Explore Culinary Arts: Asian Cuisine Foundations Class for Emerging Chefs in Singapore

Chef in Training: Asian Cuisine Foundations – Master Authentic Flavors in Singapore

Are you ready to explore the diverse and rich flavours of Asia? The Chef In Training – Asian Cuisine Foundations course in Singapore is your ticket to a culinary adventure. Over six intensive days, immerse yourself in a hands-on experience that spans the entirety of Asian cuisine.

Whether you’re a budding home cook or a chef, this course is the perfect bridge to fulfil your culinary aspirations. 

Session 1: Authentic Korean Cuisine

Session 1 of the Chef In Training course invites you into the vibrant world of Korean cuisine. A gastronomic journey marked by harmony and balance.

Uncover the awesome tricks of Korean cooking! Discover how everyday ingredients team up to whip up flavorful dishes packed with culture and deliciousness!

• Kimchi: A quintessential Korean side dish made from salted and fermented napa cabbage and cucumbers.
• Spring Onion Pancake: A savoury Korean pancake loaded with spring onions. It’s crispy on the outside and soft inside. This is a popular appetizer or snack, often enjoyed with a dipping sauce.
• Kimchi Soft Tofu Stew: A comforting and spicy stew that combines soft tofu with the bold flavours of kimchi.
• Bi bim bap: A popular Korean dish. Bi bim bap consists of mixed rice topped with a colourful array of vegetables, usually beef, and a fried egg. All seasoned with spicy gochujang sauce.

Session 2: Discover the Art of Indian Cuisine

Indian cuisine is a vibrant tapestry of flavours, colours, and textures. This is deeply rooted in the country’s rich cultural and historical heritage. Known for its bold and complex flavour profiles. Indian cooking features a wide array of spices. The cuisine is expertly combined to create dishes that are as aromatic as they are flavorful.

Here, you will master the following:

• Introduction of Spices – Make Garam Masala: Explore the aromatic world of Indian spices by learning to make Garam Masala, which is used to bring warmth and depth to many Indian dishes.
• Murgh Malai Kebab: A succulent dish of tender chicken pieces marinated in a creamy mixture of yoghurt, cream, and mild spices, then grilled to perfection, creating a melt-in-the-mouth kebab with subtle flavours.
• Tandoori Prawns: A delightful seafood dish featuring prawns marinated in a mixture of yoghurt, tandoori spices, and lemon juice, then grilled in a tandoor, resulting in juicy prawns.
• Dal Tarka (Lentil Stew): A comforting and nutritious stew made from lentils, simmered with aromatic spices, then finished with a ‘Tarka’ adding a rich flavour layer.
• Peas Pulao (Basmati Rice and Green Peas): A flavorful dish combining basmati rice with green peas, lightly spiced and cooked together, making it a perfect accompaniment to various curries.
• Chapati Bread: A staple in Indian cuisine, Chapati is a flat, unleavened bread made from whole wheat flour, cooked on a flat pan until puffy and lightly charred, often served hot with curries or cooked vegetables.

Session 3: Experience Singaporean Cuisine

Singaporean cuisine is a vibrant and diverse tapestry of flavours, reflecting the multicultural tapestry of the city-state. It’s a delightful fusion of Chinese, Malay, Indian, and Eurasian culinary traditions, creating a unique and flavorful dining experience.

Join the Chef in Training course, and you will learn how to prepare the following:

• Chicken Rice with Chili: A quintessential Singaporean dish, Chicken Rice features tender, succulent chicken served with fragrant rice cooked in chicken broth.
• Sambal Kangkong: A popular Malay and Indonesian side dish, Sambal Kangkong is a stir-fry of water spinach (kang kong) in a spicy sambal paste.
• Ondeh Ondeh: These delightful bite-sized treats are a traditional Peranakan dessert.

Session 4: Discover the Flavors of Vietnamese Cuisine

​Vietnamese cuisine rocks for its fresh, healthy vibe. Think of loads of herbs, veggies, and barely any oily stuff, making it one of the top health champs globally. Plus, their love for freshness shines through big time with heaps of fresh herbs, zesty lime juice, and ripe veggies jazzing up every dish.

This session will teach you how to make:

• Pho Hanoi Style (Shared Work): Pho Hanoi style is a classic Vietnamese noodle soup, distinguished by its clear and aromatic broth, tender slices of beef, and delicate rice noodles, often prepared and enjoyed as a communal cooking experience.
• Hanoi Style Spring Rolls with Dipping Sauce: These crispy spring rolls are a staple in Hanoi’s street food scene, filled with a mixture of minced pork, shrimp, mushrooms, and glass noodles, then deep-fried to golden perfection and served with a tangy, sweet-and-sour dipping sauce.

Session 5: Spice Up Your Skills – Traditional Thai Cuisine

Thai cuisine is a celebration of bold flavours and aromatic spices. It is known for its expert balance of sweet, sour, salty, and spicy tastes. Thai cooking also strongly emphasizes visual appeal and texture. Often presenting meals that are as colourful and beautifully arranged as they are delicious.

Join this session, and you will learn the intricacies of preparing the following:

• Green Curry Chicken: Green Curry Chicken is a creamy and spicy Thai dish. It has tender chicken pieces simmered in a flavorful coconut milk-based curry infused with green chillies, lemongrass, and sweet basil.
• Tom Yum Goong: Tom Yum Goong is a vibrant and tangy Thai soup. It is famous for its spicy and sour flavours, featuring succulent shrimp, lemongrass, galangal, and kaffir lime leaves.
• Green Papaya Salad: Green Papaya Salad, known as ‘Som Tam’ in Thai. It is a refreshing and spicy salad made with shredded unripe papaya tossed with tomatoes, green beans, peanuts, and a tangy lime dressing.
• Sticky Rice with Mango (Shared Work): Sticky Rice with Mango is a classic Thai dessert where sweet and creamy coconut milk-infused sticky rice is served with ripe mango slices, often prepared and enjoyed together in a communal setting

Session 6: Exotic Tastes Await – Indonesian Cuisine

Indonesian cuisine is like a flavorful journey through the diverse tapestry of its rich culture and ethnic influences. Indonesia’s cuisine boasts vibrant spices, aromatic herbs, and a delightful touch of coconut milk that gives its dishes a uniquely rich flavour profile. With every bite, you’re tasting the diverse tales woven into Indonesia’s vast archipelago, making it a delicious journey through its culinary heritage.

Here are the dishes you will learn from the session:

• Make Red Sambal: Red Sambal is a fiery and tangy Indonesian condiment made by grinding fresh red chillies, shallots, garlic, and tomatoes, often seasoned with a hint of tamarind and salt.
• Urap: Urap is an Indonesian salad, that is like a veggie party. Steamed vegetables mingle with a zingy grated coconut dressing, bringing a burst of crunch and delicious flavours in each mouthful!
• Satay: Satay is a beloved Indonesian dish. It has marinated, skewered, and grilled meat paired with the irresistible goodness of a rich and nutty peanut sauce.
• Pepes Ikan: Pepes Ikan is a timeless Indonesian dish. It takes fresh fish on a flavour-packed journey, soaking up aromatic herbs and spices before being wrapped in banana leaves and either steamed or grilled to perfection.

Book Your Spot Today!

Enter the fantastic realm of Asian cuisine where cooking goes beyond mere skill. It’s a journey through cultures that excite your taste buds and expand your culinary universe.

As you dive into this exciting culinary adventure, we’ve got your back. Just send us a message for the class schedules and everything you need. Let’s cook up some magic together and unravel the wonders of Asian culinary expertise. Trust me, it’s an opportunity you’ll be glad you took!