When I sat down to write, I felt I could write a whole book on the joys of making and eating momos, Nepalese bite size steamed dumplings. Filled with meat or vegetables with thin white flour outer wrapping, one could

Chef Jason believes a good cake always makes gatherings and parties livelier. So just like Julia Child said, “A party without cake is just a meeting.” In this blog post, we’ve asked Chef Jason Tan 8 questions so you can get

Our Intermediate Chef in training is coming up real soon! This series builds upon the Foundation Chef in training series. It’s a great fit if you have completed that series or already have some experience in the kitchen. During the

Our chefs are the heart of Palate Sensations. Their love for food and passion for cooking lets them enjoy educating both home gourmands and budding chefs alike. In this blog post, we’ve asked Chef Alfie Mossadeg 8 questions so you

Yaaaaay! Christmas is finally here! Yes, we are approaching the season of stuffing our faces with turkey and log cakes, and having to finish up the crazy amounts of leftovers in our fridge the next few days… not that I’m

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,