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Making life a piece of cake

All , Student Entry
Posted on November 15, 2017December 5, 2017
Story by Shareen Grace (WSQ-DIPB-063) Growing up, my sister and I always craved cakes. They were pretty...
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Authenticity Adapted – Cooking by her book

All , Alumni for Life
Posted on November 9, 2017December 5, 2017
An Alumni Story Kyoko Rabbetts is diverse. She’s 100% Japanese, and she’s 100% authentic in her heritage cuisine. What’s...
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Harvested-to-order fish from the local waters of Singapore!

All , Food Makers of SG
Posted on October 24, 2017January 26, 2018
Any chef worth their artisan salt will tell you that when it comes to fish, freshness is...
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Light Your Way to Delicious Deepavali

All , Student Entry
Posted on October 18, 2017December 5, 2017
Story by Sonam Samtani (WSQ-DIPB-065) Whether you call it Deepavali like they do in the South, or...
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No two Kung Pao is the same

All , Recipes
Posted on October 4, 2017December 5, 2017
The menu of the Chinese joint near my house unhelpfully describes Kung Pao Chicken as a dish...
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A Twist Worthy for an Old-Timer

All , Recipes
Posted on September 29, 2017December 5, 2017
How to: The Old Fashioned Flamed orange technique An iconic motif in legendary storylines for the past...
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Ice Kachang – Singapore’s Ice Cream?

All , Makan Makan Face Off
Posted on September 28, 2017January 30, 2019
In Singapore, it isn’t ice cream that helps locals get through the sweltering heat, it’s refreshing Ice...

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