{"id":281864,"date":"2023-10-03T16:38:18","date_gmt":"2023-10-03T08:38:18","guid":{"rendered":"https:\/\/thehoneycombers.com\/singapore\/?p=281864"},"modified":"2025-10-11T16:42:43","modified_gmt":"2025-10-11T08:42:43","slug":"chefs-favourite-international-dishes-singapore","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/chefs-favourite-international-dishes-singapore\/","title":{"rendered":"Halfway around the world: Globetrotting chefs in Singapore divulge their favourite international dishes"},"content":{"rendered":"

Our food scene is a veritable pot of local and global cuisines. Where else can you find Indian<\/a>, Japanese<\/a>, Mediterranean<\/a>, and many more restaurants in one buzzy country? Only in our Little Red Dot, of course. That\u2019s why we got nine well-travelled chefs to share their favourite international dishes and where they usually find them in Singapore.<\/p>\n

Chefs recommend their favourite international dishes in Singapore<\/h2>\n

Ryan Nile Choo, head chef at Marcy\u2019s<\/h3>\n
\"Chefs
Photography: Chef Ryan Nile Choo<\/figcaption><\/figure>\n

What were you doing at 17? At that age, chef Ryan worked part-time as a server at the defunct Per Se Bar and Kitchen, a modern Thai restaurant<\/a> in Singapore. He was thrust into the kitchen when the chef walked out of the restaurant after an argument; that\u2019s where chef Ryan found his life calling. He enrolled in Le Cordon Bleu in San Francisco, and now, he\u2019s the head chef at Marcy\u2019s<\/a>, a seafood bistro on Duxton Road<\/a>.<\/p>\n

His favourite international dishes:<\/strong> Beef bopis (a spicy Filipino dish made of cow’s lung and other innards that are cooked in onions, garlic, and chilli peppers) and sisig (another Filipino dish typically made from pork jowl and ears, pork belly, and chicken liver). If you\u2019re wondering about chef Ryan\u2019s selections, he\u2019s half-Filipino by blood. \u201cThe two dishes take me back to my mum’s hometown in Pampanga,\u201d he explains. The balancing of salty, sour, and spicy flavours in a sisig dish is what chef Ryan finds most appealing.<\/p>\n

Can we find them in Singapore?<\/strong> Absolutely! Kabayan Restaurant, located on level 3 of Lucky Plaza, is the chef\u2019s top Filipino restaurant<\/a> to get his favourite dishes.<\/p>\n

Despite not replicating his favourite dishes at Marcy\u2019s, chef Ryan affirms that he still leans towards their flavour profiles when creating new menus for the restaurant. \u201cI imbue the seafood dishes with welcome hits of acidity and subtle spice, and I always balance my sauces with a touch of sugar,\u201d he shares.<\/p>\n

Daniele Sperindio, chef-owner of Art di Daniele Sperindio<\/h3>\n
\"Chefs
Photography: Chef Daniele Sperindio<\/figcaption><\/figure>\n

Before landing in Singapore, chef Daniele was making waves overseas, working with Michelin-starred chefs in Genova, Chicago, and Tokyo. His search for new culinary horizons led him to the Lion City in 2012, where he assumed leadership roles in various establishments before launching the highly acclaimed Art di Daniele Sperindio<\/a> at the National Gallery Singapore in 2020.<\/p>\n

His favourite international dish:<\/strong> \u201cI know it\u2019s stereotypical, don’t judge me,\u201d chef Daniele warns us, before continuing: \u201cAlthough I\u2019m absolutely obsessed with a variety of dishes, my favourite food is pizza<\/a>.\u201d<\/p>\n

No judgment here, chef! He\u2019s tried countless pizzas worldwide, but the one that struck him the most was during a trip with his wife to Naples, where they discovered Antica Pizzeria da Michele. Chef Daniele waxes lyrical about the pizza: the dough is soft and easy to digest, with simple, fresh ingredients that pack an unforgettable punch of nostalgic flavours. \u201cI believe it embodies the quintessential Italian pizza experience,\u201d he opines.<\/p>\n

Can we find it in Singapore?<\/strong> Like chef Daniele, most of us are into pizzas too, which is why it\u2019s easy to find this Italian flatbread here. Of the many pizza places in Singapore, chef Daniele recommends Publico Ristorante<\/a> and Am\u00f2<\/a> (\u201cboth very good options\u201d); his favourite can be found at La Bottega Enoteca<\/a>, an Italian restaurant<\/a> in Joo Chiat<\/a>.<\/p>\n

