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Shalu Asnani

Shalu Asnani

28
Sep

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Shalu Asnani

Shalu Asnani is a plant-based chef based in Singapore. She conducts cooking classes, offers menu planning and private dining services.

Her niche is healthy vegetarian food panning all styles – Asian street food to modern Western cuisine. The former lawyer’s goal is to prove that vegetarian food can be exciting by offering tantalizing recipes. Shalu holds a prestigious diploma from Cordon Vert, the U.K.’s leading vegetarian culinary school, a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies, has worked with celebrity chef Bobby Chinn and cooked for Dr. Jane Goodall! Her expertise in Asian cuisine has had her featured in the Lonely Planet 2012 and earned her Tripadvisor’s Traveller’s Choice Awards in 2020, 2021 and 2022. In recent years, Shalu has developed areas of specialization within the niche of vegetarian cooking including menus that are gluten-free, vegan, low-carb, child-friendly and superfood-rich. Her goal is to continuously develop plant-based meals that are not only inherently appealing but able to cater to a wide range of dietary restrictions.

Yeo Min, Yeo Min

Yeo Min

27
Sep

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A “Jill of all trades” is how Yeo Min would describe herself. A social worker by training, she started baking while pursuing her degree overseas. She continued baking as a hobby after her undergraduate studies, and started a page called ‘Pastories by Yeo Min’ to tell stories through her bakes. In 2020, amidst the Covid-19 pandemic, Yeo Min decided to make a formal career switch from social service to the food industry. She trained at the At-Sunrice Globalchef Academy and worked at Fullerton Hotel and Harrianns Nonya Table.

In 2021, Yeo Min took part in the Channel 8 baking competition, ‘Creme de la creme’. She impressed judges with her creativity and placed as a finalist on the show. In the same year, she took part in the World Gourmet Summit Apprentice Chef competition and placed second with her fusion dish of fried mooncake, presented as a Chinese painting.

Yeo Min has a passion for heritage pastries and hopes to preserve the craft of Chinese pastry-making by bringing it to our home kitchens. Her repertoire of bakes includes everything from East to West, from kuehs to buttercream cakes.

Yeo Min is the author of ‘Chinese Pastry School’ — a comprehensive introductory resource for bakers curious about the history, science, and techniques of Chinese pastry-making. She also runs a small business, Pastories by Yeo Min, crafting custom cakes, wedding cakes, and other pastries.

You can find Yeo Min’s bakes, research, and class schedule on her Instagram pages: @pastoriessg and @yeomyyyy or on her website, thepastories.com

Titus Chong

Titus Chong

04
Feb

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Titus Chong

Titus is an alumnus of At-Sunrice GlobalChef Academy where he found his calling to embark on a career in spreading love and joy through his food. Driven by his passion for food and a strong determination to constantly challenge and improve himself, Titus’ career has spanned across multiple award-winning restaurants in Singapore which include Michelin star fine dining establishments such as Jaan, Odette and Rhubarb le restaurant.

While his experience has been primarily in exquisite French cuisine, Titus is equally adept at adapting his cooking skills into recreating local and Asian food that delight the palate of his customers. As a staunch believer that any ingredient can be transformed into great dishes in the hands of a skilled chef, Titus uses produce from anywhere and does not limit himself to only buying the expensive ones. Apart from cooking savoury dishes, Titus makes great desserts and regularly sells his highly sought after banana cakes, brownies and tarts from his home kitchen.

Uncategorized

Edward Siew

18
May

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Edward Siew

 

Chef Edward Siew is an experienced culinary professional and consultant with a strong background in culinary operations, catering management, and venue business projects. His pas

 

sion for cooking began shortly after secondary school, leading him to pursue a Diploma in Culinary & Catering Management at Temasek Polytechnic, where he developed his culinary

foundation and technical skills.

He began his professional journey through an internship at Marina Mandarin, working at AquaMarine Buffet Restaurant and Garden Kitchen. During this period, he also joined the Singapore Junior Chefs Club, progressing from sub-committee member to main committee and eventually becoming President of the Singapore Junior Chefs Club.

 

After completing National Service as an officer, Chef Edward gained experience in several notable F&B establishments, including Alma by Juan Amador, where the restaurant earn

ed a Michelin Star, The Sapling by SHATEC, 3D Benocoolen by Bayview International as a Junior Sous Chef, and Singapore Expo as Executive Sous Chef.

Chef Edward is also recognised as the first Aussie Beef Mates Ambassador in Singapore, specialising in Australian beef demonstrations and industry education, helping profession

als and consumers better understand the versatility and applications of Australian beef in both hospitality and retail sectors.

In addition to his professional achievements, he has actively participated in culinary competitions throughout his career, winning a Gold Medal and Overall Champion in the Western Category at Food & Hotel Asia (FHA) and Star Chef Competition.

