Our Story


Our shared philosophy is to provide a platform where we can welcome other food enthusiasts into our thriving community.

Made simple and interactive, our cooking experiences are spiced with tips and tricks to guide you along to becoming a better cook and we would love to meet and connect with you.

With respect for Mother Earth, we made it our mission to embrace a sustainable and greener business approach to promote long-term positive effects on the environment. As part of our effort to reduce waste, we have put in practices to minimise the use of single use plastics, compost our waste and turn them into fertilisers, recycle used cooking oil for biofuel feedstocks, as well as growing vegetables on an ecological aquaponic system.

With our e-store, we feature a consciously-curated selection of pesticide free veggie box and eco-friendly home products that makes it easy for anyone to adopt sustainable habits and practices at home.

Our Team

Our team of chefs & associates are professionally trained & equipped in all aspects when it comes to food. Journey with us on this foodilicious adventure to get to know them more!

Collin Edward Lim

Chef

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Chin Pei Ling

Chef

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Dominic Hulme

Chef

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Tatiana Rambult

Pastry Chef

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Amanda Teh

Naturopath

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Eddie Tan

Baker/Founder of Caketella

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Edwin Chan

Baker/Founder of Elevete Patisserie

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Celina Joseph

Chef

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Annette Isaac

Chef / Food Stylist

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Florence Tan

Celebrity Chef

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Amir Gani

Chef

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Collin Edward Lim

Chef

Helmed as the culinary wizard of TCH Foodworks, founding partner and chef Collin Lim is celebrated for his adventurous yet respectful approach towards fresh ingredients and vibrant flavour combinations.

He credited his mother and the memories he shared with her as a child—baking cakes and cookies for festive celebrations—as it fueled his passion and love for cooking and the food industry.

Collin’s charismatic personality and his expertise in recipe development, cooking demonstrations, kitchen management and operations have led him to many notable achievements. His formidable portfolio consists of projects for Ajinomoto, Anchor Food Professionals, Jaya Grocer, Kellogg’s Asia, Nestle, Thermos, to name a few.

In the spirit of inspiring home cooks to cook and bake with confidence, Collin believes in crafting easy-to-prepare recipes made with accessible ingredients, without compromising on flavours.

Chin Pei Ling

Chef

As the chef and culinary consultant in TCH Foodworks, Chef Pei Ling bounds her time in creating customised and exclusive recipes for an array of popular brands as well as hosting a league of Masterchef challenges in corporate teambuilding events. Her creative work in recipes development is available in cookbooks, culinary magazines, websites and promotional booklets. She has also been invited by 8TV to share her passion and skills on healthy living and quick cooks. Her online cooking show featuring local gourmet feast is available under World Food Studio channel in youtube.

Chef Pei Ling was also the mastermind and co-founder of Cova Bistro at The Gardens where she served up scrumptious spread of delicious fusion food fare. With a broad spectrum in culinary experience, Chef Pei Ling continues to strive to widen her scope by working with different chefs and food experts in garnering a stronger foundation in the culinary field.

Today, Chef Pei Ling is constantly up and running with consultation works, crafting recipes for FMCG food brands, facilitating intimate workshops for private and corporate clients and cooking for thematic private events.

Dominic Hulme

Chef

Chef Dominic Hulme fell in love with the kitchen ever since he was 8 years old. Coming from a mixed background, he was inspired by how food can bring people of different cultures together, break barriers and initiate the unlikeliest of friendships.

From the age of 13, Dominic has trained and interned in various professional and well-known kitchens around the world such as Coriander Leaf in Singapore, The Racha in Phuket Thailand and Maze Grill in London just to name a few.

Going beyond cooking, Dominic loves the story of food, it’s historical and cultural impact and does his own research in order to also pay homage to traditions whenever creating new recipes. Showing his mixed heritage, Dominic combines his training in western cooking techniques with his knowledge in Asian spices and ingredients. Every meal that he creates, reflects these values, delivering not only excellent flavour and taste, but also a story to take home with them.

Tatiana Rimbault

Pastry Chef

Pastry chef and owner of patisserie Petit French Kek, Tatiana Rimbault is known for her contemporary approach towards classic French desserts. Much like an extraordinary alchemist at work, she conjures the most delicious French pastries—macarons, madeleines, and eclairs—from the most ordinary of ingredients, effortlessly.

Armed with only grit and a sweet-tooth, Tatiana trained in French Michelin-starred restaurants and travelled the world to fulfil her wanderlust. She began in France and travelled throughout Australia, Canada, and Saint Barthelemy before she settled in Malaysia.

Her approach to luscious and decadent desserts is finding the perfect balance in flavours and textures. Tatiana believes that desserts should not be immensely sweet, and it should be balanced with subtle hints of salt. According to her, the perfect dessert is a harmonious marriage of flavour and texture—with crunch, crisp, and creaminess—in a mouthful.

Amanda Teh

Naturopath

With modern medicine at your fingertips, it is easy to forget that nature’s best remedies can be found right in your kitchen. President of Naturopathic Medicine Association Malaysia (NMAM) and certified naturopath Amanda Teh believes in nourishing your body with the healing power of food.

She advocates that natural and nutrient-dense, everyday ingredients can be transformed into gentle and effective natural remedies to boost the body’s immune system, prevent illness, and treat common ailments such as cold and migraines.

