Amai Kitchen at Mi Studio

Amai Kitchen at Mi Studio Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Amai Kitchen at Mi Studio, 33A, Laluan Tasek Timur 3, Taman Tasek Indera, 31400 Ipoh, Perak, Ipoh.

SSM: Amai Kitchen (IP0527766-U)
Sourdough, Wagashi, Cookies & Kueh
Private & Group Workshops
Studio space | Private & Corporate Event
B2B Supply | Collab | Gift Sets
Tools & Ingredients

When I first started my sourdough journey, one of the things I struggled with the most was understanding my starter.Peop...
09/07/2026

When I first started my sourdough journey, one of the things I struggled with the most was understanding my starter.

People kept saying, “Use your starter at its peak.” But… what exactly is peak? How do you know when it’s there?

Over time, I realised it’s actually much simpler than I thought.

After feeding, your starter will slowly rise as it feeds. It’ll keep climbing until it reaches its highest point, then it’ll slowly start to fall because it’s getting hungry again. That highest point is what we call its peak.

Every starter is different. Some double, some triple, and some rise way beyond that. That’s why I always encourage people not to rush to use it the moment it doubles. Let it keep growing and observe how high it can actually go. Once you learn your starter’s pattern, you’ll know exactly when it’s at its peak.

If your starter only doubles for now, don’t worry. Keep feeding it consistently and give it a little time. As it gets stronger, you’ll often notice it rising higher with each feed.

Another thing I learned is not to feed it just because the clock says it’s time. Instead, wait until it has just started to fall. That’s usually a sign it has finished most of its food and is ready for its next feed.

One thing sourdough has taught me is that it isn’t about rushing. It’s about observing, understanding, and letting time do its work. Once you start paying attention to your starter, it’ll tell you more than you think.

Timelapse of my starter rising from the feed.

Where it started

Where it peaked

05/07/2026

When struggled with Cantonese

This is not my usual baking related post. It’s simply something too funny not to share it here.

Hope yall have fun laughing. Happy Sunday everyone!

05/07/2026

When struggled with Cantonese

This is not my usual baking related post. It’s simply something too funny not to share it here 🤣

Hope yall have fun laughing. Happy Sunday everyone!

18/06/2026

Sharing with you the ASMR that I love

Make sure you turn on the sound 🔈

Double Cheese Sourdough - Parmesan & Cheddar

The crackly crust, the satisfying crunch, and the reveal of the soft, airy crumb inside.

Simple pleasures, freshly baked

📷 Captured by
Thank you for beautifully capturing this little moment of bread and joy. 🩵🍞

First cake made with sourdough starter - super rich, moist chocolate cake. Paired with chocolate ganache infused with Ba...
09/06/2026

First cake made with sourdough starter - super rich, moist chocolate cake.

Paired with chocolate ganache infused with Baileys Irish Cream.

Made specially for my hub’s birthday.

Before anyone asks : this was a special one-off bake, not part of the pre-order menu, not taking order for it 😄

I have decided to keep my classes small — max 5 pax per session. Need to take care of my aging back 🤣These days, everyth...
20/05/2026

I have decided to keep my classes small — max 5 pax per session. Need to take care of my aging back 🤣

These days, everything I do, I keep reminding myself to stay calm and keep things small. My mind always likes to wander towards “go big” mode… probably need to blame my kawan for introducing me to the phrase “go big or go home” 🤣

Very supportive indeed.

Then I realised… if I keep forcing myself to go bigger than what my body can tahan, I might really “go home” sooner than expected 🤣

Cut into Dark Chocolate SourdoughSoft, moist, and rich with deep cocoa flavour, studded with real dark chocolateOne of t...
27/04/2026

Cut into Dark Chocolate Sourdough

Soft, moist, and rich with deep cocoa flavour, studded with real dark chocolate

One of those loaves that’s hard to stop at one slice

Baked to be shared — if you’d like a loaf, I’m here

Today’s bake — country sourdough.Texture is soft and open, which I like.Some unevenness in the crumb — likely from my sh...
25/04/2026

Today’s bake — country sourdough.

Texture is soft and open, which I like.
Some unevenness in the crumb — likely from my shaping, something I’ll keep refining.

Overall, still a loaf I’m happy to put on the table.

Baked to be shared — if you’d like a loaf, I’m here.

Address

33A, Laluan Tasek Timur 3, Taman Tasek Indera, 31400 Ipoh, Perak
Ipoh

Opening Hours

Monday 09:00 - 18:00
Tuesday 09:00 - 18:00
Wednesday 09:00 - 18:00
Thursday 09:00 - 18:00
Friday 09:00 - 18:00
Saturday 09:00 - 18:00
Sunday 09:00 - 18:00

Telephone

+60109186894

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