Chef Adley Azmeer Shah, Head Chef @ Cloudstreet (2 Michelin Stars)
At the helm of one of Singapore’s most acclaimed restaurants, Chef Adley Shah embodies the future of refined, ingredient-driven cuisine. As Head Chef of the 2 Michelin-starred Cloudstreet, Adley brings with him a culinary philosophy grounded in precision, balance, and expressive storytelling through food.
Under the visionary guidance of Chef Rishi Naleendra, Adley has risen through the ranks of fine dining with quiet intensity, mastering techniques that merge modernist thinking with soulful, Southeast Asian inflections. His work champions complexity without clutter — where every component on the plate is deliberate, laborious, and undeniably delicious.
In this exclusive masterclass, Chef Adley opens the door to his kitchen playbook, revealing the behind-the-scenes craft of high-level cooking — adapted thoughtfully for passionate home cooks and aspiring chefs.
What You’ll Learn: A Deep Dive into Technique, Flavor & Plating
1. Beef Tartare with Smoked Tomato, Tororo Kombu & Burnt Celtuce
A thoughtful reinterpretation of tartare — refined, smoky, and deeply flavorful, housed in a delicate caraway tart shell.
👨🍳 Learning Points:
• Learn how to prepare a non-raw beef tartare — using A4 Wagyu, thinly sliced and lightly finished over binchotan charcoal before being chopped. The beef is cooked to a medium-well finish, offering the richness of tartare with a smoky, refined twist.
• Create a smoked tomato condiment that adds balanced acidity and deep umami.
• Work with tororo kombu, a Japanese seaweed that brings texture and savory depth.
• Discover the technique of charring celtuce to bring out its crisp, smoky character.
• Master the crafting of ultra-thin, aromatic caraway tart shells — light, crisp, and perfect for refined plating.
✨ For guests who do not take beef, Chef Adley will demonstrate alternative protein options that complement the same flavor profile — ensuring no one misses out on the learning or enjoyment.
2. Abalone with Zucchini Foam & Basil Butter
A refined, elegant seafood dish that blends classic technique with modernist finesse.
👨🍳 Learning Points:
• Master the proper preparation and tenderizing of premium abalone — understanding the thoughtful approach taken in Michelin-level kitchens to go from raw to perfectly cooked.
• Learn how to use a signature umami seasoning from Chef Adley’s restaurant — versatile enough to elevate your everyday cooking.
• Explore the use of Procrema Hot, a modernist ingredient that creates a rich yet airy zucchini foam packed with clean vegetal flavor and smooth texture.
• Emulsify a basil-infused butter to achieve deep aromatic complexity and luxurious mouthfeel — perfect for pairing with delicate seafood.
• Understand the art of minimalist plating, highlighting each component’s natural elegance through precision and restraint.
3. Aged Smoked Duck with Cashew Nut Butter, Salt-Crust Baked Beetroot & Red Wine Jus
An elegant main course that brings together precise technique, fire, and deep flavors — rooted in classical foundations with a modern edge.
👨🍳 Learning Points:
• Learn how to brine, age, and smoke local duck to develop complex flavors and textures — all without the need for special dehydrators, aging chambers, or commercial smokers. Chef Adley will teach traditional techniques that are both accessible and effective, using everyday tools to achieve professional results.
• Cook duck over fire with intention — understanding temperature control, rendering fat, and achieving a perfect finish.
• Discover how to make a red wine jus from scratch — a laborious but essential foundational sauce. You’ll learn how to extract flavor from roasted bones, reduce your stock properly, and build a rich, velvety jus — a staple in fine dining and an invaluable skill for any aspiring cook.
• Prepare cashew nut butter as a creamy, nutty counterpoint to the smoky duck.
• Learn the technique of salt crust baking beetroot, preserving its natural sweetness and earthiness while intensifying flavor.
This dish is a deep dive into flavor-building and fire cooking — balancing classical techniques with bold, modern plating.
Spaces are limited for this rare experience with one of Singapore’s rising culinary stars. Whether you’re a passionate home cook, a professional in training, or simply a lover of extraordinary food — this is a masterclass not to be missed.
Max 20 participants
