Palate Sensations Cooking School, Singapore

I was in Ubud, Bali a few weeks ago and I always try to do something different each time I visit this magical place.  For some time now, I have been exploring making my own beauty and home cl...

http://palatesensations.blogspot.com/2016/05/magical-bali.html

After a global search, I am pleased to present our new Executive Chef, Brenda Chew.  Please join me in welcoming her to Palate Sensations.  Brenda Chew was born to eat. Influenced by her...

http://palatesensations.blogspot.com/2016/05/introducing-our-new-executive-chef.html

It's that time of the year again when we say goodbye to our present Executive Chef, Ruth Mesonero and welcome a new Executive Chef at Palate Sensations Cooking School.  Chef Ruth will be returni...

http://palatesensations.blogspot.com/2016/02/looking-for-executive-chef-palate.html

One of the things I like to make is this super healthy carrot power balls.  Whenever I need a snack, I go for this instead of reaching for a commerically made muesli bar or a bag of chips.  Thi...

http://palatesensations.blogspot.com/2015/12/healthy-on-go-snack-carrot-power-balls.html

HOW TO PUT TOGETHER YOUR NASI CAMPUR: Tofu - Marinate the hard tofu in some sunflower oil, turmeric and chili.  Pan fry until crispy. Tomatoes - Slice some fresh tomatoes. Rice - Saut...

http://palatesensations.blogspot.com/2015/09/nasi-campur.html

Growing up in Australia, one of my childhood comfort food was Aunty Mary's scones.  We often visited her after school in the afternoons and she would serve us a plate of scones with cream an...

http://palatesensations.blogspot.com/2015/08/scones.html

One of my favourite recipes of all time, this is quick and easy to whip up! Timing: about 35 minutes includes 20 minutes cooking time INGREDIENTS 300 g chicken 2 tbs green curry paste (t...

http://palatesensations.blogspot.com/2015/07/chicken-curry-pot-pies.html

Recently I did an interview with a high school student for a student essay.  I thought I would publish my replies to her here since some of you may ask the same questions. 1. Let's bring it ba...

http://palatesensations.blogspot.com/2013/07/an-interview-conducted-recently-by-high.html

It's been a while since I last updated something on our blog.  This is because you can find everything you need to know at either our website www.palatesensations.com or on our Facebook page ht...

http://palatesensations.blogspot.com/2013/04/the-team-behind-palate-sensations.html

2012 has been a tremendously fun and action packed year for us at Palate Sensations. Our signature series of classes such as Chef in Training with Chef Francois Mermilliod and Executive Chef ...

http://palatesensations.blogspot.com/2012/12/2012-year-in-review.html

Today we held a private birthday party for a client.  There were 15 of them and they made kueh lapis, the layered Indonesian cake that is baked, not to be confused with the steamed one of t...

http://palatesensations.blogspot.com/2012/05/making-kek-lapis.html

It's basic baking and so you think everyone will know what they are doing.  Almost a foolproof recipe you say.  Well let me tell you it's not as easy as you think!  Sometimes things don't work...

http://palatesensations.blogspot.com/2012/02/making-marble-cake.html

I did an interview recently with SIM.  Here is what I said. Here's some background about my article pitch. When one hears of team-building activities, there's sometimes a negative view - that ...

http://palatesensations.blogspot.com/2012/02/recent-interview-i-did-about-corporate.html

Last week, the great Singaporean food photographer Edmund Ho came to our studio to shoot a Spanish tapas piece with Chef Charlotte for Appetite Magazine. Setting up the photography equipment...

http://palatesensations.blogspot.com/2012/02/photoshoot-with-appetite-magazine.html

I finally got around to framing my Le Cordon Bleu Diplome de Cuisine so here it is!  9 months of French Cuisine yielded this piece of paper and an unforgetable experience. So here it is...

http://palatesensations.blogspot.com/2012/01/accolades-are-up.html

Hi Everyone Sorry it's been so long between postings.  With Christmas and Chinese New Year, we have been busy at the studio completing our renovations and touch ups.  We also did a massive cl...

http://palatesensations.blogspot.com/2012/01/happy-chinese-new-year.html

 Photo by Chef Lynn Chen HI there! Greetings from Bangkok.  How time flies!  I have now almost completed my Superior Cuisine at Le Cordon Bleu Bangkok.  Soon we will be having our fina...

http://palatesensations.blogspot.com/2011/12/we-wish-you-merry-christmas-and-happy.html

It's almost Christmas and we are finishing off our last few cooking classes before we break for the Christmas and New Year. We will be doing quite abit of renovations and touch ups to get ready f...

http://palatesensations.blogspot.com/2011/12/happenings-lately-at-studio.html

It's been a while since I last posted anything.  I have been busy updating my Le Cordon Bleu blog.  I only have 3 weeks left before we finish the course and then I will hopefully be awarded...

http://palatesensations.blogspot.com/2011/11/new-scales.html

Persian food is one of the world’s most ancient cuisines with its culinary dates stretching back to the 5TH AND 6TH CENTURIES BC. Its strategic location made it an ideal point to exchange the...

http://palatesensations.blogspot.com/2011/11/what-is-persian-cuisine.html

It's been quite a while since my last posting. I am pleased to let you know that we have finished scheduling the 2012 programs (the major ones anyway).  We will continue to put on more classes...

http://palatesensations.blogspot.com/2011/11/2012-programs-are-out.html

In one of our Foundations of Baking Masterchef classes recently, Chef Sawarto taught the class to make puff pastry from scratch.  You need alot of muscles as it needs a cold environment and als...

http://palatesensations.blogspot.com/2011/10/art-of-making-puff-pastry.html

It's been such a long time since I last wrote on the Palate Sensations blog.  I've now graduated from Basic and Intermediate Cuisine from Le Cordon Bleu Bangkok.  I am currently into my sec...

http://palatesensations.blogspot.com/2011/10/update-from-lynettes-desk-sneak-peak-of.html

We recently took some photos of our outdoor dining area.  I hope you like them.  We can seat 20 people outside and 40 inside.

http://palatesensations.blogspot.com/2011/09/sneak-peak-of-our-outdoor-dining-area.html

  So here we are.. our latest team..  From left, Joel Tan (Chef's assistant), Diana Soh (Studio Manager), Me (The Boss), Charlotte D'Isidoro (Executive Chef)

http://palatesensations.blogspot.com/2011/08/team-behind-palate-sensations-today.html