Workshop Themes

Besides, the cooking classes and workshops, Chef Devagi Sanmugam also conducts the following popular workshops for schools, clubs, associations and organisations.


Spices come in different forms – fresh, ripe, dried, broken, powdered etc. which contributes aroma, taste, flavour, colour and pungency to food, rather than a lone food seasoning factor. Spices may be either bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds, stigmas and styles or the entire plant tops. They are well known as appetizers or preservatives and many of them have rich medicinal properties and are used in pharmaceutical, perfumery, cosmetic products, religious rituals etc.

If you don’t know who or what fenugreek is, and bay leaves and mustard seeds leave you quite confused, the Spice Appreciation Workshop is just for you.

Learn how to recognise the myriad of both pungent and delicate spices and herbs, where they come from, and what to do with them, by touching, smelling and tasting these flavourful ingredients yourself. Discover their ideal use and differences in the cooking process, how to combine them for the best results. The workshop also unearths medicinal remedies and folk tales, that all began at Grandma’s spice rack.


The key to natural beauty is natural good health. Just as you care about what you eat, so you can ensure the pure goodness of what you put on your skin by making your own beauty treatments and   cosmetics.  Chef Devagi Sanmugam, shows you just how simple it can be to transform yourself into a natural beauty with a whole harvest of delights made from inexpensive, easily obtained ingredients – without harsh, irritating chemicals or additives.

The workshops covers recipes for home made moisturizers for dewy fresh skin, natural masks to rejuvenate and nourish your skin, tips on nourishing mature skin, home made scrubs to loosen the dead skin, and many more tips.


This workshop brings you to the world of creating tonics and elixirs from plants close to home and begin an oral tradition of kitchen medicines that has been passed down from one generation to the next. Recipes utilizing an array of fruits, vegetables and herbs to promote good health through plant chemistry, which fortifies and heals our bodies, stimulates energy and brings clarity to our thought processes are covered. Recipes like Metabolic Tonic, Sexual Vigor Tonic, Women’s Wisdom Smoothie, Anti-Stress Cooler, Chinese Winter Pear Elixir etc will be covered.


Do you know the difference between coriander and parsley? Or have you heard of Noni Leaves!

This exciting talk/workshop will tantalize your senses. Learn about all the Asian herbs available in Singapore; their uses; the medicinal values; storage; and many other tips.   Chef Devagi will submerge you in a wonderful information packed, fun-filled cooking workshop!!

Join her in a remarkable journey into the fascinating world of Herbs. Beware, you might just get hooked on herbs!!


Flowers have traditionally been used in many types of cooking. Today, there is a renewed interest in edible flowers for their taste, color, and fragrance. Edible flowers can be used fresh as a garnish or as an integral part of a dish, such as a salad

Many different cultures have incorporated flowers into their traditional foods. Chinese dishes make use of lily buds, the Nonyas use torch ginger flower, Indians use drumstick flowers and rose petals, the Thais use jasmines, Italian and Hispanic cultures gave us stuffed squash blossoms. Yes, some flowers look beautiful as garnishes, but what do they taste like?

Join food celebrity and author of several cookbooks, Chef Devagi Sanmugam for an enlightening afternoon as she unlocks the techniques of picking, cooking and eating flowers.


This is a demo store for testing purposes — no orders shall be fulfilled. Dismiss