Head Chef of 1 Michelin-starred Italian fine dining, Braci, Chef Matteo Ponti started his kitchen journey at the tender age of three with his parents in the Piemonte countryside in Italy where he learned the value of food and tradition. Fast forward today to mere 30 years old, Chef Matteo has worked in kitchens throughout the European continent, ranging from France and Malta to Belarus. He has catered to fine-dining banquets cooking for hundreds of guests, which taught him important lessons in adaptability and precision.
28th & 29th September Cooking Class – Our Final Singapore Session!
Join Michelin-starred Chef Matteo and Chef Nadene for an unforgettable culinary journey—our last class in Singapore before we say goodbye! In this exclusive, one-time event, you’ll master a full menu from appetizer to dessert, learning everything from fine dining techniques to cherished family secrets. This is your final chance to cook alongside us, so don’t miss it!
We’ll explore an exciting range of ingredients—luxurious touches like sea urchin and Hamachi alongside comforting favourites like Iberico pork and classic tiramisù. You’ll also get insider tips on the best places to source these ingredients and discover how to adapt the techniques you learn to create countless delicious dishes at home.
Expect to learn, taste, and take away skills that will elevate your cooking to a whole new level. This is a can’t-miss class—join us for our farewell cooking experience in Singapore!
What You’ll Learn:
Kombujime Hamachi Carpaccio with Tomato Water, Basil Oil, Green Mango & Myoga Salad
- Master the art of curing fish “Kombujime” style
- Learn how to extract pure flavors with tomato water
- Create aromatic basil oil (and adapt the method for other herbs)
- Perfect a pickling solution for myoga or other vegetables
- Craft a vibrant, Southeast Asian-inspired dressing for mango salad that can transform many dishes
Homemade Tagliolini with Bafun Uni
- Secrets to making the perfect homemade egg pasta, from dough to lamination and cutting
- How to turn leftover crustacean shells into a rich, flavorful bisque
- An umami-packed uni sauce with a fine dining twist using soffritto and uni paste
- The Italian method of emulsifying pasta for that perfect, silky finish
- Insights into different types of uni, how to select the best, and their unique characteristics
Sous Vide Iberico Presa with Peperonata & Chimichurri
- Spice rub that will become your BBQ secret weapon
- The art of sous vide, focusing on Iberico pork to achieve tender, succulent perfection
- Classic Italian peperonata—a sweet and sour capsicum stew that shines as a side, main, or even pasta sauce
- Bright, herbaceous chimichurri that pairs beautifully with grilled meats, seafood, and vegetables alike
Classic Mamma’s Tiramisù
- Chef Matteo’s beloved mascarpone cream recipe straight from his mamma
- Discover Novara cookies, a superior alternative to store-bought savoiardi that will revolutionize your tiramisù
- Perfect the balance of flavors in a coffee and marsala soak that elevates every bite
Maximum of 20 participants
Suitable for Beginner/Intermediate/Advanced Levels
CHEF MATTEO PONTI
Chef will demonstrate all recipes and each participant will have the opportunity to try his/her hand at some key steps of the process.
Each participant will sample all the items demonstrated and bring home a recipe pack.
