Workshops

Entry to Funkd Festival is free. However, tickets are required for workshops as slots are limited. Sign up early to avoid disappointment.

 

Saturday 12 May 2018

 

Fermenting and Pickling Demo

Learn how to make kimchi and pickled cucumbers with Dosirak, a modern Korean eatery which abides by the Korean ethos of house-made quality: we use the freshest ingredients, make our own kimchi and cure our sauces from scratch. 

Date

Saturday May 2018 2.30PM - 3.30PM

PRICE

$5 per pax, limited to 30 pax


Vegan NutCheese Workshop

We apologise that this Vegan Nutcheese Workshop by The Blissful Carrot has been cancelled.  Unfortunately, Alyson Lundstrom is unable to make the trip to Singapore from Macau due to unforeseen circumstances. Alyson sends her regrets and apologise for any disappointment caused. Those who have signed up, thank you for your interest - you will be contacted via email and will receive a full refund.


DIY Fruit Vinegars with Native

 

Learn the process of fermenting fruit - focused vinegars and building a fermentation pantry at home with this masterclass. The session will introduce basic techniques and concepts around fermenting such products, and will also introduce participants other easy - to - make starters, for use in beverages, such as ginger bug and sweet potato fly.

This masterclass is led by one of Singapore's most creative cocktail bars, Native, which focuses on foraging and using regional produce in Southeast Asia. Whilst fairly new to the cocktail scene, Native has already clinched the No. 47 spot on the coveted World's 50 Best Bars List as well as No. 20 on Asia's 50 Best Bars List 2017.

DATE

Saturday 12 May 2018 5.30PM - 7PM

Price

$60 per pax, limited to 20 pax


Honey Appreciation Workshop

Learn about honey from different parts of the world produced by different honey bees in this honey appreciation workshop led by Nutrinest, a Singapore beekeeper with 9 years of experience. 

Participants get to taste 100% raw honey from beekeepers around the world, including local honey bees Cerana and Trigona, as well as honey from Germany, Africa, Taiwan, the UK and Arabia. Learn more about the different types of bees that produce the respective honey. Also get to try commercial honey and learn to differentiate it from 100% raw honey.

Participants get a $10 voucher to redeem against products purchased from Nutrinest's booth at Funkd Fest. 

DATE

Saturday 12 May 2018 7.30PM - 9PM

PRICE

$40 per pax, limited to 20 pax


Sunday 13 May 2018

 

Tea Pairing for Kombucha Workshop

Make your first fermentation exciting and forget the secondary!

Sample 5 exquisite teas and 3 sugar types and learn how to build flavours using varieties of tea, tisane and sugar as primary fermentation. These are not your run of mill tea bags. You'd taste a range of inspiring teas to make your kombuchas with. Bring along a pen to jot down ideas!

This workshop will be led by Melissa Mak, tea blender and sommelier, and also the founder of Fizzicle Kombucha and SG Fermentation Friends, a Facebook group with 5,800 fermenters based in Singapore and around the region. As a certified tea blender and sommelier, Melissa loves to share her best experiences to inspire more people into leading a sustainable fermenting lifestyle.

DATE

Sunday 13 May 2018 12.30PM - 2PM

PRICE

$100 per pax, limited to 20 pax


All-Grain Brewing Made Simple Workshop

Have you ever felt like brewing beer from grains, but are intimidated by the complicated equipment and processes? Progress from the kit and go for grains! You will enjoy a brew with more depth of taste and flavour. A team of experienced & award-winning homebrewers will guide you through how to brew a 1-gallon batch of beer using simple equipment that you probably already have in your own kitchen. You will also learn how to brew beer that is naturally soured by bacteria as part of the demonstration!

This workshop will be led by Daryl Yeap, Beer Judge Certification Program (BJCP) certified judge and homebrew enthusiast. 

DATE

Sunday 13 May 2018 2.30PM - 4PM

PRICE

$15 per pax, limited to 30 pax


Of Koji and Soybean Workshop

Dive into the world of koji and soybean! During this 1 hour workshop, you'll get to learn how to make miso and natto in a few easy steps, as well as taste homemade mirin. This includes a starter kit to bring home to make small batch miso in your kitchen! 

This workshop is led by Kelsey Ng, a believer of wild fermentation who has experience with home fermenting for 5 years.

Date

Sunday 13 May 2018 3PM - 4PM

Price

$80 per pax, limited to 20 pax


Fermenting and Pickling Demo with Dosirak

Learn how to make kimchi and pickled cucumbers with Dosirak, a modern Korean eatery which abides by the Korean ethos of house-made quality: we use the freshest ingredients, make our own kimchi and cure our sauces from scratch. 

Date

Sunday 13 May 2018 4.30PM - 5.30PM

PRICE

$5 per pax, limited to 30 pax


A Look at Sake Brewing

Gain a deeper appreciation and understanding of sake at this guided masterclass. Learn about the history and the labour intensive production process of making sake, and taste 4 different styles of sake.

This masterclass is led by John Chen of Inter Rice Asia, a sake specialist that focuses on niche artisanal sakes.

Date

Sunday 13 May 2018 5PM - 6.30PM

Price

$20 per pax, limited to 20 pax