Meet the Top 10 Home Cooks in Singapore Who Will Inspire You to Cook More
Singapore is a food paradise, with a diverse range of cuisines and dishes to suit every palate. But beyond the hawker centres and restaurants, there are also many talented home cooks who whip up delicious meals in their own kitchens. Whether they are sharing their recipes online, hosting private dining sessions, or participating in cooking competitions, these home cooks showcase their passion and creativity for cooking. In this article, we will introduce you to the top 10 Singapore home cooks who are making waves in the culinary scene. You will get to know more about their backgrounds, cooking styles, and signature dishes. You will also find out how you can follow them on social media or book a seat at their dining tables.
Table of Contents
- No Time to Read? Here’s a Snappy Summary of This Article
- #1 – Sarah Huang Benjamin
- #2 – Shamsydar Ani
- #3 – Lennard Yeong
- #4 – Sarah Tiong
- #5 – Diana Gale
- #6 – Paul Lai
- #7 – Pamelia Chia
- #8 – Bryan Koh
- #9 – Ruqxana Vasanwala
- #10 – Christopher Tan
- Conclusion
- FAQ FOR MEET THE TOP 10 HOME COOKS IN SINGAPORE WHO WILL INSPIRE YOU TO COOK ME
No Time to Read? Here’s a Snappy Summary of This Article
- Culinary Mavericks: Discover Singapore’s 10 most innovative home cooks whose creativity will ignite your passion for cooking.
- Flavor Explorers: These cooks fearlessly experiment with global cuisines, turning ordinary meals into extraordinary taste adventures.
- Kitchen Storytellers: Get inspired as these cooks share not just recipes, but also the cultural tales and memories behind them.
- Fusion Wonders: Witness a fusion fiesta as these cooks blend traditional Singaporean flavors with exciting international twists.
- Art on Plates: Prepare to be amazed by their visually stunning and Instagram-worthy culinary creations that redefine home cooking aesthetics.
- Community Builders: Beyond cooking, these home chefs build connections, fostering a community united by the love for food and creativity.
#1 – Sarah Huang Benjamin
About:
“It’s very difficult to write a ‘summary’ about what I do, because I am a chef, content creator, producer, director, content marketer, researcher, and more. However, the common thread that ties all these things together is this: I love to tell stories.
Through my work in producing content, I have the privilege of connecting with people from the world over, and I’m always amazed by how deeply stories about food and culture resonate. I put my content out on YouTube, Instagram and Facebook, and through these social platforms, I get to share my experiences, recipes and ideas to a growing audience.
My team and I are passionate about helping brands reach and expand their audience in a similar way, by telling compelling stories. We specialise in video production and editing, content marketing and brand storytelling, and we have an especially deep well of experience in the topics of food, culture and heritage.
I love to bring people together through food, whether it’s through organised cooking classes and teambuilding, or through leading events where thoughts can be exchanged. I also work in the field of heritage and cultural research, which gives me the opportunity to meet and learn from people from all walks of life.
I am deeply grateful for the richness and variety of my work experience, and I celebrate every chance I get to share this with others, whether it’s through video and written content, or public speaking. In the end, we all have a story, and that unique story should be shared with the world.”
Signature Dishes:
- Hokkien Braised Mee 福建卤面
- Hojicha Bundt Cake with Miso Caramel and Black Sesame Whipped Cream
- Pandan Pineapple Tarts
- Ultra Cheesy Gyoza
- Hainanese Dry Beef Noodles
Contact: [email protected]
Website: Website Link Here
#2 – Shamsydar Ani
About:
“I love cooking and baking, which inevitably leads me to a side hustle of being a recipe developer and food writer. I share my recipes on my main cooking site over at The Modern Malay Kitchen by Sharmeee. I also do food photography for local restaurants and cafes, as well as small home businesses. There’s nothing about food that I don’t like, really!
I love traveling, so if you’d like me to join you on your adventures, I’m always up for it! Go on, drop me an email and say hello!
Lots of love.”
