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Repeat Master Class: Peranakan Laksa by Chef Alan Chan

4 June 2023 (Sun), 1pm - 4.30pm


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Book by 28 May Sep to Enjoy 10% Early Bird Discount


Chef Alan Chan

Head Chef, Rempapa


Chef Alan Chan was born and raised in a multi- generational household in Semabok, a kampong in Malacca, Malaysia. At 18, young Alan enrolled in Taylor’s Culinary Institute in Malaysia, where he was trained in French cooking techniques. He then moved to Singapore after graduation and landed his first culinary role at Pizzeria Mozza.


After three years, budding Chef Alan joined Burnt Ends. He regards the time under the mentorship of Chef Dave Pynt the most formative years of his career. During his tenure, Chef Alan had the opportunities to partake in several overseas professional exchanges, as well as collaborating with visiting celebrated chefs in the restaurant. With the help of Chef Dave, Chef Alan took on a three-month stage in Restaurant Brae, Australia – an inspiring stint that deepened his knowledge in kitchen management.


In 2017, Chef Alan joined Cheek Bistro as a Chef de Partie and progressed to sous chef position within three years. Under the tutelage of Chef Rishi, Alan assisted in the opening of Kotuwa in 2020, where he honed his skills in Sri Lankan cuisine and flavours.


Chef Alan met Chef Damian D’Silva during one of his professional exchanges. His keen interest in Nyonya laksa led him to take on a one-on-one masterclass with the MasterChef Singapore judge. The experience, along with Chef Damian’s advocacy for preserving Singapore heritage food, deeply inspired Chef Alan. It evoked memories of his late grandmother and rekindled his love for heritage food. In 2022, Chef Alan, with more than 10 years of experience, joined Rempapa as the head chef to embark on this Singapore Culinary Heritage discourse with Chef Damian.



Kerabu Jantung Pisang (Banana Blossom salad)

Banana blossom salad with delicious, creamy and tangy dressing with sea prawns.


Malacca Peranakan Laksa Lemak

Peranakan laksa is a traditional dish from the Peranakan culture, which is a blend of Chinese and Malay influences. It is a spicy, coconut-based noodle soup that includes ingredients such as shrimp, fish cake, bean sprouts, and laksa leaves. The soup is typically served over rice noodles and garnished with a spoonful of blended chili paste. Peranakan laksa is a popular dish in Singapore and Malaysia, where it is enjoyed for breakfast, lunch, or dinner.


Out there are various types of laksa, however, Chef Alan arguably attests that this is his favourite and has spent a long time in crafting and perfecting this recipe.


Suitable for All Levels (Novice/Intermediate/Advanced)


Maximum of 20 participants



View Chef’s Bio Here


Note: Chef will demonstrate all recipes. Participants will sample all the items demonstrated items.



Terms and Conditions

Weight 0.3 kg
Dimensions 10 x 15 x 5 cm
Date and Time

4 June 2023 (Sun), 1pm – 4.30pm