About Singapore Cake

A Native of Malacca and Peranakan descent, Tammy Mah got an
early start in the kitchen. At the age of 10, she was already
making ‘babi ponteh’, ‘itik tim’, and ‘ayam masak lemak’, -
complex Peranakan dishes - under the watchful supervision of her
nanny who imparted the love and skill of cooking to her.
Cooking became her forte as she grew up, but her passion for
making pastries didn't develop until an unexpected opportunity
presented itself.
At the age of 17, Tammy moved to Singapore cake adventure  to pursue a career in the culinary
world. Excelling in Peranakan food, she applied for a position in a Chinese restaurant
as a Line Cook. There were no vacancies for that position at the time, but her passion
and determination caught the attention of 5-star hotel, Ritz- Carlton Millenia
Singapore where they offered to place her in the Pastry Kitchen instead.Tammy
accepted the position, and for the next two years, she trained under renowned French
Executive Pastry Chef, Philippe Egalon, and quickly developed the love for pastry
making under his tutelage in order to make the best cake in Singapore.
Growing tremendously in knowledge and skill under Chef Egalon, she decided
nonetheless, to move on in 2002 where she was trained under another Pastry Chef,
Jackie Pun in Restaurant Centro 360, a semi fine-dining restaurant to further hone her
pastry-making skills.
In 2005, Tammy joined Garibaldi Group in Singapore where she trained under Chef Stefano Deiuri
and gained invaluable experience from him, especially in the area of chocolate
making and the expertise in designing Singapore cakes.
When DeSté was set up in 2008 as the pastry arm of Garibaldi Group of Restaurants,
the management was so impressed by her that she was asked to join as Executive
Pastry Sous Chef where she assisted Chef Stefano in overseeing menus for Ricciotti,
DeSté’s Retail & Boutique outlets as well as other restaurants under the group.
In early January to July 2010, Tammy rejoined her mentor, Executive Pastry Chef,
Jackie Pun at the newly opened Resorts World Sentosa where she gained the
experience of working in a world-class establishment.
Shortly after, she was headhunted by Garibaldi Group of Restaurants to return as the
group’s Executive Pastry Chef. Using the best imported ingredients, she will now
continue on the fine tradition of creating beautifully edible masterpieces, with her
own distinctive touch.
"The satisfaction that comes from making cacke is priceless, especially when I see
people enjoying my pastries.” says Tammy, who never fails to satisfy even the most
discerning sweet-tooth.
Today, attributing her success to all the mentors that she has trained under, she retains
an endearing childlike and humble personality that is reflected by her Singapore cake creations.