Signature Dishes:
- Ayam Masak Merah Spaghetti
- Bubur Masjid
- Laksa Goreng
- Butter Chicken
- Roast Red Wine Chicken – Le Halal Version
Contact: [email protected]
Website: Website Link Here
#3 – Lennard Yeong
About:
Lennard Yeong studied engineering, but from more than ten years ago he has devoted himself to cooking with a particular interest in food science. Yeong is a self-taught chef, in 2015 he was among the finalists of the first edition of MasterChef Asia and today he is one of the most promising chefs in Singapore. Since 2018 he works as in-house chef for the brand Miele in Singapore, where he holds cooking classes and develops new recipes. Lennard Yeong has also conducted a series of documentaries, titled “For Food’s Sake!”, for Channel NewsAsia TV network investigating the causes of Singapore’s food supply difficulties, a country that imports 90% of its food. With his genuine approach to cooking the chef wants to educate and stimulate new generations for a more careful nutrition through a conscious choice of food products.
Signature Dishes:
- The Warm Winter salad
- Risotto and seafood Laksa
- Milanese inspired Gyu Katsu
- Kasutera, Japanese sponge cake
Website: Website Link Here
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#4 – Sarah Tiong
About:
Lawyer Sarah Tiong became a fan favourite in season nine, applauded for her vivacious personality and various uses of pork in challenges. After being eliminated in sixth place, it was little surprise she started work as a private chef with her pop-up street food stall, Pork Party.
Still working part-time as a lawyer, Sarah now also develops recipes and runs MasterClasses and events for big name local brands. Sarah is currently working on a cookbook to be published this year.
See the incredible moment when Sarah won an Immunity Pin in Season 9, Episode 48 with her Tea Braised Pork Belly with Mushrooms, Daikon and Bean Curd recipe, right in from of the stunning Mt. Fuji in Japan
Signature Dishes:
- Charcoal Chicken
- Sweet Corn Ice Cream, Miso Ice Cream with Miso Caramel Popcorn, Candied Nori, Sesame Praline Dust
- Thai Style Prawns with Lemongrass & Ginger Caramel
- Duck with Wild Rice, Turnip Greens and Toasted Peanuts
Website: Website Link Here
#5 – Diana Gale
About:
When I was a kid, I would hover in the kitchen while my Grandmother, aunts and mom cooked. To get me out of the way, I would be bribed with chunks of sugar cane or pieces of dried radish to gnaw on. I accepted the bribes, naturally, but nothing could get me to get out of the kitchen.
Everything about the kitchen fascinated me. I loved watching my Mom and various other female relatives chop up meat or fish or what-nots on the chopping board, add stuff to them and cook them. I was lucky because I got to witness the women-only rituals where huge batches of traditional food were made: bak chang, peng kueh, soon kueh, mackerel fishballs, curries, pineapple tarts…
I remember once, when I was about 5, I stood at the stove to watch my Grandma fry fish. I love fish, and I love the noises and the splattering of oil when the fish hit the oil. In my excitement, I must have gotten too close to the wok, for a huge glob of oil came shooting at me and hit me on the right collar bone. I screamed in pain, and I had a HUGE blister that hurt for days after. But still, that did not deter me from hanging around in the kitchen.
I am really fortunate because I have a mother who was, and still is, really supportive of my love for cooking and baking. Growing up, I could simply take over the kitchen and cooked meals or bake when I wanted to. Now, I discuss recipes with her and we learn from each other.
It was only when I started my teaching job, I think, when I realised that many of my colleagues could not cook. I remember feeling a little baffled when I was asked how to cook really simple dishes – “THIS IS SO EASY, WHY DO YOU NOT KNOW??”
As I talked to more people over the years, I realised that many people do not cook or bake because they find the experience daunting. There are words or terms in cookbooks that really do not mean much to novices – words like julienne, ban marie, water-bath or folding. A friend said to me, “I know the batter was supposed to be light and fluffy, but how light, and how fluffy is right??”
I guess the main reason for writing this blog is to demystify some of the myths that people have about cooking and baking. I try to include as many pictures as possible of each step of the process, and use the simplest words in my descriptions. I also hope to encourage more to pick up the spatula, or the whisk and make something in their kitchens! In addition, I think it is a great way to log the recipes that have been passed down to me, and those that I have picked up and tweaked myself over the years.
Blogging has allowed me to experience so much – I now conduct cooking and baking classes as a full-time career as well as product demo sessions for the various brands I work with. My first book, The Domestic Goddess Bakes, featuring more than 80 recipes, many using Singaporean flavors like Gula Melaka, Bandung, Teh Halia and Bak Kwa, was released in March 2018.
