This is the page where I document the heartbeat of our culinary journey at At-Sunrice – real moments in the kitchen, hands at work, pans sizzling, and spices coming alive. This page features videos of our ongoing class activities, capturing behind-the-scenes learning, teamwork, and the vibrant energy of cooking in a professional training environment. All clips are also connected to my YouTube channel through embedded videos for easy viewing and sharing.
> On 29 September 2025 at At-Sunrice GlobalChef Academy, our class was led by Chef Pang in preparing three signature Malaysian dishes: Ayam Masak Merah, Nasi Ulam and Mee Rebus. This session demonstrated the diversity of Malaysian cuisine, from spiced braises to herb-focused rice dishes and complex noodle gravies. The key learning outcomes included marination techniques, the use of fresh herbs, flavor layering and natural sauce thickening methods.
> Cooking is always better with friends (and a great chef)! Here’s a fun look at our CDCA-005 class at At-Sunrice, guided by Chef Satish, where we made Tandoori Murgh Tikka together. This isn’t just about the recipe – it’s about the laughter, teamwork, and real kitchen vibes. Hope you enjoy watching as much as we enjoyed cooking!
>Experience the heartwarming flavors of Babi Pongteh, a classic Peranakan (Nyonya) dish cherished in both Singapore and Malaysia. This comforting stew features tender braised pork belly, potatoes, and mushrooms, gently simmered in a savory-sweet blend of fermented soybean paste (taucheo), garlic, and palm sugar. Created during our At-Sunrice class under Chef Pang, this dish showcases the rich culinary heritage of the region.
> learn how to cut and debone the chicken
> learn how to torch the chicken