Latest news with #MasterChefSingapore
Vogue Singapore
6 days ago
- Entertainment
- Vogue Singapore
Where to eat, drink and shop according to Vasunthara Ramasamy
No one hosts quite like Vasunthara Ramasamy. A self-taught chef and MasterChef Singapore alum, she runs Cutlery Optional, a buzzy private dining outfit where South Indian culinary heritage takes centre stage. She is also known as the unofficial Little India whisperer—guiding friends through Tekka's spice stalls and thosai counters like it's a sensory sport. If you want to get to the heart of Singapore's culinary landscape, eating with her is a good first step. For Ramasamy, home represents ease. 'I have lived in Mumbai and New Zealand for short periods. These experiences were enriching and broadened my view of the world and life. However, now that I'm in my 40s, I'm certain that Singapore will always be my true home. Ultimately, living abroad made me realise how much of a Singaporean I am at heart.' On her food adventures around the island, Ramasamy has made many discoveries and hidden gems—some of which she believes should receive more recognition. 'I wish that the food cultures of migrant workers could be more acknowledged and celebrated,' she reflects. 'Migrant workers have their own temporary enclaves to gather and relax on their rest days. It is in these spaces where I have found some of the best and most affordable Southeast Asian and South Asian eats.' Here, the chef share her favourite third spaces in Singapore—from the local eatery she'd rather gatekeep to under-the-radar stores, bars and neighbourhoods she keeps coming back to. André Wee 1 / 6 The local stall you tend to gatekeep: This is a difficult one to answer as many of my favourite food stalls have shuttered over the years. But Impian Wahyu (Block 462 Crawford Lane) has managed to stand the test of time. My favourite dishes are their Ayam Penyet and Sup Buntut. Their food reminds me of what you find in Indonesian warungs and the sambal they serve on the side has got a good kick of chilli heat too. I've patronised this stall for years and was heartbroken when they closed briefly after the passing of Abang Batman, one of the co-owners. He was incredibly personable and I'm glad that Wahyu Ning, his wife, overcame the odds and reopened at a new location. @vasunthara.r 2 / 6 The third space where you feel the most you: Does the wet market count as a third space? I spend a lot of time at Tekka Market and the grocery shops all over Little India. There's always some new ingredient to appreciate and learn about from the stall owners. As a private dining chef, these spaces allow me to dream up new dishes and ideas. Courtesy of Atlas 3 / 6 The ultimate destination for a good night out: I like Atlas Bar for its beautiful interiors and Caffe Fernet for sweeping views of Marina Bay and (most importantly) its Negronis. Courtesy of Jothi Store & Flower Shop 4 / 6 A hidden gem shopping address: While not really a hidden gem, Jothi Store & Flower Shop has existed since the 1960s and more people should know about it. It's an excellent place for Indian cookware and all types of stainless steel paraphernalia for sauces, dips, prep and service. They have extensive variety at very affordable prices. Courtesy of Ichigo Ichie 5 / 6 Best date-night spot: I may be biased as I have done two collaborations with chef Akane of Ichigo Ichie, but my husband and I love the food there. Each visit to the Japanese kappo restaurant guarantees a different experience since the menu isn't fixed and chef Akane only uses seasonal ingredients while adding her own artistic flair. I especially love that diners will occasionally taste some Indian elements, inspired by our collabs over the years, like fermented Indian chilli pastes and spices popping up amid Japanese flavours. It makes the experience fun, interesting and very memorable for a special date. Getty 6 / 6 Your favourite coffee haunt: I have the privilege of mostly working from home so my daily cup of coffee is usually a Lungo from a Nespresso pod. But on days when I really need a caffeine boost, it's a stovetop espresso or South Indian filter coffee using coffee beans sourced from my travels to India. Vogue Singapore's July/August 'Home' issue is out on newsstands and available online.
