ANATTA Culinary Academy Shop
"As the official shop of ANATTA Culinary Academy, we provide access to cooking & baking ingredients and equipment that helps you bring your lessons home. Learn a recipe with us, but don't just stop there - get your ingredients and equipment with us so you can continue the fun of cooking & baking at home! The shop is only for students of ANATTA Culinary Academy."
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Location: Neil Road & Sentosa
Dates Available:
* 17 Jan 2026, Sat, 10.00am – 1.00pm (Sentosa)
* 30 Jan 2026, Fri, 9.00am – 12.00pm (Neil Road)
* 3 Feb 2026, Tue, 2.30pm – 5.30pm (Sentosa)
* 11 Feb 2026, Wed, 9.00am – 12.00pm (Neil Road)
* 13 Feb 2026, Fri, 2.30pm – 5.30pm (Neil Road)
* 14 Feb 2026, Sat, 9.00am – 12.00pm (Neil Road)
* 15 Feb 2026, Sun, 2.30pm – 5.30pm (Neil Road)
Learn To Make: Pineapple Tart Dough, Homemade Pineapple Jam, Shaping & Decorating
Location: Neil Road
* 21 Jan 2026, Wed, 2.30pm – 5.30pm
* 26 Jan 2026, Mon, 9.00am – 12.00pm
Learn To Make:Tart Shell, Hazelnut Cream, Coffee Ganache, Glaze
* * 5 Jan 2026, Mon, 2.30pm – 5.30pm
* 11 Jan 2026, Sun, 9.00am – 12.00pm
* 17 Jan 2026, Sat, 9.00am – 12.00pm
* 28 Jan 2026, Wed, 9.00am – 12.00pm
Learn To Make: Langue-de-Chat Butter Cookies, Hazelnut Dark Chocolate Filling, Pistachio Genmaicha Filling, Kinako Cream, and Assembly
* 18 Jan 2026, Sun, 9.00am – 12.00pm
* 21 Jan 2026, Wed, 9.00am – 12.00pm
* 26 Jan 2026, Mon, 2.30pm – 5.30pm
Learn To Make: Brownie Cookie Dough, Homemade Peanut Butter Cups, Salted Caramel Cream, Sea Salt Brownie Cookies, Peanut Butter Cup Brownie Cookies, Caramel Banana Brownie Cookies
* 6 Feb 2026, Fri, 2.30pm – 5.30pm
* 9 Feb 2026, Mon, 2.30pm – 5.30pm
* 26 Feb 2026, Thu, 2.30pm – 5.30pm
Learn To Make: Orange Chiffon Cake, Orange Marmalade
* 13 Feb 2026, Fri, 2.30pm – 5.30pm
* 14 Feb 2026, Sat, 12.00pm – 3.00pm
* 15 Feb 2026, Sun, 12.00pm – 3.00pm
Learn To Make: Sushi Rice, Ingredient Preparation, 9 Unique Flavour Creations, Round and Heart-Shaped Temari Sushi Shaping & Assembly
* * 9 Feb 2026, Mon, 2.30pm – 5.30pm
* 27 Feb 2026, Fri, 9.00am – 12.00pm
Learn To Make: Oden Dashi Broth, Ingredient Preparation, Simmering Techniques, Karashi (Japanese Mustard Paste)
* * 7 Feb 2026, Sat, 2.30pm – 5.30pm
Learn To Make:White Stock, Brown Stock, White Chicken Stock, Fish Stock, Vegetable Stock
* 2 Feb 2026, Mon, 2.30pm – 5.30pm
* 12 Feb 2026, Thu, 2.30pm – 5.30pm
* 1 Mar 2026, Sun, 2.30pm – 5.30pm
Learn To Make: Chicken Cutlet, Dashi Broth, Chicken and Onion Simmer Sauce, Fluffy Egg Mixture, Japanese Rice
* 10 Feb 2026, Tue, 2.30pm – 5.30pm
Learn To Make: Glutinous Rice, Savoury Fillings (Braised Mushrooms, Chinese Sausage), Beancurd, Braising Sauce
* 10 Feb 2026, Tue, 9.00am – 12.00pm
Learn To Make: Pulut Inti Coconut Filling, Pulut Inti Glutinous Rice, Puteri Ayu Coconut Layer (Top), Puteri Ayu Pandan Layer (Bottom), Pandan Juice
* 4 Feb 2026, Wed, 9.00am – 12.00pm
* 23 Feb 2026, Mon, 9.00am – 12.00pm
Learn To Make: Earl Grey–Infused Chocolate Ganache, Strawberry-Infused Chocolate, Strawberry Compote Centre, Chocolate Shells, Chocolate Tempering Techniques, Coating & Decoration
The ANATTA ’Clean’ Difference
Prioritising Freshness, Quality & Authenticity Across All Aspects Of Food
At ANATTA, we believe that nourishing your body starts with knowing exactly what’s in your food.
With our ‘clean’ difference, we are here to redefine what it means to eat well, and that means choosing ingredients and preparing meals with integrity, empowering you to make informed choices, so that you can enjoy wholesome food with confidence.
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Real experiences from those who have learned and trained with us – see the impact firsthand.