Currently, Chef Edward serves as a Culinary Consultant (Operations) with KIAM. SNG. DI. by 3S Food Group, focusing on venue business projects and leveraging his extensive ope

rational and culinary expertise to support F&B industry growth and innovation.

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Chan Wei Peng

18
May

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Chan Wei Peng

Chef Chan Wei Peng is a culinary consultant specialising in Research & Development, with experience in Michelin-starred kitchens, progressive restaurants, and luxury brand collaborations. He adopts a research-driven and thoughtful approach to cuisine, focusing on seasonality, cultural understanding, and culinary innovation.

His professional experience includes working at Aquavit in New York, a two Michelin-starred restaurant under Chef Emma Bengtsson, and Chef’s Table by Stephan Zoisl, where he spent six years refining seasonal tasting menus and personalised dining experiences.

Beyond restaurant kitchens, Chef Chan has also curated immersive culinary experiences for luxury brands such as Chanel and Cartier. At KIAM SNG DI, he leads culinary research and development, creating innovative menu concepts and product-driven culinary solutions for brands and restaurants.

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Elvin Chew

18
May

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Elvin Chew

Chef Elvin Chew is the Founder, Culinary Director, and Chief Consultant of KIAM.SNG.DI, as well as a Culinary Mentor, veteran competitor, and international judge. With over two decades of experience in the food and beverage industry, Chef Elvin established KIAM.SNG.DI to help businesses thrive in an ever-evolving F&B landscape. He leverages deep operational expertise and a robust network of industry connections both locally and internationally, bringing a proven track record of excellence that elevates brands, strengthens operations, and inspires innovation.

Chef Elvin began his culinary journey at the prestigious Shangri-La Hotel Singapore, where he trained at Blu Restaurant and The Line, one of Singapore’s most iconic buffet and all-

day dining venues. His career progressed through several notable leadership roles, including Executive Chef at 30 Bencoolen under Bayview International Hotels, Group Executive Chef for Au Chocolat Pte Ltd and Tony’s Pizza Singapore, Executive Chef at The Tasting Room, and a senior culinary position at O’Coffee Club. He also dedicated time to education, teaching at both Shatec Institutes and Oriton School of Culinary Arts.

In 2023, Chef Elvin was selected to join the prestigious “Lambassador” program by Meat & Livestock Australia (MLA) in Melbourne. This intensive 8-day immersion program deepened his

understanding of the versatility and flavour profiles of Australian Lamb. Since then, he has actively collaborated with MLA to promote Australian Beef & Lamb through professional masterclasses, consumer workshops, and supermarket demonstrations—educating the public and the industry on premium cuts and sustainable sourcing.

Before launching KIAM.SNG.DI, Chef Elvin served as Director at At-Sunrice GlobalChef Academy, where he led several business units including DigiChef Academy, Sunday Luxe, and Takeouts

. He was also part of the founding leadership team at Constellar Venues (formerly SingEx), serving as Executive Chef and overseeing extensive F&B operations across Singapore Expo, including MICE events, restaurants, and catering partners.

Beyond operations, Chef Elvin is widely recognized as a dedicated mentor and industry leader. He currently serves as the 1st Vice President of the Singapore Chefs Association and is the Honorary President Mentor of the Singapore Junior Chefs Club. He also contributes as a Talent Advisory Panel Member with the People’s Association, an Industry Expert for WorldSkills Singapore, and a longtime supporter of the Yellow Ribbon Project, where he helps empower inmates through culinary training. From 2016 to 2024, he has also served as a Young Chefs Ambassador Mentor under the Worldchefs Global Development of Young Chefs programme.

A passionate culinary competitor and coach, Chef Elvin has led teams to remarkable achievements. In 2025, he served as Team Manager of the FHA Singapore National Team Challenge, leading the team to two Gold Medals and the Overall Champion title. At the 2024 IKA Culinary Olympics, he managed the Singapore National Junior Culinary Team, which brought home one Gold and one Silver medal. He also led teams to victory at the 2016 and 2018 Alen Thong Golden Coffee Pot Young Chefs Challenge, winning Gold and Overall Champion titles. For his outstanding contributions to youth culinary development, he was awarded the Worldchefs Continental Director Medal of Excellence in 2017 by Dr. Rick Stephen.

Chef Elvin is a certified Worldchefs-Approved International Culinary Judge and is frequently invited to serve on judging panels at both local and international culinary competitions. He remains deeply committed to gastronomic innovation, mentorship, and collaborative growth across the F&B ecosystem.

Chef Elvin Chew continues to champion gastronomic innovation, youth development, and cross-industry collaboration, making him a dynamic force in shaping the future of the culinary world.

Chilli Api Catering

Chilli Api Catering

09
Dec

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Chilli Api Catering

Discover the Heritage, Flavours, and Heart of Peranakan Cuisine

Step into the vibrant world of Peranakan cooking, where Chinese, Malay, and Indonesian influences come together to create a cuisine unlike any other. In this hands-on workshop, participants will learn the fundamentals of Peranakan culinary traditions — from understanding key spices and rempah (spice pastes), to mastering cooking techniques that define this heritage cuisine.

