Chef News @ Palate Sensations

Here's how Palate Sensations Is Dealing with COVID-19

Here's how Palate Sensations Is Dealing with COVID-19

In line with measures announced by The Singapore Government on 15 June, Palate Sensations will be conducting face to face classes from 19 June. Browse and book our classes here: https://www.palatesensations.com/book-classes

Debunking Myths About

Debunking Myths About "Boosting" Immunity For A Pandemic

There is no clinical evidence that shows food supplement is individually responsible for immunity, and certainly, immunity boosting. The latter term was coined as a media hype word in the supplement industry.

Want To Strengthen Your Immunity During The Coronavirus Pandemic? Heat Up The Stove!

Want To Strengthen Your Immunity During The Coronavirus Pandemic? Heat Up The Stove!

Cooking can be healthy for both your mind and body and can help you strengthen your immunity during the coronavirus pandemic. Check our classes today.

One way to stay healthy during Covid-19: Making Indonesian Jamu (Herbal Balinese Drink)

One way to stay healthy during Covid-19: Making Indonesian Jamu (Herbal Balinese Drink)

Eating and drinking healthy food and beverage is one way to stay healthy during Covid-19. Here's a recipe on Jamu, a nourishing Indonesian infusion.

Chef Kingsley Tan: From Singaporean Cuisine Classes To Eating Everything That Walks, Crawls or Swims

Chef Kingsley Tan: From Singaporean Cuisine Classes To Eating Everything That Walks, Crawls or Swims

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

Chef Seah Yang Chiak On His Passion For French Pastries and His Love For Butter

Chef Seah Yang Chiak On His Passion For French Pastries and His Love For Butter

Chef Chiak currently shares his knowledge and passion to participants in Palate Sensations’ pastry class in Singapore. Chiak graduated from Ferrandi Paris, an acclaimed French School of Culinary Arts, where he was trained in French pastry to be a professional

Chef Alicia Tivey: Bringing Soul To The Recipe

Chef Alicia Tivey: Bringing Soul To The Recipe

In this blog post, we’ve asked Chef Alicia Tivey 8 questions so you can get to know her better. Let’s get to know Chef Alicia. Chef Alicia is one of our top consulting chefs and trainer in our 5-day intensive Indonesian

8 Questions with Chef Amelia Seko

8 Questions with Chef Amelia Seko

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

Chef Loreta Valdez: From  Teaching in Primary School to Thai Cooking Class

Chef Loreta Valdez: From Teaching in Primary School to Thai Cooking Class

Although Loreta holds a Bachelor of Elementary Education from Urdaneta City University in The Philippines, she has always enjoyed working with food. In 2011, Loreta graduated from City & Guilds with a Diploma in Patisserie and followed that up with

Chef Hana Madanat On Her Passion for Middle Eastern Cuisine and Her Biggest Kitchen Disaster

Chef Hana Madanat On Her Passion for Middle Eastern Cuisine and Her Biggest Kitchen Disaster

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

Chef Leonard Yap On Healthy Cooking, Trying To Impress A Girl and More

Chef Leonard Yap On Healthy Cooking, Trying To Impress A Girl and More

For Chef Leonard, it’s not about changing the food you enjoy and making it less tasteful, it’s about redefining what we know about food, what it’s made of, and the right portion for everything. In this blog post, we’ve asked

Chef Randall Tailford: Joy in the Art of Pastry and Bread Making

Chef Randall Tailford: Joy in the Art of Pastry and Bread Making

“Tradition can also be modern, but start with the basics, and you will have a foundation to build on”. From a diverse heritage of countries around South East Asia, coupled with a culinary education to match, Chef Randall’s gastronomic influences