This is a blog of all things I love and am passionate about.
I am Diana Gale, and welcome to my kitchen!
Signature Dishes:
- Chinese Style Braised Pomfret | Featuring Corningware Plasma Cast Aluminium Cookware
- Samgye-Tang (Korean Ginseng Soup) | Featuring Visions Cookware
- Easy Chicken And Potato Casserole With Lemon And Dill | Featuring Corningware Limited Edition Cookware With Peanuts Prints
- Ayam Pongteh (Nonya Bean Paste Stewed Chicken With Potatoes)
- Chicken Satay Pasta
Website: Website Link Here
#6 – Paul Lai
About:
Paul Lai is a home cook whose culinary expertise knows no bounds. With a dash of creativity and a sprinkle of innovation, Paul has transformed his kitchen into a realm of flavors and textures that leave taste buds tingling in delight. His journey through pots, pans, and plates has led him to create dishes that are more than just recipes – they’re stories waiting to be savored.
Signature Dishes:
- Chilli Crab Ravioli
- Laksa Risotto
- Pandan Soufflé
- Pandan Gula Melaka Tiramisu
Website: Website Link Here
#7 – Pamelia Chia
About:
PAMELIA CHIA is a cook and writer born and raised in Singapore. Though a graduate with an Honors’ degree in Food Science and Technology, she decided to trade in her lab coat for chef whites. To encourage Singaporeans to return to the wet markets and be excited by regional produce, she published her first cookbook Wet Market to Table: A Modern Approach to Fruit & Vegetables (Epigram Books, 2019), which became a national bestseller. Pamelia is also the author of Singapore Noodles, a newsletter with the mission of keeping Singapore’s food heritage alive. Her essays on hawker food and Singaporean food culture have been featured on Channel News Asia. She currently lives with her husband, Wex, in the Netherlands.
Signature Dishes:
- Adobo Fried Rice
- Ayam Buah Keluak
- Chicken Dum Biryani
- Fried Fish with Ginger and Soy Sauce
- Steak with Black Pepper Crab-Inspired Sauce
Contact: [email protected]
Website: Website Link Here
#8 – Bryan Koh
About:
Singaporean Bryan Koh, who is quite the culinary jack-of-all-trades, penned it. This baker-turned-food storyteller extraordinaire is the recipe innovator and co-owner of cake companies Chalk Farm and Milk Moons and an award-winning food author.
The book retells heartwarming stories straight from the kitchen, where the magic of scent, flavours and conversations come alive. It weaves personal anecdotes through memorable homey meals, pulsating with much gusto that can only be pulled off with vivid prose and imageries.
Bryan Koh released his first book, Milk Pigs & Violet Gold: Philippine Cookery in 2014. It won the Best Food Book Award at the Philippine National Book Awards that year.
His second book, 0451 Mornings are for Mont Hin Gar: Burmese Food Stories won third place in the Best Asian Cookbook category at the World Gourmand Cookbook Awards 2016. Milk Pigs’ second, enriched, edition, entitled Milkier Pigs & Violet Gold, was nominated for Best Travel Food Book at the World Gourmand Cookbook Awards 2017.
Bryan majored in Mathematics at the National University of Singapore and has a Masters in Management Hospitality from Cornell University. He lives in Singapore and is co-owner of cake companies Chalk Farm and Milk Moons.
Signature Dishes:
- Rice noodle rolls with coconut fish gravy
- Rice with turmeric and galangal fish curry
- Richly spiced chicken skewers
- Coconut and fenugreek rice with mackerel tuna curry
- Chicken with fermented fish sauce
- Chin white corn porridge
Website: Website Link Here
#9 – Ruqxana Vasanwala
About:
At five, I was peeling off recipes from Nestlé Ideal milk tins and pasting them into a scrap book, and at seven, my parents finally let me into the kitchen to experiment. By the time I was a teenager, I was hosting dinner parties for friends at my house, dishing out aromatic chicken rice and piping hot laksa.
Still, I followed the conventional route into the working world, studying engineering and practicing as a mechanical engineer for over 15 years before moving to conference management. In the late 1990s, the dot-com boom beckoned and, together with some friends, I became a technopreneur in a start-up venture. When that bubble burst in 2001, I was, for the first time in my life, left with no direction on what to do next. I considered several options but kept coming back to the one consistent passion in my life – cooking. And so Cookery Magic was born.
