Epicure Catering Executive Chef Komkai traveled to Singapore to lead a two-day Thai cuisine masterclass for chefs from The Wok People as part of a regional culinary exchange with Green House Japan.
Culinary knowledge grows when chefs are given opportunities to share their experience, learn from one another and work together across cultures.
As part of a guest chef exchange between Epicure Catering and Green House Japan, Epicure Executive Chef Komkai, known as Chef Maw, traveled to Singapore to lead an intensive Thai cuisine masterclass for chefs from The Wok People, Green House’s Singapore subsidiary.
Held at the Nestlé Experience Studio, the two-day programme brought chefs together for practical demonstrations, hands-on learning and professional exchange. The objective extended beyond teaching individual recipes. It was an opportunity to explore the ingredients, preparation methods and culinary thinking that give Thai cuisine its distinctive character.
Throughout the programme, Chef Maw guided participants through six authentic Thai dishes: Choo Chee Salmon, Tom Kha Chicken, vegetarian Pad Thai Tofu, Chicken Satay, Chicken Pandan and Pumpkin in Coconut Milk, or Kaeng Buad Fak Thong.
Together, the dishes represented different dimensions of Thai cooking. Participants explored the relationship between richness, acidity, sweetness, saltiness, aroma, texture and spice—elements that must work in balance for a dish to feel complete.
The demonstrations also highlighted the importance of preparation and technique. Thai food can appear simple when it reaches the table, but achieving consistency requires careful ingredient handling, accurate sequencing and an understanding of how flavours develop during cooking.
Participants had the opportunity to observe each stage closely before applying the techniques themselves. This hands-on format encouraged questions and allowed the chefs to compare methods, exchange operational perspectives and discuss how authentic dishes can be delivered consistently in a professional food-service environment.
The strong attendance and engagement throughout the programme reflected the participants’ enthusiasm for learning and developing their culinary skills. More importantly, it demonstrated the value of creating a learning environment where knowledge moves in both directions.
Although Chef Maw led the Thai cuisine sessions, every culinary exchange provides opportunities for all participants to learn from different working styles, experiences and approaches to food.
For Epicure Catering, professional development is an essential part of maintaining culinary quality. Chefs need both a strong technical foundation and continued exposure to new ideas. International exchanges help teams broaden their perspective, strengthen practical skills and return to their kitchens with renewed curiosity.
The programme also reflects the strength of collaboration between Epicure Catering and Green House Japan. By connecting culinary teams across Thailand, Japan and Singapore, the partnership creates a regional platform for sharing expertise and supporting continued improvement.
Thai cuisine carries a rich culinary heritage shaped by local ingredients, regional traditions and generations of practical knowledge. Sharing that heritage internationally is both a privilege and a responsibility. It requires respect for authentic techniques while creating a learning experience that chefs from different backgrounds can understand and apply.
We would like to thank Green House Japan, The Wok People and the Nestlé Experience Studio for welcoming Chef Maw and supporting this meaningful two-day exchange. We also thank every participating chef for bringing curiosity, energy and openness to the programme.
Epicure Catering looks forward to continuing these opportunities for chefs to connect across borders, learn from one another and contribute to culinary excellence throughout the region.