{"id":284481,"date":"2023-11-16T11:50:14","date_gmt":"2023-11-16T03:50:14","guid":{"rendered":"https:\/\/thehoneycombers.com\/singapore\/?p=284481"},"modified":"2025-10-11T16:38:10","modified_gmt":"2025-10-11T08:38:10","slug":"chefs-favourite-comfort-foods-singapore","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/chefs-favourite-comfort-foods-singapore\/","title":{"rendered":"The comfort food diaries: Chefs in Singapore share the dishes that give them all the feels"},"content":{"rendered":"

Most people have at least one dish that brings them comfort. For some, it\u2019s a heartwarming bowl of soup<\/a> or noodles<\/a>. Others count on hearty fare like prata<\/a>, ayam penyet<\/a>, or even fast food. What about the professional cooks? What do they eat to nourish their souls? We speak to seven chefs in Singapore, who tell us about their favourite comfort foods and where they get them from.<\/p>\n

Chefs in Singapore reveal their favourite comfort foods<\/h2>\n

Inderpal Singh, MasterChef Singapore Season 4 winner<\/h3>\n
\"Chefs
Photography: Inderpal Singh<\/figcaption><\/figure>\n

\u201cFood is an emotion that can make people feel better, even for a few minutes. It transcends so many places,\u201d Inderpal Singh tells us over the phone. Would you believe it wasn\u2019t his first time signing up for MasterChef Singapore? Inderpal applied in 2018 when the show started, though he couldn\u2019t make it for the cooking audition. Well, that\u2019s happenstance \u2013 he managed to join in Season 4, and we all know what happened in the end.<\/p>\n

When asked if there were any dishes he created during the show\u2019s run that he\u2019s proud of, Inderpal lists three: the \u2018no-crab\u2019 chilli crab<\/a> roti john (omelette sandwich), Bak Bak Soy (his version of chicken rice<\/a>), and chaat (an Indian street snack).<\/p>\n

Inderpal\u2019s favourite comfort food:<\/strong> \u201cThis is going to make me sound so bad,\u201d he jokingly groans. \u201cMy ultimate favourite food is chicken rice!\u201d According to Inderpal, a \u201cgood plate hits the spot every single time\u201d, though he tries not to eat it too often. \u201cAt the moment, I\u2019m eating it once every two weeks,\u201d he confesses.<\/p>\n

Where he gets his comfort food in Singapore:<\/strong> Inderpal tries as many places as he can, but his favourites are all found in Yishun<\/a>, where he lives. He rotates between Yishun 925 Chicken Rice<\/a>, Wee Kim Hainanese Chicken Rice<\/a>, and Tiong Bahru Hainanese Chicken Rice<\/a>.<\/p>\n

Alynna Tan, sous chef at Humpback<\/h3>\n
\"Chefs
Photography: Alynna Tan<\/figcaption><\/figure>\n

If you ask chef Alynna Tan, her injury at Lasalle College of the Arts led her down the culinary path. \u201cI realised that cooking was what I wanted to do, so I enrolled in the CIA (Culinary Institute of America) and never looked back,\u201d she explains. Her journey saw her in the kitchens of modern European restaurants like Gastrologik in Stockholm and Maaemo in Oslo, as well as local Michelin-starred establishments<\/a> like Odette and Esora, before her current stint at Humpback<\/a>. In fact, she had a hand in crafting the restaurant\u2019s latest menu!<\/p>\n

Chef Alynna\u2019s favourite comfort foods:<\/strong> Her two choices are stir-fried mee tai mak (short rice noodles) done Kuala Lumpur<\/a>-style, and Korean-style beef and tofu soup.<\/p>\n

Where she gets her comfort food in Singapore:<\/strong> Even though her specific noodle order is uncommon here, she still manages to satisfy her craving at Eat Bar<\/a>, a hawker stall in Toa Payoh<\/a>. As for the other dish, chef Alynna says: \u201cAfter a long day at work, I sometimes cook myself a comforting bowl of Korean-style beef and tofu broth at home.\u201d<\/p>\n

