🌟 Welcome Back, Chef Matin! A Spectacular Masterclass at My Turn To Host 🌟

We are thrilled to welcome back Chef Mohamed Al-Matin (@obamatin @lematin.sg), Chef-Owner of Le Matin Patisserie, for his second exclusive masterclass at My Turn To Host! After an incredible first session, Chef Matin returns to showcase his cutting-edge pastry expertise in this demonstration-style masterclass with onsite food tasting—an experience that promises to push the boundaries of pastry and flavor innovation.

Meet the Pastry Visionary: Chef Matin

With a relentless drive to redefine modern pastry, Chef Matin has trained under some of the world’s most celebrated chefs, shaping his journey through fine dining and groundbreaking pastry artistry:

• Adriano Zumbo (Zumbo Patisserie) – Master of avant-garde pastry creations

• Christopher Thé (Black Star Pastry) – Creator of Sydney’s iconic Strawberry Watermelon Cake

• Peter Gilmore (QUAY) – Pioneer of nature-inspired fine dining

• André Chiang (Restaurant André, 2 Michelin Stars) – A master of culinary storytelling

• René Redzepi (Noma, 3 Michelin Stars) – Chef behind the world’s most influential restaurant

As Pastry Sous Chef of Noma, Chef Matin mastered the art of innovation and precision before returning to Singapore to establish Le Matin Patisserie—a brand known for its groundbreaking flavors, intricate craftsmanship, and fine dining-inspired pastries.

Accolades & Achievements

• Le Matin Patisserie – Awarded 3 Spoons (highest honor) in Sweet Spot Guide among 50 top establishments

• MasterChef Guest Judge (2022) – Designed a challenge around his signature Chocolate Tall Cake

• Tatler Gen. T Honouree (2023) – Recognized as one of the region’s most influential young changemakers

What You’ll Learn:

1. Red Hot Fried Chicken Croissant

Buttermilk & Cornflake Fried Chicken Thigh, Smoked Red Pepper Aioli, Red Cheddar, Caramelised Red Onions, Red Endives, Red Cabbage & House-made Morita Chili Oil, sandwiched in Sourdough Croissants

Turn a comfort-food favorite into a gourmet experience. In this class, you’ll learn how to prepare a crispy fried chicken thigh coated in buttermilk and cornflakes, balance heat with smoked red pepper aioli, and build layers of flavor with red cheddar, caramelised onions, endives, and cabbage. To finish, you’ll master a house-made Morita chili oil that brings the entire dish to life.

✨ By the end of this class, participants won’t just assemble a croissant burger — they’ll gain skills in brining and frying poultry, emulsifying sauces, balancing bold flavors, and composing dishes with crunch, spice, and richness.

2. Fig & Elderflower Cheesecake Elegance

Cheese Sponge, Walnut Crumble, Cream Cheese Mousse, Fig Jam & Pears

Discover the art of modern cheesecake building. You’ll practice making a light cheese sponge with a crunchy walnut crumble base, then layer cream cheese mousse with fig jam and pears compressed in elderflower. The class will show you how to balance flavors and textures, and how to finish with delicate toppings like honey jelly cubes for restaurant-quality presentation.

3.Hae Bee Hiam Savoury Donut

Tangzhong Dough, Hae Bee Hiam Cream Cheese Custard, Amaebi & Parmesan

Uncover the secrets of creating a soft, pillowy tangzhong dough and transforming it into a bold, savory donut. You’ll learn how to craft a rich hae bee hiam cream cheese custard, incorporate sweet diced amaebi, and roll the donut in parmesan and shrimp floss. Finally, you’ll master dramatic plating by crowning it with a crispy fried amaebi head — a showstopper that blends local flavor with modern pastry.

4.Avocado on Toast, Reimagined

Pecan Financier, Avocado Parfait, Brown Cheese, Vegemite Dust & Sourdough Ice Cream

Take breakfast flavors into the world of plated desserts. This class teaches you how to bake a moist pecan financier, prepare a silky avocado parfait, and explore unexpected savory-sweet pairings like brown cheese and vegemite dust. You’ll also gain skills in frozen dessert making by churning sourdough ice cream, learning how to bring playful storytelling to the plate.

✨ By the end of this class, participants won’t just cook these recipes — they’ll walk away with techniques in custards, parfaits, mousse layering, tangzhong doughs, frozen desserts, and fine plating that can be applied across many cuisines.

More details in our profile or WhatsApp 82888731

Demo master class with onsite food tasting, detailed recipe pack, all photos and videos taken during class are provided. 

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