In the 1800s, Singapore was a bustling port attracting immigrants from China, Indonesia, Malaysia, and more. From this melting pot arose the tradition of hawker stalls – open air markets that gave Singapore a unique culinary tradition all its own. Join Rasyidah Rosli as she guides you through these vibrant flavors, showing you how to source key ingredients locally and re-create the authentic flavors of hawker stalls at home. You’ll make Singaporean-Hainanese chicken rice (poached chicken thighs in ginger, scallion, and pandan leaf) with chicken fat rice and ginger garlic scallion sauce; ngoh hiang (five spice pork and shrimp rolls wrapped in tofu skin); and orh luak (crispy wok-cooked oyster omelet) with chilli garlic lime sauce and a sweet soy sauce dip.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.