Meet Chef Snow Chia

Join us at My Turn To Host for an exclusive culinary experience with Chef Snow Chia, one of Singapore’s rising contemporary culinary talents.

Chef Snow Chia is the in-house chef at Miele Singapore and a highly sought-after private dining chef, known for crafting bespoke contemporary dining experiences for distinguished clients.

Entirely self-taught, Chef Snow began his culinary journey in 2011. Driven by passion and relentless dedication, he transitioned into professional private dining in 2023 and has since cooked for high-profile clients including Michelin restaurant owners, doctors, lawyers, investment firms, renowned families, and Singapore’s Judicial Commissioner.

His career highlights include collaborating in a four-hands dinner at a One Michelin Star restaurant, where he created five of the ten-course menu, serving as a private chef for a prominent Indonesian family in Los Angeles, and leading exclusive dining experiences for banks, investment companies, and luxury property developers.

Today, Chef Snow serves as Miele Singapore’s in-house chef, while continuing to create bespoke private dining experiences that showcase refined techniques, exceptional ingredients, and elegant presentation.

What You’ll Learn

La Mian with Turnip Broth & Lardo

A beautifully balanced bowl of la mian served in a crystal-clear turnip broth, gently simmered with cured pork, kombu, juniper berries, rosemary and premium white soy sauce. Finished with lardo for a delicate richness, this dish showcases how simple ingredients can be transformed into an elegant, flavourful bowl of noodles.

The la mian is sourced from Handpicked Singapore and cooked fresh during the class.

You’ll learn:

• Building a clear, flavourful turnip broth
• Extracting natural umami using kombu and cured pork
• Balancing flavours with premium white soy sauce
• Finishing a broth with lardo for a silky mouthfeel
• Cooking fresh la mian to the ideal texture
• Restaurant-style finishing and presentation

Tempura Vegetable Skewer with Signature 12-Spice Seasoning

Seasonal vegetables including cucumber, okra, basil and pickled tomatillo coated in a light tempura batter and finished with aromatic Berbere black lime salt.

You’ll learn:

• Preparing vegetables for skewering
• Making crisp tempura batter
• Deep-frying techniques
• Creating flavoured finishing salts
• Achieving restaurant-quality presentation

The Most Delicious Mushroom & Potato Velouté

A beautifully layered interpretation of potato and mushrooms featuring silky potato velouté, rich morel mushroom ragout, delicate panna cotta, crispy potato crumble, and toasted macadamia.

You’ll learn:

• Building a deeply flavoured potato broth
• Making a smooth and velvety potato soup
• Preparing mushroom ragout
• Creating panna cotta with the perfect texture
• Layering textures for elegant plating

Contemporary Ceviche with Citrus Marinade and Watermelon Gelée

Fresh bay scallops and ama ebi paired with watermelon, citrus, and delicate aromatics in Chef Snow’s refreshing interpretation of ceviche.

You’ll learn:

• Preparing seafood for ceviche
• Creating a balanced citrus marinade
• Making watermelon gelée
• Combining acidity, sweetness and freshness
• Contemporary restaurant-style plating

Class Experience

This immersive 4½-hour workshop combines live demonstrations with food tasting. Chef Snow will guide participants through his techniques, explain the thought process behind each dish, and demonstrate the refined presentation styles used in contemporary restaurants.

Participants will enjoy tasting all four creations while gaining practical skills that can be recreated at home with a professional touch.

Limited Seats.

This demo masterclass includes:
✅ Onsite food tasting of all dishes prepared
✅ A detailed recipe pack to recreate the dishes at home
✅ Photos and videos captured during the class, provided for you to keep

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