A new kid on the block in the halal dining scene in Singapore is a quaint restaurant called Rayz Bistro sitting in a 100 year old heritage building within the city centre.
Le Cordon Bleu alumni, Dato' Fazley Yaakob, is the Group Executive Chef and curates both their traditional and contemporary patisserie line, on top of their Singapore-Asian and Western cuisine menu.
Where it is incredibly difficult to find Muslim-friendly French desserts on the island nation, Dato' Fazley presents an affordable menu of dine-in, take-away and even customized cakes and pastries.
Even the dozen gelato flavours are made in-house to cater to an ever-growing sophisticated and well-travelled Muslim clientele from home and abroad.
.
Location: 100 Selegie Road, Singapore 188308
Le Cordon Bleu International and Dusit International celebrated the Grand Opening of the new Le Cordon Bleu Dusit Culinary School, the most modern culinary ...
Leonardo Loureiro loves cooking so much that he gave up the law for his culinary dream. Today, he is Head Chef for Virgin Airlines at Adelaide Entertainment ...
Our Superior Pastry students put on Tokyo’s very first Salon de Pâtisserie event last month, unveiling a dazzling spread of mini cakes, chocolate bonbons, and ...
April 2019 – Le Cordon Bleu and the University Ateneo de Manila partner to make a unique contribution to the local tourism and hospitality industry
Le Cordon Bleu Advanced Studies in Taste (HEG) program focuses on the various aspects of food and taste. To better understand this unique program, which will ...
Culinary Demonstration by Chef Matthew Hodgett
The world-famous chef, known for is roles as Head Chef & Owner at Pujol & Cosme, paid a visit to Le Cordon Bleu for a Q & A and book signing for his cookbook Tu ...
Chef and culinary concepts creator, Bogdan Alexandrescu attended the HEG programme in 2018. He explains how his work benefited from it.
Our new 1 day short course, Introduction to Cooking Sous-vide is perfect for anyone who is new to sous-vide cooking and is eager to learn this technique which ...
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
