Restaurant Association of Singapore is the pioneer and largest Food & Beverage (F&B) association in Singapore. They have more than 350 members, representing close to 700 brands that operate more than 3,000 outlets. The members comprise different types of food and beverages establishments such as restaurants, caterers, fast food and food courts.

MDIS School of Tourism and Hospitality is honoured to collaborate with the Restaurant Association of Singapore, providing career opportunities in the increasingly competitive F&B industry.

Sign-up for our new cookery programme – National Certificate in Professional Cookery, to boost your chances in getting a job in the F&B industry upon graduation.

The programme is suited for aspiring chefs with a passion for cooking. The lessons will be held in the new hospitality facilities, MDIS Bakery and Culinary Studio. The studios were officially launched by Mr Gary Maclean, the winner of BBC’s MasterChef: The Professionals 2016 and Senior Chef Lecturer, City of Glasgow College (UK).

Mr Gary MacLean is slated to be a guest lecturer at MDIS. You will actually get a chance to personally learn from him!

What are you waiting for? Click here to schedule your consultation today!

Pan Seared Dory with Sambal

Ingredients
Dory
Half dory fillet
A pinch of salt
A pinch of black pepper
1 tsp turmeric powder
1 tsp olive oil

Method:

1. Marinate dory fillet with salt, black pepper, turmeric powder and let it rest for at least 15 minutes.
2. Heat a non-stick pan with olive oil at 140-150°C.
3. Sear the fillet at least 5 – 6 minutes each side.

Sambal
6 red chillies
60 g dried chillies
2 red onions
2 tomatoes
2 cloves garlic
50 g ginger
100 ml water
3 tbsp vegetable oil
1 tbsp tomato puree
2 tbsp light soy sauce
1 tbsp sugar
1 tsp salt
1 bowl white rice

Method:

1. In a blender, blend red chillies, dried chillies, red onion, tomatoes, garlic, ginger and water.
2. Heat saucepan on low heat with oil. Add tomato puree and stir gradually to prevent from burning.
3. Add blended chillies in the saucepan and reduce.
4. Add light soya sauce, salt and sugar. Stir gradually on low heat till sauce is thickened.
5. Best garnish with coriander leaves.