🌟 Welcome Back, Chef Matin! A Spectacular Masterclass at My Turn To Host 🌟

We are thrilled to welcome back Chef Mohamed Al-Matin (@obamatin @lematin.sg), Chef-Owner of Le Matin Patisserie, for his second exclusive masterclass at My Turn To Host! After an incredible first session, Chef Matin returns to showcase his cutting-edge pastry expertise in this demonstration-style masterclass with onsite food tasting—an experience that promises to push the boundaries of pastry and flavor innovation.

Meet the Pastry Visionary: Chef Matin

With a relentless drive to redefine modern pastry, Chef Matin has trained under some of the world’s most celebrated chefs, shaping his journey through fine dining and groundbreaking pastry artistry:

• Adriano Zumbo (Zumbo Patisserie) – Master of avant-garde pastry creations

• Christopher Thé (Black Star Pastry) – Creator of Sydney’s iconic Strawberry Watermelon Cake

• Peter Gilmore (QUAY) – Pioneer of nature-inspired fine dining

• André Chiang (Restaurant André, 2 Michelin Stars) – A master of culinary storytelling

• René Redzepi (Noma, 3 Michelin Stars) – Chef behind the world’s most influential restaurant

As Pastry Sous Chef of Noma, Chef Matin mastered the art of innovation and precision before returning to Singapore to establish Le Matin Patisserie—a brand known for its groundbreaking flavors, intricate craftsmanship, and fine dining-inspired pastries.

Accolades & Achievements

• Le Matin Patisserie – Awarded 3 Spoons (highest honor) in Sweet Spot Guide among 50 top establishments

• MasterChef Guest Judge (2022) – Designed a challenge around his signature Chocolate Tall Cake

• Tatler Gen. T Honouree (2023) – Recognized as one of the region’s most influential young changemakers

What You’ll Learn:

1.Fermented Mushroom Quiche

Shortcrust pastry filled with dashi custard, lacto-fermented porcini mushrooms, and smoked celeriac, topped with an umami mushroom duxelle and thinly sliced button mushrooms.

• Learn how to create a delicate and buttery shortcrust pastry that holds a custard filling perfectly.

• Discover the process of lacto-fermenting porcini mushrooms to enhance their depth of flavor.

• Master the balance of smoky, umami, and earthy notes using smoked celeriac and mushroom duxelle.

• Understand precise slicing techniques for a refined, elegant presentation.

2.Kombu Tart

A sweet but slightly savory tart made from premium Japanese kombu, layered with cardamom toffee, crystallized ginger, buttery lemongrass curd, and topped with a spiced cardamom brûlée and a dusting of kombu powder.

• Explore the fusion of sweet and savory elements using Japanese kombu in pastry.

• Learn the techniques behind creating a silky lemongrass curd and a perfectly textured cardamom brûlée.

• Master the art of layering flavors, from cardamom toffee to crystallized ginger, for a multi-dimensional taste experience.

• Understand how to balance subtle spices with pastry elements for refined complexity.

3.Pistachio Textures

A delight for pistachio lovers featuring layers of textures in one bite—pistachio crunch, pistachio ganache, pistachio chiffon, and pistachio chantilly, topped with Iranian pistachios.

• Learn how to create a textural contrast in desserts, combining crunch, ganache, chiffon, and chantilly.

• Discover the role of different pistachio preparations and how they contribute to both flavor and mouthfeel.

• Master chiffon cake techniques to achieve a light, airy sponge.

• Understand how to source and work with high-quality Iranian pistachios for optimal taste and presentation.

4.Warm Chocolate Tart with Smoked Vanilla Ice Cream

A warm chocolate tart made with Chef Matin’s signature L’Aurore chocolate, filled with mulberry jam, topped with shaved caramelized cacao nibs, and paired with a luscious binchotan-smoked vanilla ice cream.

• Learn the process behind creating a rich, decadent chocolate tart with a balanced level of sweetness and bitterness.

• Master the technique for making mulberry jam to add a fruit-forward acidity that complements chocolate.

• Discover how to caramelize cacao nibs for an added layer of crunch and depth.

• Explore binchotan smoking techniques to infuse vanilla ice cream with a subtle yet complex smokiness.

This is your exclusive opportunity to witness a master at work, taste his exquisite creations, and gain insights into the artistry behind Le Matin’s groundbreaking pastries.

Limited seats remaining—reserve yours now!

More details in our profile or WhatsApp 82888731

Demo master class with onsite food tasting, detailed recipe pack, all photos and videos taken during class are provided. 

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