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Master Class: Best Signature Desserts for Festive Season by Executive Pastry Chef Makoto Arami

8 Oct 2023 (Sun), 1pm - 5pm



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Chef Makoto Arami

Executive Pastry Chef at Ami Patisserie

Ex Executive Pastry Chef at 1 Michelin-starred Beni Restaurant 


Makoto was born into a family of pâtissiers in Shiga Prefecture, Japan, where his late father used to run a French patisserie that was also doling out Japanese wagashi (traditional Japanese sweets) in its early days. Exposed to pastries and sweets from a young age, Makoto confesses to having a sweet tooth and he has a particular fascination for baking- as well as eating – cream puffs, canelé, galette as well as chestnut-tinged Mont Blanc pastries.


Schooled in French confectionery and culinary arts at the Ecole Hôtelière Tsuji in Lyon, France, where he stayed on for a year post-graduation to hone his pastry-making skills, the 33-year-old cut his teeth at award-winning French restaurants in Tokyo including the two Michelin stars decorated Beige Alain Ducasse Tokyo and Restaurant Ryuzu before he joined Dominique Ansel Bakery Tokyo’s opening team as Pastry Sous Chef.


Conversant in both the Japanese and French languages, Makoto picked up a third language – English – when he landed in Singapore as the Executive Pastry Chef of the one Michelin-starred Beni Restaurant in 2017. His talent at seamlessly blending the best of French and Japanese nuances in his pastries caught the attention of a Marina Bay Sands-based celebrity restaurant and in 2019, he was hired as its Pastry Sous Chef.


Join Chef Makoto in his journey in showcasing French pastries crafted with seasonal ingredients and Japanese sensibility.


You will be learning the following:


Japanese Fig Tarte

Chef’s signature filo tart base with seasonal and selected Japanese figs

Filo pastry and honey butter

Almond cream

Pastry custard cream

Fig jam with red wine

Vanilla ganache


La France Japanese Pear and Yuzu Mousse Cake

La France Pear from Yamagata prefecture, Japan and yuzu

Almond sponge

Pear mousse

Yuzu pear compote and jelly

Pear glaze

Yuzu ganache


72% Chocolate Souffle Cake

One of Chef Makoto’s signature item

Very light and fluffy texture of chocolate souffle cake with caramelized macadamia nuts

Chocolate sponge

Chocolate souffle

Hazelnut praline

Caramelized macadamia

Shaved chocolate



Suitable for All Levels (Novice/Intermediate/Advanced)


Maximum of 20 participants



View Chef’s Bio Here


Note: Chef will demonstrate all recipes. Participants will sample all the items demonstrated items.



Terms and Conditions

Weight 0.3 kg
Dimensions 10 x 15 x 5 cm
Date and Time

8 Oct 2023 (Sun), 1pm – 5pm