Awards & Recognition
Guinness World Record for Largest Cupcake Mosaic - August 1, 2015.
Served with love
Despite being a culinary and hospitality institute, allspice institute works hard to give back and be relevant to the community it’s in, through various community outreach projects and programs on a regular basis.
Such programmes include “Served with Love”, a collaboration with non-profit organisation Circle of Friends. Youths prepare, cook and serve bento boxes to the elderly and needy families in the community, under the supervision of professional chefs when preparing dishes. The bento sets are then distributed to the community at Bukit Merah every Tuesday and Thursday evening, and is an ongoing project that continues throughout the year.
In total, Allspice Institute's 'Served with Love' programme has served 3150 meals throughout the pandemic. The amount of effort expanded during the year is thanks to the hard work of Allspice Institute, their volunteers, and their sponsors.
Job career switch at Allspice
When Mr Ling Meng Hua first decided to attend a course at Allspice Institute, he was in the midst of a mid-career change. His former company, which dealt in advertising, was having financial difficulties, and he knew that he would have to find a new opportunity for himself. Having always been a budding chef at home, Mr Ling decided to jump at the chance to take up a course at Allspice Institute, learning Japanese cooking.
Now, as a stallholder at Jurongville Secondary School selling Japanese food, Mr Ling says that he has no regrets, as it was Allspice Institute that taught him a few recipes that he now uses at his stall, and gave him the courage to commit to a career switch. Students and staff love the Japanese Curry that he and his wife offer on Tuesdays, served with healthy brown rice.
Tea at your service
Since its beginnings in China, tea (Camellia sinensis) has led a long and lasting legacy in the world, including countries like Great Britain, Japan and India. The region of Southeast Asia is no exception, thanks to the diaspora of settlers from different countries. Allspice Institute curates a collection of teapots that showcase the journey of tea in the region, and through the teapots, we discover history, customs, and most of all, the love for tea.
These numerous tea sets illustrate the value of tea & how civilisations develop & use implements for the enjoyment of tea. When you compare the tea sets of the European ruling class to tea service sets of the upper class Chinese families, you see the difference in design, purpose, function, objectives and thus material used.
The Chinese consume tea without milk or sugar. Tea was not just a daily beverage but also had medicinal curative purposes. Tea was seen as a ubiquitous beverage enjoyed by all in China. Consequently, Chinese tea service sets were made to support such a philosophy, teapots and cups (without handles), depending on the style, age and even purpose, would be made from special earthen material to those with elaborate refined designs.
A wonderful Merry Christmas
Allspice Institute has worked to help bring back the concept of celebrating local cuisine since 2009, such as combining local fruits with some of the more traditional party dishes in Christmas through Asian spices and Southeast Asian fruits.
As we see from Chefs Ambrose Poh and Anup Kumar, trainer chefs at Allspice Institute, Christmas can be easily adapted to the palates of the Southeast Asian population. They can teach you how you can replicate the experience at home, to great results. For a Christmas party at home, why not try an Asian-style roast chicken, with a spice paste that helps to marinate the chicken and slow roasted until the chicken is soft, juicy and aromatic. And to make it even more unique, why not pair it with a durian sauce, and serve it with a fruit salad with cempedak dressing.
An influential figure - Chef Max Li
When Chef Max Li was young, one of the biggest influences in his life was his paternal grandmother, and as such, one of the recipes his family retains of her happens to be her Braised Meat recipe. In fact, his grandmother’s influence on his family was one that lasted a long time, as it infused a sense of culinary skill within the whole family. Both sides of the family can cook well, especially on the father’s side of the family, despite the fact that none of them besides him are chefs. It gave Chef Li inspiration to continue the family tradition in a different way, helping to modernise and give interesting twists to the dishes that he had so loved. As he grew older, and became a chef, he realised that he wanted to find a way to modernise the braised meat recipe, and spent a lot of time experimenting and changing up the ingredients, including substituting the pork belly that’s typically used in this dish for chicken, as well as replacing rice with confit potatoes.
