In celebration of our nation’s 60th birthday, we honour these local chefs who transform ingredients and traditions into unforgettable dining experiences
While many food enthusiasts have indulged in these delightful dishes multiple times, how often do we consider the stories of the masterminds behind these culinary creations? Here, we shine a light on four visionary chefs whose talent and passion are transforming the culinary landscape with dishes that make our nation’s table uniquely ours.
Damian D’Silva, Rempapa and (the upcoming) Gilmore & Damian D’Silva
From an early age, Damian D’Silva’s most vivid memories revolve around food. He watched as his maternal grandmother, a Peranakan, painstakingly prepared dishes from her culture, while his paternal grandfather created an array of Eurasian, Chinese, Malay, and Indian delicacies. Under their guidance, Damian learned to draw out the most soulful flavours.
Over two decades and through a succession of restaurants—Soul Kitchen, Immigrants, Folklore, Kin, and Rempapa—D’Silva shared his passion for Singaporean food with a wider audience, celebrating both well-loved and obscure recipes through storytelling. His dedication brought much-deserved recognition to Singapore’s culinary heritage, expanding its influence across Asia, America, and Europe. His role as a judge on MasterChef Singapore earned him the affectionate title of ‘the grandfather of heritage cuisine’.
For his lifelong commitment to preserving and elevating Singapore’s heritage cuisine, Chef D’Silva has been honoured with the prestigious La Liste Artisan & Authenticity Award 2024. This international accolade recognises chefs and establishments worldwide that highlight their region’s culinary heritage.
Dee Chan, The Black Pearl
Dee Chan, born to a Cantonese father and a Teochew mother in Hong Kong, relocated to Singapore when his father moved here for work. As he settled into his new home, Chan immersed himself in learning English and worked part-time as a cook. After completing National Service, he obtained his Singaporean citizenship.
Reflecting on his journey, Chan recalls a poignant experience at a community cooking event that deeply impacted him. During the activity, everyone shared tasks and responsibilities: a Malay auntie revealed the secret to creating a delicious satay sauce, an Indian uncle shared insights on spice pairings, and a Chinese grandmother guided him through the meticulous process of wrapping rice dumplings.
In that moment, Chan realised that the kitchen was more than just a place for cooking; it was a warm haven where cultures merge and connections were forged. This encounter resonated with him, embodying the unique multicultural charm that makes Singapore feel like one big happy family.
By then, Chan had become an accomplished chef, boasting numerous national and international accolades, both as an individual competitor and as a representative of Singapore. He says, “Representing Singapore in various international culinary competitions is an honour, but it also carries a profound responsibility. Under the bright spotlights, I feel not just as a chef but as a culinary ambassador for Singapore, showcasing our rich cultural tapestry to the world.”
Bjorn Shen, Artichoke & Small’s
Many of us have seen him on our screens, encouraging contestants on MasterChef Singapore, often described as that quirky, unconventional chef. Yet, he is a paradox—dedicated to exploring the depths of the cuisines that fascinate him, uncovering their hidden nuances and subtle intricacies through a process of continuous learning and experimentation.
His longest-standing restaurant, Artichoke, Shen serves what he calls Singapore’s “most un-authentic Middle Eastern food,” a reflection of his love for defying conventions. Meanwhile, Small’s functions as both a culinary research and development studio and a private dining space, where he road-tests and refines some of his unorthodox ideas.
Bjorn’s journey in the culinary world began humbly—working as a dishwasher earning just £3.50 an hour—before gradually working his way up. He enrolled in culinary school but later dropped out; earned both a Bachelor’s and a Master’s degree; worked at 7-Eleven and eclectic cafes; and eventually opened his own ventures while also providing consultancy services.
Dylan Ong, The Masses & Choon Hoy Parlor
Dylan Ong’s childhood was marked by the chaos of growing up alongside six step-siblings in a small flat in Whampoa—just a stone’s throw from the hawker centre where his family operated two stalls.
He began helping out at just seven years old; working late into the night and sleeping rough at the stall. At 14, illness forced his father to stop working, and at 18 Ong took on the role of primary caregiver, lost his father, and found himself on the wrong side of the law. These events were a wake-up call, and he soon realised he needed to take control of his life. He then enrolled in a culinary course at SHATEC.
In 2010, Ong co-founded Saveur, operating out of a hawker stall with the goal of bringing quality French cuisine to a broader audience at accessible prices. In 2017, Dylan launched The Masses—a restaurant that quickly became a hit. Its growth continued, and in 2024, it moved to larger premises at Arcade @ The Capitol Kempinski.
His second, Choon Hoy Parlour (CHP), opened in 2024 and expanded to an even bigger space in 2025, right next to The Masses. Serving Singapore Soul Food—heirloom recipes, heritage dishes, and hawker classics—Ong named the concept after his mother, in gratitude for her lifelong love, support, and guidance that shaped who he is today.
