By MRT:
Take the MRT and alight at Outram Station. Coming out from the station, take the overhead bridge and cross over to the General Hospital side. Walk in the same direction of the traffic towards Tiong Bahru (about 3 mins.). As you approach Tiong Bahru, you will come to LINK HOTEL which is in front of the main road. We are behind this block at 17 Eng Hoon Street.
By Bus:
The buses that come here are no. 16, 33, 63, 75, 123, 195, 605, 851, 970.
The bus stop is in front of block 55.
What we offer
At Creative Culinaire, we share with you the joys and secrets of cooking and baking.
Our lessons include
* Cake and Pastry baking
* Tim Sum making
* Bread making
* Cooking of various Asian and Western Cuisines
These lessons are from basic level right up to advanced level. The basic lessons are good for those who have very little or no knowledge of baking but would want to understand the theoretical and practical aspects of baking. Those who like hotel style cakes can go for our advanced cake lessons.
Other interesting lessons include Fruit and Vegetable Carving, Cake Decorating and Wedding Cake Decorating. A certificate will be given to those who complete the courses.
Why we are special
Chef Judy Koh (Baking,Asian Cuisine and culture,Healthy Baking and Cooking)
Chef Judy Koh holds a Diploma in Hotel Cakes, Breads and Pastries (Singapore), European Cakes and Pastries (Culinary Institute of America), Entremets (Cakes and Pastries) in Leonotre and Bellouet Conseil, France. She also holds a Diploma in Baking Science and Technology, (US Wheat Associates and American Baking Institute of Baking), Steamed and Fried Products, Frozen Dough (US Wheat Associates). She has worked in Hotel Otani (Singapore), Novotel Hotel (Thailand).
Chef Judy is the Managing Director of Creative Culinaire, a cooking and baking School and Caffe Pralet ,a cafe which features not only her cakes,pastries, breads and creations, but also Western and local food.She has also been featured very frequently in famous food magazines, local press, radio and television and is also a food writer for many magazines such as Wine and Dine, Gourmet Living, Pastry Art and Design, Appetite, CuisineAsia .She has also been a judge for TV culinary events, and publications such as Simply Dining and Wine and Dine,She has also participated in major events such as in the Pastry and Baking exhibitions in Lyon, France , Food and Hotel Asia, Singapore ,among others. More recently, she was invited to particpate in the Singapore Food Festival, where she taught local dishes and shared the Singapore Food culture with the public and tourists .
Known for her clear, detailed and dedicated teaching, Chef Judy is a very popular instructor among her students.And she has been a consultant to her students , as well as to food companies such as Hara Tim Sum,Liquid Kitchen, Singapore,HUB Supermarket,Canberra.Chef Judy Koh has also also served as consultant and trainer for Nayati and Gourmet House, Indonesia. She is a member of Women Chefs and Restaurateurs, International Association of Culinary Professionals, Singapore Bakery and Confectionery Trade Association, Member of Singapore Chef's Association and The Restaurant Association of Singapore
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More About Us
RECIPES Nonya Papaya Titek
This is one Peranakan soup that is fast to make and tasty too. Simply prepare the ingredients, throw everything into a pot and boil. Viola, the soup is ready! I am indebted to Chef Jolly Wee and his wife, both true blue Peranakans. I drank this soup at their home years ago and have loved it ever since! Thank you too, Jolly, for being the first teacher to introduce me into the culinary line, especially in the area of teaching. Your passion for food is a great inspiration to me.
A. Ingredients
30g dried shrimps
6g belachan
34g shallots
1 tsp white peppercorn
10g garlic
15g candlenut
330g raw papaya, cut into bite-sized pieces
1kg water
¾ tsp sugar
½ tsp salt
¼ tsp gourmet powder (optional)
Method
1. Pound dried shrimps, belachan, shallots, peppercorn, garlic and candlenuts.
2. Put the dried shrimp mixture, raw papaya and water into a saucepan and bring it to a boil. Then switch to low heat and simmer for ½ hour.
3. Add sugar and salt. Adjust according to taste and serve piping hot.
Vietnamese Lemon Grass Chicken (Ga xao xa ot)
By Chef Judy Koh
A. Ingredients for Marinade
500 g chicken, cut into pieces, with bones
50 g lemon grass
1 tsp Vietnamese fish sauce
14g garlic
6g ginger
30g shallots
20g chili, deseeded
20g spring onions, chopped
2tbsp oil
1tsp sugar
¼ tsp gourmet powder (optional)
Method
1. Blend the lemon grass, garlic, ginger, shallots and chili. Sauté the mixture with oil till fragrant. Leave aside to cool.
2. Marinade chicken with the cool spice mixture and the rest of the ingredients for several hours, preferably, overnight.
B. Ingredients
3tbsp sugar
1tbsp oil
3tsp Vietnamese fish sauce
1\8tsp salt
2tbsp water
1 no lemon grass, bashed
12g fresh chili, sliced
spring onions for garnishing
Method
1. Caramelize the sugar over low heat till light golden-brown.
2. Add in the oil, lemon grass and the marinated chicken. Fry to seal the juices in the chicken before adding in the water, fish sauce and salt. Add in the chilies and some spring onions for garnishing.
What You Can Experience
Adjoining the school is Cafe Pralet where you can taste the delicious food of chef Judy. Search Cafe Pralet on BananaMana for more info.
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