My cooking classes cover a wide range of uniquely Singaporean dishes, as well as favourites from the region.
DurationChicken Rice
Chicken Soup
Chilli, Ginger, Soy Sauces
Poached Chicken
At five, I was peeling off recipes from Nestlé Ideal milk tins and pasting them into a scrap book, and at seven, my parents finally let me into the kitchen to experiment. By the time I was a teenager, I was hosting dinner parties for friends at my house, dishing out aromatic chicken rice and piping hot laksa.
Still, I followed the conventional route into the working world, studying engineering and practicing as a mechanical engineer for over 15 years before moving to conference management. In the late 1990s, the dot-com boom beckoned and, together with some friends, I became a technopreneur in a start-up venture.
When that bubble burst in 2001, I was, for the first time in my life, left with no direction on what to do next. I considered several options but kept coming back to the one consistent passion in my life – cooking. And so Cookery Magic was born.
Any Singaporean’s go-to dishes!
This series is aimed at getting you in the kitchen with familiar dishes - the ones our mothers and/or grandmothers made for the family.
In this hands-on cooking class, we will guide you through the traditional techniques of cooking up popular Singapore favourites,
Our cooking class is a farm-to-table concept that is steeped in traditional recipes.
3 varieties of satay/skewers (chicken, fishballs, sausage and veggies like bellpeppers), cucumber salad, peanut butter mayonnaise sauce.
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