Egg Tart Mdm Ng

Egg tart is a simple kind of pastry which is popular particularly among the Chinese community. The better known Egg tart is either Hong Kong style or Portuguese Style.
Egg tart is a evolution from the western custard tart. Custard tarts appear in Hon Kong’s “Cha Chan Teng” (Café) in the 1940s to compete with western bakeries and was slowly changed into the egg tart recipe. Though Hong Kong style egg tart has 2 kinds: The Shortcrust and Puff Pastry; the shortcrust is more popular. Portuguese egg tart on the other hand shows caramelize custard fashion.

Mee Siam Chef Chan

All Singaporeans should be very familiar with Mee Siam.
Mee Siam as its name shows originated from Siamese… Siamese are people from Thailand.
Rice vermicelli cooked in spicy, sweet and sour gravy. Mee Siam can come in wet or dry. Personally I like the Wet Mee Siam better, more soothing to my throat.
Never once did Chef Chan fail to show how skillful he can be.

Not in the schedule? Why worry? Request for the class!
Call Mrs Chua at 9105 5461 now!

Christmas Agar Agar Yeo Lili

Merry Christmas! Hohoho!
Today will be the last entry of the Christmas Specials.
Above are some Agar Agar by Instructor Yeo Lili.
We hope that you have enjoyed browsing at the various photos of many instructors and chefs.

Christmas Cupcake Anita Mui

Christmas Cupcakes are not a compulsory in the history of Christmas. However, the little cupcakes are usually decorated with glittering or cutie decorations. This cupcake adds extra flair to the joyous festival.
Above are some Christmas cupcakes made by Chef Anita Mui.

Yule Log by Barry Yeo

Today, we are looking at various Yule Log cakes that were made by Chef Barry Yeo in the previous years. Have you ever wonder why Yule Log seems to be so important during Christmas? It is like, if there is no log cake, it doesn’t feel like Christmas anymore.
In fact, traditionally, Christmas is celebrated not using Yule Log Cake but a real Yule Log. During the Christmas Eve, the head of the household will lit the Yule log on fire and must by all means keep the flame burning for 12 hours. It is believed to be able to protect the house and be kept away from the devil. It was later then; Christmas became celebrated with a cake – like – log instead of a real log.

Christmas Special Barry, Yeo Lili, Samuel, Anita

Today, we will look into what have our instructors brought for us and preparing the students for the festival season.
By Chef Barry Yeo: Durian Yule Log, Chempedak Yule Log, and Fruit of the Yule Log
By Instructor Yeo Lili: Jingle Bells, Silent Night
By Chef Samuel: Truffle Log Cake
By Chef Anita Mui: Christmas Cupcakes

In-house instructors bring you the best of the best Christmas gifts!
Wishing all of you Merry Christmas and a Happy New Year

Call Chefs’ Warehouse at 9105 5461 to know more about our lessons.

Look out for the next blog entry, we will reveal previous Christmas Delights

Longevity Noodle Agar Agar Yeo Lili

Alright… Very Soon, Chinese New Year will be coming and I was thinking what kind of food to prepare for CNY. Then, here comes the great part. Salute to Instructor Yeo Lili, I would not have thought of this idea. And that is to make the Longevity noodles using Agar Agar. I think the kids would be most fascinated by this.
If you too wanna learn this, call Chefs’ Warehouse at 9105 5461 to request for the lesson.

Epok Epok Chef Tania

Chef Tania, the ingenious Celebrity Chef; makes the BEST EPOK EPOK!
Epok epok also known as Curry Puff by the Chinese appears to be a smaller version of it. Epok Epok is a traditional Malay origins snack.
I love the Sayor Epok epok, it is not common to find this in the market and when eaten hot, it gives you the best tasting sensation.
Come down now to Chefs’ Warehouse or make a call to request for the lesson.
I can’t wait any longer.

Fish and Chip Chef Thomas

Fish and Chips! The well known Western food in Singapore; I especially love Battered Fish instead of the Bread crumbs one. Each chef has their own batter and that makes their Fish and Chip unique from one another. It really becomes crispy outside and juicy inside.
Don’t lose any chance to learn from Chef Thomas, the healthy living Chef at Chefs’ Warehouse. Call Mrs Chua at 9105 5461 to request for the class.

Mango Pancake Anita Mui

Another dish that you can find in Dim Sum Restaurant; the Mango Pancake is another favorites of the Hong Kong. Mango has always been consumed as a fresh fruit by itself; it was until later that they started using Mango in various dishes. In my Hong Kong delights, Mango seems to be the most widely used fruit.