AsiaOne
13-07-2025
- Entertainment
- AsiaOne
This private chef served 9-course Malay fine dining from his HDB flat - and it blew me away, Lifestyle News
I wanted to plan a fun date night for my partner, Iffah — something more than just another meal out. Having just returned from her recent hot girl summer solo trip in Europe, I had an inkling that she might be craving some good old Malay food. Iffah loves curated, intimate fine dining experiences, and I had just the idea. I recently worked with Ilya, a private chef who runs Sudu by Ilya, a home-based dining concept that turns classic Malay dishes into modern, artful courses. The kicker? He does it all from his four-room HDB flat in Woodlands. Ilya, 39, may have gotten some recognition from his appearance on MasterChef Singapore, but it was what he chose to do after the cameras stopped rolling that truly impressed me. He told me after dinner, "I started cooking seriously after being on MasterChef SG. But the real push came when Chef Gaggan Anand once listed out all the Singaporean cuisines but left out Malay food. That hit me hard." His response? To create a space where Malay cuisine could shine in a new light — not as hawker staples, but as high-concept cuisine that celebrates heritage while reimagining it. And so Sudu was born. The ambience: classic, intimate, and unexpected When we arrived at Ilya's flat, we were greeted with warm lighting, a carefully set dining table, and the gentle sound of a violin cover of "Getaran Jiwa" by P. Ramlee playing softly in the background. I was immediately transported into a different era. It felt like the 1960s, in the best way. It's not just a dinner. It feels like you've stepped into someone's memory — a nostalgic reverence for tradition with modern, creative flair. This was no gimmick; this was theatre, story, and flavour, all playing out on a plate. The food: a 9-course tribute to Hari Raya The current menu, Kunjung 2.0, pays homage to classic Hari Raya dishes with refined twists. It will only run till mid-July, so we were lucky to have snagged a booking. Here are the standouts (with full respect to the entire menu) according to Iffah and me: Sambal Goreng (Course 5): Smoky sambal lobster with tempeh chips. My personal favourite. It hits that nostalgic spicy-savoury note but feels indulgent and elegant. Iffah: Perfect marks from me as well. This is my fav too! Sambal goreng is traditionally a fan favourite during Hari Raya and it's usually cooked with beef lungs. But it was the use of smoky sambal lobster here that elevated the dish to another level. Ayam Merah (Course 7): Chicken mosaic wrapped and steamed in a lepat, paired with a smoked ayam merah emulsion. It looked like art and tasted like my grandmother's cooking — if my grandmother had studied French plating. Satay Kambing (Course 8): Lamb loin with nasi tomato and a rich pine nut sauce. A beautiful take on satay that doesn't rely on skewers or the grill. Iffah: Personally, this particular dish is not too much to my liking. Perhaps it's because I prefer the charred 'meaty' taste of satay being heavily soaked into peanut sauce. Kek Kukus & Tapai (Course 9): Iffah: I like that Ilya mentioned most Malay establishments would leave out curating their desserts and that it would always be the usual array of overly sweet cakes, but this almond crumble and ice cream combo was brilliantly balanced by the steamed kukus. Ilya explained, "This menu is inspired by what we eat during Hari Raya. You won't find fish here because we don't usually eat fish during Raya. It's these little details that make it meaningful." Iffah: He also wanted to keep the dishes as authentic as possible; even for fine dining. During our conversation with Ilya, he mentioned that most modern dining establishments would present bread (with butter or olive oil) for appetisers, even for those that claim to be 'Malay' inspired. But the reality is bread doesn't exist in most Malay dishes and we don't traditionally have a type of bread that is specific to our culture. It's in the little details and research that Ilya had done that stood out for us. The creativity shines, but Ilya stays respectful to the root of every dish. "The principle at Sudu is to keep traditions while changing certain things," he said. "Sometimes it tastes like the traditional dish but looks different. Or looks familiar but tastes new." There was also Roti Sardine with caviar, Kuih Bakar with kulim butter, and a home-brewed kombucha by Ilya's dad, which was the perfect palate cleanser. Elevating modern Malay cuisine to the realm of fine dining Beyond the food, what really moved me was Ilya's conviction. Before Sudu, he was a food delivery rider. Opening a full-scale restaurant wasn't financially feasible, so he turned his home into a testbed for his vision. "Within the Malay community, it's hard to accept Malay food becoming something else," Ilya shared. "There's not much demand from our own community to see it elevated. But I wanted to show that it could be done." Iffah: But in retrospect, Ilya never really meant for this experience to be for the mass Malay community — and he's ok with it. When it comes to Malay food — the perception is that people want it to be tasty, affordable and perhaps familiar to what they've had for generations. And while there's nothing wrong with that, Ilya wants to show that there is an opportunity to elevate familiar Malay dishes — for those who are open to it. And his guests seemed to agree. He recalled how one particular group loved the meal so much they came back three times, even when the menu was the same. Final thoughts: A night to remember Dining at Sudu wasn't just a treat for my tastebuds; it was a journey — through culture, memory, and possibility. We left feeling full, not just from the food, but from the thought, story, and heart behind each dish. It's not about changing cultural dishes — I for one still like my Hari Raya food the same way they've always been prepared. Iffah: And it's also not about erasing the kind of food that defines our race; rather it's the opposite. It's about repurposing the same ingredients, the same flavours but refining it so that it can be put on the map for people outside of our community. If you're someone who thinks fine dining means foie gras and truffle foam, Sudu will make you rethink everything. If you're Malay and have never seen your food served this way, it might even make you proud. I certainly was! Can't wait for what Ilya whips up next. Sudu by Ilya is running its Kunjung 2.0 menu till mid-July. Book your seat while you still can. Address: 184A Woodlands Street 13, Singapore 731184. [[nid:719981]] This article was first published in .
