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Malay Mail
2 days ago
- Health
- Malay Mail
From laksa to steamed fish, Singapore public hospitals go gourmet with top chefs and brands to transform bland patient meals
SINGAPORE, July 13 — Singapore's public hospitals are reportedly elevating the standard of patient meals by partnering with top chefs and established food brands to offer more nutritious and appetising options, challenging the stereotype of bland hospital food. The Straits Times reported that at Alexandra Hospital, for example, a new 'Featured Chef Menu' was developed by Michelin-starred chef Emmanuel Stroobant of Saint Pierre, in collaboration with the hospital's culinary team. 'Hospital food is often associated with blandness or lack of variety, but I believe with a little creativity and attention to detail, it can be transformed into a delicious, healthy experience that complements the healing process,' Stroobant was quoted saying. Stroobant, who moved to Singapore from Belgium in 1999, said the collaboration allows him to give back to the community through food, especially for elderly patients who form a significant portion of hospital admissions. Available once a week at no additional cost for patients on regular texture diets, the meals are prepared using refined methods such as steaming and boiling, with reduced salt and no heavy sauces, in line with hospital dietary guidelines. The menu launched this month has garnered praise from patients, including professional chef Leong Zheng Hao. 'All the dishes in the Chinese menu looked very appetising and visually enticing, especially the colourful steamed vegetable rice. After tasting, I found all the dishes tasty and complemented each other,' Leong was quoted saying. 'The sea bass with ginger and mandarin was very tender and fresh, and the dessert of steamed pear with rock sugar and goji berries tasted light with just the right amount of mild sweetness – a great way to end the meal.' Meanwhile, Singapore General Hospital (SGH) has also introduced gourmet-style meals through collaborations with popular chains Jumbo Group of Restaurants and 328 Katong Laksa, adapting well-known local dishes to meet nutritional standards. The partnership with Jumbo began in 2023, with chefs providing training and recipes for dishes such as steamed fish with chilli crab sauce and Teochew pao fan, which saw an 89 per cent acceptance rate among patients. In January 2025, SGH rolled out a modified laksa dish in collaboration with 328 Katong Laksa, replacing cockles with prawns and increasing vegetables to align with Health Promotion Board guidelines; over 5,000 patients have tried it, with 90 per cent giving positive feedback. The hospital is now seeking halal menu partners to expand dining options for Muslim patients, while also using these partnerships to upskill culinary staff through expert training sessions. 'Through these collaborations, we aim to elevate the variety and quality of food that we serve to our patients, making their healthy meals enjoyable. Most importantly, patients receive the nourishment they need for a complete and timely recovery,' SGH senior manager Eileen Lim was quoted saying.
Straits Times
3 days ago
- Health
- Straits Times
Serving up more delectable hospital food for patients
Sign up now: Get ST's newsletters delivered to your inbox Chef Kenneth Francisco, the hospital's assistant director of Group Hospitality and head of food services, serving the Chinese menu to Mr Leong Zheng Hao. SINGAPORE – When Mr Leong Zheng Hao was hospitalised at Alexandra Hospital with an infected ankle in June, he did not expect to be won over by the food. 'All the dishes in the Chinese menu looked very appetising and visually enticing, especially the colourful steamed vegetable rice. After tasting, I found all the dishes tasty and complemented each other,' he said. The 30-year-old, who is a chef himself, added: 'The sea bass with ginger and mandarin was very tender and fresh, and the dessert of steamed pear with rock sugar and goji berries tasted light with just the right amount of mild sweetness – a great way to end the meal.' The menu is the creation of award-winning chef Emmanuel Stroobant of Saint Pierre restaurant, who has been working on it with the public hospital's culinary team of about 20 people. It focuses on quality ingredients and refined cooking methods, but also adheres to the hospital's nutritional guidelines. For example, many dishes are steamed or boiled, and use less salt. After testing the menu on a few patients, including Mr Leong, the 'Featured Chef Menu' was launched at all of the hospital's wards on July 1. As more time and effort is needed to prepare these meals, the menu is available only once a week for patients on regular texture diets, at no extra cost. It is one of several menus that hospital patients can choose from. Top stories Swipe. Select. Stay informed. 