Chocolate Minced Fruit Pie and Star Cookies Barry Yeo

It’s NEVER TOO EARLY to prepare for Christmas!
Apart from the glittering stars and enormous socks, a wide display of Christmas Delights will attract Santa Claus to your house too.
Prepare for your party or celebrations and learn the fruit pies and cookies from Chef Barry Yeo.

Fired Carrot Cake Mdm Ng

Fried Carrot Cake! My Favorite! Especially the white and crispy one.
It is truly an authentic Singapore Hawkers’ Delight; it is just one MASTERPIECE!
In a sumptuous one, you can even find prawns in it.
One RECIPE NOT TO LOSE, pick this skill up from Mdm Ng B.H at Chefs’ Warehouse.
Call in to request for the class at 9105 5461.

Prawn Toast Mdm Ng

After more than a month of resting, Chefs’ Warehouse’s blog is returning for more blog entries about our lessons and dishes taught by our instructors.
First Entry of November, Prawn Toast by Mdm Ng B.H.
A Hong Kong Breakfast Toast. It does not always have to be a real bread toast.
Real Prawn Meat wrapped in a wanton skin and deep fried, it is the best ever.
Out of ideas of what to make for your children before school, then try this.
Request the lesson from Mrs Chua at 9105 5461

Silky Almond Tofu and Pamelo Mango Dessert Anita Mui

Favorites in Hong Kong. Sweet, smooth and soothing to the throat; Hong Kong surely knows what pleases their people. Apart from Singapore, Hong Kong is also another food haven. Especially when it comes to Chinese food from Main dishes to dessert, many would agree Hong Kong serves one of the best.
You don’t have to go to Hong Kong to try these, because Chef Anita Mui from Hong Kong has been teaching at Chefs’ Warehouse.

Parsley Dumpling Mdm Ng

I love going to the Dim Sum Restaurant with my family to enjoy breakfast, especially when we speak Cantonese, it just feels so Hong Kong.
What is so good about Dim Sum is the varieties and that whenever there are dumpling dishes, the skin is always so thin and the filling so full.
Dim Sum making is not an easy to catch “art”, it requires a lot of hard work and better still talent.
Mdm Ng is an experienced instructor in Chinese Dim Sum and there should be no doubt learning from her.

Canape Barry Yeo

Traditionally, Canapé is being built on a white bread sliced into a small piece and may come in many shapes like circle, square, triangle and many. The filling at the top will usually be sauté, toast or fried. The traditional spread of Canapé is a toasted white bread with flavored cheese and other garnishing.
Wonder why Canapé is served with salted topping or even spicy topping? Canapé is used to be served during Cocktail hours, so it is usually salty and spicy to encourage customers to drink more.
Now you have seen the 8 different Canapés by Chef Barry Yeo, does it makes you want to learn this fascinating fingerfood?
Call Mrs Chua at 9105 5461 to request for the lesson.

Canape Barry Yeo

Canapé is a Finger food and served as an appetizer. That is in general what people know.
If you want to know how canapé originated? If you do, stay on for the next post with the next canapé pictures. We will reveal the origins of Canapé to you.
If you are interested to learn Canapé from Chef Barry Yeo, call Mrs Chua at 9105 5461 to find out more.

Ayam Pangang Chef Sharma

Ayam Panggang a famous Indonesian Recipe is a grilled Chicken with sweet sauce.
Together with Ayam Penyek, they make their way to Singapore into the hearts of Singaporeans.
Wanna try Chef Sharma’s Ayam Panggang? Come to Chefs’ Warehouse.

Father Mother Day Cupcake Anita Mui

It doesn’t get OLDER, it just got BETTER.
Cupcakes are a trend now… Cupcakes everywhere.
Chef Anita Mui have been teaching Hands-on cupcake making and since establish many various cupcake lessons.
The above shows the Cupcake Lesson – Fathers’ and Mothers’ Day Special.
Satisfied customer? Yes they are.
Call Mrs Chua at 9105 5461 if interested.

Xiao Long Bao Mdm Ng

Xiao Long Bao originated from Shanghai NanXiang. Xiao Long Bao literally means a basket bun and this basket is filled with soup and meat traditionally. Xiao Long Bao is also meant to be a “Dian Xin” (snack), however in some areas; it is being served as a main dish while in Cantonese region it remains as a “Yum Cha” essential.

Banana Cream Corn Mooncake Agar Agar

Previously on the 3th of August we had posted a photo on Instructor Yeo Lili’s Agar Agar Mooncake. Mid Autumn Festival is coming really quickly. Look at this Banana Cream Corn Agar Agar , it looks so real that it has a yoke inside. If you are interested in anyway, call Mrs Chua at 9105 5461.