Time Out
05-07-2025
- Entertainment
- Time Out
There's a satay buffet with unobstructed views of NDP fireworks every Saturday until August 9
With National Day around the corner, many of us are clamouring to catch a free glimpse of the NDP rehearsal and preview fireworks – which means that the usual fireworks-gazing spots in town are now extra packed over these few weekends. Cue camping an hour in advance just to snag a good spot, as you try to fight off boredom and hunger by munching on convenience store snacks as you wait. But we'll let you in on a little secret: skip all that fuss and discomfort while still enjoying a good eyeful of the spectacle with a sumptuous satay buffet at Meh'r by Inderpal, helmed by MasterChef Singapore Season 4 winner Inderpal Singh. Named after his daughter, the restaurant doles out modern dishes inspired by Chef Inderpal's favourite Southeast Asian flavours, from local to Indian and Thai, among others. Don't expect the standard satay that you'd find at your neighbourhood hawker centre. This $58 all-you-can-eat feast at Meh'r by Inderpal will have you devouring skewers in the following reinvented flavours, served with ketupat: Dunk these in the cashew sauce, an addictive spicy blend that is Chef Inderpal's elevated rendition of the traditional peanut sauce. Pair these with beer and G&Ts at just $8 per glass for a winning combination. When we visited on June 28, Chef Inderpal himself was stationed at the satay grill, so this is a rare chance to watch the MasterChef in action. We especially love the pork and beef versions for how flavour-packed and tender they are, and while some might typically veer away from lamb for its gaminess, Meh'r's tandoori lamb satay is a must-try. TIME OUT TIP Refer to our NDP fireworks schedule guide so you can time your toilet breaks accordingly, with buffer time to spare. While the main fireworks display usually starts at around 8.15pm, there will also be smaller bursts of pyrotechnics before that throughout the evening. TIME OUT TIP #2 Although the main restaurant is within an enclosed air-conditioned area, those having the satay buffet will be seated at the casual open-air rooftop deck. Wear light and loose fabrics for better comfort while dining, and stay away from anything long-sleeved. Meh'r by Inderpal is located at 42 South Bridge Road, #05-01. The satay buffet runs every Saturday evening until August 9 (inclusive), with each seating lasting 90 minutes. Find out more and make your booking here. The restaurant is a five-minute walk from Clarke Quay MRT station, and you can refer to this video if you need help on locating the entrance. Hint: look out for the yellow door in the back alley.
AsiaOne
02-07-2025
- Entertainment
- AsiaOne
From Chin Mee Chin to Keng Eng Kee Seafood: Popular F&B brands serving SG60-special dishes in collab with cafe, Lifestyle News
With Singapore celebrating its 60th birthday, Cafe Quenino has a special dining experience planned just for the occasion. The restaurant, which is located in Artyzen hotel in Orchard, has a six-month-long culinary campaign featuring several big names in our local food and beverage scene like Chin Mee Chin Confectionery, Keng Eng Kee Seafood and Abundance. Each month, one local chef or restaurant will have their locally inspired dishes, which were jointly developed with Cafe Quenino's culinary team, featured in the menu. The brands will be on rotation over the campaign period. August is the only month that has a menu showcasing dishes from all the restaurants and chefs. AsiaOne had a preview of the August menu on July 2. Here's what you can expect: Hainanese beef brisket, seafood pao fan and more Chef Inderpal Singh of Meh'r, winner of MasterChef Singapore Season 4, already kicked things off earlier in May with his creation — Seafood Black Pepper Masak Kicap. This featured prawns and squid cooked in Inderpal's signature sauce. It was served atop an omelette and a bed of coconut basmati rice. I loved the sweet and slightly spicy black pepper kicap manis sauce, which paired well with the fresh, crunchy seafood. For dessert, there was creme brulee infused with Inderpal's house-made bru coffee caramel. Chin Mee Chin, one of Singapore's oldest confectioneries, was the restaurant in the spotlight in June. The brand happens to be celebrating their 100th anniversary this year, too. One can't dine at Chin Mee Chin without indulging in their kaya so for the campaign, they've created a unique Kaya Mille-feuille filled with kaya, mango and lychee. It also comes complete with a side of coconut ice cream. The Kaya Mille-feuille is among a few items on the menu that will be available throughout the six-month campaign. I was surprised by how light the pastry was and I loved how the kaya added a subtle sweetness to each bite. While Chin Mee Chin is mostly