Tariq Helou, chef-owner of Fleurette<\/h3>\n
\"Chefs
Photography: Tariq Helou<\/figcaption><\/figure>\n

It seems some of Singapore\u2019s prolific chefs found their calling when they were young. That includes chef Tariq, who dreamed of being a culinary artist since he was four. After National Service<\/a>, he trained in Europe and Japan<\/a> before returning home. \u201cI wanted to pursue my dreams with my family and friends around,\u201d he tells us. \u201cAlso, I wanted to be a part of the new breed of Singaporean chefs showcasing what local talent can do.\u201d That led to the birth of Fleurette<\/a> at Rangoon Road, and the rest is history.<\/p>\n

Chef Tariq\u2019s favourite comfort food:<\/strong> Mushroom gravy with rice and beef that his grandmother makes. He explains: \u201cBasically, it\u2019s steak with Japanese rice and mushroom gravy on top. While I do try to make it for myself sometimes, it doesn\u2019t compare to when she makes it.\u201d<\/p>\n

Where he gets his comfort food in Singapore:<\/strong> Of course, nothing beats his grandmother\u2019s cooking. Otherwise, he finds comfort in \u201ca cheeky McSpicy\u201d occasionally. \u201cNothing beats a good McDonald\u2019s meal with friends late at night, which is something I believe every Singaporean can relate to,\u201d he says. According to chef Tariq, the Scape outlet \u201cwas a classic and will always live on in my memories\u201d. The branch at Forum Shopping Mall, however, is a close second fave.<\/p>\n

Quynh Brown, chef at Lo Quay<\/h3>\n
\"Chefs
Photography: Lo Quay<\/figcaption><\/figure>\n

How we turn out later in life can sometimes be attributed to a person\u2019s influence. For chef Quynh Brown, it was her grandfather while she was growing up in Vietnam. Chef Quynh brought everything she\u2019d learned from him \u2013 especially self-sufficiency skills \u2013 along with her as she travelled worldwide. After cooking up a storm at Nobu across the US and Zuma in Hong Kong, she set her sights on Singapore.<\/p>\n

\u201cLo Quay<\/a> was the product of fortunate circumstances. Everything fell into place: the right location, timing, and people,\u201d she says. \u201cNow that it\u2019s happening, it feels even more powerful than I imagined.\u201d<\/p>\n

Chef Quynh\u2019s favourite comfort foods:<\/strong> Her family didn\u2019t have much, so pho<\/a> (Vietnamese soup dish filled with rice noodles, meat, and herbs) and banh mi (Vietnamese sandwich<\/a>) were big treats for her. \u201cMy go-to as a kid is banh mi bread with fried runny eggs, finished with Maggi seasoning or salt and pepper.\u201d If she\u2019s feeling fanciful, she\u2019ll get a banh mi nhan thit (sandwich with cold cuts and pate) or banh mi thit nuong (sandwich with grilled pork and pate).<\/p>\n

And why pho? The dish is \u201cthe epitome of comfort, warmth, sharing, and hospitality,\u201d according to chef Quynh. \u201cPho reminds me of growing up and what my mum and I shared. Sidewalk street pho with egg, onions, and noodles in the broth was all we could afford back then.\u201d<\/p>\n

Where she gets her comfort food in Singapore:<\/strong> Unsurprisingly, she prefers cooking them at home, which is simpler and only for herself. \u201cIt\u2019s comforting to feed and nourish myself,\u201d she says.<\/p>\n

Stephan Zoisl, chef and founder of Chef\u2019s Table<\/h3>\n
\"Chefs
Photography: Stephan Zoisl<\/figcaption><\/figure>\n

Cooking has always been a part of chef Stephan\u2019s life. He grew up in his parents\u2019 restaurant in Austria, before working behind the scenes as a dishwasher. Eventually, his father passed on basic cooking skills and knowledge to chef Stephan, and he\u2019s remained in the kitchen since. He started the omakase<\/a>-style Chef\u2019s Table<\/a> on his own in order to have absolute control and freedom when it came to cooking.<\/p>\n

