The Art of Authentic Spanish Tapas

Chef José Alonso

Born and raised in Rioja, Spain, Chef José Alonso brings decades of experience in Spanish gastronomy. He previously served as Head Chef of Binomio, one of Singapore’s most respected Spanish restaurants, before becoming the Chef Owner of Kulto.

Kulto has become a favourite among diners for its vibrant atmosphere and authentic Spanish cooking, attracting guests who appreciate bold flavours and traditional Spanish dishes.

Chef José is also part of the AC Concepts restaurant group, which includes concepts such as Nomada, Barrio, Cenzo and Il Toro, helping to shape Singapore’s Spanish dining scene.

Guided by a philosophy rooted in respect for tradition and quality ingredients, Chef José creates dishes that allow the natural flavours of Spanish produce to shine.

This masterclass offers a rare opportunity to learn directly from him, as he shares the techniques and flavours behind some of Spain’s most beloved tapas.

Prawns Cooked in Roasted Garlic Oil, Dried Chili and Hummus

A bold and flavourful Spanish tapas favourite inspired by the classic dish Gambas al Ajillo, where prawns are cooked in fragrant garlic infused oil.

In this class, Chef José will demonstrate how to extract deep flavour from prawn heads and shells to create a rich prawn oil before cooking the prawns gently in roasted garlic oil and dried chili.

Chef José will demonstrate key techniques including:

• Preparing prawns properly for maximum flavour

• Creating prawn infused oil using prawn heads and shells

• Cooking garlic in oil to release its aroma without burning

• Achieving perfectly cooked prawns that remain tender and juicy

Simple yet deeply satisfying, this dish highlights how a few quality ingredients and proper technique can create bold Spanish flavours at home.

Ibérico Pork Belly Pintxos with Piquillo Peppers and Caramelized Onion

A rich and satisfying Spanish tapas dish that has become a popular favourite at Kulto, with diners returning for it again and again.

Ibérico pork is prized in Spain for its exceptional flavour and beautiful marbling, giving the meat a naturally rich and tender texture. In this dish, the pork belly is carefully marinated and slowly cooked until meltingly tender, then sliced and served over toasted sourdough with sweet caramelized onions and roasted piquillo peppers.

Chef José will demonstrate how to build layers of flavour through:

• Proper seasoning and preparation of Ibérico pork belly

• Slow cooking techniques to achieve tender and juicy meat

• Finishing the pork belly over charcoal for added smoky flavour

• Assembling pintxos on toasted sourdough with layered textures and flavours

While the pork belly is traditionally finished over charcoal at the restaurant, Chef José will also explain how this dish can easily be recreated at home using an oven or pan, making it both delicious and practical for home cooks.

Classic Tortilla Española

Spanish Egg Omelette with Caramelized Onion, Confit Potato and Roasted Garlic Aioli

A comforting and deeply satisfying Spanish classic enjoyed across Spain, from casual family meals to lively tapas bars.

This dish became one of Kulto’s most beloved takeaway items during the COVID period, loved for its rich flavour and comforting texture.

Chef José will demonstrate how to build layers of flavour through:

• Slowly caramelizing onions to develop natural sweetness

• Confit cooking potatoes in oil for a silky texture

• Creating a thick and fluffy Spanish omelette with the correct egg ratio

• Roasting garlic to prepare a rich homemade aioli

Although the ingredients are simple, technique is key to achieving the thick and tender omelette with a soft and delicate interior that defines this iconic Spanish dish. Once you understand the technique, it is a dish you can easily recreate at home.

Spanish Churros with Cinnamon Sugar and Chocolate Sauce

A beloved Spanish treat enjoyed throughout Spain, from street stalls to traditional cafés. Crisp on the outside and soft on the inside, churros are a simple yet deeply satisfying dessert often enjoyed with a warm cup of chocolate.

In this class, Chef José will guide students through the process of making traditional churros from scratch and frying them to golden perfection.

Chef José will demonstrate how to build flavour and texture through:

• Preparing traditional churros dough

• Proper piping technique using a star nozzle

• Frying churros to achieve a crisp exterior and light interior

• Finishing with cinnamon sugar and warm chocolate sauce

Although churros are made from simple ingredients, technique is key to achieving the perfect balance of crispness and softness, making them an irresistible Spanish classic that can easily be recreated at home.

Limited 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

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