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20 Top International Chefs to Recreate a Taste of Singapore

Press release   •   Oct 18, 2011 15:08 +08

Top chefs from 15 different cities converge in Singapore for a comprehensive introduction to the Singapore food experience

Singapore – October 10, 2011 - The Global Chef Exchange brought together 20 talented international chefs from 15 cities across Europe, US, Middle East, Australia, India, China and Hong Kong from the 4th to 7th of October 2011.

This innovative chef immersion programme is part of the Singapore International Culinary Exchange (SPICE), an integrated initiative jointly organised by International Enterprise (IE) Singapore, SPRING Singapore and Singapore Tourism Board.

The exchange hopes to encourage visiting chefs, including high-profile names such as Alvin Leung from Bo Innovation (Hong Kong); Matt Stone from Greenhouse by Joost (Perth, Australia);Chef Mohamad Kamal Eddine, Executive Chef at Burj Al Arab (Dubai, UAE); Chef Hemant Oberoi, Grand Executive Chef of The Taj Mahal Palace & Towers (Mumbai, India); and Chef Josean Alija from Nerua at the Guggenheim Bilbao (Bilbao, Spain) to incorporate Singapore flavours into their own cooking and to develop original recipes inspired by their Singapore experience.

Global Chef Exchange has given me a good opportunity to understand Singapore food better, which is indeed very inspiring. Being able to understand and experience Singaporean delicacies comes at a very good time because Millennium Knickerbocker in Chicago is launching a ‘Bugis Street’ restaurant early next year. We are planning to feature some of Singapore’s favourite and popular dishes at this outlet, as well as apply Singapore influences to some western dishes. I am looking forward to experimenting with what I have learnt at my restaurant soon,” says Chef Krista Lotesto, Millennium Knickerbocker Hotel from Chicago, USA.

The visiting chefs were given the opportunity to learn, practice and taste a variety of Singapore cuisines through engaging workshops at the Gaggenau Experience Centre. These cooking demonstrations were conducted by renowned local chefs such as Chef Malcolm Lee from Candlenut Kitchen, Chef Willin Low from Wild Rocket and culinary authorities such asPeranakan and Eurasian Chef Damian D’Silva.

The participating chefs were also brought on an educational food trail around iconic food locations such as Chinatown, Tekka Market and Tiong Bahru Market, to take in the smells, sights and flavours unique to Singapore. From street-food to fine dining restaurants, the chefs also had the opportunity to experience the diversity and multicultural influences in Singapore food. Chef Alvin Leung from Bo Innovation, Hong Kong said, “It has been a unique experience for me to learn about Singapore cuisine from its DNA. The sessions have been highly informative and a great exchange of innovation.”

At the start of the programme was a “quick-fire” icebreaker activity that had the chefs whipping up their own interpretation of Singapore-inspired dishes within a span of 45 minutes. This was a prelude to the final showcase at the end of the programme, where the chefs prepared and presented their own Singapore-inspired dishes and creations to a group of Singapore’s F&B industry representatives and media. When asked what activity resonated most with him, Chef Jowett Yu from Ms G’s, Sydney, shared, “One of my most memorable experiences of this trip was the wet market tours. Coming into contact with such a wide variety of fresh local produce really engaged me across all five senses. Apart from that, learning and tasting different Singapore dishes provided a good foundation to incorporating these flavours into my dishes back home.”

“The Global Chef Exchange aims to immerse the visiting chefs into Singapore’s culture and culinary scene. By exposing them to authentic Singapore cuisine and culinary ingredients, we hope to inspire them to create dishes with a distinct Singapore twist, at their own establishments when they return home. This is in line with our continued efforts to showcase and create business opportunities for Singapore’s food industry through SPICE, the Singapore Takeout and other ongoing efforts,” says Ranita Sundramoorthy, Director of Attractions, Dining and Retail of the Singapore Tourism Board.

