Sambal Grilled Dishes Chef Chan

Wow! All time favorites of Singaporeans! All the Sambal Grilled Dishes. Out of the four, only the Sambal Belacan Stingray is well known as a local hawker centre dish. The others are all originated from Javanese Indonesia cuisine. Learn all these dishes from our Chinese Cooking Chef Chan!

Spaghetti Carbonara and Spaghetti Marina Chef Wee

In many recipes, the origin of it is obscure; little knows where it came about but there are many legends about the dish. Just like this spaghetti carbonara, it is believe to have something to do with Charcoal as this Italian word mean charcoal. Some believe that Spaghetti carbonara is made for charcoal workers, some believe it is cooked over the charcoal grill and some says that the bacon bits and pepper looks like charcoal. As for spaghetti marina, there are no/little legends heard.
No matter what the origins, it is now enjoyed by people all around the world.
Chef Wee our very first Western Cuisine Chef in the house, brings you his best recipes of spaghetti. This lesson was well received and praised by many pasta lovers.
Call now (9105 5461) if you wanna learn this from Chef Wee.

Avocado Cheesecake Barry Yeo

A rare to find kind of Cheesecake; the Avocado cheesecake. Many people can only think of a few cheesecakes and recipes. But it is not so for Chef Barry Yeo. You name it, he do it. He is just that great. He shares tips and ideas here and there during the lesson to ensure you get a cake of desired.
Call now, 9105 5461 to Mrs Chua to request for his lesson.

Potato Choka Chef Sharma

Potato Choka, the Indian style Mash Potato. The word Choka can mean a lot of things, such as roasting, pounding and grinding.
Different to the western style mash potato, this Caribbean recipe (originated from India) has made it through generations and even the Westerns begin to love it.
Learn this from Chef Sharma at Chefs’ Warehouse.

Vietnamese Tang Hoon Mrs Foo

I remember the time I tasted it right after Mrs Foo just finished cooking it... One word to describe it… OISHI!!!
The clear soup tang hoon is very smooth tasty, a very light taste. And you get to taste, chicken, sausages, prawn, and egg all in one.
Looks messy? But it taste GOOD!
So request the lesson at Chefs’ Warehouse! You’ll love it.

Teriyaki Chicken Roll Anita Mui

Teriyaki Chicken Roll, another gorgeous Japanese food. The chicken so tender and the rolled up vegetables soft inside; there is no better temptations than this. Chef Anita Mui has been conducting Hands on Japanese food and attracted ample number of students.
Wait no more, learn this from Chef Anita Mui now!

Wah Kueh Mdm Ng

Why Wah Kueh is called Wah Kueh? It used to be sold by a man riding his bicycle and selling this traditional food on the streets and blocks. He serve this food in a small bowl and this is how Wah Kueh got its name.

Learn this from our Chinese Snack Instructor Mdm Ng B.H

Easter Eggs Yeo Lili

Easter eggs! A very traditional food for the Jews. We see chocolates Easter eggs whenever the season arrives.
But it is not so, with Instructor Yeo Lili teaching you how to make this colorful Easter eggs, you can make this colorful desserts for your children’s birthday party.

Tandoori Gobi Ranu Sharma

Tandoori Chicken can be one famous Indian Recipe which has made its name throughout the entire universe. Since the launch of the Tandoori Masala, many have then created recipes using the Tandoori and one such recipe is the Gobi. Learn from Ranu Sharma the very special Tandoori Gobi which serves well in any dishes.

Mutabak Chef Tania

When we talk about Mutabak, we link it up very closely with the Indian Cuisine. Many in Singapore believe that Mutabak is either an Indian or a Malay food. But the real origins of Mutabak came from Palestinian and were eaten by the Jewish. It was then pass to other countries and the Mutabak recipe evolved.
Chef Tania is one chef who challenges her creativity and tries to bring something new from old. Made into smaller portions, Mutabak is now a snack.
Wanna learn this from Chef Tania?
Call Mrs Chua at 9105 5461 to find out more.

Coffee Chicken Chef Chan

I forgot the time when Coffee Chicken first appears at the “Ju Chao” store at many coffee shops. The TV had programmes which recommend this brand new dish. Since then, coffee chicken became heard of and is craved for by people. What is so special is that the coffee taste does not cover the original taste of the chicken. Learn this from Chef Chan, whom we are most proud of to cook the best of the best Chinese food.

