Showing posts with label AFC Studio. Show all posts
Showing posts with label AFC Studio. Show all posts

Monday, July 16, 2012

Chef Chan Kwok DBS Masterclass with Chef Chan Kwok

This event was an invitation by AsianFoodChannel (AFC) Studio and DBS Indulge.

I am sure most people in Singapore has a DBS or POSB Card. If you have you would have known about the DBS Indulge program that DBS has. You will be able to attend Masterclasses by well known chefs in Singapore.

This Masterclass I attended was conducted by Chef Chan Kwok from Hua Ting. Hua Ting is known for their Cantonese food and if you have read about Chef Chan Kwok, he has won so many awards that Hua Ting's manager spoke to me, she said they have to stop the Chef from participating to give others a chance to win!

His latest honour was the Chef of the Year and Asian Cuisine Chef of the Year in the 2011 World Gourmet Summit Awards of Excellence.

 Chef Chan Kwok DBS Masterclass
This is Chef Chan Kwok posing for all of us!

As this was a Cantonese Chef, I thought I would invite my Cantonese mother-in-law to attend the session with me! My mother-in-law was so excited to go with his son-in-law. She said she will replicate all the dishes she learn that night for all of us! She did 2 weeks later! I have photo evidence of it too, but I shall not post it here ;-)

Chef Chan Kwok demonstrated 3 dishes for the audience that night.
His first dish was something made from winter melon.

Chef Chan Kwok DBS Masterclass
My mother-in-law was a career woman and she used to entertain a lot at different restaurants. She has tried many dishes in hotels and restaurants but have never tried to cook them herself. She said she wasn't sure how it will turn out so she did not try them.

It was quite entertaining after the masterclass that she said she finally knew how certain dishes are prepared and it was prepared right before her eyes and she got to taste it.

Chef Chan Kwok DBS Masterclass
Dish 1: Braised Winter Melon Stuffed with Shimeiji Mushrooms Topped with Salmon Roe.

Chef seems to make cooking such an effortless task! It's kind of a morale-booster for people who don't cook. Something so delicious and can be prepared so easily at home too!

Chef Chan Kwok DBS Masterclass
Dish 2: Pan Fried Sea Perch on Crispy Rice.

It started very 'quiet', until this second dish, Chef was speaking few words and he was not comfortable speaking English. Our dear eloquent MC Anita Kapoor was quick to notice, and surprise surprise! She ask the audience if we should ask Chef to speak in Cantonese or Chinese perhaps?

Suddenly the session became so entertaining! Yup, it seems there was quite a few cantonese speaking audience and they were asking lots of questions. Chef was very happy to answer them as well. If you are like me who only understand a few cantonese words, don't worry, the MC managed to translate for us! Anita understands Cantonese? (My mother-in-law was my personal translator! haha)

Chef Chan Kwok DBS Masterclass
When the whole audience was excited, people started to walk nearer to the front too. Yes, it became more intimate. For those who still prefer to sit down, there's always a big TV screen to watch chef prepare the food.

Chef Chan Kwok DBS Masterclass
I got quite close! Oh, that's Kurobuta he's preparing!
He told us the neck part is one of the best part and it will taste really good.

Chef Chan Kwok DBS Masterclass
When someone is comfortable speaking, you can hear the enthusiasm and the 'happiness' that seems to come out from his voice. He starts to give cooking tips too.

Chef Chan Kwok DBS Masterclass
I do realised Chef is very flexible. He was cooking with a big metal serving spoon. He does not seem fussy and will make do. To cook the second dish, he pan fries the kurobuta first.

Chef Chan Kwok DBS Masterclass
Set aside the pork, and stir fry the capsicums. We did notice that he did not use garlic when he was preparing the dish. He uses spring onions instead of garlic for this dish. He wants a different taste to the dish.

(Now who says every Chinese dish needs to start by frying garlic? No wonder Chef has been winning awards, his knowledge of ingredients and taste of how things will go together is superb)

Chef Chan Kwok DBS Masterclass
Dish 3: Sauteed Kurobuta Pork with Assorted Capsicums

Tada! Look how simple it is, but it can be quite tasty.
My mother-in-law made this same dish for us at home few weeks later. We think she did quite well, it tasted and looks just like the above!

Chef Chan Kwok DBS Masterclass
Not part of the demonstration, but we were served this pastry.

You might have miss his Masterclass, but if you want to try his food, you can head to Hua Ting Restaurant where he is the Group Master Chef.


