One of Singapore’s most renowned (and jovial) chefs talks about his culinary journey and being an advocate of classic Malay dishes.
“Learning how to cook was only for girls. Boys were not allowed to choose Home Economics in secondary school. We could only choose Design and Technology. But when my school organised a cooking competition, I took part. I was the only boy who took part. [laughs]
Of course I was made fun of. I was actually made fun of a lot when I was young because I was fat. Kids being kids, they could be brutally honest. That’s why I tried to be funny – so that kids would laugh with me and not at me. It was my defense mechanism.
I remember preparing a salad, but there were girls in the competition who really knew how to cook. A female student won, of course. But that was when I really knew I wanted to be a professional chef one day. I decided to pursue cooking seriously from that point on.
My mother taught me how to cook. She was my inspiration. She was a Malay language teacher, and every morning before she went to work, she would prepare food for the family first. Every day, I would wake up to delicious aromas wafting from the kitchen.
As the youngest of four siblings, I was always helping in the kitchen. I still remember making kelapa kerisik at our old home in Bedok South. I would pound toasted shredded coconut using the mortar and pestle until the oil exuded. I was still wearing diapers then. [laughs]
My mum was born in Singapore, but she’s also a Minangkabau descendent, and that was reflected in her cooking. She was big on spices and traditional Malay food. Before I became the chef I am today, she instilled the love for cooking and Malay food in me.
After graduating from SHATEC, I started my professional culinary journey at the Grand Hyatt. Back then, the hotel was called Hyatt Regency. I was a cook in their Muslim kitchen, and I learnt so much during my time there. Those were some of my best days as a cook.
One of the things I learnt was to never have lumps in your nasi goreng or fried rice. [laughs] Let me share a funny story with you. We always had royalty staying at the hotel. One day, I cooked nasi goreng for a sultan who requested it for breakfast.
The next thing I knew, the sultan’s subordinate came to the kitchen and threw the plate of nasi goreng on the table. He started shouting and asked, ‘What is this?! Why are there lumps in the fried rice?!’ I was just a trainee. I was still so new. I cried in the back room.
That experience aside, working in a hotel really opened my eyes to how I could elevate my approach to traditional Malay food. Maybe it’s because we’re so used to Malay food in Singapore, but I don’t think traditional Malay cuisine really got its flowers from locals.
Foreigners and expatriates find it exotic. They are wowed by it, yet we take it for granted. It’s almost as though it’s celebrated by everyone everywhere but in our own country. And I find it a bit sad when new chefs focus only on modern cuisine but ignore our traditional dishes.
Whether it’s traditional Malay, Indian or Chinese cuisine, it’s part of our Singapore heritage and identity. That is why I was very happy when Good Old Days came knocking on my door to collaborate.
I’ve always been a fan of Good Old Days because it’s the only food court in Sentosa that serves halal food. It’s air-conditioned and reasonably-priced as well. And as its name suggests, it’s all about celebrating local classics that make you feel nostalgic.
It took six months of RND before we finally came up with three new dishes. Now, we’ve added Nasi Lemak Goreng, Assam Pedas Pasta and Ginger Fish Horfun to complement their existing menu. These special dishes are available for a limited time only.
We put a lot of love into them. There was so much hard work that went on behind the scenes – away from the public eye – when we conceptualised them. We’ve managed to put a special twist on Singapore’s well-loved classics, and I hope people enjoy them.
I think the toughest part about being a professional chef is time management. When you’re a full-time chef, you’re not only focused on cooking. You have to think about costs, rental and profits. You have to handle people. You have to be at so many different places in a day.
To be in this industry, you have to be insane. But what makes it all worthwhile is seeing customers enjoying your food and coming back for more. I’ve literally seen the son of a returning customer turn into an adult. He was just a toddler when he first visited.
Making money is the goal of any business, but there are certain things that money can’t buy. For me, they are the strangers who become friends and continue to support your business. They keep you sane. That’s what I love about running a restaurant business.” – Chef Bob
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Loved reading Chef Bob’s story—breaking stereotypes, cooking with heart, and staying true to his roots. It’s a beautiful reminder of how food connects us, carries heritage, and creates lifelong friendships. Hats off to Chef Bob and his dedication to celebrating local flavours! Justine and Michael.