Forget the foreign talent: 3 Singapore chefs are making their own waves

The recent hoopla about celebrity chefs descending upon the integrated resorts, with big brand names like New York's Daniel Boulud, Paris' Joel Robuchon and Sydney's Tetsuya Wakuda, is all well and good for the Singapore food scene. But don't forget the local heroes. CNNGo takes a look at what local culinary darlings like Willin Low, Vincent Teng and Violet Oon are up to with their new eateries.

Willin Low of Burger Bench & Bar: Making fast food palatable and healthy

The outgoing chef-restaurateur behind the wildly popular Wild Rocket and Relish takes his populist tendencies further. Willin Low opened Burger Bench and Bar (or B-Cube) in the trendy youth hangout of Cathay Orchard Cineleisure, as he noticed that "there were very few places in Singapore where you can have a good meal in an air-conditioned environment for $12 and below."

Willin also wanted to defy conventions of overly processed "mystery meat" served at fast-food outlets. B-Cube’s menu is kept deliberately small to focus on quality -- Australian beef is grounded to Willin's strict specifications and hand molded on the premises everyday. The sauces are made without preservatives and MSG and gourmet touches like air-flown vine-ripened tomatoes are used.

The result? A hip Japanese-inspired fast-food space serving juicy buns made only when an order is placed. Willin’s brief stint in Tokyo last year has also seen the additions of a Curry Chicken Torikatsu Burger and Sesame Wasabi Butterfish on the menu.

As for the competition posed by foreign celebrity chefs, Willin remains sanguine. "I am not concerned because what we offer is very different. We are uniquely Singaporean/Asian!" he says. However, he cautions against a soulless expansion of big-name restaurants here. "I hope that Singapore will not just be another city with the same celeb restaurants that every other big city has. Singapore needs to have its own chefs championing our own character rather than just replicating other overseas successful restaurants. We should be confident enough in our own right to exchange ideas with these foreign chefs rather than just following trends set by them."

Burger Bench and Bar. #01-02 Cathay Orchard Cineleisure, 8 Grange Road, Singapore. tel +65 6737 9947.

 

Vincent Teng of Table 66: Jazzing up the neighborhood

Tras Street was an area better known for its string of karaoke pubs -- until Vincent Teng moved in with Table 66 before Christmas last year. He helmed the award-winning My Dining Room at Club Street and was the executive chef of Desire at Scarlet Hotel before striking out on his most personal project yet.

Now he envisions Tras Street to be another Club Street in the making. "Tras Street’s very interesting with a lot going on especially at night. Imagine walking down the street and seeing pubs, wedding gown salons, offices, spas, and a restaurant like Table 66 pops out from nowhere playing jazz music. I’d like to see Tras Street as another dining and lifestyle street and be the pioneer here."

He’s got a good headstart with his creations such as Beef Tartare and Duo of Sous Vide Pork Belly. But he refrains from calling his restaurant fine dining as he emphasizes a casual, simple atmosphere. "There’s no linen tablecloth on tables and customers needn’t feel like they need to dress up."

This smart dining restaurant can definitely hold its own against the onslaught of foreign celebrity chefs and Vincent welcomes their arrival. "It will be an eye opener for those of us who do not have the chance, resources and money to travel out. But let’s continue to ensure good local chefs are given exposure and credit in the F&B scene. I feel they have been left out in the frenzy over celebrity chefs."

Table 66. 66 Tras Street, Singapore. tel +65 6225 6690.

 

Violet Oon of Violet's Kitchen: Matron of a food-loving community

Food ambassador Violet Oon is practically the local godmother of Peranakan cooking. She tirelessly promotes Singaporean food overseas and when she’s here, she’s author, presenter and food consultant. Now she can add kitchen operator to her impressive resume with the opening of Violet’s Kitchen.

Her new project isn’t just an eatery. "It’s sort of Deli Cafe. It’s actually a centralized kitchen for all that we do including recipe development, cooking demonstrations, and preparing food for home parties and corporate orders.” As for eating in, Violet’s Kitchen currently serves Peranakan favorites like Ngoh Hiang [meat rolls] and Chap Chye [mixed veggies] as well as Western dishes such as Shepherd’s Pie and Wagyu Burger.

Violet sees much potential in her multi-purpose venue. In the works are "Date Nights with Violet Oon" with a special menu, cooking lessons and culinary workshops tied in with her suppliers. She’s also thinking of a monthly Sunday brunch and barbecues.

In the wake of the coming of celebrity chefs, she hopes to encourage greater food appreciation, in particular for Peranakan cuisine. "Diners are not prepared to pay the same prices for Peranakan food as they would for French or Italian or even Cantonese food. But Peranakan food, to cook well, is horribly expensive." On that note, she calls for the support of the local dining scene. "How else will young talent take seed, grow, thrive and succeed otherwise?"

Violet’s Kitchen. Win 18 Eating House, 1008A Toa Payoh North, off Braddell Road, Singapore. tel +65 9668 5621