Want to learn from the Chef themselves? Register for their Masterclass.
Head on to and see who's the Chef presenting the Masterclass.

For the month of July,  Chef Ronnie Chua from the acclaimed Tatsuya Japanese Restaurant will be presenting the masterclass. Interesting to see how he prepares a meal in front of you? For Japanese food lovers, this would be an eye opener.

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Thursday, June 02, 2011

DBS Indulge: Masterclass with Sho Naganuma (from Hide Yamamoto)

[This post is brought to you by DBS Indulge]

Are you a DBS credit card holder? If you are, you probably know that there are quite a few benefits of holding on to a DBS credit card. One of the benefits is DBS Indulge. It's DBS Cards dining program that offers privileges at over 1000 dining outlets islandwide. Do you know, other than dining programs, DBS Indulge also offers Masterclasses by celebrity chefs?

DBS Indulge iPhone App

As a DBS credit card holder, I want to know where I can get the best offers. To keep track of what DBS Indulge offers, I have the DBS Indulge iPhone app on my phone. (Search for 'DBS Indulge' in the Apple App Store). If you are a Nokia N series or Blackberry Bold Series (9000/9700) user, you can visit to send an SMS download link to your smartphone.

DBS Indulge iPhone App

It is really quite a convenient app to have on your phone!

Recently, thanks to DBS Indulge, I got to attend a Masterclass by renowned DBS Indulge Chefs. DBS Indulge holds masterclasses monthly. I attended the May Masterclass by Chef Sho Naganuma from the famed Hide Yamamoto multi-concept restaurant located at Marina Bay Sands.

DBS Indulge Masterclasses

That's Chef Sho Naganuma.

Well, he is only 31! He is 1.8 metres tall, weights 70kg. From what I hear from the DBS Indulge ladies who have seen him in singlet, he has a very good physique too! Spiked hair, goatee, he looks more like a Japanese movie star rather than a chef doesn't he? He is the Executive Chef at Hide Yamamoto, the exclusive multi-concept restaurant at Marina Bay Sands.

While the ladies and some 'happy boys' are oggling at the Chef Sho, I was oogling at the featured recipes that he will be preparing!

He prepared the following in front of the audience and it was absolutely stunning!
- Chawan Mushi (Black Truffle Flan with Shark Fin Broth)
- Grilled Baby Poussin with Buttered Soy and Truffle Rice
- Pinky Chick (Strawberry Soya Milkshake with Tapioca Pearls, Yuzu Fizz and Strawberries)

Demo: Grilled Baby Poussin

DBS Indulge Masterclasses

It was only a 2 hour class, so to make good use of time, he prepared the baby poussin first. It has to bake for 20 minutes in the oven.

If you are shy to ask/too lazy to google/yahoo/bing, a poussin is a baby chicken or spatchcock. :-)

Recipe for Grilled Baby Poussin with Buttered Soy and Truffle Rice

  • 500g French baby poussin
  • 500g Japanese rice
  • 0.45 litre chicken stock
  • 0.05 litre soy sauce
  • 28g unsalted butter
  • minced Italian fresh truffle
  • whole Italian truffle
  • white truffle oil

  1. Clean poussin and soak in 3% salted water for 2 hours.
  2. Once poussin is soaked, remove from salted water and dry.
  3. Put Japanese rice, chicken stock, soy sauce and unsalted butter into a cooking pan and stir well. Allow it to steam in a steam overn at 100C for about 30 minutes.
  4. Remove mixture from oven and stuff into baby poussin.
  5. Brush duck fat over baby poussin and finish off with some salt. Cook in oven at 250C for 10 minutes on each side.
  6. Finish up with charcoal until poussin is nice in colour.
  7. For plating, take a portion of the poussin and assemble with a slice of fresh truffle. Spray with white truffle oil and serve.

DBS Indulge Masterclasses

Don't worry if you are sitting at the back. I was sitting behind and I could still see what's going on in front. There were 2 big screens around that showed a bird's eye view of what the chef is doing.

About the recipe, if you are wondering what is 3% salted water, well, someone in the audience asked the same question. 30g of salt in 1 kg (or litre) of water, that's 3%.

Chef Sho also said he bakes his chicken on the sides. The breast meat does not touch the bottom of the baking tray. This way, it stays moist. I shall try baking chicken that way next time!

Demo: Chawan Mushi

DBS Indulge Masterclasses

When I saw the steamers, I was like hey, those are square instead of round ones! They fit so nicely to the food serving trays!

