“I get a warm fuzzy feeling within when I am given the chance to impart to my students genuine traditional and sometimes long lost Asian cooking techniques and recipes learnt from my mum who much earlier on learnt it from her aunt. I am always in search for the next better recipe for the dishes I teach at Palate Sensations.”
Some of us were “born to eat” but Chef Low was “born to cook”. Well, almost literally since this chef was already helping out in her family’s Yellow Light Thai Food restaurant at the tender age of 6. She developed her ability to cook extraordinary Southern Thai dishes from her Thai born mother cum chef and a grand aunt who prepared dishes for the Thai Royal Family. Through the years, Chef Low has further surprised with and elevated the original cuisine she had learnt; integrating her own blend of new creations and twists without losing her ethnic roots and the cuisine’s authenticity. Her regional influences and strengths have taken her to food consulting and teaching assignments in Thailand, Philippines, Malaysia and Singapore. The range of classes vary from instructing first timers in the kitchen to supervising whole teams of kitchen chefs. She is now adept at whipping up popular South East Asian fare ranging from spicy Thai Tom Yum to exotic Penang Laksa to the essential Char Koay Teow, just to name a few. Chef Low was previously a food consultant at George, a restaurant that specialized in serving Penang (Northern Malaysia) cuisine. She has also successfully helmed 2 Thai food restaurants in Singapore.