Flavours of Singapore's Malay Subgroups: Lepat Banjar & Roti Boyan By Chef Sabariah Yacob
Delve into the unique culinary traditions of Singapore’s Malay subgroups in our workshop on Lepat Banjar and Roti Boyan with Chef Sabariah Yacob. Lepat Banjar is a traditional coconut milk-infused rice cake wrapped in banana leaves, often enjoyed during festive occasions. Roti Boyan is a savoury pastry filled with sauteed potatoes, perfect as a snack or appetizer. Chef Sabariah Yacob from SSA Culinary Institute will share insights into the cultural significance of these dishes and guide you through the preparation process, allowing you to bring a taste of Singapore’s rich heritage into your kitchen.
Exclusively for Maybank Cardmembers: Get 10% off all Masterclass workshops when you use your Maybank Card at checkout.
Date: 20 September 2024
Time: 6pm to 10pm
Venue: SSA Culinary Institute, 3 Irving Road #02-07, Tai Seng Centre, Singapore 369522
Halal Status: Muslim-Friendly
Price (Per Pax):
[Maybank Cardholders] SGD$98
[Non-Maybank Cardholders] SGD$109
*Note: To enjoy the Maybank promo, attendees are required to checkout using a Maybank Card.
About Chef Sabariah Yacob
Chef Sabariah is a dedicated and innovative culinary trainer, specializing in baking and life skills education. She began her journey in 2006 by initiating volunteer baking workshops for secondary school students, collaborating with school counselors to integrate character development and personal growth with culinary instruction.
Her success in these workshops sparked a passion for training, leading her to pursue it full-time. This allowed her to share her expertise with a broader audience, emphasizing a life-centric approach to baking.
In 2017, Chef Sabariah’s reputation earned her an opportunity in Shanghai, where she introduced her unique blend of culinary and life skills training to an international audience.
Since 2019, she has been an integral part of SSA Culinary Institute, where she continues to inspire and motivate learners through holistic education, preparing them for both culinary success and life’s challenges.
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