Living In the New World With At-Sunrice GlobalChef Academy's Newest Online Food Concept!

Living In the New World With At-Sunrice GlobalChef Academy's Newest Online Food Concept! Learning to cook at At-Sunrice GlobalChef Academy will not be the only thing students will learn. 

As part of the academy’s mission to develop culinary and F&B professionals in an environment of culinary authenticity, At-Sunrice GlobalChef Academy has launched an online retail space with gourmet dishes prepared by students to prepare them for the impact of food delivery to the food service industry today, something created by At-Sunrice GlobalChef Academy founder Dr Kwan Lui. Last year during the COVID 19 pandemic, most of the restaurants minimised their operations, making it so that students from the academy were unable to start their apprenticeships. Called the Living Lab, the programme was launched this year for students of At-Sunrice GlobalChef Academy to experience the real F&B working experience with chefs of At-Sunrice GlobalChef Academy and celebrity chefs on various luxurious events and produced market.  

This programme with food preparation and operations of the takeouts prepared by the students offers a unique way of immersing culinary education with hands-on and real-world application under the expert guidance of At-Sunrice’s Chef Instructors, finance, operations and marketing team, showcasing not just food prep skills in the real world, but also the soft skills of running a business, marketing, photography and other aspects. 

People who order from the gourmet soup can get heritage signatures from countries that they cannot currently travel to. Dishes available and considered signatures of the shop include the Myanmar Mohinga, (an authentic national dish with vermicelli noodles in a refreshingly rich lemongrass-infused catfish broth and topped with garlic chips and coriander); Kashmiri Lamb Shank, (a North Indian favourite with premium lamb shank simmered in a flavourful onion and tomato sauce infused with clove and cardamon spices, and served with fragrant basmati pilaf rice and achar); and Hong Kong Lap Mei Fan, (traditional Chinese claypot dish cooked with Calrose rice and an assorted of Chinese waxed meats like duck, liver, pork sausages and smoked pork belly.)  Those who are looking for healthy, meat-free meals will be pleased to see that there are vegan options available as well. 

All dishes are available at At-Sunrice’s Takeouts Website or you can email for more information at Islandwide delivery is available or self-collection at At-Sunrice GlobalChef Academy (28 Tai Seng Street, Level 5)