Where Culinary Passion Meets Practical Learning
Kitchen‑Club started in a small cooking studio in Subang Jaya back in 2019. We've grown from weekend workshops into something more substantial—a place where people who really want to cook can learn without the pretense.
We're Not a Traditional Cooking School
And honestly? That's intentional. We started because the founders—Liyana Tengku and Raj Krishnan—felt frustrated with how cooking education was being taught. Too much theory, not enough actual time with ingredients. Too many rules, not enough experimentation.
So they rented a small space in Subang Jaya and invited friends to learn how to make roti canai from scratch. That first workshop had six people. The dough stuck to everything. Someone burned the curry. But everyone left knowing they could actually make something they'd only ordered before.
That feeling—of going from "I can't do this" to "I just did this"—became what we're about. Not perfection. Progress. Not diplomas. Confidence in your own kitchen.
How We Actually Teach
Our workshops run in small groups. Usually eight to twelve people, maximum. You're not watching a demo from the back of a room. You're at a station with ingredients and equipment, making mistakes in real time.
Instructors walk around. They catch things before they become disasters—but only just before. Because honestly, you learn more from rescuing a sauce that's about to break than from following perfect instructions. We guide, we suggest, but we don't hover.
Most sessions are three hours. You'll make three to five dishes, depending on complexity. And yes, you eat what you make. Sometimes it's restaurant-quality. Sometimes it's... educational. Both are valuable.
What We Value
Real Ingredients
We don't use shortcuts or substitutions unless they're genuine alternatives. If a recipe calls for something specific, we use it. You deserve to learn with ingredients that actually taste like what you'll use at home.
Cultural Context
Malaysian food comes from somewhere. We talk about why rendang uses certain spices, how laksa evolved differently across regions. Not as history lessons, but because it helps you understand what you're making.
Your Pace
Some people need ten minutes to chop an onion properly. Others are faster but less precise. Both are fine. We adapt to how you learn, not the other way around.
2019 - The Studio Opens
Six people, one weekend, way too much flour everywhere. That first workshop on making roti from scratch proved people wanted hands-on learning without the culinary school commitment.
2021 - Pandemic Adaptation
When lockdowns hit, we shifted to ingredient kit deliveries with video guidance. Learned that some techniques translate to home kitchens better than others. Kept what worked.
2023 - Expanded Studio
Moved to a larger space in the same neighborhood. Added specialized equipment for pastry, bread, and traditional Malaysian cooking. Still kept class sizes small.
Now - Open Enrollment
We're currently accepting registrations for sessions starting in the coming months. New workshops added based on what people actually want to learn, not just what's trendy.
No Gatekeeping
Cooking isn't reserved for professionals or people with expensive equipment. You can make good food with basic tools and supermarket ingredients. We'll show you how.
Honest Feedback
If your curry needs more salt, we'll tell you. If your knife technique could be safer, we'll demonstrate a better way. Encouragement matters, but so does actual improvement.
Community Focus
People who take our workshops often come back, sometimes with friends. We've built something that feels more like a cooking club than a classroom. That wasn't planned, but we're glad it happened.
Ready to Actually Learn Cooking?
We run workshops most weekends and some weekday evenings. Classes fill up because we keep them small. If you're interested in learning techniques you'll actually use, take a look at what's coming up.