Masterclasses and Workshops

Food Japan 2017 brings you Masterclasses and Workshops conducted by local and overseas culinary chefs and masters with a main focus on creating dishes using Japanese ingredients. Besides seeing your favourite chefs in action, learn the importance of food packaging, the use of proper cooking tools (with a focus on knives) to prepare authentic Japanese cuisine and everything about miso (besides the delicious taste). The Masterclasses are supported by Official Employability Partner, e2i.

Date Masterclasses for Trade Visitors 26 and 27 October 2017 (Thursday and Friday)
Workshops for Public Visitors 28 October 2017 (Saturday)
Venue Suntec Singapore Convention & Exhibition Centre Hall 401
Organiser OJ Events Pte Ltd
Official Employability Partner e2i
Admission Masterclasses- SGD 88 per class (CASH only for on-site registration)
Workshop – SGD 45 per person (CASH only for on-site registration)

Registration and Admission Details

  • Seats are limited and on a first-come-first-served basis
  • Seats are allocated randomly
  • Class venue opens 15 minutes prior to each class
  • Registered participants have to present their Masterclass / Workshop Confirmation Email for admission
  • On-site registration for Masterclasses is subject to availability
  • Participants are required to register at the class venue at least 15 minutes before the class for on-site registration
  • Admission is strictly, one registration form per participant

Class Schedule

Click on the ‘Details’ button to learn more about the Masterclass or Workshop.

26 October 2017, Thursday

Time Programme Duration Price Details
10.30am – 11.45am Lemongrass Glazed Chicken (Halal) 75 mins SGD 88 Details
12.15pm – 1.30pm Warm Olive-Miso Broth, Udon/Soba, Thin Sliced Beef Rib & WaterCress 75 mins SGD 88 Details
2.00pm – 3.15pm Soybean Parfait with Caramelized Peach, Red Bean Peach Mochi, Sesame Cracker and Granola 75 mins SGD 88 Details
3.45pm – 5.00pm Yakiniku Beef with Torched Miso-mayo Ginger Lime Eggplant Garlic Mouseline with Yuzu pepper 75 mins SGD 88 Details

For Trade Visitors only

RESERVE YOUR SEAT NOW

27 October 2017, Friday

Time Programme Duration Price Details
10.30am – 11.45am Bak Kut Teh 75 mins SGD 88 Details
12.15pm – 1.30pm Open Faced Spicy Tsukune Burger on Crispy Nori Maki, Ume Mayo and Pickled Scallions 75 mins SGD 88 Details
2.00pm – 3.15pm Croustillant of Tiger Prawn Tails with Spiced-Ebiko Dipping Sauce 75 mins SGD 88 Details
3.45pm – 5.00pm Duo of Fish & Chip 75 mins SGD 88 Details

For Trade Visitors only

RESERVE YOUR SEAT NOW

28 October 2017, Saturday

Time Programme Duration Price Details
1.00pm – 2.00pm Kawaii Bento Making 60 mins SGD 45 Details

For All Visitors

RESERVE YOUR SEAT NOW

Lemongrass Glazed Chicken (Halal)
10.30am – 11.45am (26 October 2017, Thursday)

Type of Activity

Demonstration / Sampling

Speaker / Demonstrator Profile

Chef Edmund Toh, Rasel Catering Singapore

Chef Edmund is the President of the Singapore Chefs’ Association and respected as a mentor to the next generation of aspiring chefs. He is currently a Director of Culinary for Rasel Catering Singapore and Purple Sage Group Pte Ltd, and also Chef Consultant for Sapling, training restaurant for Shatec Institutes.

He has guided Singapore’s National Culinary Team to competition glory and numerous international accolades including the overall champion of the prestigious Expogast Culinary World Cup, Luxembourg-1998, 2010 & 2014 and IKA Culinary Olympic, Erfurt Germany-2016.

Warm Olive-Miso Broth, Udon/Soba, Thin Sliced Beef Rib & WaterCress
12:15pm – 1:30pm (26 October 2017, Thursday)

Type of Activity

Demonstration / Sampling

Speaker / Demonstrator Profile

Chef Yew Eng Tong, Resorts World Sentosa

Chef Yew Eng Tong with his distinct merits – characterizes himself as a perennial achiever in his line of work.His passion and dedication for cooking has transformed him into a maestro both in and out of the kitchen – be it an apprentice or mentor.

Always on the lookout for training and learning opportunities to acquire new skills, he has also undergone six weeks of intensive training in a Michelin 3-star restaurant, Victor’s Gourmet Restaurant in Schloss Berg, Germany where he learnt artistry culinary techniques from Master Chef Christian Bau.

He represented Singapore in 3 editions of Bocuse D’or 2013, 2015 & 2017 with the Singapore National Team.

