

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Hi friends,

I will be producing limited numbers of
🥭 ANTOINETTE (White Chocolate Mousse + Mango Center) for self-collection.
Size : 14cm Round serves up to 6pax.
Price : 🎂 $70 per whole cake.

Please DM to order.🙇🏻‍♂️

As I am keeping this run small and intentional, orders are on a first-come, first-served basis.🙏

I will only send a message to acknowledge your order and upon payment fulfilment, the order will be confirmed.🤗

Collection Details:
📍 37A Neil Road, Level 2 (Arc-en-ciel)
🗓️ 16/3/26 Mon & 17/3/26 Tues
🕛 12:00 PM – 5:00 PM

一马当先, taking the lead.
Wishing everyone a year of success at your own terms!

This has to be my favourite horse idiom :)

Thank you .erh for the wonderful fruity Yusheng recipe. 👍



Wishing everyone a

Here's great news to start 2026!

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🌅
Hello folks! A new year is upon us, and so is a new season of teaching for me. Now that 10 extremely fulfilling years at The Kitchen Society with have come to a close… welcome to Nerd Dapur! (‘Dapur’ means ‘kitchen’, Nerd means…me lah).
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In 2026 my cooking classes will continue in slightly streamlined fashion at the Jalan Kilang location, and as before all classes will have in-person and zoom seats. I look forward to seeing you all again! Please bear with us as we get things up and running up to fit in at least a couple of classes before the CNY season.
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To find out more, please head on over to:
🔸, where we will post about upcoming classes
🔸 https://linktr.ee/nerddapur, where you will shortly be able to browse and book classes
🔸and you can also reach out to my colleague Carol on Whatsapp at +65 8147 4047.
🥂
Thank you all for your support, and happy 2026!
🙏😅

Hello hello! Thank you all who have come for our final Christmas pop-up classes. As 2025 comes to a close, it is also time for The Kitchen Society to close for good.

But we have good news for you! Christopher Tan will not hang up his apron - he will continue to hold classes at the Jalan Kilang kitchen in Bukit Merah. So do follow for updates on new menus and new classes in 2026.

It's been an amazing ride, our sincere thanks to all the students, chefs and friends who joined us on our journey! Happy holidays and have a great Christmas!

Have yourself a merry little Christmas!🎄

Throwback on our last Christmas pop up class.

sgcookingschool