Chef Daniele recently proposed a \u201cspecial occasion pizza\u201d that skillfully blends flavours from the Italian peninsula. The dough was made from a special flour comprising ancient grains sourced from Mulino Sorbino, while the base featured roasted potato cream seasoned with a few drops of Colatura di Alici (Italian fish sauce made from fermented anchovies), baby potato slices, Stracciatella cheese, Sicilian swordfish ham, and pickled rainbow-trout roe from San Daniele. That sounds absolutely delish!<\/p>\n

Felix Chong, culinary associate director of Monti<\/h3>\n
\"Chefs
Photography: Chef Felix Chong<\/figcaption><\/figure>\n

Chef Felix Chong is a firm believer in food having a unique ability to bring people \u2013 even strangers \u2013 together. \u201cIt allows people to share their stories, [it\u2019s] a form of cultural exchange and helps deepen emotional connections,\u201d he muses. His culinary journey has taken him to many Italian restaurants around the world, before eventually leading him to Monti<\/a> at The Fullerton Pavillion.<\/p>\n

His favourite international dish:<\/strong> Focaccia di recco (cheese-stuffed Italian flatbread). Chef Felix learned about the dish while working in an Italian restaurant in Singapore; his chef recommended he travel to Liguria to try the real deal. What\u2019s the difference between this and regular focaccia? \u201cUnlike the soft, chewy dough synonymous with yeasted focaccia, this version is thinner and crispier,\u201d he elaborates.<\/p>\n

Can we find it in Singapore?<\/strong> Unfortunately, the answer is no \u2013 chef Felix hasn\u2019t found a place here that authentically serves the dish like they do in Italy.<\/p>\n

As a purist, chef Felix thinks focaccia di recco can\u2019t be replicated easily. Regardless, he has tried to recreate it, though he admits \u201cit was definitely a challenge to come up with a comparable rendition\u201d.<\/p>\n

Muhamad Hosni bin Abdullah Konali, chef at White Shades<\/h3>\n
\"Chefs
Photography: Chef Hosni<\/figcaption><\/figure>\n

Despite being in the industry for over 25 years, chef Hosni almost didn\u2019t become a chef \u2013 he chose nautical studies when he was at Singapore Polytechnic. \u201cWhen my nautical pursuits didn\u2019t pan out, I decided to work my way up in the kitchen,\u201d he says. This included stints at Employees Only and Revolver. When Jiawei Bai, co-owner of Stay Gold Flamingo, decided to start White Shades<\/a>, he approached chef Hosni with a fantastic opportunity\u2026 and the rest is history.<\/p>\n

His favourite international dish:<\/strong> As someone of Javanese and Indian descent, chef Hosni deeply loves Asian flavours. His top favourite? Malay and Indonesian food, particularly nasi padang<\/a> (steamed rice served with various pre-cooked dishes). \u201cThe flavours are truly exceptional, especially when it\u2019s prepared in Indonesia,\u201d chef Hosni says.<\/p>\n

Can we find it in Singapore?<\/strong> While you can easily find nasi padang anywhere here, the jovial chef highly recommends going to Hjh Maimunah<\/a> as it\u2019s \u201cthe most consistent in terms of flavour profiles\u201d. It helps that his wife enjoys the meal too, which adds to their collective happiness. He quips: \u201cAfter all, a happy wife means a happy life!\u201d<\/p>\n

Even though White Shades\u2019 first menu, which chef Hosni helped curate, doesn\u2019t feature his rendition of nasi padang, it is heavily influenced by Indonesian flavours. The beef tartare incorporates sambal matah (Balinese raw sambal), while the tagliatelle with bebek spice ragu combines sambal tomato with ragu sauce and is cooked with duck legs.<\/p>\n

Iskander Latiff, executive chef at Coriander Leaf<\/h3>\n
\"Chefs
Photography: Chef Iskander Latiff<\/figcaption><\/figure>\n

After being crowned the champion of CNA\u2019s reality cooking competition The Perfect Meal, chef Iskander travelled across Asia and worked in countries such as China, Sri Lanka, Burma, and the Philippines. Upon returning home, he was headhunted to become Coriander Leaf<\/a>\u2019s executive chef: \u201cThey wanted me to look into elevating their current menu and branding.\u201d Today, besides being the restaurant\u2019s executive chef, he oversees its two outlets’ operations.<\/p>\n

