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The deal

  • Workshop for 1 person for RM158 instead of RM280
  • Workshop for 2 people for RM298 instead of RM2,000

Workshop schedule

  • Continental breakfast
    • Sat Jul 27, 2015: 10.30am – 1.30pm
    • Thu Aug 8, 2015: 10.30am – 1.30pm
  • pasta
    • Sat Jul 27, 2015: 3pm – 6pm
    • Thu Aug 8, 2015: 3pm – 6pm

Workshop outline (choose pasta or continental breakfast workshop)


  • Marinara
  • Carbonara
  • Squid ink pasta

Continental breakfast

  • French toast
  • Eggs Benedict
    - Poached eggs
    - Hollandaise sauce
  • Sauteed mushrooms
  • Side salad
  • Baked beans
  • Food presentation and plating

Levain de Pastry

Chef Eric Wong straddles up to 28 years of experience in the art of pastry making and even more in the food and beverage industry, having worked as a consultant for facilities and training centres along with innovating staple favourites like bread, pau, and doughnuts. He works in tandem with Chef Peter Hwan and master roaster J.Katosan, whose career began as a executive chef in renowned kitchens including Cafe Pamelia, Premier Hotel, Komugi bakery, and more where he demonstrates his culinary crafts in French, Italian, and Japanese cuisines. Offering accessible pastry and baking courses for the layman, Levain de Pastry is led by experienced chefs and a trained team that employs the use of natural or organic ingredients sans preservatives. Whenever possible, they also use sourdough for doughy creations to ensure a final product that has developed a natural taste. A bakery supplies shop stocked with frozen dough and ready-bake products offers cooking cheats for those wanting quick solutions to promises of homemade dinners. Housed in a uniquely decorated and self-built three-storey semi-detached bungalow, Levain de Pastry’s new base is next to Bukit Jalil and OUG, and aims to provide a warm, cosy, and peaceful learning ground for customers amidst natural greenery of plants and a resort-style ambience.

Facebook: Levain De Pastry Sdn Bhd

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