Who We Really Are
We started Kitchen-Flom because we kept running into the same problem. People wanted to cook better food at home, but most cooking classes felt either too stuffy or too basic. And honestly? A lot of what's out there just teaches you to follow recipes without understanding why things work.
That bothered us. Cooking isn't about memorizing steps—it's about getting the logic behind techniques so you can adapt and create on your own. We wanted to build something different. Something that actually helps people develop real skills they can use every day, whether they're making a quick dinner after work or attempting something ambitious on the weekend.
Our space in Kuantan came together in late 2023, and we've been teaching hands-on classes ever since. Small groups, plenty of practice time, and instructors who actually want to see you succeed. No fluff, no pretense—just good food and practical knowledge.
What Makes Us Different
Technique-First Approach
We don't just hand you a recipe and call it a day. Our classes break down the actual techniques—how heat transforms ingredients, why timing matters, what happens when you combine certain flavors. Once you understand these fundamentals, you can cook without constantly checking instructions.
Real Kitchen Experience
You're not watching someone else cook while you take notes. Our sessions are hands-on from start to finish. You'll work with professional equipment, get comfortable with proper knife skills, and learn to manage multiple components at once—all the stuff that makes restaurant cooking look effortless.
Flexible Learning Paths
Some folks want to master French techniques. Others are more interested in Southeast Asian flavors or modern plating. We've structured our programs so you can focus on what interests you most, then branch out from there. No forced curriculum—just skills that build on each other logically.
Liyana Razak
Head Instructor
Trained in Lyon, worked in Singapore and KL. Now teaches the techniques that took her years to figure out.
Nadia Salleh
Program Coordinator
Handles everything behind the scenes so classes run smoothly and students get proper guidance throughout their learning journey.
The Philosophy Behind Our Classes
Most people can follow a recipe. That's not the hard part. The challenge is understanding what's actually happening when you cook—why that sauce broke, why your vegetables turned mushy, why the timing felt off even though you did everything the instructions said.
We focus on building fundamental knowledge instead of teaching individual dishes. Once you understand how proteins behave under different temperatures, how to build layers of flavor, or how to adjust seasoning by taste rather than measurement, you can tackle almost any recipe with confidence.
Our classes run in focused sessions where you'll practice specific techniques repeatedly until they become second nature. We keep groups small—usually six to eight people—so instructors can give proper attention to each student's progress. And we encourage questions throughout, because the "why" matters just as much as the "how."
If you're ready to move past beginner basics and develop skills that'll actually stick with you, we'd be glad to have you in one of our upcoming sessions.
Explore Our Programs