What The Duck was one of the first menus that I wrote for Ownself Make Chef, right after aPORKalypse and Sinfully Seafood. It is time for a refresh, and while I have kept a few favourites, I have also added some fun new DUCK courses. Email ownselfmakechef@gmail.com to chope your seats now99 per pax MENUDuck…

Only 5 seats left I am proud to present the first dinner that uses alcohol made locally in Singapore with a variety of local flavours in 8 courses set in the unique gastronomic style of Ownself Make Chef. I will be dry ageing in Gertrude The Dry Ager some awesome Wagyu Bone In Ribeye (MB5)…

During a recent aPORKalypse, I was asked by a regular, why I didn’t have an ALL BEEF menu. That question stumped me. Why DIDN’T I have an all beef menu? So I set about correcting that wrong, given that my favourite meal growing up, used to be a very blue fillet mignon with a baked…

SOLD OUT This dinner is the result of a few things, my friendship with Terence Aw which began over a bowl of ba chor mee (cooked by him at his now defunct hawker stall), my love of local flavours and ice cream, and The Milky Way Cafe. I used to make my own ice creams…

As you may have guessed by now, I have a love for all things pork and I often asked how do I cook pork. I will be conducting a pork cooking masterclass that will teach you how to cook the perfect pork chop with SCIENCE (a digital thermometer), by removing the guesswork! We will do several…

My soy intolerance has made eating out really difficult, where most dishes seem to have some form of soy – whether it be soy sauce, hydrolysed soy protein (MSG) or tofu products. Coupled with my crustacean allergy, and wheat intolerance – there is very little I can eat without some deleterious side effects. What has…

2019 was the year of trying to live better and healthier. I had been putting off figuring out what foods I was intolerant/allergic to for some time. In October of 2019, I started my elimination diet (click here for a link on what is an elimination diet and how it works https://www.healthline.com/nutrition/elimination-diet#section2) I have known…

I got the ageing bug early on, when I was a noodling around in 2004, making my own bacon in my home fridge with a dry rub. Fast forward to 2018, with Ownself Make Chef, I started experimenting with more local flavours like the soy lees from soya sauce making (generously provided by Ken from…

Roasted Duck Breast with Hawthorn Berry Sauce Dry Rub8g Chinese angelica root (broken into shorter lengths)2g cloves 4g fennel 100g brown sugar 10g salt 2g ginger MethodUse a coffee/spice grinder, process the angelica root, cloves and fennel into a powder (the angelica root will be in long whiskery fibres which is fine)Cut diagonal slits in the skin of the duck breast,…

I have been contemplating fermentation a lot more in the recent months. Every culture (haha) has fermentation and specific uses for the fermented products. Breads and alcohol, soy sauces and soy ferments are just some examples but they show how we can take a fruit, veg, meat or grain and ferment them for extra flavour…

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…

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…

COVID-19 UPDATE 2 With the implementation of stricter measures which will be in effect 7 April – 4 May 2020, we have decided to reschedule the dinners accordingly.    We will be contacting you via email with regards to the dinners scheduled for 1 – 9 May 2020. Should you not hear from us, please…