After Tanuki Raw, we headed behind Orchard Central, cut across Killiney onto River Valley Road, and then turned right onto Kim Yam Road. I was being a child, asking “are we there yet?” every so often. It was quite a walk after a filling meal and under the scorching hot sun. The doors to The Kitchen Society were a welcoming sight.
Apparently my sister signed us up for Frutti Macarons baking class by none other than Lin Weixian, the master behind my favourite macaron shop, Bonheur Patisserie (read about my posts about his character macarons here, here and here)! I learnt afterwards that the baking class cost $180 per person!
During the class, Chef Lin and his lovely wife, Carline, taught us how the difference between French and Italian macarons, how create a macaron batter with proper folding techniques, the right way to pipe a macron and lastly, how to decorate them.