🌟 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:

Seafood Pot Pie

A beloved Le Matin signature — rich, elegant, and deeply comforting.

This indulgent pot pie features a crisp, golden puff pastry shell filled with a luxurious medley of seafood: snapper, salmon belly, tiger prawns, green mussels, clams, and scallops. It’s layered with silky garlic béchamel and buttery mashed garlic potato, then finished with glistening trout roe and fresh dill for a final touch of brightness and briny depth.

Learning Points:

• How to select, prepare, and layer multiple types of seafood for optimal flavor and texture balance

• Techniques for making a well-emulsified garlic béchamel that enhances without overwhelming

• Mastering puff pastry handling for even baking and a crisp, golden finish

• Using mashed garlic potato to add richness and moisture while maintaining structure

• Finishing with trout roe and herbs to elevate flavor, texture, and presentation

• Best practices for assembling and reheating pot pies for service without compromising quality

Hot Cross Choux Bun — LMP Easter Special

A whimsical reimagining of the classic Hot Cross Bun, this choux creation blends tradition with indulgence.

Each choux bun is topped with a spiced sable for crunch, filled with a boozy rum and raisin cream and a hidden pecan praline center. It’s then placed atop a crunchy base made with speculoos, apricots, and puffed grains — creating layers of texture, warmth, and nostalgic holiday flavor.

Learning Points:

• How to make pâte à choux with a domed, even rise suitable for filling

• Crafting a crisp and aromatic spiced sable to crown the choux

• Infusing pastry cream with rum and raisins for flavor and structure

• Preparing a smooth, nutty pecan praline that contrasts with the lightness of the cream

• Assembling and balancing textures in a plated choux dessert

• Creating a textural base with speculoos, dried fruit, and puffed grains for crunch and flavor layering

Dark Chocolate Soufflé with Hazelnut Praline & Reduced Milk Ice Cream

A luscious, intensely chocolatey soufflé — light as air yet deeply satisfying. This heavenly creation is paired with a crunchy hazelnut praline and topped with a scoop of reduced milk ice cream, delivering a balance of warm, molten richness and cool, creamy contrast in every bite.

Learning Points:

• How to prepare a stable soufflé base with deep chocolate flavor and proper rise

• Techniques for folding meringue without deflating, and ensuring an even, dramatic lift

• Timing and baking precision for achieving the perfect set with a soft center

• Making reduced milk ice cream from scratch with a naturally sweet, milky depth

• Assembling and finishing the dish for elegant plating and service timing

Crème Caramel Pain Perdu

A nostalgic French classic, elevated the Le Matin way.

This dish brings together the silkiness of crème caramel with the comfort of French toast. Custard-soaked brioche is pan-seared until golden, then topped with a rich caramel glaze and served warm. It’s soft, creamy, and deeply satisfying — a decadent hybrid of dessert and breakfast that’s both familiar and refined.

Learning Points:

• How to make a smooth, crack-free crème caramel with proper unmolding technique

• Preparing a custard base for soaking that achieves the perfect balance of sweetness, fat, and structure

• Soaking and searing brioche to get a golden crust with a custardy center

• Controlling heat to avoid curdling or overbaking the custard

• Caramel techniques: achieving the right amber color and bitterness for depth of flavor

• Plating and temperature control for service — ensuring the caramel is soft and the Pain Perdu is warm and tender

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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