We’ve just pitched a brand new series and… Guess what? We’re coming along for the ride. Introducing Out of Office (OOO), a behind-the-scenes series featuring the Editorial (your favourite department from Confirm Good) and Marketing Teams. We’ll be running all around town searching for cool things to do and eating way too much at cafes.
But, of course, we still have to keep it professional. So, here are our meeting minutes from our (cough cough) work trip.
Meeting: Masterchef, CG Version
1 July 2025 / 3pm–6pm (plus 30 minutes of golden hour photo taking, duh) / Coriander Leaf @ Singapore Polo Club
Attendees: Editorial x Marketing (8 hungry girlies)
Agenda:
- Have chaotic fun while bonding with team members
- Discover who should never be allowed to cook again
Notes:
3pm
We split into two teams with big dreams and ambitious menus. Team 1 consisted of Maeve, Wing Xin, Eunice, and Kris. On the other end, Team 2 is made up of Rei, Glenda, Yan, and Xuan.
Dishes
- Team 1: Vietnamese Rice Paper Rolls with Nuoc Cham & Singapore Chilli Crab
- Team 2: Pandan Chicken with Sesame Dipping Sauce & Pandan Flavoured Coconut Crepe Rolls with Pandan Sugar Syrup
It’s time to battle it out!
Maeve: We were first given a very encouraging pep talk because this wasn’t just a fun cookout — it’s a cooking competition. Yes, a competition. We split into teams and within minutes, we were doing math (my most horrid skill) to figure out our ingredient ratios. A humbling experience.
Glenda: Honestly, I went in thinking it would be a chill cooking class. Instead, it felt like I’d been thrown to the wolves. It’s truly Masterchef, without the “master” part (unless you count boiling water). Cue the internal panicking while pretending I knew what I was doing.
4pm
Wing Xin: I was peacefully plucking coriander when I heard screaming from the kitchen… Only to look up and see Eunice freaking out over the live crab she volunteered to kill! So hilarious.
Maeve: We spent so long filming the crab that we had to rush to butcher it. I got a little too enthusiastic with the cleaver and, well, accidentally cut the crab in half. I guess it’s definitely dead now.
Glenda: I was somehow assigned as Team 2’s leader, which wasn’t ideal considering my last real cooking experience was in my Food & Nutrition class back in secondary school. Still, I took charge of chopping and marinating the meat for the Pandan Chicken (division of labour at its finest).
5pm
Maeve: It was a mad race to the end (with a lot of help from the Coriander Leaf team). The plating was completed in the nick of time as they counted us down — somewhat haphazard but ultimately edible.
Glenda: Presentation? Oh right, we forgot. Thankfully, Rei pulled a heartfelt story out of thin air to save our team from embarrassing failure. In her words, our pandan crepes are now kampung huts, and the pandan chicken is a boat (we could only nod and clap in impressed amusement).
Wing Xin: It’s golden hour, and you know what that means — mandatory content shooting for the girls. We ran over to the field to catch the ongoing polo game with our designated photographer (me, of course).
Maeve: As natural chefs, we taste-tested everything along the way. Of course. They’re currently wrapping up the photography session, so in the spirit of food blogging, I’m going to rate the dishes we made.
Dish Ratings by Maeve
Team 1:
- Singapore Chilli Crab – 10/10 (worth the labour and screams of slaughtering live creatures)
- Vietnamese Rice Paper Rolls and Nuoc Cham – 8/10 (beautiful but so, so spicy)
Team 2:
- Pandan Chicken – 7.5/10 (great aroma but was too hot to unwrap so I’m docking points for burning my fingers)
- Pandan Coconut Crepe Rolls – 10/10 (I ate so many that I felt sick after)
6pm
It’s time to get serious with the prize presentation, and of course, tucking into our handmade dishes.
Maeve: In true Confirm Good fashion, both teams tied (a rare occurrence at Coriander Leaf, but we’re just that good).
Key Findings:
- Do it scared, but do it anyway (shoutout to Eunice for facing her crab demons in public)
- Always make sure your projects are edible
Actionables:
- Pitch the next OOO bonding activity
- Continue hunting down the best deals for our readers (you’re welcome)
Conclusion:
10/10 would come back for the food, the fun vibes and of course, the horses!
Coriander Leaf
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📍 Singapore Polo Club, 80 Mount Pleasant Road, Singapore 298334
🕒 5pm–10.30pm (Tue to Fri), 12pm–3pm, 5pm–10.30pm (Sat to Sun), Closed (Mon)
✉️ Booking Enquiries: [email protected]
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Photos by Glenda Chong, Tai Wing Xin, and Maeve Moore.
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