The lady is a chef working in Chef Sho's kitchen. The steamers were already filled with bowls and bowls of chawan mushi to be steamed.Heavy stuff and the Chef lifts it with no effort at all!

DBS Indulge Masterclasses

Recipe for Chawan Mushi


Chawan Mushi
  • 8 eggs
  • 600g dashi
  • 35g white truffle oil
  • 50g white soy sauce
  • 75g black truffle
Shark Fin Broth
  • 600g chicken soup
  • 100g Japanese leek
  • shark fins
To Thicken
  • white soy sauce
  • salt
  • potato starch


Chawan Mushi
  1.  Blend eggs, dashi, white truffle oil and white soy sauce. Strain mixture into a bowl and chill.
  2. Chop black truffle and add into the chawan mushi mixture.
  3. Steam chawan mushi for 5 mins at 90C.
Shark Fin Broth
  1. Heat chicken soup, Japanese leek and sharks fin over medium heat until the original amount has reduced by 50%.
  2. Add in potato starch to the reduced mixture to thicken further.
  3. Add salt and white soy sauce to taste.

DBS Indulge Masterclasses

He whisked everything and filled them into bowls and it's done! Off to the steamers and in a few minutes, wonderful chawan mushi!

Somehow the chef makes it so so easy!

DBS Indulge Masterclasses

The sous chef adding the finishing touches and also the sharks fin broth on top of the chawan mushi.

DBS Indulge Masterclasses

They taste so so good! So smooth! So fragrant! So delicious!
Yes, so much truffles too!!!

DBS Indulge Masterclasses

This was the bowl I had. Indulgence!

DBS Indulge Masterclasses

Can't resist not showing you the black truffles at the bottom of the bowl. You can see I swiped some off, and then remembered, I need to take a photo of it!

Demo: Back to the Grilled Baby Poussin

DBS Indulge Masterclasses

Do you know Chef Sho has super power! What he is doing in the photo above is to measure the core temperature of the chicken! He is Superman's cousin! (No, not related to keropokman, keropokman has no super power!)

He speaks English by the way. After all, he had worked in hotels and restaurants in Los Angeles and Washington DC.

DBS Indulge Masterclasses

Chef is smiling. I guess you can say the poussin was a success!

DBS Indulge Masterclasses

I think for the photo above, he is asking me if I want the whole poussin to myself.
My stomach might have growled a bit too loud! :-p

DBS Indulge Masterclasses

Chef Sho was showing us how to plate the dish.
No, he was not dancing with the baby chicken!

It seemed so easy for him to cut up the whole chicken. It was effortless for him. I wonder when will I be able to do that!

DBS Indulge Masterclasses

See, he used just a small sharp knife to accomplish what he wanted to do!

DBS Indulge Masterclasses

I thought the recipe said a slice of truffle!
He was way too generous that night! We all like him!

DBS Indulge Masterclasses

This was what I ate. Just too beautiful beyond description and too marvelous for words!

DBS Indulge Masterclasses

The bowl of black truffle! The truffle oil behind.

Demo: Pinky Chick

DBS Indulge Masterclasses

I have no idea why Chef Sho gave the dessert such a name. Pinky Chick. It sounds so... (nevermind.... as long as it taste good)

DBS Indulge Masterclasses

Recipe for Pinky Chick:


Yuzu Fizz
  • 1 litre water
  • 200g sugar
  • 30g yuzu juice
  • 16g gelatine leaves
Strawberry Compote
  • 1kg frozen strawberries (whole)
  • 120g sugar
  • 7g pectin
Strawberry Shake Soda
  • 200g strawberry sherbet
  • 150g soy milk


Yuzu Fizz
  1. Boil water, sugar and yuzu juice
  2. Bloom gelatine leaves in ice water and add the bloomed gelatine into the yuzu mixture.
  3. Set the mixture in the chiller for 3 hours. Once set, break the mixture and pour it into the siphon.
  4. Charge it with CO2 chargers and chill overnight.
Strawberry Compote
  1. In a bowl, mix sugar and pectin together and set aside.
  2. Boil strawberries in a pot until they start to turn soft. Add the sugar mixture to the pot of boiling strawberries.
  3. Stir constantly until mixture thickens like a jam.
Strawberry Shake Soda
  1. Combine strawberry sherbet and soy milk and whisk until mixture thickens.
  2. For assembly, combine strawberry compote, pearls and fresh strawberries. Pour in strawberry soy shake, followed by the yuzu fizz and garnish with mint leaf. Serve.

