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Try Singapore's
top local chefS

Who says culinary stars have to be imported?
Singapore kitchens have plenty of homegrown talent that deserve a taste.

By Where Singapore Staff | Oct 02, 2017

Bryan Chia and Petrina Loh at Morsels

This chef-owner partnership embraces a philosophy that is all about comfort food and laid-back atmosphere. The restaurant features a concept of small dishes that are meant to be shared. You can be sure everything, from the delightful dishes to the wines and beers, has been personally tried and selected.

Cheryl Koh at Tarte

Named Asia's best pastry chef of 2016, Cheryl Koh got raves when her eponymously named takeaway store at Shaw Centre launched, and with good reason: her signature tarts and financiers, which are made from premium ingredients, are to die for.

Jason Tan at Corner House

You may need to call in advance for a table at this contemporary fine-dining restaurant. Jason Tan's one-Michelin-star "gastro-botanica'" eatery also features as number 23 on San Pellegrino's top 50 restaurants in Asia. Tan is known for mixing creative botanical touches with meats, poultry and seafood.

Malcolm Lee at Candlenut

Embracing Singapore's Peranakan heritage, chef-owner Malcolm Lee has combined top Western food standards with the flavors of "grandmother's kitchen." Try classics such as kueh pie tee and babi pongteh at this one-Michelin-star restaurant.

Sam Leong at Forest

This quiet chef may not say much, but his food speaks volumes about his expertise in a five-star contemporary Chinese kitchen. With almost 30 years of experience under his belt, he's cooked for notables such as American President Bill Clinton and Singapore's founding Prime Minister Lee Kuan Yew. Get some tips at his cooking school at Resorts World Sentosa restaurant.

Willin Low at Wild Rocket

Chef Low was one of the first to light up the Mod Sin dining scene. Wild Rocket shows his experience with the fusion of local and Western classics. Drawing inspiration from neighborhood hawker stands, there are dishes such as laksa pesto linguini with king prawns,  and Iberico pork char siew with Shanghai kao cai and quinoa.

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