About Yeo Min

Min is a pastry chef and author of ‘Chinese Pastry School’, a book that offers a comprehensive look at Chinese pastries to help home bakers understand and recreate them successfully.

A fourth-generation Singaporean Chinese, Min’s great-grandparents travelled to Singapore from Southern China in the 1930s and her grandparents were born in Singapore just before the Second World War. Like much of the Chinese diaspora, she finds herself equal parts Chinese and not-so-Chinese — she eats as much bread as she does rice; scored a C for her O-Level Chinese but manages to write Chinese pop songs; and attended a French-focused pastry school but decided thereafter to specialise in Chinese pastries. 

Her journey in the kitchen started as a necessity when she was an undergraduate student at Goldsmiths University. Her activity of choice when procrastinating school projects was baking in communal kitchens. This inspired her to make a career switch to the food industry after working for two years as a social worker. 

In 2021, Min took part in a televised baking competition in Singapore, ‘Creme de la creme’. She impressed judges with her creativity and placed as a finalist on the show. In the same year, she took part in the World Gourmet Summit Apprentice Chef competition and placed second with a reinvented mooncake. 

When not doing food research, Yeo Min runs a micro bakery, freelances as a pastry instructor and plays the cello in a community orchestra. 

Check out her Instagram for more: @pastoriessg | @yeomyyyy

Skills you'll learn:

In this fun and interactive class, you'll discover the secrets behind:

• The irresistibly flaky Singapore-style curry puffs, packed with delicious spices and savoury goodness.
• The delicate art of making silky-smooth Hong Kong-style egg tarts, filled with perfectly balanced custard and nestled in a buttery crust.
• And of course, the delightful ginger milk pudding, infused with the cosy warmth of ginger and the creamy goodness of milk.

The class will be led by aYeo Min and Assistant Chef, and class sizes typically range from 6-12 students.

This class is suitable for all levels of experience, from seasoned chefs to total beginners. We are here to help you become more confident in your skills and learn new techniques to impress your family and friends.

Our menu contains allergens such as nuts, shellfish, gluten, and egg. If you have any allergies, please contact us in advance so we can provide alternative recipes and ingredients.  We are also happy to accommodate vegetarians, so please don't hesitate to inquire about the menu.