Soybean Parfait with Caramelized Peach, Red Bean Peach Mochi,
Sesame Cracker and Granola
2:00pm – 3:15pm (26 October 2017, Thursday)

Type of Activity

Demonstration / Sampling

Speaker / Demonstrator Profile

Chef Sherine Lim, Jiakpalang eating house

Chef Sherine interned under Chef Davy Tissot, a Un des Meilleurs Ouvriers de France (MOF) chef, in Villa Florentine, Lyon France where she learnt classic French cooking techniques and improved her food product knowledge.

With a background in food science technology, she is able to combine culinary and nutritional value in dishes.

With multiple competition experience such as Hofex, she was able to polish her skills and knowledge.

Currently, she is a chef at Jiakpalang Eating House.

Yakiniku Beef with Torched Miso-mayo Ginger Lime Eggplant Garlic Mouseline
with Yuzu pepper
3.45pm – 5.00pm (26 October 2017, Thursday)

Type of Activity

Demonstration / Sampling

Speaker / Demonstrator Profile

Chef Lynnette Tay, Resorts World Sentosa

Chef Lynnette Tay was trained in a 6-star luxury hotel, St. Regis Singapore for more than two years where she learnt various types of cuisine including French, Italian, Western, Chinese, and local delights.

Currently, Chef De Partire at Curate Restaurant Resorts World Sentosa Singapore, she has worked hand-in-hand with various Michelin-starred restaurant chefs such as Guy Martin, Massimo Alajmo, and Ramon Freixa.

Bak Kut Teh
10:30am – 11:45am (27 October 2017, Friday)

Type of Activity

Demonstration / Sampling

Speaker / Demonstrator Profile

Chef Louis Tay, Swissotel Merchant Court

Chef Louis Tay, embarked on his career in the culinary field in 1981. Over the span of 34 years of his career path, he has gained a wealth of exposure, knowledge and experience from Westin Stamford & Westin Plaza, Raffles Hotel, The Fullerton Hotel, The Tanglin Club and Swissôtel Merchant Court Singapore.

He was Team Manager of the Singapore National Culinary Team that was crowned as world champion in the prestigious Expogast Culinary World Cup in Luxembourg- 2014 and the Culinary Olympics team that won gold awards in the Cold Display and Hot Cooking categories in the IKA Hoga Culinary Olympics competition.

Open Faced Spicy Tsukune Burger on Crispy Nori Maki, Ume Mayo and Pickled Scallions
12:15pm – 1:30pm (27 October 2017, Friday)

Type of Activity

Demonstration / Sampling

Speaker / Demonstrator Profile

Chef Eric Low, Lush Epicurean

Chef Eric Low is the owner of Lush Epicurean, a Singapore based culinary consultancy and an accomplished award winning cookbook author, professional and celebrity chef.

His 28 years of culinary experience spans from working in more than 25 countries and manages consultancy projects from Singapore to South East Asia, Sri Lanka and China.

He is often invited as guest chef to many leading brands’ events and masterclasses.

Three of his six cookbooks have made it to the Gourmand International Cookbook Awards Winners listing for 2015 and 2016.

Croustillant of Tiger Prawn Tails with Spiced-Ebiko Dipping Sauce
2:00pm – 3:15pm (27 October 2017, Friday)

Type of Activity

Demonstration / Sampling

Speaker / Demonstrator Profile

Chef Anderson Ho, Snorre Food Pte Ltd

Chef Anderson is Executive Chef (Airline Catering) and Business Development Manager for Snorre Food Pte Ltd.

He was trained by European master chefs such as Alain Ducasse, Alain Senderens and Gerard Boyer in contemporary French cuisine during his stint at the world-renowned Raffles Hotel.

Internationally recognized for his inventive culinary skills, he was awarded an Individual Gold Award at Food Asia 1994 & 2000.

Apart from culinary competitions, he is also the cookbook author and food stylist for a number of cookbooks since 2011.

Duo of Fish & Chip
3:45pm – 5:00pm (27 October 2017, Friday)

Type of Activity

Demonstration / Sampling

Speaker / Demonstrator Profile

Chef Edmund Toh, Rasel Catering Singapore

Chef Edmund is the President of the Singapore Chefs’ Association and respected as a mentor to the next generation of aspiring chefs. He is currently a Director of Culinary for Rasel Catering Singapore and Purple Sage Group Pte Ltd, and also Chef Consultant for Sapling, training restaurant for Shatec Institutes.

He has guided Singapore’s National Culinary Team to competition glory and numerous international accolades including the overall champion of the prestigious Expogast Culinary World Cup, Luxembourg- 1998, 2010 & 2014 and IKA Culinary Olympic, Erfurt Germany- 2016.

Kawaii Bento Making
1.00pm – 2.00pm 28 October 2017, Saturday

Type of Activity

Hands-on

Instructor Profile

Chef Trish, D’Open Kitchen

Learn how to use edible colours and onigiri to create kawaii-themed Bento. Join Chef Trish, as she shares tips on how to put together attractive and tasty bento boxes with lots of fun and ease.