A Culinary Journey with Chef Handika 

Chef Handika’s culinary story began over a decade ago at the world-renowned 3-Michelin-starred Joël Robuchon in Macau, where he refined his craft under one of the greatest chefs of our time. From there, his journey took him across the globe, working alongside gastronomy luminaries such as Graham Elliot and Mauro Colagreco, mastering diverse techniques while staying rooted in his passion for flavor.

His reputation grew, and he soon helmed the kitchen as Executive Chef at Singapore’s Ma Cuisine, itself a celebrated Michelin-starred destination, where his bold creativity and precision were praised by diners and critics alike.

Now, in June 2025, Chef Handika embarks on his most exciting chapter yet — joining Sonder as Executive Chef in Residency. For a limited run only, he will bring his artistry to the table, crafting inventive dishes that marry bold flavors, modern finesse, and cultural storytelling.

🌟 Menu & Key Learning Points

1. The Most Delicious Duck Confit Puff with Homemade Flaky Curry Puff 

• Master the art of duck confit, slow-cooked until irresistibly tender and flavorful.

• Elevate it with silky caramelized onions that balance richness with sweetness.

• Work with curry puff pastry for a flaky, golden bite.

• Learn to make curry leaf mayonnaise, a vibrant and aromatic twist that ties the dish together.

2. Crispy Japanese Egg with Tomato Confit and Crispy Feuille de Brick

• Achieve the perfect poached egg with a creamy, runny yolk.

• Wrap in delicate feuille de brick julienne for an ultra-crispy shell.

• Garnish with basil oil, adding freshness and color to this elegant yet comforting dish.

3. Confit Lobster & Chilled Butternut Squash Soup

• Unlock the secret to lobster confit, ensuring sweetness and tenderness.

• Create a luxuriously smooth butternut squash and cardamom soup, served chilled for contrast.

• Explore the magic of lemongrass foam, adding a light, aromatic lift.

• Discover how to finish with aromatic oils (basil or curry) for balance and visual flair.

4. Iberico Pork Presa with Black Garlic Purée

• Learn to handle and cook Iberico pork presa, prized for its marbling and succulence.

• Build complex flavor with a custom spice rub and master the searing technique.

• Prepare a rich, umami-packed black garlic purée.

• Tie it together with a classic yet elevated charcutière sauce, bringing acidity and brightness to balance the richness.

✨ By the end of this masterclass, you will not only create restaurant-quality dishes, but also take home refined skills in French confit, precision poaching, foams and aromatics, sauce work, and plating techniques — all under the guidance of a chef who has cooked in Michelin-starred kitchens around the world.

Limited to 20 Exclusive Seats.

This demo masterclass includes:
✅ Onsite food tasting of all dishes prepared
✅ A detailed recipe pack to recreate the dishes at home
✅ Photos and videos captured during the class, provided for you to keep

Terms and Conditions