Founded in 2005 by Singaporean foodie Rasheel Kaur, One Fifty Peel has its origins in Melbourne, Australia. Unable to find good Fried Prawn Hokkien Mee and Nasi Padang in her adopted city, Rasheel set out to recreate classic Singaporean dishes to share with friends, eventually combining the flavours of Asia with contemporary western cuisine concepts. Now back in Singapore,  One Fifty Peel operates as a gourmet kitchen offering intimate cooking classes, small batch artisan masalas, bespoke grazing boxes and market visits. Rasheel prides herself on using quality, wholesome, ethical and locally sourced produce wherever possible and is forever driven in her pursuit of the ultimate flavour combinations.

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