About Cornell

High quality. Well-designed. User-friendly. These are the key tenets and core philosophy that Cornell thrives on as a dynamic, edgy brand. Fully devoted to make life simpler for consumers, Cornell has remained unwavering in its quest to produce modern electrical products of unmistakable quality enhanced with pragmatic, innovative touches.


Specially conceived to fulfil today’s lifestyle needs, be it at home or at the workplace, Cornell has three distinct product categories available – Professional’s Home Equipment, Elegance Series and Simplicity.

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Professional’s Home
Equipment (PHE) Series

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Elegance Series

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Simplicity Series

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Cornell lifestyle

herbs crust lamb rack 香料烤羊排 04.03.2017

Herbs Crust Lamb Rack 香料烤羊排

How to make Herbs Cust Lamb Rack with Cornell Multi Air-Fryer? Wnat to know more Cornell Multi Air-Fryer, CAF-E1600G? Click here Want to know more Cornell Ceramic Cooker, CCC-E2200? Click here.

tomato rice with steamed crab recipe 海鲜番茄饭食谱 06.28.2016

Tomato Rice with Steamed Crab Recipe 海鲜番茄饭食谱

Do you know that, just using Rice Cooker may cook a simple yet delicious dinner? Let’s have this quick and easy Tomato Rice with Steamed Crab for your dinner later. Rice Ingredients: 600g rice, 5-6 tbsps cooking oil, 2 tbsps butter, 2 cloves garlic(chopped), 1 big onion (peeled and sliced), 300g chicken meat (cubed in… Read more »

beauty nutrition soup recipe 润肺养颜汤食谱 06.24.2016

Beauty Nutrition Soup Recipe 润肺养颜汤食谱

3 simple steps to cook yourself Beauty Nutrition Soup at home now! Ingredients: 1 kampung chicken (Removing the head and foot) Sub-ingredients: 40g dried lily bulb (soaked), 50g tremella lotus (soaked), 50g white fungus (soaked), 40g dried longan flesh, 10 red dates (seedless), 1 dried mandarin skin , some dried roses (blanch with hot water, drain) Method: Place… Read more »

moist choc fondant cake recipe 巧克力糖衣蛋糕食谱 06.23.2016

Moist Choc Fondant Cake Recipe 巧克力糖衣蛋糕食谱

Going to celebrate your beloved birthday soon? Hopefully this Moist Choc Fondant Cake is one of the unique birthday surprise for him/her. Ingredients 185g butter, 1/2 tsp salt, 230 g castor sugar, 3 large eggs, 200g plain flour (sifted), 50g cocoa powder(sifted), 1 tsp baking powder(sifted), 1 tsp bicarbonate of soda(sifted), 250 ml water, 1… Read more »

pesto bread 12.10.2014

Pesto Bread

Pesto Bread as Christmas Festive Recipe is feature in Oriental Cuisine Issue Dec 2014, Page 60.

rabbit mooncake 08.08.2014

Rabbit Mooncake

Rabbit Mooncake Recipe is featured in Oriental Cuisine Issue August 2014, Page 66.

baked strawberry cheese tart 05.12.2014

Baked Strawberry Cheese Tart

Baked Strawberry Cheese Tart is featured in Oriental Cuisine Issue May 2014, Page 80.

detox fruit juice 03.12.2014

Detox Fruit Juice

Detox Fruit Juice is featured in Oriental Cuisine Issue March 2014, Page 76.

savoury glutinous rice 01.20.2014

Savoury Glutinous Rice

Savoury Glutinous Rice is featured in Oriental Cuisine Issue January 2014, Page 150.

seafood pie 11.29.2013

Seafood Pie

Seafood Pie Recipe is featured in Oriental Cuisine Issue December 2013, Page 140.

home-baked bread loaf 05.08.2013

Home-baked Bread Loaf

Home-baked Bread Loaf Recipe is featured in Oriental Cuisine Issue May 2013, Page 128.

vinegar pig’s trotters 01.08.2013

Vinegar Pig’s Trotters

Vinegar Pig’s Trotters Recipe is featured as a Chinese New Year Recipe in Oriental Cuisine Issue January 2013.

cherry fruit cake 12.08.2012

Cherry Fruit Cake

Cherry Fruit Cake Recipe is featured as a Christmas Festive Recipe in Oriental Cuisine Issue December 2012, Page 80.

traditional mooncake 传统烘皮月饼 09.18.2012

Traditional Mooncake 传统烘皮月饼

Traditional Mooncake Outer Skin Ingredients: Flour 300g Sugar syrup 180g Oil 60g Alkaline Water 1 tsp Filling: Lotus Seed Bean Paste 1½kg Seeds 50g Method: 1. Mix all ingredients for outer skin together, leave to rest for 3-5 hours. 2. Roll fillings into small balls. 3. Cut the dough into small portions, and place fillings… Read more »

nyonya curry chicken 09.14.2012

Nyonya Curry Chicken

Nyonya Curry Chicken Recipe is featured in Oriental Cuisine Issue #120 on September 2012.

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