His favourite international dish:<\/strong> This gastronomer loves all kinds of food (\u201cI eat anything!\u201d). \u201cFood needs to be tasty and hit the right spot,\u201d he tells us. Chef Iskander particularly enjoyed mohinga, a Burmese-style laksa, when he was living in Myanmar. The broth is made of roasted catfish meat and thickened by banana stem. The dish is \u201csweet, savoury, spicy, and umami, with loads of textures and complex flavours\u201d, according to the chef.<\/p>\n

Can we find it in Singapore?<\/strong> There are a few shops in Peninsula Plaza that sell the noodles. However, chef Iskander professes it\u2019s hard to find a good bowl in Singapore.<\/p>\n

Chef Iskander quickly shut our question down when we asked if he\u2019d ever tried recreating the noodle dish. \u201cI wouldn’t want to try and make my own rendition. It’s somewhat different and not what I\u2019ll do.\u201d<\/p>\n

He did, however, attempt a different dish: a tofu dish made from chickpeas, which originated from Myanmar\u2019s Shan State. His version comprises soaking the \u201ctofu\u201d in a light coconut curry spiced with housemade roasted chilli pesto. It\u2019s now one of the best-selling dishes on Coriander Leaf\u2019s vegan<\/a> menu.<\/p>\n

Hirofumi Imamura, chef-owner of Imamura<\/h3>\n
\"Chefs
Photography: Chef Hirofumi Imamura<\/figcaption><\/figure>\n

Chef Imamura has always dreamed of opening his own restaurant. After working (and cooking) in Las Vegas, Macau, Hong Kong, and the Philippines, he finally settled in Singapore and established Restaurant Imamura<\/a> in Sentosa<\/a>. Why did he choose to set up his business here? \u201cThe choice was strategic: it has a thriving market for Japanese cuisine and a deep appreciation for Japanese culture,\u201d chef Imamura explains.<\/p>\n

His favourite international dish:<\/strong> Of course, it has to be\u2026 sushi! One reason the dish holds a special place in chef Imamura\u2019s heart is its ubiquity in Japanese culture. \u201cIt’s a dish that you can find and enjoy in your everyday life, providing a sense of comfort and familiarity,\u201d he tells us. \u201cWhether you’re savouring it at a high-end restaurant or enjoying it as a quick snack at a local eatery, sushi always delivers a delightful culinary experience.\u201d<\/p>\n

Can we find it in Singapore?<\/strong> Absolutely. Chef Imamura\u2019s preferred restaurant for sushi is Sushi Ashino, which he frequents once a month. The main factor why he\u2019s drawn to the restaurant is chef Ashino\u2019s exceptional techniques in preparing sushi.<\/p>\n

It’s no surprise that chef Imamura has included sushi dishes in Imamura\u2019s menu. However, his creations follow the ancient Japanese culinary principles of \u201cgomi, goshi, gohou\u201d (five flavours, colours, and cooking methods); chef Imamura incorporates them by focusing on the rice used in the sushi dishes and customising the soy sauce to match the fish he works with. \u201cThe soy sauce and vinegar are both derived from rice, which adds a unique dimension to the flavour profile,\u201d he highlights.<\/p>\n

Nicolas Tam, head chef at Willow<\/h3>\n
\"Chefs
Photography: Chef Nicolas Tam<\/figcaption><\/figure>\n

Chef Nicolas\u2019 illustrious culinary career began at The Cliff in Sofitel Singapore Sentosa Resort & Spa. From there, he worked in the kitchens of Ocean Restaurant (with his mentor Yew Eng Tong), the now-defunct Sorrel, and Restaurant Zen, before becoming head chef at one Michelin-starred restaurant Willow<\/a>. Fun fact: chef Nicolas was part of Singapore\u2019s representative team which took top honours in the Asian round of the 2012\/2013 Bocuse d\u2019Or, a biennial world chef championship. Wow!<\/p>\n

His favourite international dish:<\/strong> For chef Nicolas, a comforting bowl of XO fish head soup hits the spot every time. \u201cIt\u2019s good for a light and clean meal, and I don\u2019t get bloated or too full from it,\u201d he tells us. He has it at least twice a month.<\/p>\n

Can we find it in Singapore?<\/strong> His go-to stall is Holland Village XO Fish Head Bee Hoon at Dover Crescent.<\/p>\n

