Phoebe's Kitchen

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Phoebe's Kitchen

Phoebe’s philosophy on cooking is that one should actually have fun out of it instead of it being From there, she improvises and creates her own recipes.

The cooking classes are designed for the complete beginner or for those who believe that cooking should be fun, simple and fuss free! Phoebe's interest in cooking was spurred by observing how her dad prepares every dish, when she was younger. Phoebe’s passion for cooking and food grew as she travelled the world. She never received any training as a chef but always experimented with creating dishes

. After much encouragement from family and friends, she decided to follow her passion and set up a home-based cooking class for people who enjoy cooking or hope to master the art of fuss free cooking, in an environment they are familiar with – a home kitchen. Phoebe was a HR professional and currently running TheVintageTealoft.com - Vintage china, unique cake stands and beautiful vintage homewares ranging from the late 19th century to 1970s, perfect for that special occasion.

14/08/2026

Grilled Kembong Fish with Pandan Leaf
Don't be intimidated by the look, it's actually much simpler to cook this dish than you think. Come on down to Tangs Orchard tomorrow and I will share with you my recipe. See you!
Venue: Tangs Orchard Miele Counter, L3
Date: August 15th, Saturday
Time: 2pm

12/08/2026

Napa Cabbage Rolls
These napa cabbage rolls are absolutely delicious. You can make these in large quantities and freeze them in batches. Make this dish a staple in your freezer as an easy meal.
Venue: Tangs Orchard Miele Counter, L3
Date: August 15th, Saturday
Time: 2pm

10/08/2026

Salted Chicken (with congee)
If you are craving for a bowl of the famous salted chicken congee in Hong Kong, this recipe is for you. I would say the similarity is about 75% and I'm pretty happy with it. I've been keeping this recipe for 8 years and finally decided to share with you. Don't miss my demo this coming Saturday. See you 😊
Venue: Tangs Orchard Miele Counter, L3
Date: August 15th, Saturday
Time: 2pm

31/07/2026

Steamed Tofu with Special Meat Paste

Serves 4 - 8
Ingredients
1 packet of silken tofu
80g minced pork
200g fish paste
1 tbsp chopped cilantro
2 tbsp fried shallots

Sauce
1 tbsp oyster sauce
1 tbsp shallot oil
½ tsp sugar
1 tsp cornflour
5 tbsp stock/water

1. Mix fish paste, pork and cilantro.
2. Cut tofu into pieces. Arrange on a steam tray. Brush the surface with a little cornflour. Spread paste on top.
3. Steam the tofu mixture at 100°C for 6 minutes. Drain off the liquid from steamed tofu.
4. Bring the seasonings for the sauce to a boil. Pour it over steamed tofu and top with some fried shallots. Serve immediately.

25/07/2026

Easy Otah Puff
Come and learn how to make this simplified version of otah puff by using store-bought frozen puff pastry. You can make these in advance and freeze it as a ready to eat snack by reheating it in airfryer or oven. See you tomorrow at my demo!
Venue: Tangs Orchard Miele Counter, L3
Date: July 26th, Sunday
Time: 2pm

16/07/2026

Oven Roasted Char Siu
Serves 6 - 10
Ingredients
550g of pork belly, skin removed

Seasonings
1 piece of red fermented beancurd
2 tbsp sauce of red fermented beancurd
1 tbsp light soy sauce
1 tbsp oyster sauce
½ tbsp sesame sauce
½ tsp salt
2 tbsp sugar
1½ tbsp honey
½ tbsp rice wine
orange peel of ½ orange

1. Soak pork belly in water for 30 minutes. Drain and pat dry with kitchen paper.
2. Mix all the seasonings in a mixing bowl. Add pork belly and mix well. Transfer to an airtight container and keep in the fridge for 2 days ( turning it a few times to make sure both sides are well marinated).
3. Remove marinated pork belly from the fridge and let it come to room temperature, about 30 minutes. Reserve the marinade for later use.
4. Preheat the oven at 200°C. Place pork belly on a wire rack on top of a baking tray. Place in the middle of the oven and grill for 15 minutes.
5. Remove pork belly from the oven. Brush the marinated sauce all over the pork belly and grill the other side for 10 minutes.
6. Remove grilled pork belly and let it rest for 10 minutes before slicing. Drizzle char siu sauce over the meat before serving.

