Ownself Make Carrot Cake

I have always loved carrot cake, radish cake, and it is the dish that I learned how to make in Sydney. In Singapore, we love to fry it with eggs and preserved radish, and drizzle a dark sweet caramel sauce over it. Resulting in glistening dark brown cubes of radish cake enrobed in egg and…

Yin Yang (NEW DINNER), 9 Mar 2019

“In Chinese philosophy, yin and yang (/jɪn/ and /jɑːŋ, jæŋ/; Chinese: 陰陽 yīnyáng, lit. “dark-bright”, “negative-positive”) describes how seemingly opposite or contrary forces may actually be complementary, interconnected, and interdependent in the natural world, and how they may give rise to each other as they interrelate to one another.” I have always been fascinated by…

Strange Fruit, 23 Feb 2019 (NEW DINNER)

SOLD OUT The fruit isn’t really strange, they are regular kinds of fruit. Just that they are some times spicy, and some times savoury applications of the fruit that you don’t really expect. It is also a little strange to think of chilli as fruit, or even peppercorns, or even coffee….but you know what, they…

OwnselfMake Chef Cooking Classes

Have you ever wanted to learn how to make the dishes we create at OwnselfMake Chef? Starting 11 Nov, join us at OwnselfMake Chef, where you will learn how to make: Chef Shen’s signature twice steamed nasi lemak No stir beef rendang Crispy chicken wings (learn how to make crispy batter that STAYS crispy) Gula…

Lock, Stock & Broth II, 16 Feb 2019

There is a special place in my heart for soups and broths for me, being a half cantonese girl, with my grandmother cooking the most awesome nourishing broths for me when I was a skinny kid. Today, a lot of what I cook uses stocks to flavour and cook the dishes at OwnselfMakeChef so this…

Rice To The Occasion II (not all carbs), 2 Mar 2019

As a Singaporean Chinese cook, there is nothing I love more than rice. It is my go to comfort food (rice with fried egg and luncheon meat), and also my go to when I am not feeling well. Which chinese/asian person doesn’t turn to a hot bowl of rice porridge when down with the flu…

Majulah Singapura Lor! II, 6 Apr 2019

1. maju developed ADJECTIVE developed, progressive 2. maju move forward VERB move forward, go, proceed WHY MAJULAH SINGAPURA? Growing up in Singapore, as a Singaporean, singing the national anthem day after day in school…the words Majulah Singapura were just words to me. I didn’t understand what they meant until my Malaysian friend told me what…

BBQ Mai Tu Liao IV, 26 Jan 2019

Who doesn’t love BBQ? I love the smoke and the lovely browning of the meats. Prawns taste especially good when they have been grilled….mmmmmmmmm With that in mind, I developed the BBQ Mai Tu Liao Menu, 8 courses of grilled barbequed perfection. No vegetables were harmed in the making of this menu. This dinner sells…

Upcoming Dinner Dates

Just an update on all our upcoming dinners, I just realised how many we have! Drop us an email at ownselfmakechef@gmail.com if you want to chope your seats. NOVEMBER aPORKalypse XIV, 17 November 2018 (SOLD OUT) BBQ Mai Tu Liao III, 24 November 2018 (SOLD OUT) DECEMBER Lock, Stock and Broth, 8 December 2018 (SOLD…

Wok & Barrel Redux + Make Mee Great Again V, 12 Jan 2019

SOLD OUT I opened The Wok and Barrel in 2011 and it was my first proper restaurant after my start in F&B as a hawker. It was a tiny little 30 seater at 13 Duxton Hill which had Nasi Lemak on the menu and a bunch of other crazy dishes that I liked to eat…