The Shu Chef

23/10/2026

Tried a new trick today to make a 'mosaic' using Sole (Cured in Lime and Turmeric) and Nori. Paired it with a Cauliflower Puree, Burnt Cauliflowr and cooked down the curing liquid with some Coconut Cream to make a sauce. Garnished it with Fried Curry Leaves and a Curry Leaf Oil





Chefsplateform

16/09/2026

Repurposed a roast chicken into this creamy Mushroom and Chicken Pie housed in a buttery Puff Pastry and topped it with crispy herby Breadcrumbs
🍗🥧

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14/09/2026

Chinese Corn Chowder with Shredded Roast Chicken and Coriander Oil🌽

07/09/2026

Despite a never-ending cycle of "nihao"s, excessive finger pointing, translating apps, alipay taps and "xie xie"s, the food here never failed to impress 🇨🇳🤌🏽

04/09/2026

Just wanted it on the feed 💁‍♂️

19/08/2026

Kooni and Candied Amberella Badum 🦐🍃

Why buy from the store when you can make it yourself AND add in whateveryou want 🤩

24/07/2026

Created a menu with a myriad of dietary restrictions, and allergies.
This is lactose free, fat free, (mostly) acid free and chili free.🫡👨‍🍳 Read on for the menu-

*Cucumber, Red Cabbage and Rocket Slaw with soft boiled Eggs.

*Cola and Soy braised Chicken Breast.

*Mix Veg baked in a Cauliflower Puree topped with Parsley Mash and a Tofu Herb Crumb.

*Coconut and Pandan Steamed Rice.

Desert was my mum's Wattalapan which was consumed too fast to take a proper picture😄❤️

20/06/2026

17/06/2026

First Canapé Service in the books! Thank you NS for the booking and inviting us into your lovely home! ❤️

Marian and Rashmika Perera, my extra hands, I couldn't have done it without you

Swipe to see the full memu➡️

24/05/2026

Serve unique, fine dining menus from your own homes!👨‍🍳 Is this something you would try?