$165 per person

What You'll Learn

By the end of the class you will:

  • Learn the difference in techniques used to make shoyu and soy milk broth
  • Understand how to make handmade ramen noodles
  • Make perfectly crunchy and tender kaarage chicken

About This Class

You have always enjoyed a piping hot bowl of ramen, from eating packaged ramen during your student budget days to the regional ramen houses of Japan, to the current California crazy ramen trend. Chefs like David Chang and Roy Choi have embraced ramen in more creative ways than we can count.

If you’re one of those people who has voiced your strong opinion via food blogs about who makes the best ramen in town, if you know the cool ramen chefs by the first name, or if you just crave the steaming bowls of the brothy noodles for breakfast, lunch, and dinner, then isn’t it time you learn to make your own?

Join chef Alexander Ong, chef emeritus of Betelnut restaurant, to learn how to make flavorful rich broths, compare store bought noodles to those you’ll make by hand, and finish all the fixings from scratch to complete your own signature bowl.


Shoyu ramen broth, soy milk ramen broth, braised pork belly, sous vide eggs and chasui pork.




Photo by Photo by Masaaki Komori on Unsplash


  • Wine included
  • Full meal served in class
  • Work in teams
  • Ages 18+


What is the format of a typical cooking class?

The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.

When should I arrive for my class?

Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.

What do I need to bring with me to class?

Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.

Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.


Do I need to eat before class?

Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.

What should I wear to class?

Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.

More FAQ

Cancellation Policy

Any cancellation up to two weeks prior to your class start date will be refunded 100%. Cancellations up to 5 days before your class start date will qualify for an online credit to be applied to another class. No refunds or credits will be issued for cancellations received less than 5 days before your class start date, however, you may always send a friend in your place if you’re unable to attend.
Please note: Cancellation requests made the day of class are not eligible for a refund or credit, no exceptions. 
View our full cancellation policy