Chef Stephan\u2019s favourite comfort foods:<\/strong> An Austrian staple he absolutely loves is wiener schnitzel \u2013 a breaded and fried veal loin served with parsley, potatoes, and cranberry jam. He also appreciates a solid kebab and fried carrot cake<\/a>.<\/p>\n

Where he gets his comfort food in Singapore:<\/strong> \u201cThere aren’t that many places [in Singapore] that cook [wiener schnitzel] the traditional way,\u201d he laments. Regardless, he drops by Brotzeit<\/a> for schnitzel. As for fried carrot cake, he\u2019ll get it at a local market in Bishan<\/a>, or Maxwell Food Centre<\/a>, which is near his restaurant.<\/p>\n

Saurabh Udinia, chef-partner at Revolver<\/h3>\n
\"Chefs
Photography: Revolver<\/figcaption><\/figure>\n

Despite his love for food, chef Saurabh had never considered becoming a chef. He was pursuing a medical career before finding himself in a catering college. \u201cI haven\u2019t looked back since,\u201d he states. His goal is to present authentic Indian cuisine<\/a> that\u2019s not just curry, biryani<\/a>, naan, and dosai; establishing Revolver<\/a> here \u201cwas a step in the right direction\u201d in relation to his objective. His reasoning? \u201cSingapore is a global food hub,\u201d he simply puts it.<\/p>\n

Chef Saurabh\u2019s favourite comfort food:<\/strong> Dal chawal sabji, which translates to lentil stew with rice and vegetable dishes. He eats it three to four times a week for dinner, which is lovingly prepared by his wife or mother. \u201cI only cook when there\u2019s no other option.\u201d<\/p>\n

Where he gets his comfort food in Singapore:<\/strong> \u201cI have yet to find a place [in Singapore] that serves my comfort food better than homemade,\u201d chef Saurabh says. According to him, the best place to enjoy this meal is in New Delhi, followed by Manipur, Rajasthan, and Karnataka.<\/p>\n

Kurt Sombero, chef and co-owner of Kubo<\/h3>\n
\"Chefs
Photography: Kubo<\/figcaption><\/figure>\n

Do you know what a \u201cpugon\u201d is? That\u2019s Tagalog for wood-fired oven, which chef Kurt\u2019s grandmother used to cook traditional Filipino dishes<\/a>. He grew fascinated by the cooking process and how it brought people together. This eventually led him to set up Kubo, a Filipino restaurant in Singapore<\/a> inspired by family recipes but with a modern twist. The restaurant incorporates new flavours and techniques to present an exciting menu that celebrates tradition in a contemporary way.<\/p>\n

\u201cWe want to be a space that offers Filipino cuisine with the contemporary Kubo touch. There\u2019s a time and space for everything, and this is ours,\u201d he proudly declares.<\/p>\n

Chef Kurt\u2019s favourite comfort food:<\/strong> \u201cAnything [that\u2019s been] kissed by fire,\u201d he says. He believes in the \u201cmagik\u201d of cooking with fire, as it transports him to a place where he feels warmth and comfort. \u201cI\u2019m just lucky to be cooking in a wood-fired kitchen; tasting it daily is such a joy and pleasure.\u201d<\/p>\n

Do you share any favourite comfort foods with these chefs?<\/p>\n","protected":false},"excerpt":{"rendered":"

Most people have at least one dish that brings them comfort. For some, it\u2019s a heartwarming bowl of soup or noodles. Others count on hearty fare like prata, ayam penyet, or even fast food. What about the professional cooks? What do they eat to nourish their souls? We speak to seven chefs in Singapore, who […]<\/p>\n","protected":false},"author":107587,"featured_media":284496,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4],"tags":[42750,13730,145645],"acf":[],"yoast_head":"\n7 chefs in Singapore reveal their favourite comfort foods | Honeycombers<\/title>\n<meta name=\"description\" content=\"Everyone has at least one comfort food, including chefs in Singapore. 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