Fresh Fruitcake Barry Yeo

Do you know the Link between Fresh Fruitcake and Fruitcake (dried)?
It is not that simple that one is using fresh fruits and another is dried fruits. Fresh Fruit Cake was used to be only served to the RICH as only they can afford the freshest fruits. However, fruits were found to be able to be preserved and hence came the Dried Fruitcake which makes it affordable for the Poor. Now, Fresh Fruitcake fights back.
With the many tropical fruits top on the cake, it makes the cake brighter and tempting.
Learn this cake from Chef Barry Yeo!

Agedashi Tofu Anita Mui

Agedashi Tofu is an old and revered dish in the Japanese history. It first came out in a Japanese cookbook in 1782. Tofu is lightly dusted with cornstarch and deep fried and finally served in a hot tentsuyu broth. It can be served together with a bento, meal or eaten itself.
Learn this hands- on lesson from Chef Anita Mui.
Call Ms Chua at 9105 5461 if interested.

HK Pu Zai Gou Mdm Ng

Hong Kong's "Pu Zai Gou". Instead of being like the Singapore’s Teochew Salty kinda Chwee Kueh, Hong Kong’s Pu Zai Gou is sweet in flavour. A favorite street food most wanted by people, learn this from our Chinese Dessert Instructor Mdm Ng B.H.
Call Mrs Chua at 9105 5461 to request for the class.

Orange Basket Agar Agar

Agar Agar instructor; there are many out there. Boil your syrup, put into mould and set. But there is one and only one who will teach you many creations. Instructor Yeo Lili she is. After so many years of teaching, what can I say? "She doesn't get older, she just gets BETTER!" Look at this exquisite design of an Agar Agar, who on earth can does such a creation. Learn this from Instructor Yeo Lili now! Call Mrs Chua at 9105 5461 now!

Almond Yoghurt Chicken Chef Sharma

Almond Yoghurt Chicken is a healthy Bombay recipe. Using the nutritious nut, Almond with Yoghurt; it serves as a sauce for the marinated chicken. Healthy cooking method? Bake! The marinated chicken is baked and sauce is spoon over.
It is rare to see Bombay recipe in Singapore, take this chance to learn from our very own Indian Chef Sharma!
Call Mrs Chua at 9105 5461 if interested.

Gobi Paratha Ranu

Gobi Paratha also known as the Cauliflower Prata. A famous in the ancient North India in the region of Punjab; they emphasize of the eating of healthy fats. It soon spread around the whole India, South India also have their own version of Kerala Porotta. The paratha goes well with yoghurt.
Learn this from Ranu Sharma at Chefs’ Warehouse.
Call Mrs Chua at 9105 5461 if interested.

Wanton Mee Chef Chan

Wanton Mee! A Cantonese noodle dish which is popular in Hong Kong. With the roasted "cha siew" and the meat and prawn dumplings, it increase the flavour of the whole dish. Wanton Mee can be served either soup or dry. Dry Mee being more dominant in Malaysia and Singapore.
Learn this from our Malaysian Chef Chan now!
Call Mrs Chua at 9105 5461 to request for the class!

Double Layer Truffle Brownie Barry Yeo

Do I call it a cake or a biscuit? Not as soft as Cake but not as hard as biscuit, that is what Brownie taste like. It is use to be known as bar cookie. The Origin of Brownie is thought to be America as it first appears in the country. It is also said that a careless chef forgot to put baking powder in the cake and Brownie is born! But fear not, Chef Barry Yeo will not be that careless chef which makes up the making of cake and brownie even other pastries.
Learn the Double Layer Truffle Brownie from Barry’s “Brownie Special” Lesson.
Call Mrs Chua at 9105 5461 to request for the class!

XXL Ji Pa Anita Mui

There was a time when... Taiwan Food hits Singapore! The very famous “XXL Da Ji Pa” from ShiLin! Many then rush to Taiwan to have the real taste of the Taiwan’s Da Ji Pa.
“Different lah” is what Singaporeans say.
Of course it is different; ShiLin Singapore has change the recipe to suit the taste of Singaporeans.
Wanna learn the secret of “Da Ji Pa” from Chef Anita Mui?
Look out for the hands on lesson on 17th of July 2008.
Call Mrs Chua at 9105 5461 to book for the lesson!