Of course, chef Nicolas has come up with his own version for Willow, though it isn\u2019t exactly the same. \u201cIt\u2019s more of a hybrid of its namesake, fish soup, and chazuke (a Japanese dish made by pouring hot liquid over cooked rice),\u201d he clarifies. This dish can be enjoyed in two ways: by having the rice with fish on its own and topping the broth over midway through, or pouring it straight on to have it as pao fan<\/a> (poached rice).<\/p>\n

\u201cWhat our diners love about our version is that it has a familiar taste, except it\u2019s done in a more refined and flavourful way; hence the dish being a menu staple since day one,\u201d he proudly shares.<\/p>\n

Fernanda Guerrero, pastry chef and partner at Araya<\/h3>\n
\"Chefs
Chefs Francisco Araya and Fernanda Guerrero. Photography: Araya<\/figcaption><\/figure>\n

ICYMI: Araya<\/a>, a new South American restaurant at Neil Road, is opening its doors later this month. While counting down the days, we speak with chef Fernanda Guerrero, one-half of the powerhouse duo helming the fine dining spot. The esteemed pastry chef practised her trade in her family\u2019s restaurant before working in feted establishments such as Alegre in Chile and Napa Wine Bar & Kitchen in Shanghai.<\/p>\n

Her favourite international dish:<\/strong> \u201cOh, this is a difficult question!\u201d she exclaims. Chef Fernanda has had the pleasure of sampling all kinds of cuisines; the one dish that holds a special place in her is tres leches (sponge cake soaked in evaporated, condensed, and whole milk). \u201cI like [it] because it brings people together, makes you smile, and allows you to enjoy the moment,\u201d she says.<\/p>\n

Can we find it in Singapore?<\/strong> Chef Fernanda is a new transplant to Singapore and hasn\u2019t gotten around to looking for the sweet treat on our shores. Nonetheless, she believes homemade tres leches cake is the best: \u201cThe personal touch it carries is always appreciated,\u201d she notes. Despite its simple appearance, it takes two days to make the cake.<\/p>\n

There\u2019s no mention of tres leches being part of Araya\u2019s menu, though we\u2019re optimistic it\u2019ll make an appearance eventually\u2026 perhaps during the summertime?<\/p>\n

Alexandre Alves Pereira, chef de cuisine at La Dame de Pic<\/h3>\n
\"Chefs
Photography: Alexandre Alves Pereira<\/figcaption><\/figure>\n

Chef Alexandre always had a curious palate \u2013 he remembers wanting to taste everything when he was just three years old! He has climbed the ranks at Michelin-starred restaurants such as Laserre and Epicure in Paris<\/a>. When offered the opening to helm the kitchen at La Dame de Pic<\/a>, the French chef said yes without hesitation. \u201cComing to Singapore is a great opportunity for me to discover new cultures and flavours and to grow as a chef,\u201d he says.<\/p>\n

His favourite international dishes:<\/strong> Chef Alexandre generously shares his four favourites, which are pho<\/a>, stuffed cabbage, jiaozi (dumplings), and mapo tofu (a Sichuan tofu set in spicy sauce). He explains that pho has the perfect soup: a clear, flavourful broth infused with spices and herbs for their strength and freshness, and rice noodles for comfort.<\/p>\n

Can we find them in Singapore?<\/strong> As the Frenchman only arrived in Singapore recently, he has yet to find the best places that offer his favourite dishes. In fact, he\u2019s \u201ccurrently on a mission to try all the places [he] can to find the best one in Singapore!\u201d That said, he enjoys Claudine<\/a>\u2019s stuffed cabbage.<\/p>\n

For the French restaurant<\/a>\u2019s summer menu, chef Alexandre came up with two creations inspired by his love of Thai curry: a pigeon dish that\u2019s marinated with kaffir lime and served with green curry made of laksa pistachio, and a green gyoza filled with confit pigeon leg and offal. According to the chef, the two dishes are interpretations of his memory of Thailand. He states: \u201cAlthough the dish is prepared quite differently due to the use of French cooking techniques, I\u2019m very happy that the essence of the recipe remains.\u201d<\/p>\n

If you\u2019re in the mood for international cuisine in Singapore, be sure to try out these chef-approved dishes!<\/p>\n","protected":false},"excerpt":{"rendered":"

Our food scene is a veritable pot of local and global cuisines. Where else can you find Indian, Japanese, Mediterranean, and many more restaurants in one buzzy country? Only in our Little Red Dot, of course. 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