Pizza Making or Pasta by Hand Experience at The Secret Pizza Club

The unusual part here is not just making dinner. You get to cook pizza in a wood-fired oven in Singapore, or turn eggs and flour into fresh pasta by hand, with herbs picked from a rooftop garden. It is a practical, social way to spend an evening or lunch, and a welcome change from another restaurant reservation.

I like the hands-on work, which gives beginners a real task at every stage, and the small-group setting, where instructors can adjust their guidance to different skill levels. One thing to weigh: the booking details say a minimum of four participants is required, while also listing group sizes of one to four, so confirm how that applies to your booking.

At a glance

• Pizza means more than toppings: Build a fire, prepare sauce with garden herbs, shape dough and bake your own pie in a wood-fired oven.
• Pasta starts with eggs and flour: Knead and roll fresh dough, then make pappardelle or squid ink tagliatelle.
• The rooftop garden has a job to do: Pick herbs such as basil, sage or rosemary to finish your meal.
• The meal is part of the activity: Pizza bookings include dinner and two beers per person. The pasta experience is described as a lunch with a glass of wine.
• The mood is social, not formal: Past instructors have included Gary, JP, Kristin, Angeline, Sam, Candice and others. The particular host will depend on your session.

Choose the oven or the pasta board

The two workshops share a farm-to-table idea, but they are not interchangeable. The pizza session is the more theatrical choice: you work with dough, forage for herbs, make sauce and use a wood-fired oven. It suits anyone who wants to learn a few pizza basics and see the cooking happen in a brick oven.

Pasta by Hand is quieter and more tactile. You begin with eggs and flour, then knead and roll the dough before shaping it into pappardelle or squid ink tagliatelle. The appeal is the transformation: two ordinary ingredients become a meal through your own effort.

I would choose based on what you most want to learn, not on which sounds more impressive. Pizza offers the fire and oven; pasta puts more time into working the dough. Both include herbs from the rooftop farm, which gives the garden a useful role rather than making it a backdrop for photos.

The experiences are sold as separate packages, starting from US$106.45, while the overall price information lists a starting figure of $117.05. Check the price shown for your selected package before booking, since the supplied price details use different figures.

Starting with fire and fresh dough

In the pizza workshop, the work begins before you add a topping. You raise a wood fire in the oven, then learn to knead and shape the dough. If you have never made pizza, that is no reason to sit this one out: the sessions include demonstrations, and past participants have found the instruction approachable for beginners.

The dough work is more than a warm-up. Shaping a base gives you a feel for how the crust will turn out, while tossing and stretching it introduces a technique that is harder than it looks. You will assemble your own pizza, so the finished meal reflects your choices rather than a cook’s standard recipe.

Next comes the sauce. You forage for herbs in the rooftop garden and use them to make it from scratch. Fresh basil and other herbs give you a direct link between the garden and the food, and the process is simple enough to take home as an idea for your own cooking.

Finally, you slide your pizza into the wood-fired oven and watch it bake. The oven is the feature that makes this session unusual, and it also makes the workshop more than a basic topping class. The wood fire is part of the cooking method, not just a bit of atmosphere.

The pizza is served as dinner, and the package includes two beers per person. That makes the session feel like a shared meal as much as a lesson. Keep in mind that the oven is hot by nature, though one past participant noted that a large fan helped keep the space comfortable. Conditions can vary, but the activity is designed for people to work around the oven.

Turning eggs and flour into pasta

The pasta session begins with two ingredients: eggs and flour. With guidance, you knead the dough and roll it out by hand, then make either pappardelle or squid ink tagliatelle. The class offers a satisfying balance: you do the work yourself, but you are not left to guess what comes next.

This is a good option if you enjoy cooking but do not want an activity that depends on previous experience. Past sessions have been described as easy to follow for beginners, and instructors have been praised for helping people at different skill levels. You can expect hands-on coaching rather than a demonstration from across the room.

The rooftop garden comes into play again when you pick herbs such as basil, sage or rosemary to garnish your pasta. The farm-to-table element is modest but meaningful: you see where the finishing herbs come from, then use them on food you made yourself.

