Make MEE Great Again COOKING CLASS, 28 April 2019

Join us for the second edition of Ownselfmake Chef Cooking Class! In this class, we will explore the classic noodle dishes from our hawker culture that have been given a luxe umami boost. Learn how to make a wonderfully balanced sweet umami bomb of a mee siam, an old school mee rebus which is naturally…

Sweet Surrender (NEW DINNER), 1 June 2019

Sweet surrender, where we explore the natural sweetness of food beyond the obvious sources like sugar, honey, and fruit. The dishes created accentuate the natural umami sweetness from seafood, caramelised meats, and vegetables. From the caramelised sugars in slow roasted sweet, sweet tender beef to the sweet brininess of crab, scallops, and fish. Join us…

Aged (NEW DINNER), 13 Apr 2019

We often don’t realise how much of the delicious food that we eat on a daily basis are aged (or fermented). You wouldn’t enjoy your coffee or chocolate as much, and that flavourful dry aged steak would not be as beefy nor tender. Fish sauce and pickles would not have that same flavour packed profile….

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, 4 May 2019

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 are fruit….

OwnselfMake Chef Cooking Classes

Have you ever wanted to learn how to make the dishes we create at OwnselfMake Chef? 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 melaka kaya Sit…

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 VI, 25 May 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…