Celina Tan

Celina believes that entertaining at home should be accessible and enjoyable, not only for the guests but also for the host. A banking professional morphed into a cook, a recipe developer, a food entrepreneur & party host, she enjoys getting creative in the kitchen and truly believes that Delicious can be Easy!


Her latest project is a movement to bring entertaining back home with personalised, fun & interesting party ideas. From recipes to tablescapes, from cocktails & mocktails to music, Celina hopes to inspire people to entertain at home, whether it be a family style feast, a chic canapes & cocktails party or an intimate dinner for 2.


Celina also hosts private supper club events at her home where she cooks personally for her guests. She has started a blog about entertaining at home, and is looking into conducting cooking classes.

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My Sunday Dinners is a tradition I started two years ago, where the family gathers around the dining table for a meal together. In this day and age, it’s not as simple as it sounds, especially with teenage children who have their own activities. 

I had bought a lovely piece of pork loin and the intention was to cook something special forPatrick, my Ah Boy, as he had a week at home from the army. But there were just too many menus lined up for him, and he also had plans to hang out with his friends.

Breakfast starts my day and puts me in the right mood…so it’s important that it looks delicious, tastes good and energizes me! My solution…granola! Granola is not only healthy but it is also fun to make and allows you to get creative with different nuts, seeds and dried fruit. Your kids can also join in; I’m sure they will enjoy mixing the ingredients with their hands!

I take inspiration from my different eating experiences, whether they be at a tapas bar or the local hawkers, or from reading Tan Hsueh Yun’s blogs. I still have a newspaper cutting of her Gochujang Chicken recipe, tempting me with its charred edges and shiny deliciousness!

I just love the caramel notes from the dates, with a hint of ginger in this moist and luscious cake. It’s a recipe I first found in Annabel Langbein’s cookbook, but I’ve reduced the sugar because I found it too sweet when served with a toffee sauce.