By Chef Elvis Ng, Chef De Cuisine from Suntec Singapore

Catch Suntec Singapore's Chef De Cuisine Elvis Ng as he showcases how to use mushrooms in an unconventional way—muffins, featuring locally-grown mushrooms from Kin Yan Agrotech.

Dish: Fresh King & Golden Oyster Mushroom Muffins

By Snowcology

Snowcology is a home cook who loves to create dishes with a story to tell—with the help of his furkids, Snowy, Coco and Codi. Inspired by culinary works of renowned chefs, together with his passion and creativity, Snowcology embarks on a self-taught journey to experience different cooking techniques and plating. The final masterpiece? Pretty, good food.

Presented by Handpicked.sg

By Chef Jeremy Nguee from Batu Lesung Spice Company & Preparazzi

Many of us love the rich and indulgent flavours of Southeast Asian Cooking. However, many traditional dishes are perceived to be unhealthy and heavy in carbs. In this session, Chef Jeremy shares some tips on how to transform a 'fish curry' into a contemporary dish that is healthy and easy to prepare.

Presented by e2i

By Chef Alfred Lee, Executive Chef from Suntec Singapore

Catch Suntec Singapore's Executive Chef Alfred Lee as he showcases how to create a simple & standout dish, featuring locally-farmed Barramundi fish from Kuhlbarra.

Dish: Baked Barramundi in Parchment Parcel

By Chef Selamat Susanto from Fat Chap

As head chef of the casual dining concept, Fat Chap, Indonesian-born Chef Selamat Susanto has created a menu that is distinctively Asian, served with a hint of nostalgia. For Sprout, he will present the classic Beef Rendang, reimagined with a Tuscan Kale Stew with kale from a local indoor vertical farm, Sustenir Agriculture.

Presented by Sustenir Agriculture

By Chef Koh Han Jie from Elfuego by Collin's

As head chef of Elfuego, the latest concept by local western food chain COLLIN’S®, Chef Han Jie specializes in French and European culinary techniques. For Sprout, he will be presenting Pan-Seared Barramundi served with Charred Romaine Lettuce, Tomato and Sautéed Local Mushrooms with Cream of Fennel and Dill Oil.

Presented by Disciples Escoffier International, Singapore