MASTERCLASSES Singapore Clay Festival '25
Singapore Clay Festival is back! We've invited brilliant ceramic artists to share their processes in their very own masterclasses.
Date and time
Location
Goodman Arts Centre
90 Goodman Road Singapore, 439053 SingaporeAgenda
7:00 PM - 9:00 PM
Incising Tradition: Identity in carved pottery
Tan Teck Heng
Good to know
Highlights
- 22 hours
- In person
Refund Policy
About this event
Masterclasses by Singapore Clay Festival provide face-to-face time with expert practitioners. Produced with ceramists and potters in mind, this is where you can watch, question and address specific issues directly with experts of their field, or just sit in and broaden your insights on the clay-making journey.
MASTERCLASS 1
Tan Teck Heng | Incising Tradition: Identity in carved pottery
Fri 31 Oct, 7 pm – 9 pm
Goodman Arts Centre, Multi-Purpose Studio 1 & 2, Block O #01-55 & 56
In his masterclass, Tan Teck Heng discusses the process of producing powerful vessels based on fundamental principles of sound. Inspired by Himalayan singing bowls, Teck Heng's iconic works are expressions of sound vibrations. Deeply grounded in the traditional values and forms of pottery, Teck Heng had in earlier days trained rigorously under a second-generation dragon kiln master. Listen, and feel, as the artist discusses the journey of overcoming creative and technical challenges, including his love for wood-firing.
"As a ceramic artist, I want to re-create sound as a tactile, physical expression. I want people with hearing disabilities to feel what sound is like by touching it. I want individuals with visual impairment to be able to sense, with their hands, how sound is like in my interpretation.”
The course leader:
An award-winning ceramic artist, Tan Teck Heng has more than three decades of international recognition for innovative ceramic works, solo and group exhibitions and contributions to ceramic education. He is a member of the International Academy of Ceramics (IAC). Teck Heng specialises in large thrown forms which he combines with creative carving. His voyage is a lone road with many obstacles -- the challenge to clear these obstacles is what makes it interesting. In his words, “Using art as a medium to question the bigger picture is by no means an easy feat.”
MASTERCLASS 2
Loh Lik Kian and Debbie Ng | Calculated and Controlled - Creative ceramics with purpose
Sat 1 Nov, 3 pm – 5 pm
Goodman Arts Centre, Multi-Purpose Studio 1 & 2, Block O #01-55 & 56
In this candid masterclass session, the partners discuss their journey with tableware, the challenges faced and their practice in the United Kingdom. They also discuss the ‘Calculated and Controlled’ approach to their work, as well as the use of technology. They will also demonstrate platemaking on the wheel!
“From our point of view, nothing should be left to chance. In our former practice, many unpredictable factors would have debilitated our expectations of the final result, as everything is subjected to change.
In general, commercial clay and glaze materials are sourced and formulated to be as ‘stable’ and as predictable as possible. Our objective is that when our wares are in the hands of the user, their entire experience has been planned. We strive for perfection that comes from being calculated and controlled, from the beginning to the end.”
The course leaders:
In 2019, Loh Lik Kian and Debbie Ng were awarded Master’s degrees in Ceramic Design by Staffordshire University, in the “World Capital of Ceramics” at the heart of the United Kingdom. Prior to that and till now, they design and make bespoke tableware for world-renowned and award-winning restaurants. For more than 20 years they have also taught in educational institutions locally and overseas, to learners of all ages and abilities to cultivate awareness of the relevance of ceramics in everyday life.
Tableware specialists Kian and Debbie share their knowledge gained from their experience creating bespoke sets. Take this chance of a meaningful interaction with the expert designers and crafters of the dinnerware that is used in Singapore’s fine dining restaurants.
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