Easy char siu sauce
2 tbsp light soy sauce
1 tbsp honey
1 tbsp cooking oil
2 tbsp water

Add all seasonings to a small saucepan and stir well. Once it starts to boil, turn off the heat.

10/07/2026

Steamed Chicken Wings with Bamboo Shoots, Black Fungus and Wolfberries
Ingredients
10 mid joint chicken wings
50g dried pork skin
15g black fungus
10g wolfberries
50g bamboo shoots (optional)

Seasoning A
1 tbsp light sauce
1 tbsp oyster sauce
½ tsp sugar
1 tbsp Shaoxing wine
Dash of pepper
3 slices of young ginger, julienne

Seasoning B
2 tsp sesame oil
2 tsp cornstarch

Garnish
Spring onion, chopped

1. Soak dried pork skin in hot water until soft. Rinse and squeeze away excess water. Cut into thin strips about 0.5cm thick.
2. Wash and clean chicken wings, pat dry using kitchen towel. Cut the wings into half.
3. Marinate well with seasoning A, then marinate with seasoning B. Marinate for 18 minutes.
4. Place chicken wings and the rest of the ingredients on a steamer tray and steam at 100⁰c for 20 minutes. Garnish with chopped spring onion. Serve hot.

Tips
Add in sesame oil and cornstarch last is to seal up the juiciness of the meat, and tenderise at the same time.
You can substitute chicken wings with boneless chicken thigh.

26/06/2026

Grilled Honey Soy Sticky Wings
These are finger-licking good!!! You can marinate a huge batch, vacuum seal in portions and freeze it. Just thaw and send into the oven whenever you want, easy peasy. Don't miss this recipe in my cooking demo tomorrow.
Venue: Tangs Orchard Miele Counter, L3
Date: June 27th, Saturday
Time: 2pm

25/06/2026

Steamed Tofu with Egg and Ham
I'll be sharing with you this easy recipe, using Miele steam oven, this Saturday at Tangs. See you!
Venue: Tangs Orchard Miele Counter, L3
Date: June 27th, Saturday
Time: 2pm

04/06/2026

Steam Dumplings in Garlic Sauce
Makes 25
Ingredients
450g minced pork (25% - 30% fat)
1 cup finely julienne cabbage
¾ cup finely chopped spring onions
7cm young ginger, grated (juice reserved)
2 garlic cloves, grated
½ tsp salt
Q200g store-bought dumpling wrappers

Seasonings
2 tbsp Shaoxing wine
1 tbsp light soy sauce
½ tbsp fish sauce
2 tsp light soft brown sugar
1½ tsp sesame oil
6 tbsp low sodium organic chicken stock

For the garlic sauce
1 tiny k**b young ginger, finely chopped
1 tbsp fried garlic
2 tbsp garlic oil
½ tbsp sesame oil
2 tbsp light soy sauce
½ tbsp rice wine vinegar
2 tsp light soft brown sugar

1. Mix cabbage and salt in a small bowl. Leave it for 10 minutes.
2. Combine the pork and seasonings in a large mixing bowl. Stir with a wooden spoon or chopsticks in 1 direction until it becomes gooey like paste. Lift the meat and beat around the bowl for 6 - 10 times.
3. Remove cabbage from the bowl and squeeze out as much liquid as possible. Finely chop and add to the pork.
4. Add ⅔ cup of spring onions (keep ⅓ cup for garnish), ginger (and juice) and garlic, and mix until well-combined.
5. Take a dumpling wrapper in the palm of your hand and place 1 large tsp of filling in the centre. Bring the edges of the wrapper together and gently press the dough to seal the dumpling (you can add pleats but not necessary). Repeat with remaining filling and wrappers.
6. Place the dumplings in a perforated tray lined with baking paper or a couple of cabbage leaves. Steam at 100°C for 8 - 10 minutes.
7. Meanwhile, make the garlic sauce. Add all ingredients and seasonings into a mixing bowl, and stir to combine.
8. Transfer the steamed dumplings to a shallow dish. Spoon garlic sauce over the dumplings, garnish with chopped spring onions. Serve immediately.

Balance dumplings can be stored in a Ziploc bag or airtight container in the freezer for 3 months.

Address

Ulu Pandan
Singapore

Website

http://www.phoebeskitchen.com/

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