WellSpent Satuday Luxe: Modern Mithai Making with Chef Satish Madaan

Discover the art of modern mithai making, blending traditional Indian sweets with creative techniques and WellSpen Learn how classic flavours and techniques can be reimagined through contemporary methods to create sweets with a fresh twist. Inspired by WellSpent’s upcycling mission, the session also highlights how food manufacturing by-products, known as spents, can be repurposed into useful culinary ingredients. Discover how tradition, creativity and resourcefulness can come together to create innovative treats while supporting a more sustainable food system. Limited slots, book your tickets now. ___________________________________ Venue Host: At-Sunrice GlobalChef Academy Time: 3pm - 4.30pm Admission: $28 per pax Price is inclusive of GST. ___________________________________ ABOUT THE CHEF Chef Satish Madaan is an award-winning culinary professional with over two decades of international experience across luxury hotels, airline catering and private clubs. A three-time Gold Medalist at Food Hotel Asia, he is known for his modern interpretation of Indian cuisine, combining traditional flavours with refined presentation. He has cooked for distinguished dignitaries and held key roles with leading hospitality organisations in Singapore and India. 🌟Visit our Produce Market and grab your WellSpent signature products!🎁 Special discounts are available at the event. ___________________________________ PROGRAM OF THE DAY Registration & Academy Tour 12pm - 12.30pm Together We Can 12.30pm - 12.45pm Festival of Lights Lunch $48 per pax 12.45pm - 2.30pm OPM Den 12pm - 4.30pm Produce Market 12pm - 4.30pm Spice Blending Masterclass with Chef Rapeepat Boriboon $28 3pm - 4:30pm Floral Tea Blending and Appreciation with Chef Liau Jun Ye $28 3pm - 4:30pm Modern Mithai Making with Chef Satish Madaan $28 3pm - 4:30pm Floral and Spice Mocktail Workshop with Rayan $28 3pm - 4:30pm ___________________________________ *Ticket sales end on 6 November 2026, FRIDAY at 5:30pm. ***Subject to changes.