The experience is described as including a pasta lunch and a glass of wine. One past session also included a choice of cream-based and tomato-based pasta preparations, but the exact dishes may vary, so do not book expecting those specific sauces. The core promise is fresh pasta made by hand, with herbs gathered from the garden.

A small workshop with a social feel

The atmosphere seems to be one of the strongest parts of the experience. This is a join-in session, not a private lesson by default, and the small group gives the class room for conversation and practical help. The booking details list one to four participants, while also stating that at least four participants are needed for the activity to run. That wording is unclear, so ask the provider how the minimum works before you commit.

The instructors are central to the experience. Past hosts have included Gary and JP, Kristin and Angeline, Sam, Candice, Taju, Hui Bin and Lea. Their names are not a guarantee of who will lead your session, but the pattern is clear: the class relies on an engaged host who can make cooking approachable and keep the group comfortable.

Some sessions have also included stories about local history, honey and the work of people caring for wild bees in Singapore. Those details are not listed as a standard part of every booking, so treat them as possible extras rather than promised stops. The dependable core is the cooking, garden herbs and shared meal.

The Sundowner is at 272 Upper Bukit Timah Road. The supplied address is 272 Upper Bukit Timah Road, Singapore 588212. Plan to arrive ten minutes before the scheduled start; late arrivals and no-shows are not refundable. The voucher is mobile, and it remains valid for 60 days from booking confirmation.

Is the price worth it?

At roughly US$106.45 per package, this costs more than buying a pizza or pasta dinner. You are paying for the workshop, ingredients and materials, guidance, the garden element and the meal you make. For pizza, two beers per person are included as well. For pasta, the experience is described as including lunch and a glass of wine.

The value depends on whether you want an activity as well as food. If you are mainly looking for a cheap meal, this is not the right choice. If you like cooking, want an unusual date or birthday plan, or would rather do something participatory than book another standard dinner, the price is easier to justify.

There is also a practical point: the activity requires a minimum of four participants, and no cancellations or refunds are allowed. Confirmation is sent within 24 hours. Before paying, make sure the selected date and package suit you, and clarify the group minimum if you are booking fewer than four people.

Who will enjoy this most

I would recommend the pizza session to anyone curious about wood-fired cooking, including first-time pizza makers. It is especially suited to couples and friends who want a meal with a shared task, or to a birthday celebration where the person being celebrated enjoys food and cooking.

Choose pasta if you prefer working with dough at a slower pace and want the satisfaction of making fresh noodles by hand. It also makes sense for beginners, since the activity is guided and past classes have accommodated different levels of experience.

Neither option is a fit if you want a polished restaurant dinner with no work involved. You will be handling ingredients and learning as you go. That is precisely the point, but it is worth knowing before you book.

Should you book it?

Book The Sundowner if the idea of making your own dinner sounds more fun than simply being served one. The pizza class is the pick for a wood-fired oven, a little showmanship and a beer with your meal; the pasta class is better for hands-on dough work and a relaxed lunch. I would confirm the participant minimum and final package price first, then choose the cooking style you are most curious to try.

FAQ

Where does the experience take place?

It takes place at The Sundowner, 272 Upper Bukit Timah Road, Singapore 588212.

What are the package options?

You can choose Pizza Making Experience or Pasta by Hand Experience.

What do you make in the pizza workshop?

You prepare pizza from scratch, including dough and sauce, pick herbs from the rooftop garden, assemble your pizza and bake it in a wood-fired oven.

What pasta can you make?

The pasta session teaches you to make pappardelle or squid ink tagliatelle by hand.

What food and drinks are included?

The pizza package includes dinner consisting of your self-made pizza and two beers per person. The pasta experience is described as including lunch and a glass of wine.

Is there an age limit?

No. The activity has no age limit.

How early should I arrive?

Arrive at the meeting point ten minutes before the scheduled activity time. Latecomers and no-shows cannot receive a refund.

How long is the voucher valid, and can I cancel?

The voucher is valid for 60 days from the booking confirmation date. The experience has a no-cancellation, no-refund policy.