Guided by our Head Chef, Kok Weng (Ah Weng) — a self-taught chef who has spent over a decade at Chilli Padi under the mentorship of founder Patricia Lee — you’ll uncover the stories, flavours, and craftsmanship behind beloved classics such as Ayam Buah Keluak, Babi Pongteh, and Nonya Chap Chye.

More than just recipes, this workshop offers insight into the cultural roots and symbolism behind each dish, reflecting the spirit of home-cooked comfort, family gatherings, and meticulous attention to detail that Peranakan cuisine is known for.

Whether you’re an aspiring home cook or simply curious about Singapore’s rich culinary heritage, this immersive session promises to awaken your senses — one dish, one wok, and one story at a time

Website: https://chilliapi.com.sg/

Christine Lau, David Low

David Low

28
Sep

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David Low

David Low is a graduate of the Culinary Institute of America. He has more than a decade of culinary experience at established restaurants globally. Whilst in Singapore, David worked in Pollen (a contemporary fine dining restaurant located at Gardens by the Bay) before moving on to the popular one Michelin-starred restaurant Burnt Ends, both of which are the top restaurants within the Unlisted Collection Group.

David’s passion and creativity in the art of culinary earned him the coveted opportunity to work in Le Bernardin, a longstanding 3 Michelin-starred restaurant in New York City. Whilst in US, David partnered with a number of freelance chefs to host private dining events for top corporate executives and high net worth clients at Hamptons and Chelsea Piers. David subsequently moved to Hong Kong and took on the role of sous chef at 2 Michelin-starred restaurant Ta Vie. In addition, David also staged at reputable restaurants such as Benu (3 Michelin-starred), Tenku Ryugin (3 Michelin-starred), Eleven Madison Park (3 Michelin-starred), Aziamendi, Ryunique and Pizzeria Mozza.

David is very adaptable and creative in using seasonal products in different localities. He now runs Cloudnineprivatedining, a private dining and food deliveries company, to create a unique and memorable dining experience.

Christine Lau

Christine Lau

31
Aug

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Christine Lau

Chef Christine loves food and started cooking when she was young. At school, she used to volunteer to bake cookies for her classmates and other students.

She enjoys fusing various baking techniques to churn out new recipes. She has been working for a bakery as a pastry chef, responsible for baking goods including cakes, bread, and tarts throughout the day whilst maintaining the high level of hygiene and cleanliness. She also conducts cake, Nonya kiuk, and mooncakes classes in community centres.

Her passion has always been to create new ideas to suit the modern world of cooking and baking.

1-for-1 | All about Sourdough
1-for-1 | All about Sourdough
Sun | 31 May 2026 | 1:30pm to 6:30pm
ToTT @ i12 Katong
$158.00
More Details
Father's Day Special : 1-for-1 | MSW Durian Fudge Cake
Father’s Day Special : 1-for-1 | MSW Durian Fudge Cake
Sat | 20 June 2026 | 11:30am to 3:30pm
ToTT @ i12 Katong
$158.00
More Details
Father's Day Special : 1-for-1 | MSW Durian Fudge Cake (Repeat Class!)
Father’s Day Special : 1-for-1 | MSW Durian Fudge Cake (Repeat Class!)
Sun | 21 June 2026 | 11:30am to 3:30pm
ToTT @ i12 Katong
$158.00
More Details
1-for-1 | All about Sourdough Bread
1-for-1 | All about Sourdough Bread
Sat | 27 June 2026 | 1:00pm to 6:00pm
ToTT @ i12 Katong
$158.00
More Details
1-for-1 | MSW Durian Fudge Cake
1-for-1 | MSW Durian Fudge Cake
Sun | 19 July 2026 | 11:30am to 3:30pm
ToTT @ i12 Katong
$158.00
More Details
1-for-1 | All about Sourdough Bread
1-for-1 | All about Sourdough Bread
Sat | 25 Jul 2026 | 1:30pm to 6:30pm
ToTT @ i12 Katong
$158.00
More Details
Donovan Cheong

Donovan Cheong

14
Apr

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Donovan Cheong

Donovan graduated with a Diploma in Culinary Arts at At-Sunrice Global Chef Academy. He strongly believes that with the right tools and setting, cooking can be educational, interactive and fun.

He had his internship at the Sky on 57 by celebrity chef Justin Quek learning the fundamentals in the cooking of both Western and Asian cuisines. He spent the last 4 years in an event management company hosting team buildings, kids birthday parties, private events that revolved around interactive hands-on cooking – many a times scored the highest ratings in guests satisfaction. At the same time, alongside a small team, he also led a project with Asian Food Channel to redesign and recreate over 600 recipes that are now published on their website.