THE COMPLETE STORY2 min read 7 photos

About Us

Culinary Art Studio by Sugar Cuisine — photo 1

If you’ve ever dreamed of mastering the culinary arts—whether it’s baking buttery croissants, plating up gourmet dishes, or simply refining your kitchen skills—Culinary Art Studio by Sugar Cuisine in the heart of Saigon is where those dreams start simmering to life. Nestled at 37B Đường Cô Bắc, District 1, this cozy yet professional studio is quietly becoming a go-to destination for foodies, hobbyists, and curious minds who want to dive into the world of culinary creativity.

As someone constantly in search of unique food experiences, stepping into this space felt like finding Saigon’s best-kept secret. The studio is warm and welcoming, infused with the scent of herbs, spices, and occasionally, caramelizing sugar. More than a school, it’s a playground for the senses—where flavours are explored, skills are sharpened, and creativity flows.

Culinary Art Studio by Sugar Cuisine — photo 2
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Whether you're into elegant patisserie, fusion cuisine, or traditional Vietnamese dishes with a twist, Sugar Cuisine’s workshops offer a diverse range of classes for every level. Think hands-on sessions where you don’t just follow a recipe—you learn the why behind every technique, guided by instructors who are as passionate as they are skilled.

What impressed me most? The thoughtfulness behind everything. From high-quality ingredients to spotless equipment and well-paced sessions, every detail is geared towards giving students a top-tier culinary experience.

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Looking for something unique to do in Saigon? Culinary Art Studio by Sugar Cuisine isn’t just about cooking—it’s about connecting with food, culture, and community. Bring a friend, book a class, and get ready to stir, whisk, and sauté your way to unforgettable memories.

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https://sugarcuisine.com/?lang=en

https://www.facebook.com/sugarlee208/

37B Đ. Cô Bắc, Phường Cầu Ông Lãnh, Quận 1, Hồ Chí Minh, Vietnam

7:30 am–10:30 pm (Monday to Sunday)

+84 843 133 3378

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Originally published by World Gourmet. Article text, photographs and original publication context are retained.

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