DBS Indulge Masterclasses

Look! A toy that I want, but I doubt I will use it often. He is using a Espuma or thermo canister with a pump sprayer to charge the yuzu fizz with CO2.

It magically transform the gel like yuzu with gelatine into foam that looks like cream!

DBS Indulge Masterclasses

The pinky chick! Ah..... I can only say ah.....

DBS Indulge Masterclasses

This was our pinky chick!

Thanks to a lady sitting beside me in the audience who does not take gelatine, she offered me her portion. During the Q&A, she was asking if other alternatives to gelatine can be used. The chef says he will get back to her, but I think it should work :-)

Sake Pairing

DBS Indulge Masterclasses

It seemed that on the day or day before the masterclass, the folks from the Tatenokawa brewery was in Singapore. Tatenokawa was established in 1932 and boast a 170-year history based in the Shonai region of Yamagata, the breadbasket of Japan bordered by Mt Chokai to the north and Mt Gassan to the south.

Sounds impressive?

DBS Indulge Masterclasses

The sake master! Ask him anything about Sake and he knows.

DBS Indulge Masterclasses

For every dish we had, sake was served. I can't remember the name of each of the sake.
I tried them and they were good. Oh, they were excellent!
The most interesting ones are the following:

DBS Indulge Masterclasses

"Kodakara Yogurt" and the "Kodakara Yamagata Peach and Cherry" combo!

DBS Indulge Masterclasses

Mix them together and oooo, you get something something that you want more and more of!

You can get the sake at Orihara Liquor Shop and Bar located at 11 Unity Street, #01-01/02, Robertson Walk, Singapore 2379995. You can call them at +65 6836 5710

Now that you have seen the dishes prepared by Chef Sho, do you want to try it as well?
Here's a deal that I saw on the Asian Food Channel Website.

Exclusively for DBS/POSB Credit or Debit Cardmembers at Hide Yamamoto:
  • Exclusive chef's menu (featuring the signature dish from Chef Sho's masterclass)
Hide Yamamoto
Marina Bay Sands L2-05
(2nd floor of casino, accessible to general public via The Shoppes).
Tel: +65 6534 8880

If you would like to attend other month's session, please visit for details on how to register.

A big thanks to Fulford PR and DBS Indulge for inviting me to attend this masterclass.

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Tuesday, February 22, 2011

Bloggerific Tea Party @ AFC Studio (Asian Food Channel Studio)

Just about a week ago, the Asian Food Channel folks invited a few bloggers to a Tea Party at their AFC Studio located at Orchard Central.

If you have been watching Asian Food Channel, you would have seen their show clips about cooking classes conducted by celebrity chefs. Well, for the classes in Singapore, they are mostly held here, right in the middle of Orchard Road!

Last year, I attended a few sessions here. I was here before for a Spain Cultural Experience hosted by Chef Joseba Jimenez de Jimenez and also Taste of Philippines hosted by Chef Bruce Lim. How time flies!

Located on the 7th level of Orchard Central, they have a fully functional kitchen, a cafe, a mini library and also a retail shop!

AFC Studio @ Orchard Central

The next time you are tired after walking along Orchard Road, why not pop by the AFC Studio for a cuppa and cakes!

While you are having tea, you can browse through their mini library. They have quite a good collection of food related books! When there are no cooking classes going on, you are welcome to sit down for hours and browse their books!

AFC Studio Baking Class

Back to the tea party. The tea party was also a baking class! Sounds so exciting ya?
With the heart shaped mold, I am sure you can guess what we were going to bake!

Hian Goh - AFC Co Founder

First of all, let me introduce you to the guy who hosted us. The man himself, Hian Goh, the big boss of AFC. Thanks to him and his business partner, we had our first taste of 24 hours of food related show!

(I am sitting in front of the TV tuning in to the AFC Channel as I type this! - Channel 435 on Starhub TV in Singapore)

Chef Sue-Ann Lambert

Introducing the resident chef of AFC Studio, Chef Sue-Ann Lambert who was our baking teacher. She's a skilled p√Ętissier! If you are a fan of Laura Calder, Sue-Ann and Laura are both Canadians! It seems they come from the same part of Canada if I am not mistaken. If I got it wrong, it's probably Sue-Ann got excited and started blurting out in French! ;-p

She taught us to bake 2 types of biscuits: Sugar Cookies and Chocolate Chip Biscotti.
Here's the recipe for the Sugar Cookies.

