Sabrina Yeow
About Us
Founded in Singapore, Going Basic Cakes brings to you the most Authentic Singaporean Cakes, Pastries and Traditional Malay Kuehs (Desserts).
Going Basic Cakes was Founded in 2015 at Singapore and it’s Executive Pastry Chef is none other than Sabrina Yeow.
Immediately after finishing her high school, Sabrina took up Diploma in Pastry and Baking with Shatec and have since never looked back. Graduating from Le Cordon Bleu (Sydney-Australia) with Superior Pastisserie Certification in 2003, Sabrina found her path working throughout her career in the fast and harsh kitchens of Raffles Hotel (Singapore), Grand Hyatt (Singapore), Park Hyatt Carlton Tower (London), Fig Leaf (Singapore), Saint Pierre (Singapore), Stamford Plaza (Sydney), Four Points Sheraton (Sydney), Sydney Hilton (Sydney) and Continental Patisserie over the period of 20 years.
Included in her experiences, Sabrina has also participated in numerous competition for baking, decorating, modelling and won many medals with distinctions.
Today, Sabrina as the Founder & Executive Pastry Chef of Going Basic Cakes & French Pastries acknowledges that her journey is still going. She aspires to bring love and joy through all her master artwork of yumilicious creations that will swoon even the harshest critics.
Sabrina also wishes very strongly without any reservations to share her knowledge, skills and experiences through training programs that will empower anyone with the loving heart and unwavering desire to bake, to succeed and most importantly, to bring the same nurturing taste of hope for the next generation as her mum did.
Sabrina is born in Singapore and was greatly influence by her mum’s amazing and yumilicious cakes, pastries biscuits and kuehs from young. The masterful and tasty creations from her mum brings about every emotions which became her will and strength to face every day’s challenges with her head held high. Hence, Sabrina grew up knowing with absolute certainty that Baking will become her life.
Sabrina’s goal to make a difference through cakes and pastries was certainly not a walk in the park, yet it was the most fulfilling career she could ever asked for. Seeing every widest smile from the youngest and the oldest after taking a bite from her hard work and receiving streams of compliments only serves to strengthen her drive and conviction to do even better and better she did.
It doesn’t stop there, along the journey, Sabrina realised a new passion beyond just baking and started training aspiring bakers in groups and provided coaching to individuals ranging from 4 years old to 80 years old.
Every single student that Sabrina taught shared their tales and stories with her. From dreams, ideals, passion, hope, aspirations and also real life challenges such as to survive as a trade skill, to compliment earnings to low income or single parent families and even the very heart wenching stories from 80 year olds with their war time stories of losing their love ones and tear jerking stories to be baking for the poor children stricken with cancer.
Such is the emotional coaster ride that cakes and pastries can bring. Such is the reality that makes us human. And to see every student learning and achieving those skills that will allow them to make a difference to their lives and to the lives which they will touch is why Sabrina will never allow herself to stop teaching.
