Chef Desmond Yong
Ex Head Chef, PO Restaurant
Specialising in elevated Singapore Nanyang cuisine
Chef Desmond Yong is known for his ability to honour traditional recipes while refining them through technique, precision, and balance.
Working with heritage recipes passed down for more than 50 years, his philosophy is simple — there are no shortcuts in cooking. Each dish is carefully developed to preserve its original soul while enhancing depth, texture, and clarity of flavour.
His cooking is not about changing tradition, but elevating it — allowing familiar flavours to feel more refined, while still evoking a strong sense of nostalgia and comfort.
Chef Desmond Presents His Best Selling Peranakan and Heritage Specialties
🍽️ MENU HIGHLIGHTS
✨ Hainanese Iberico Pork Satay with Homemade Peanut Sauce and Vibrant Pineapple
Fragrant, smoky, and deeply satisfying, Hainanese pork satay is a beloved classic known for its rich marinade and irresistible aroma.
In this class, Chef Desmond brings you a refined version using premium Iberico pork, prized for its natural marbling and tenderness. Each skewer is marinated in a beautifully balanced blend of aromatics and spices, gently sweet, savoury, and full of depth, then cooked until lightly caramelised with a juicy, succulent bite.
Served alongside a luscious peanut sauce that is nutty, creamy, and slightly spiced, and a bright pineapple relish that adds a refreshing contrast, every element comes together in perfect harmony. It is the kind of dish that keeps you reaching for just one more skewer.
Beyond the flavour, this class is about understanding how to recreate that signature satay experience at home. While traditionally grilled over charcoal, Chef Desmond will guide you through a practical oven method, followed by a smoking technique to achieve that same warm, smoky aroma without the need for a grill.
What you will learn
• How to build a deeply flavourful marinade for Iberico pork
• The balance of sweet, savoury, and aromatic spices
• Techniques for juicy, tender satay with light caramelisation
• How to prepare a rich peanut sauce and refreshing pineapple relish
• How to recreate a smoky satay finish using your home oven
✨ Best Seller Sambal Buah Keluak Fried Rice with Crab Meat, Fried Sakura Ebi, Shrimp Floss, Homemade Pickled Vegetables, Homemade Sambal Belachan
A bold, luxurious, and deeply savoury fried rice built on Chef Desmond’s best seller sambal buah keluak, a rich, complex, and intensely aromatic base that defines this dish.
This is not your usual buah keluak. Chef Desmond is known for a version that wins over even those who think they do not enjoy it. Deep, balanced, and incredibly addictive, this sambal buah keluak is the heart of one of his most celebrated dishes from his previous restaurant.
The fried rice is packed with sweet crab meat, minced pork, and layers of umami from dried shrimp, then cooked to a fragrant golden finish with crisp edges and wok character.
It is generously finished with fried sakura ebi, dried shrimp floss, fresh coriander, crunchy wing beans, and delicate baby marigold leaves, creating layers of texture, aroma, and freshness in every bite. Served alongside bright homemade pickled vegetables that cut through the richness beautifully and bring the entire dish into balance.
This is a truly indulgent, flavour packed dish that is rich, complex, and unforgettable.
What you will learn
• How to make Chef Desmond’s best seller sambal buah keluak from scratch
• Techniques to fry rice to a fragrant golden finish with crisp texture
• How to balance crab meat, pork, and dried shrimp for deep umami
• How to fry an egg with crispy edges and a soft centre
• Preparation of homemade pickled vegetables for balance and brightness
• How to layer garnishes and textures for a complete and luxurious dish
This is a statement dish. Bold, indulgent, and deeply satisfying. Once you master it, it will easily become one of your most impressive signature dishes at home.
✨The Best Ever Peranakan Asam Pedas “Garam Asam” with Homemade Fish Stock
A deeply comforting yet refined classic, Peranakan asam pedas, also known as garam asam, is a beautifully balanced expression of sour, spice, and aroma.
Unlike the bold and aggressive kampung style asam pedas that delivers a sharp, fiery punch, the Peranakan version is more layered, elegant, and harmonious. It retains the soul of the dish, but refines it into something more complex and satisfying.
Built on a rich homemade fish stock, this dish brings together the gentle tang of tamarind, lifted with a touch of pineapple for natural sweetness, creating a round and balanced sourness. The heat is present but controlled, allowing the aromatics to shine through.
Fragrant laksa leaf and torch ginger add depth and character, while a carefully prepared rempah forms the backbone of the dish. The result is a gravy that is glossy, slightly thicker, and deeply flavourful, coating every ingredient beautifully.
This is the kind of dish that feels comforting yet refined, bold yet balanced. A true representation of Peranakan cooking, where every element is intentional and in harmony.
What you will learn
• The difference between traditional asam pedas and Peranakan garam asam
• How to build a rich and clean homemade fish stock
• How to create a refined rempah with proper depth and aroma
• How to balance tamarind, pineapple, heat, and savoury elements
• Proper use of laksa leaf and torch ginger for authentic flavour
• Techniques to achieve a glossy, well balanced gravy
Maximum 20 seats