Chef Karlos Maldonado from NamNam (Copenhagen, Denmark), a soon-to-be-opened Singapore-inspired restaurant in Copenhagen focusing on Singapore street food, which is owned by renowned restaurateur Claus Meyer, elaborated: “The Global Chef Exchange is a very wonderful idea and I hope to do something similar back home as it is a great way to develop the gastronomic scene. Our restaurant, NamNam actually plans to introduce Singapore-inspired cuisine to the world but with a twist, much like how Nobu did with Japanese cuisine. The new restaurant will be challenging but this trip has helped me think about the dishes I would want to create or incorporate into the menu.”

In the very near future, all participating chefs will be introducing two Singapore-inspired dishes at their establishments for at least six months.

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SPICE, Singapore International Culinary Exchange, is an international gastronomic initiative collaboratively fronted by International Enterprise (IE) Singapore, Singapore Tourism Board (STB) and SPRING Singapore. Its mission is to establish Singapore as a global innovative culinary capital and a must-visit food destination, raise international awareness of our most celebrated and exciting culinary names, and make Singapore food an integral part of the global food scene. By profiling the Singapore-based food experience, SPICE facilitates the international growth of Singapore-based food enterprises by offering a platform for them to export, develop, network and gain entry into foreign markets. It showcases the breadth and depth of Singapore cuisine and what the Singapore F&B scene has to offer. SPICE also works to position Singapore as a thriving base for international food business to expand into partnership with local companies.

Activities under the SPICE initiative include the Singapore Takeout and Global Chef Exchange. The initiative will reach nine strategic markets, namely London, Paris, Moscow, New York, Hong Kong, Shanghai, Delhi, Dubai and Sydney.

For more information and latest updates on the various SPICE initiatives, please visit or connect with us on


Presenting Agencies

About International Enterprise Singapore

International Enterprise (IE) Singapore is the government agency driving Singapore’s external economy. It spearheads the overseas growth of Singapore-based companies and promotes international trade. With its global network in over 35 locations spanning many emerging markets, the agency connects businesses with relevant Singapore-based companies for their business expansion.

IE Singapore also promotes Singapore as a base for foreign businesses to expand into Asia in partnership with Singapore-based companies. Singapore’s unique advantages of strategic location, stable government, competitive workforce, and pro-business environment make it an ideal launch pad to the region.

Visit for more information.


About SPRING Singapore

SPRING Singapore is the enterprise development agency responsible for helping Singapore enterprises grow. We work with partners to help enterprises in financing, capability and management development, technology and innovation, and accessing new markets. As the national standards and accreditation body, SPRING develops and promotes an internationally-recognized standards and quality assurance infrastructure that builds trust in Singapore enterprises, products and services, thereby enabling their global competitiveness and facilitating global trade.

For more information, please visit

About Singapore TakeoutAs part of SPICE (Singapore International Culinary Exchange) campaign, a new global gastronomic initiative, the Singapore Takeout is a traveling pop-up kitchen on a global tour hitting nine cities.  Singapore Takeout will present unique and exciting Singapore-inspired cuisine to the public. At each city, select Singapore-based chefs will work together with chefs from each of the respective cities presenting dishes inspired by Singapore’s flavours and ingredients.  The SPICE campaign is a joint collaborative effort fronted by Singapore Tourism Board, International Enterprise (IE) Singapore and SPRING Singapore.

Follow the Singapore Takeout journey on

For more information or to inquire for additional hi-res images, please contact the following:


Sheena Cheong

Ate Consulting

Tel: + 65 65920548


The Singapore Tourism Board (STB) is a leading economic development agency in tourism, one of Singapore’s key service sectors.  Known for partnership, innovation and excellence, STB champions tourism, making it a key economic driver for Singapore.  The STB aims to differentiate and market Singapore as a must-visit destination offering a concentration of user-centric and enriching experiences through the “YourSingapore” brand.

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