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It will also rotate between Asian, Chinese and Western cuisines. Mr Stroobant, 57, said he hopes to push back against the perception that hospital food is bland. 'I am always passionate about clean ingredients and mindful cooking,' he said. 'Hospital food is often associated with blandness or lack of variety, but I believe with a little creativity and attention to detail, it can be transformed into a delicious, healthy experience that complements the healing process.' More than half of the patients in the hospital's wards are aged 65 and above. Curating menus for them is his way of using what he has learnt to serve others, he said. 'My family and I have chosen to make Singapore our home, and we're grateful for the warmth and opportunities this country has given us,' said the Belgium-born chef, who moved to Singapore in 1999. 'Being part of this community also means giving back, and for me, the most meaningful way to do that is through food.' He has also made a foray into some schools to deliver nutritious meals. The collaboration also helps the hospital's culinary team to master healthy and flavourful techniques such as 'flavour layering' for patients with high blood pressure by using roasted vegetable stocks instead of salt. Another technique they learnt was 'heated marination', where meat like fish or chicken is first lightly cooked with fresh tomatoes, olives and garlic in olive oil. When the flavours are released, the meat is vacuum-packed while still hot, then baked to release their natural juices. This ensures that flavours are infused into the meat, with no heavy sauces needed. Chef Kenneth Francisco, the hospital's assistant director of g roup hospitality and head of food services, said it is not about 'fancy food'. 'It's about returning the choice to patients and they shouldn't have to choose between health and enjoyment,' he said. 'I hope this partnership will ignite my team's passion for redefining hospital meals, and continue to inspire us to do our part in improving patient care through delectable dining experiences.' The hospital's senior dietitian Lye Wye Li said: 'The recipes contain a good combination of ingredients to complement each other and draw out flavours without the use of extra seasoning, which helps in meeting therapeutic diet requirements.' The Singapore General Hospital (SGH) is also serving up delicious recipes with the help of two big industry names – Jumbo Group of Restaurants and 328 Katong Laksa. Its partnership with Jumbo started in 2023, with the restaurant chain sharing detailed recipes and preparation methods, followed by hands-on training sessions conducted by its chefs. Three dishes were launched in October 2023, and patient surveys showed an acceptance rate of 89 per cent. To date, thousands of patients have tried the steamed fish with Jumbo Seafood Nonya sauce, steamed fish with Jumbo Seafood chilli crab sauce, and Chao Ting Teochew pao fan. Steamed Fish with Jumbo Seafood chilli crab sauce served at the Singapore General Hospital. PHOTO: SINGAPORE GENERAL HOSPITAL Ms Eileen Lim, senior manager of SGH's Department of Food Services, said: 'Through these collaborations, we aim to elevate the variety and quality of food that we serve to our patients, making their healthy meals enjoyable. Most importantly, patients receive the nourishment they need for a complete and timely recovery.' She added that SGH is now in talks with Jumbo to renew its partnership after two years. Encouraged by the positive response to its first tie-up, the public hospital went on to partner 328 Katong Laksa in January 2025. For this meal, SGH increased the serving portion of bean sprouts and replaced cockles with prawns to meet nutritional needs and the Health Promotion Board's healthy eating guidelines. PHOTO: SINGAPORE GENERAL HOSPITAL To date, more than 5,000 patients have tried the dish created with 328 Katong Laksa at SGH. A survey found that 90 per cent of patients gave the new menu a favourable rating. SGH plans to work with other food and beverage brands that can offer a halal menu for Muslim patients. Besides enhancing the patients' dining experiences, such collaborations are welcomed by the staff too, Ms Lim said. She added: 'Our food service staff will also gain valuable professional development through expert training, elevating their culinary skills and job satisfaction.'