A Gem In the heartland - Tok Panjang
Allspice Institute celebrates various cultures through Asian heritage and culinary delights when you get the rare opportunity to dine at their uniquely-themed Tok Panjang, exclusive only to Allspice Institute. Allow the chefs at Allspice Institute to accompany your journey by showcasing their skill, ingenuity and love for traditions in uniquely-themed Tok Panjang. Depending on the month, dine on cuisines from Peranakan, Indian, Malay, Chinese and Eurasian cultures, in a feast meant to cultivate heritage, community and love. The experience would allow your senses to enjoy the kaleidoscope of colours, taste, aroma, with a menu that is sure to evoke memories of your childhood, set in a golden era.
Allspice courses help businesses grow & be sustainable
When the owner of Shekh Indian Pakistani Food, Shekh Mamtaj first attended classes at Allspice Institute, he discovered new recipes and also new ways to create healthier versions of his customers' favourite dishes. Business owners would learn from Allspice Institute's chefs on how to redevelop skills for the workforce. This will include streamlining workflow in their establishments, exploring new ideas on improving menus, and sourcing for sustainable, healthy ingredients.
Gifts of fortune
Allspice Institute wants to wish all of you a prosperous happy Chinese New Year!
Taiwan-style Pineapple Tarts by Chef Anup Kumar, Allspice Institute
3 pineapple, peeled, cored and cut into chunks 2 cinnamon sticks
3 star anise
20g milk powder
30g corn flour
2tbsp icing sugar
160g cold butter, unsalted
2 egg yolk
1tsp vanilla essence
Cold water, for dough
1. For pineapple filling: Blend pineapple. Add cinnamon sticks, star anise, cloves and salt and cook. Stir in half of the sugar into the mixture until it dissolves, and add more sugar to taste, creating the pineapple jam.
2. For Taiwan-style pineapple tarts: Add flour, milk powder, corn flour, salt and icing sugar and sieve. Rub cold, unsalted butter to get a crumbly texture. Add egg yolks and vanilla essence and form a dough. Cling-wrap and allow to rest in the chiller. Divide into 15 portions. Flatten each dough and add 15g of pineapple jam on each dough surface. Gather the edges of the dough and cover the pineapple jam filling, creating 15 tarts in total. Bake in a pre-heated oven at 180 °C for 40-45 minutes.
The versatility of Allspice institute
While Allspice boasts to teach students traditional methods in food preparation, the school also ensures that the students are experienced in modern preparation that utilize technology, such as, sous vide, induction cookers and steam ovens. When it comes to course planning, Allspice Institute ensures that the lessons are useful for the future while still preserving tradition. Thus, students of Allspice Institute can be confident knowing they will receive an all-rounded education at the facility.
The campus is located at the central part of Singapore, and contains state-of-the-art facilities such as a bakery, a production kitchen, a demonstration kitchen, multi-purpose kitchens, a sushi kitchen, a library and classrooms. The array of facilities makes Allspice Institute the perfect place to hold product launches. With a team of experienced chefs, brands may approach Allspice Institute to showcase the quality of their products through innovative recipes or cooking classes. To introduce a product and how to best present it, Allspice has organized masterclasses that are well received by the community, making it the perfect avenue for Food & Beverage related brands.
The Asian Heritage Cooking School
“Food is Medicine” is a philosophy that Mr Clarence Ling, Founder of Allspice Institute, subscribes to. This concept of wellbeing is evident in the programs the school provides. Through its culinary and hospitality activities, it equips students with a holistic education in its approach to food and hospitality. Together with like- minded chefs like Chef Sakthivel Karrupiah, they formed the founding team of Allspice Institute in 2009. This is the kind of education one can expect at Allspice Institute. Allspice’s core values revolve around three ideals: Heritage, Culture, and Wellness. The school focuses on Asian heritage against the global backdrop in its cultural appreciation, and advocating living well through good beneficial food and lifestyle. The institute does not restrict lessons to just culinary skills. Practical lessons like tending to its urban herb & spice garden grown outside its premises are held to further the understanding and study of herbal properties.