As featured in Issue 297 of The Finder, these 6 Finder Insiders share their favourite cuisines and exclusive tips to getting the best dishes in SG.
Christian Bruhns, COO, At-Sunrice GlobalChef Academy (Singapore)
“At the age of 16, I decided to pursue my culinary dreams by working in various restaurants in Germany to gain experience,” says Christian, who, prior to joining At-Sunrice culinary school in 2018, was Executive Chef at The Hong Kong Jockey Club. “The hard work paid off when I joined the world-famous cruise liner MS Europa. This opportunity to travel inspired me to broaden my culinary knowledge.”
Why SG’s Food is World-Class
“Singapore constantly hires chefs from all over the world, making it one of the best places to experience various cuisines packed onto one tiny island. As we live in a
fast-paced society, where food is in high demand, I find Singapore to be quality-ingredients orientated.”
His Love of Hawker Food
“The hawker centres here are also some of the best places to find good affordable food, as it has delicious local offerings like fried oyster omelette (also known as orh luak), sambal stingray (barbecued stingray with chili paste) and mee goreng (spicy fried noodles), which I love to indulge in.”
Daan Suijlen, Home Chef + Sommelier, @wineandcooking
“I find great joy in sending photos of food to friends and family,” says Dutch expat Daan, whose day job is at Google, and whose hobby is covering wine and food. “At some point, it just made sense to put them on Instagram.” And, what of his now 10K following? “Amazing.”
His Favourite Dining Spots
“No Menu Restaurant is one of my favourite Italian places (try the Burrata or Parmigiana). There’s amazing pizzas at Rosso Vino or Publico, too. When friends or family are in town, I have them try Candlenut’s rendang (spicy meat dish) and the satay (skewered grilled meat) at Lau Pa Sat.”
Why SG’s Food is World-Class
“Singapore has a combination of food that is unique – no other place I have visited is so diverse. And, Singaporeans simply love food. I love to walk through Food Republic and check out the stalls. It’s like a trip around the world!
Jeremy Nguee, Chef-Owner + Business Director, Preparazzi
“I think that food is a craft and a pleasure,” shares sought-after caterer Jeremy, whose family spice company is also featured in Issue 297. At home, he loves to barbecue with “a good steak, hot coals, beers and lots of friends.”
His Favourite Places to Dine
“I love to eat at places where you can see the cooks work, like at hawker centres (Newton Food Centre is my fave), or the chefs at open kitchens with counter seating (Cheek by Jowl and Shinji by Kanesaka are great).”
Best Meals He Had Abroad
“The first was in Arcachon, Bordeaux, where my wife and I ate three dozen oysters, washed down with white Bordeaux and Sauternes. The second was at Sate Ayam Kambing RSPP in Jakarta, where I had the most delicious satay (skewered grilled meat) served with kicap (soy sauce) and onions.”
Kim Kit Ow, Lawyer + Writer, www.deliciousheirlooms.com
“I’m always intrigued and inspired by Asian cuisine, so I try to find the best Asian restaurants wherever I go,” says Kim Kit, author of the new book Delicious Heirlooms, which chronicles 10 beloved family-run restaurants in SG.
Fave Hawker Dish
“Nasi lemak with heaps of sambal chilli (mixed chilli paste cooked with several other spices) is a must-have for me. I dread the 45-minute (at least) queue at Selera Rasa Nasi Lemak in Adam Road Food Centre, but I will go there if I want a sure-win local Malay-styled version.”
Cooking at Home
“I love cooking nyonya (Peranakan) curry chicken, chap chye (mixed vegetables), nasi lemak rice (coconut flavoured rice) and ngoh hiang (fried meat rolls) at home – though I think they’ve received mixed reviews over the years. My family is just really supportive.”
Riccardo Massarelli, Director + Co-Founder, The Good Food Co.
“I think Singapore is one of the best places for a good variety of food,” enthuses this Italian expat. “Imagine growing up here with the opportunity to experience different types of cuisine daily!”
“For me, good food is about the quality of the products and the people you are dining with. I can be in a not-so-great, mid-range-price restaurant in Rome, but if the company’s great, it’s a place I’d visit again.”
His Fave Cuisines
“I am naturally inclined to Italian food, however, I do like Japanese as well. I enjoy a good pizza at Amò on Hong Kong Street as a treat!”
Tania Lim, Deputy COO, JUMBO Group
“Only the stronghearted will stay, and that’s me!” offers Tania of working in F&B. See what inspires this full-time foodie – who fine-tunes homegrown seafood brand JUMBO, which started in 1987 and now spans Asia – on page 17.
Her Favourite Dishes to Make
“I tend to cook Western dishes when I have guests over, and the menu repertoire will usually include steaks, lamb and risotto. I’m particularly proud of my risotto, as it is quite a challenging dish to perfect.”
Her Must-Order Local Dish
“I love that Singapore features a diverse range of authentic cuisines everywhere you go. I can never get enough of the Fishball Mee Pok from Simpang Bedok marketplace. It costs about $5 to $7 for a bowl, and I always go for the large bowl!”
By Mizah Salik, The Finder Issue 297
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