Amanda also believes in empowering people around her with the knowledge of balance—to reclaim optimal physical and emotional health, naturally; and to know when modern medicine is required.

Amanda is a practitioner member of the National Herbalist Australia Association (NHAA) and the Australia Traditional Medicine Society (ATMS).

Eddie Tan

Baker/Founder of Caketella

Eddie is a young and talented founder of Cake Tella, a homegrown cake brand which has been thriving in business for the past 6.5 years. He specialises in Alcohol cakes, crepe cake and burnt cheesecakes. He has been featured on many media such as Vulcanpost, TImeout KL, Eatdrinkkl.

Eddie is an obsessed home baker who believes that celebration cake is about having a memorable moment with your loved ones and cherishing those moments together.

Cake Tella’s cakes can be purchased from several cafés like Rekindle in SS2, CAFFEine in Setiawalk Puchong, Crave in Oasis Square and many more within Klang Valley.

He assures his customers that all cakes are baked with passion, pride and love.

Edwin Chan

Baker/Founder of Elevete Patisserie

Chef Edwin is the founder and baker of Elevete Patisserie and Ennoble by Elevete which specialize in macarons and artisan desserts for celebrations. He is the top merchant on various online cake portals and has been featured in various media such as NTV7, 8TV, New Straits Time, China Press, Harian Metro and more.

Chef Edwin has been invited as baking judge for numerous events and also shared his insights on 2020 cake trends in the recent Eat Cake Today cake launch. He is currently one of the associate chefs at TCH Foodworks where he conducts baking workshops to shares his passion for fine desserts.

Celina Joseph

Chef

Chef Celina is a self- taught culinary wizard! She loves experimenting and exploring with a myriad of flavors and textures. She has the ability to create something out of nothing and attributes this to her creativity and her wicked imaginations.

She is the permanent Master Chef at family gatherings and has run a home-based catering ser-vice over the span of 10 years.

Over the last few years her cooking style has evolved into a happy marriage between the nose to tail concept and eclectic cuisine. It simply means, nothing gets wasted and the usually discarded parts are mixed and matched with flavors from around the globe to create something sustain-able, delectable and palatable.

She believes one does not have to slave in the kitchen to prepare a delicious meal. Planning is the key to being a wizard and with just a few key ingredients anyone can whiz up a healthy and delicious meal.

Annette Isaac

Chef / Food Stylist

Chef Annette Isaac’s love for cooking began as a child when she was left to cook her own meals while her parents were away at work. Being an inventive child, she would throw ingredients together to create dishes that she wanted to eat. Her fondness for good food coupled with her talent in transforming ingredients stood her to good stead in her university days in the United Kingdom, where she was the designated cook wherever she stayed. Her passion for cooking led her on journeys to learn various cuisines of the world, travelling Europe, Asia and South America observing and learning from local cooks.

Back in her homeland Malaysia, Chef Annette turned her passion into business, producing gourmet baby food under the Gourmet Goo brand and healthy frozen meals under the Dish n Dash brand. She also ran a restaurant in the fashionable Mont Kiara area, serving food close to her heart.

Always happy to impart her knowledge and get close to an audience, Chef Annette now mostly focuses on recipe developments and food styling for various companies while also conducting cooking demonstrations and workshops in international food exhibitions across the globe, including: ANUGA (Germany), FOODEX – China, TASTE OF MALAYSIA (Turkmenistan), SEOUL FOOD & HOTEL (Korea), GULF FOOD (Dubai), Shanghai HOTELEX, FOODEX – Japan, MALAYSIAN INTERNATIONAL FOOD & BEVERAGE Expo, MIHAS (Malaysia) and NATURAL FOOD PRODUCTS Expo (USA).

Florence Tan

Celebrity Chef

Chef Florence Tan is Malaysia’s most famous Nyonya Chef who is proudly promoting Nyonya cuisine in Malaysia and now, internationally. She grew up as a Malaccan Nyonya, (Straits Chinese) in a household of generations of excellent cooks. Their exacting standards and creative use of aromatic herbs in the kitchen inspired her passion for cooking. A home economist in her earlier teaching years, Florence is now a chef by profession.

As a Nyonya chef she has worked in five star hotels in Kuala Lumpur and Malacca. Her other accomplishments include developing recipes for food and kitchen equipment companies, presenting TV cooking shows and judging cooking competitions. She is also widely known for her contribution of recipes to popular women’s magazines and has travelled extensively, both at home and abroad promoting her country’s varied cuisines.

Amir Gani

Chef

Chef Amir is a dedicated and energetic chef with 5 years of extensive experience in culinary. From creating new inventive menu to cooking for his audience, he is passionate in giving his 100%.

He is a celebrity chef previously associated with Suka Sucre Creatives. He was working closely with chef Dato Fazley Yaakob, taking part in both local and international culinary events. He then pursued another role as the manager and head chef of Kamilah’s Cafe where he managed and lead the team in serving both Asian and Fusion food.

At present, Amir is the executive chef in Moons Kitchen which specializes in lovely steaks, lobsters and ribs. He manages both the floor and the kitchen in the overall direction of the establishment and creates new and seasonal tantalizing dishes with his team of chefs.