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.
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Location: 100 Selegie Road, Singapore 188308
Listen to the podcast where General Manager of Le Cordon Bleu Malaysia, Ms. Ming Ho, talks about the many benefits of obtaining such technical skills of ...
This year Le Cordon Bleu London are helping to celebrate the link between food and film at the 27th Alliance Française, Cork French Film festival.
In this salad the chicken thighs are marinated, confit in duck fat. Producing a moist and tender texture full of flavour.
To celebrate the international Women's Day, discover Le Cordon Bleu successful alumni around the world... #IWD2016
On February 26, 2016 the first Boulangerie graduation ceremony of Le Cordon Bleu Paris took place at Le Cercle de l’Union Interalliée.
The national final of the Jeune Chef Rôtisseur Competition, organized by the Chaîne des Rôtisseurs, will take place on Saturday March 19 2016 at Le Cordon Bleu ...
From March 6 to 8, 2016, around thirty students from Le Cordon Bleu Paris institute will work alongside Chefs during the Paris Omnivore festival.
Register for our next Open House on Wednesday 25th May 2016.
After graduating as the top of his class from Le Cordon Bleu Tokyo, BoboLee co-founded BoboLEE Cake alongside his partner, Andrew Liu, who handles the online ...
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