Recipe 1: Sugar Cookies



  • 2 cups flour
  • A pinch of salt
  • 85g of butter, softened
  • 170g sugar
  • ½ tsp vanilla 
  • 2 Eggs
  1. Preheat oven to 160C.
  2. Cream butter and sugar until pale and fluffy. Add eggs, one at a time and mix to combine. Add salt, vanilla and flour and mix until dough just combines.
  3. Chill for 30 minutes.
  4. Roll chilled dough and cut with desired cutter. 
  5. Transfer to baking tray and bake at 160C for about 8 to 12 minutes or until edges of cookies turn golden brown.

Food Bloggers decorating their cookies

Fast forward the kneading, rolling, flattening, molding and baking process....
The cookies were cooled, and it was play time!

Can you spot and recognize the following people?
Dim Sum Dolly, Camemberu, HungryCow, LadyIronChef, CalvinTimo and BakerWhoCooks.

Colourful icing

The icing is so eye catching, isn't it?
If you want the recipe for the colourful royal icing we used, here it is:

Recipe 2:  Royal Icing (Using Egg Whites)

  • 2 large (60g) egg whites
  • 2 tsp fresh lemon juice
  • 3 cups (330g) confectioners (powdered or icing) sugar, sifted
  1. In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined.
  2. Add the sifted powdered sugar and beat on low speed until combined and smooth.
  3. Use icing immediately or transfer into an airtight container before it hardens.
  4. Cover with plastic wrap when not in use.

Sugar Cookies - Hearts

I made quite a few sugar cookies! This was one of it!

Sugar Cookies - Hearts

5 of the above were my creation! Can you guess which ones?

Sugar Cookies - Hearts

The 7 of us made so many cookies! We are a creative lot aren't we?

Chef Sue-Ann Lambert

When I saw Chef Sue-Ann demonstrate in front of us, everything looked so easy peasy!
When it was our turn, most of us felt our hands had lead bars on it. It's so heavy and we felt clumsy. Why?

Anyway, here's the recipe for the biscotti that we made.

Recipe 3: Chocolate Chip Biscotti

  • 1 cup of white or brown sugar
  • ½ stick (¼ cup, 4 tablespoons) of butter, softened
  • 2 eggs
  • 1 tbsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tbsp cocoa powder
  • 1 tsp of baking powder
  • A pinch of salt
  • 1 cup chocolate chips
  1. Preheat oven to 160°C.
  2. Cream the sugar and butter together in a stand-up mixer until light and fluffy. Add the eggs, one at a time, and continue to beat for a few more minutes, then add the vanilla.
  3. Whisk together the flour, cocoa, baking powder and salt, then add to the mixer. Combine well then stir in the chocolate chips.
  4. Shape the dough into a log, approximately 12 inches long and 3 inches wide with lightly floured hands. You may find it easier to divide the dough in half and form two shorter logs. Place on a parchment-lined baking sheet and flatten slightly. Bake for 30 minutes.
  5. Remove from oven and allow to cool until you can handle it. Slice diagonally, into ½-inch slices and return to the baking sheet. Bake again until the cookies turn light brown for about ten minutes. Flip them over and brown for another few minutes. 
  6. Allow to cool and enjoy with a cup of espresso!

Yup, in North America they use stick for measurement of butter. The recipe above has the conversion that we can understand.

Chocolate Chip Biscotti

The biscotti dough on the left was moulded by yours truly, because I was 'volunteered'. The one on the right, Chef Sue-Ann. I did quite ok right?

Cutting the biscotti - the chef

Just like on TV, when the dough was put into the oven, in seconds it is ready!
Chef Sue-Ann demonstrates how to transform a piece of baked dough into biscottis!

Cutting the biscotti - participant

Now, a participant tries. Not bad! Chef Sue-Ann gave an approving look and smile.

Chocolate Chip Biscotti

Perfect for your cuppa!

Do you know if you want to host a cooking session as part of a birthday celebration, or a ladies day out baking, or even a man day's out flipping burgers, you can contact the AFC Studio. They can work out something for you depending on your budget.

You can contact them at:

Books for sale too

I have a weakness. When I see books, ingredients or gadgets, I am always tempted to buy them.
I asked if there were any geeky books, and was recommended this book: "What Einstein Told His Cook".

Yup, I saw the book and bought it! Another geeky book to my personal collection!

(A special note of thanks to Kimberly and Jannah from Fulford PR for the invite!)

181 Orchard Road,
#07-02 Orchard Central,
Singapore 238896
Tel: +65 6834 4829
Opening Hours: 12:00 p.m. to 8:00 p.m.

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