Time flies! 2017 is about to be over in the blink of an eye. The year started off with a BANG and we have been busy all year. We welcomed more than 6000 participants over the course of 550 events

I was in Alice Springs back in September walking the Larapinta Trail and for an incredible 7 days, I tried some of the famous bush tucker and spices consumed by the Aboriginals. Consumed by the indigenous community in Australia for

Where did 2016 go? When I look back on 2016, I am excited to say that 2016 was a superb year for us. Even with the tough economic conditions and some of our corporate clients having to tighten their budgets,

I have to confess.. I really love sweets. If I could live on desserts and never get fat, I would be the first in line eating sweets for breakfast, lunch and dinner. However, reality bites and as I get older,

We are really excited to welcome to Palate Sensations Chef Jeremy Gillon from The Les Restaurants du Montana from the ski resort region of Val Thorens in France. His restaurant L’Epicurien is a 1 star Michelin restaurant. He is here

One of the lesser known classes that we hold on a private basis is our tourist cooking classes on Singaporean cuisine. For a minimum of 2 participants, we visit Tiong Bahru Market first to purchase ingredients for the cooking class

There is nothing I love more than traveling (ok I love my cats and my job!) and I am very lucky that where ever I go, I always take cooking classes so that I can learn more about the cuisine,

Over the past 10 years, we have run this unique dinner party to great laughter and lasting memories! It’s been perfect for hen’s parties, birthdays, anniversaries and even corporate team building. These parties require a minimum of

Contributed by Shalu Asnani, Vegetarian Chef and Cooking Instructor at Palate Sensations. Interesting ingredients at your local market.. Next time you go shopping for groceries, why not try the local market instead? Not only is it cheaper and fresher, you

I have to confess.. there was a time when we grabbed any sort of sponsorship for the studio because we thought that it would decrease our cost and increase our brand awareness. Over the past 10 years, we have come

Contributed by Chef Amelia Seko, Japanese Chef Instructor @ Palate Sensations Cooking School. Before I married my late husband who was Japanese, my daily meal consisted of the usual hawker food such as chee cheong fun, char bee hoon etc..but

Whether it’s kids cooking classes or kid’s birthday parties or holiday culinary workshops, our central theme with children’s cooking classes are always about fun, joy and enrichment. With those three elements in mind, we launched our holiday cooking workshops or