Where Chefs Eat When They’re Not Cooking

All their favourite local food haunts, revealed

They’re no strangers to gastronomic delights, serving up plates of delectable cuisine to crowds of fans. But where do the chefs of some of Singapore’s most well-known eateries make a beeline for when they change out of their kitchen whites? Here’s what we found out.

Stephan Zoisl, Chef’s Table

“Chicken rice at Far East Plaza, level 5 (Hainanese Delicacy, #05-116 Far East Plaza), where I always have two portions! For the best dimsum, I go to Royal China at Raffles Hotel; the salted egg buns (liu sha bao) there are the definitely the best in town ─ and that’s coming from someone who didn’t like that particular bun eight years ago.” 

Nicky Ng, Mitzo

“I go to Hong Lim Market & Food Centre (Blk 531A, Stall #02-17) for char kway teow. It’s one of the best I’ve had. The noodles are cooked perfectly with the right amount of moisture, and aren’t overly greasy. And unlike char kway teow elsewhere, it’s more savoury than it is sweet.” 

Sam Aisbett, Whitegrass

“I love visiting the local markets and hawker stalls in Singapore and have always been adventurous when tasting local dishes. My favourite local dish at this very moment is laksa from Roxy Laksa (East Coast Lagoon Food Village). It’s the best I have tasted. The gravy is fragrant, and you can really taste the quality of the spices they use and the freshness of the prawns. The coconut milk is also freshly squeezed ─ this makes a big difference. I also love how the business has been family-owned and run since the 1960s. This is laksa I could eat every day.”

Pang Kok Keong, Antoinette

"I go to Ming Chung Restaurant (67 Maude Rd) at least once a week for their Heng Hwa white lor mee. If you’re lucky, they’ll have their deep fried fish roe too. I recommend the sautéed clams, white pepper crab, and salted egg yolk prawns from JB Ah Meng (2 Lor 23 Geylang). And I think Song Kee Fishball Noodle (532 Upper Serangoon Rd) is the best place to find comfort food in Singapore."

Hankering for tradition? Pang, a Hakka, will be serving up rare Hakka kueh and Hakka abacus seeds at the Singapore Food Festival 2016.

Bjorn Shen, Timbre+

"Some of my favourite things to eat in Singapore would be the soy-braised chicken rice at Lee Fun Nam Kee (94 Lorong 4 Toa Payoh, #01-04), the cornflake-crusted, triple-decker PB&J sandwich at Park Bench Deli (179 Telok Ayer St), Malcolm Lee’s buah keluak ice cream at Candlenut (331 New Bridge Road, #01-03 Dorsett Residences), and baked garlic crab from New Ubin Seafood (27 Sin Ming Road, Sin Ming Industrial Estate Sector A #01-174)."

Savour a taste of Bjorn’s magic at work at the Singapore Food Festival 2016. He will be working with Chris Calledo of Iskina Cebu on a dish called Curry Noodle with Salted Veg & Lime.

Photos: ieatandeat.com, burpple.com, camemberu.com

For more Living stories, head here. Or check out Sushi Is Being Reinvented In The Most Ingenious Ways and How You Eat Pizza Says A Lot About You.

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