Singapore: Wet Market Tour & Cooking Class with Local Chefs

From Singapore’s lively wet markets to hands-on cooking local favorites

You’ll wander Singapore’s lively wet markets with a local guide, share breakfast at an old-school coffeeshop (kopitiam), then learn hands-on how to cook classic dishes like Hainanese chicken rice or ondeh ondeh with experienced chefs. Expect real stories, new flavors, and moments that stick with you long after you wash off the ginger from your hands.

Step-by-step itinerary

Day 1 — Wet market visit and cooking experience

• Visit local wet market
• Learn about multicultural food ingredients
• Enjoy iconic Singapore breakfast
• Learn to order local coffee
• Return to studio for cooking
• Cook local favorites with chefs
• Engage in hands-on culinary activity

The Experience

I didn’t expect the floor to be quite so slippery at the Tiong Bahru wet market — you’ve got to watch your step, especially when you’re distracted by all the colors and chatter. Our guide, Li, waved us over to a stall selling pandan leaves. She let us smell them (so grassy-sweet, almost like vanilla but greener?) and explained how they end up in desserts like ondeh ondeh. I tried repeating the name — Li laughed, probably because my pronunciation was way off, but she was patient about it. The air smelled like ginger and fish and something fried I couldn’t place.

We squeezed into a tiny coffeeshop after that for breakfast. Ordering kopi was its own adventure — apparently there are at least six ways to ask for coffee just how you want it. I went for kopi siew dai (less sugar), and honestly, it tasted richer than any flat white back home. The regulars barely looked up from their newspapers, but one old man gave us a nod when we sat down. It felt like we’d slipped into someone else’s morning routine for a bit.

Back at the kitchen studio, aprons on, we got our hands messy making Hainanese chicken rice (our day’s menu). The chef showed us how to poach the chicken just right — not boiling, more of a gentle bath — and how to get that fragrant rice using ginger and pandan from earlier. My rice stuck a little but nobody minded; everyone was joking around about whose roll would fall apart first during the ngo hiang demo. There was this moment when we were all quiet, just focused on rolling spring rolls together — I still think about that calm.

I left smelling faintly of garlic and coconut, which wasn’t a bad thing at all. Learned more about Singapore’s mix of cultures in three hours than I had in days wandering around solo. If you’re curious about food or just want to see what real mornings here feel like… well, this is it.

Top questions

Is hotel pickup included in this Singapore cooking class?

No, hotel pickup isn’t included but public transportation options are nearby.

What dishes do we cook during this Singapore market tour?

The menu changes by day but can include Hainanese chicken rice, ngo hiang rolls, Hokkien noodles, spring rolls, kueh dadar or ondeh ondeh.

Is this culinary experience wheelchair accessible?

Yes, the activity is wheelchair accessible.

Are dietary restrictions accommodated?

Yes, let them know your dietary concerns in advance and they’ll do their best to accommodate.

Does this tour include breakfast?

Yes, you’ll enjoy breakfast at a local coffeeshop as part of the experience.

How long does the market-to-table tour last?

The full experience takes around three hours including market visit and cooking class.

Is this suitable for families with young children?

Yes—infants and small children can join in prams or strollers.

What’s included

Your morning includes bottled water throughout, a guided hands-on cooking class led by an experienced local chef in Singapore, all ingredients and equipment needed for every dish you make together plus a guided wet market tour with stories from a licensed guide—and yes, breakfast is part of it too before heading back to cook.