Live your life deliciously.

Cook with Chef Pia to experience an engaging and enormously fun social cooking workshop that re-creates restaurant quality meals. Whip up deliciously cooked meals and share them with your family and friends.

Learn new cooking techniques to up your culinary game. Chef P.Lo will guide and coach you in these mouthwatering dishes from start to finish. Check our latest workshop schedule below. — Learn new cooking techniques to up your culinary game. Chef P.Lo will guide and coach you in these mouthwatering dishes from start to finish. Check our latest workshop schedule below.

JUNE 20Father’s Day Special: Surf & TurfThis exceptional menu includes roast sirloin of beef, pepper sauce, roasted potatoes, Provençal stuffed tomatoes and tiger prawn skewers. — JUNE 20
Father’s Day Special: Surf & Turf
This exceptional menu includes roast sirloin of beef, pepper sauce, roasted potatoes, Provençal stuffed tomatoes and tiger prawn skewers.

JUNE 27Seafood FiestaLearn the secret in the art of making ceviche and creating a hearty and delicious barramundi dish that will up your gourmand game. — JUNE 27
Seafood Fiesta
Learn the secret in the art of making ceviche and creating a hearty and delicious barramundi dish that will up your gourmand game.

JULY 4Beef WellingtonIn this session, you will learn how to roll and shape puff pastry, make duxelles, prepare, and cook succulent beef fillet to the right degree. — JULY 4
Beef Wellington
In this session, you will learn how to roll and shape puff pastry, make duxelles, prepare, and cook succulent beef fillet to the right degree.

JULY 11 (Vegetarian)Tofu and Mushroom StroganoffDive into plant-based cooking! A simple but delicious vegetarian pasta recipe, the Tofu and Mushroom Stroganoff Tagliatelle is definitely a dish that’s worth making over and over again. — JULY 11 (Vegetarian)
Tofu and Mushroom Stroganoff
Dive into plant-based cooking! A simple but delicious vegetarian pasta recipe, the Tofu and Mushroom Stroganoff Tagliatelle is definitely a dish that’s worth making over and over again.

JULY 18Braised Pork Belly (Adobo)This Filipino French fusion is literally the bomb. Experience Filipino Braised Pork Belly Adobo the French way. This dish will be cooked with calamansi, soy and honey reduction. — JULY 18
Braised Pork Belly (Adobo)
This Filipino French fusion is literally the bomb. Experience Filipino Braised Pork Belly Adobo the French way. This dish will be cooked with calamansi, soy and honey reduction.

JULY 25Paella NegraPaella Negra could just become your go-to weekend staple. Made with shellfish and squid ink, it’s an earthy and highly delicious meal that the family will surely love for years to come. — JULY 25
Paella Negra
Paella Negra could just become your go-to weekend staple. Made with shellfish and squid ink, it’s an earthy and highly delicious meal that the family will surely love for years to come.

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Check out these mouthwatering dishes cooked in our cooking sessions.

Crispy Salmon SkinCrispy salmon skin provides added flair to any dish. Chef P.Lo guides the group in properly de-skinning salmon. She also introduces a quick and easy cooking method for getting crispy-skin salmon by using the oven. — Crispy Salmon Skin
Crispy salmon skin provides added flair to any dish. Chef P.Lo guides the group in properly de-skinning salmon. She also introduces a quick and easy cooking method for getting crispy-skin salmon by using the oven.

Seafood PaellaIn this classic Spanish dish, Chef P.Lo shares the technique in cooking rice to the required degree to create that wonderful crispy socarrat. She also provides pointers on how to handle shellfish properly. — Seafood Paella
In this classic Spanish dish, Chef P.Lo shares the technique in cooking rice to the required degree to create that wonderful crispy socarrat. She also provides pointers on how to handle shellfish properly.

Chicken Roulade Chef P.Lo creates a delicious chicken roulade on saffron tagliatelle. In this workshop, she explains the process of sous-vide and poaching chicken, while displaying how you can do this without the machine. — Chicken Roulade
Chef P.Lo creates a delicious chicken roulade on saffron tagliatelle. In this workshop, she explains the process of sous-vide and poaching chicken, while displaying how you can do this without the machine.

Cauliflower 3 WaysChef P.Lo introduced a great option for a low-carb diet by cooking cauliflower in 3 delectable ways. This versatile vegetable is a crowd-pleaser as it absorbs a different mix of delicious flavours. — Cauliflower 3 Ways
Chef P.Lo introduced a great option for a low-carb diet by cooking cauliflower in 3 delectable ways. This versatile vegetable is a crowd-pleaser as it absorbs a different mix of delicious flavours.

Salmon en PapilotteIn this session, Chef P.Lo showed us how to cook salmon en papilotte. This technique provided a more intense flavour than regular cooking. There was also added drama in serving the dish. — Salmon en Papilotte
In this session, Chef P.Lo showed us how to cook salmon en papilotte. This technique provided a more intense flavour than regular cooking. There was also added drama in serving the dish.

Beef WellingtonIn this British classic, Chef P.Lo showed us how to prepare the perfect Beef Wellington. She also coached on how to make a deliciously sweet and rich Port Jus, which had the echoes of a beef demiglace sauce. — Beef Wellington
In this British classic, Chef P.Lo showed us how to prepare the perfect Beef Wellington. She also coached on how to make a deliciously sweet and rich Port Jus, which had the echoes of a beef demiglace sauce.