Cooking has allowed me to express myself in so many ways, and to experience so many cultures through the hundreds of amazing people I have met in my classes. I have especially savoured the ability to travel and experience amazing cuisines around the world. In 2006, I studied cake-decorating at the renowned Wilton School in Chicago and returned home to branch into yet another area of creative culinary arts, creating fanciful birthday and wedding cakes.
I am blessed to be able to say today, in the words of Ray Bradbury, that I am doing the things that I love, and the things that I love are the things that I am doing.
So I welcome you into my humble home where I hope to impart both my knowledge and love of cooking to you. I look forward to meeting you.
Signature Dishes:
- Rendang Lasagna
- Mee Siam Salad
- Murtabak Benedict
- Chilli Crab Cakes
- Teh Tarik Tiramisu
Website: Website Link Here
#10 – Christopher Tan
About:
Christopher Tan is an award-winning writer, cooking instructor and photographer. His articles, columns, recipes and photographs have appeared in many publications, including Singapore’s Sunday Times and Straits Times, The Peak magazine, The Peak Selections Gourmet & Travel magazine, and America’s Saveur magazine. A cooking and baking instructor at the former Shermay’s Cooking School for 10 years, Christopher also conducts talks and demonstrations at venues which have included Singapore’s National History Museum and Peranakan Museum, the Culinary Institute of America in Napa Valley, the Paris’ Le Musee Quai Branly, and events like The Singapore Writers’ Festival, and The Sydney International Food Festival. He has authored and co-authored many cookbooks, most recently Chinese Heritage Cooking, Ask The Foodie, and NerdBaker. He loves making meaning with words, images and food.
Signature Dishes:
- Earl Grey Lemon Chiffon Cake
- Coconut Lychee Cupcakes
- Banana Chocolate Chip Bread (Loaf Cake)
- Kopicino Jelly
- Rosebud Tea Cookies
Website: Website Link Here
Conclusion
If you’re tired of the same old recipes and need a spark of inspiration in the kitchen, look no further. Our lineup of Singapore’s top 10 home cooks is here to rescue you from cooking ruts and mundane meals. These culinary trailblazers are ready to show you a whole new world of flavors, stories, and creativity.
Imagine surprising your taste buds with fusion wonders that blend local tastes with global flair. Picture yourself creating dishes that are not only scrumptious but also Instagram-worthy works of art. And the best part? You’re not just learning to cook – you’re joining a community of food enthusiasts brought together by these kitchen virtuosos.
Whether you’re a novice cook or a seasoned chef, these home cooks will reignite your passion for cooking. They’re living proof that cooking isn’t just about food; it’s about culture, stories, and the joy of sharing a meal with others.
So, if you’re ready to embark on a culinary adventure, let our top 10 home cooks be your guides. Get ready to chop, sizzle, and simmer your way to kitchen greatness – all while being part of a community that celebrates the magic of good food. Your taste buds and your creativity will thank you for it.
FAQ FOR MEET THE TOP 10 HOME COOKS IN SINGAPORE WHO WILL INSPIRE YOU TO COOK ME
What makes these top 10 home cooks in Singapore unique?
A: These home cooks stand out for their innovative culinary ideas, fusion creations, and their ability to share cultural stories behind their dishes.
Are these home cooks suitable for beginners in cooking?
A: Absolutely! These home cooks inspire cooks of all levels, providing a blend of easy-to-follow recipes and advanced techniques.
How can I learn from these top home cooks?
A: Many of them share their recipes, stories, and tips on their social media platforms and blogs, making it easy to follow their culinary journeys.
Can I attend workshops or classes hosted by these home cooks?
A: Yes, some of these cooks offer workshops and classes that allow you to learn directly from them, improving your cooking skills.
Are there vegetarian or vegan options among these top home cooks’ recipes?
A: Definitely, some of these cooks specialize in vegetarian, vegan, or plant-based cuisines, catering to various dietary preferences.
How can I connect with other food enthusiasts through these home cooks?
A: These cooks foster a community of food lovers by sharing their passion for cooking, encouraging dialogue and engagement among their followers.
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