Celebrate local bakery traditions with Chris’ nostalgic recipes for classic Singaporean-style breads, all made from scratch without any artificial additives.
1) Kopitiam White Bread
Tall, fluffy loaves designed to soak up all the butter and kaya you care to slather on top. Unlike old-school bakery loaves, this does not have a burnt and ‘chow tah’ top to be trimmed off, but boasts a beautifully browned crust that you can enjoy eating.
2) All-Natural Aiskrim Loti
A marbled bread tinted with bright, wholly natural hues from fresh produce, ideal for cutting into soft slices to fold around a scoop or potong-ed slice of ice cream.
3) Palm Sugar Bread
A dusky, light and tender wholewheat loaf subtly scented and flavoured with palm sugar.
4) Salted Egg Yolk Kaya
Chris’ twist on rich and luscious kaya spread, with a savoury-sweet double punch courtesy of salted egg yolk – for those snack moments when only something decadent will do.
Demonstration by Chef / Instructor
Take Home Items
Students will sample or take home all the items demonstrated, and receive a Recipe Pack.