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…

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…

We do love our seafood in Singapore, and there is more to Singaporean seafood than Singapore Chilli Crab. Enjoy eight distinctly different courses of seafood with Singaporean flavours. Email Ownselfmakechef@gmail.com to chope limited seats! 99 per pax Menu Mee Siam ceviche botan ebi, Hokkaido scallop and grouper, mixed with pineapple, cucumber and chilli Oyster fritters…

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…

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…

SOLD OUT 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….

At 10 courses of PORK, aPORKalypse XIV promises to go HOG THE WAY. I have added another pork based snack: inspired by newspaper cones of ka chang puteh to be eaten in the cinema. Partly inspired by a dish my teochew grandma used to cook, pork belly rendered into crunchy crispy croutons and cooked with…

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 seats Please note that for the public dinners we are unable to cater for dietary restrictions.   APRIL 2019Sinfully Seafood IX, 20 Apr 2019 (SOLD OUT)Wok&Barrel+Make MEE Great Again…

Eggs are simply delicious! I love all manner of eggs, and I love how versatile they are. You can have them old school style – soft boiled with kaya toast, scrambled, sunny side , and omelette. And we are just talking about chicken eggs here! How about bottarga? Ikura? I could go on and on….

August is a very special month for me, it is the month that modern Singapore was birthed, and my birth month too! I love Singapore and all its wonderful food influences and this special version of Majulah Singapura Lor Mark II is an homage to all those iconic dishes that were created in Singapore together…

Are you a spice fiend? Do you add hot sauce to EVERYTHING you eat? Do you crave the hot flush from chilli? If you said yes, then you will want to be at Spice Shenanigans, 17 August 2019. You will enjoy all manners of spices and heat, derived not only from chilli, but also kampot…

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…