known for its nostalgic bakes and sweet treats, there are savoury options too. Just for the collaboration with Cafe Quenino, the confectionary has created its own rendition of the Hainanese Beef Brisket, paired with creamy mashed potatoes. I'm pretty fussy when it comes to beef and this gets a stamp of approval from me. Apart from being marinated well, the beef was extremely tender and juicy. The eatery for this month is Keng Eng Kee Seafood, which is known for its zi char dishes. On the menu are starters like the 'Hei Zho' Prawn Toast, which features fried bread stuffed with prawn mousse and topped with tomato jam. These were very addictive, and I was tempted to have more than one. Another dish to try is the eatery's Salted Egg Prawn. Yes, salted egg dishes are a little overdone in Singapore but this one left quite an impression on me. The crisp prawns were coated in the creamy, savoury and sweet salted egg sauce and came with a side of fried kombu rice and grilled baby corn. A very interesting pairing that surprisingly worked. For Singapore's birthday month, Goobybakes, which is known for its cheese baos, will have three unique local flavours to choose from — ginger chicken, house-made sambal and bakkwa. On top of that, there will be a special one-off lunch and dinner collaborative menu co-created by all participating guest chefs. Diners will also get to meet the chefs in person on Aug 1 and 2. The collaborative menu features dishes like Chin Mee Chin's Hainanese Beef Brisket, Abundance's 'Beef Bak Kut Teh' Ravioli and Keng Eng Kee Seafood's Salted Egg Prawns. In September, Abundance, which is known for its local and Taiwanese fusion flavours, will serve items like its Taro Pork Belly Bun, a fusion of Taiwanese gua bao and Hakka-style braised pork. As a bak kut teh lover, I thoroughly enjoyed their Beef Bak Kut Teh Ravioli, which featured beef short rib filling encased in ravioli skin and doused in a rich, herbal beef broth. This was finished off with a generous scattering of fried mee sua. I loved this dish so much that I wish it could have been a staple item on the menu rather than for limited time only. The overall campaign ends in October with Red House Seafood, which will have hearty bowls of Seafood 'Paofan' on the menu. The pao fan , which is a Teochew dish where rice is submerged in soup, comes accompanied with a piece of pan-seared Milkfish. This isn't your usual bowl of pao fan either — each serving comes with generous chunks of baby scallop and prawns. Very luxurious indeed. Diners can enjoy these dishes a la carte or opt for the lunch and dinner sets. A weekday lunch set costs $38 for a two-course meal and $48 for a three-course meal. Dinner features a communal set menu which costs $65 per person and requires a minimum of two diners. Apart from that, homegrown patisserie Cake Inspiration has three locally inspired desserts on Cafe Quenino's high tea menu. These are available throughout the entire six-month series. The bespoke cocktail series, which is inspired by Singapore's neighbourhoods and food habits, can also be ordered throughout the duration of the entire campaign. A must-try — especially if you love local coffee — is the Kaya Toastini, which is crafted with Roberto Cavalli Vodka and coffee liquor. It even comes with a side of Chin Mee Chin's kaya butter toast. For something more fruity, get the Swing Singapore Sling, made from No.3 Gin, Pink Guava Juice, lemongrass, saline and tonic. Address: 9 Cuscaden Rs, Level 1, Singapore 249719 Opening hours: Daily, 11am to midnight [[nid:719635]] melissateo@
CNA
04-06-2025
- Lifestyle
- CNA
In Search Of Heat
22:50 Min Kevin gets inspired by a MasterChef Singapore finalist, treks through a jungle in Selangor to cook with the Orang Asli, then meets a celebrity chef who lets him have a taste of Malaccan royalty. In Search Of Heat About the show: In Search Of Heat is back for a second serving with Fiji-born Singaporean private chef and photographer, Kevin Lee. In Season 1, Kevin was just starting to plant his roots here after living overseas for decades - becoming Singaporean while embracing his Fijian upbringing. These days, he continues to run his private dining supper club and has a small farm where he plants and harvests his own fresh ingredients. In this second season, Kevin goes on a wild road trip up north to Malaysia and Thailand on a journey beyond incorporating chilli and heat as part of his culinary identity. This time, he is looking outward as he travels to gather inspiration from our spice-loving neighbours to unearth some of the hottest dishes in the Southeast Asian region. He also rediscovers centuries-old cooking techniques that have almost disappeared, and even uncovers some of the most unsuspecting ingredients that go into mind-blowingly spicy concoctions worthy of ancient royalty.
