These Chef and Restaurant Collabs Showcase the Best of Singapore and the Philippines on a Plate

They say that to really get to know a place, eat its food. That’s certainly true for a country like Singapore. We don’t exactly need to sing the praises of the cuisine of the Lion City; its slew of food establishments, from the humble hawker centers to the ritziest Michelin-starred fine dining restaurants, have established the city state as a culinary powerhouse in the region.   

But a new campaign by the Singapore Tourism Board aims to expose more Filipinos to the delights of the country’s cuisine. And what’s unique about it is that they’re doing it in collaboration with local chefs and food outlets.

The campaign began in April with an exciting collaboration between local superstar Josh Boutwood and Singapore’s Kevin Wong. Boutwood is, of course, known for his restaurants that include Helm, Savage, and Ember, plus his work overseeing the menus of the restaurants under The Bistro Group, one of the country’s biggest food conglomerates.

Chef Kevin Wong of Seroja and Chef Josh Boutwood of Helm

Photo by Singapore Tourism Board.

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Wong, meanwhile, is perhaps best-known for his restaurant Seroja. An award-winning chef who has worked for Michelin-starred kitchens in France, San Francisco and his home country of Singapore, Wong puts a modern twist to traditional Malay cuisine in the menu at Seroja.

The two chefs came together thanks to STB consultant and Esquire Philippines contributing writer Angelo Comsti, who recognized the similarities in their approach to cooking.

Beef Percik, Lauk Pauk and Side Dishes

Photo by Singapore Tourism Board.

“I’ve known chef Kevin for a long while now, and when I dined at Seroja early this year, I knew I wanted to work with him again,” Comsti says. “The aesthetics in his space as well as his approach to food reminded me so much of Helm and Josh’s work. I believe they share the same philosophies in that it doesn’t take many ingredients to come up with a delicious plate of food. Just a handful items, when in good quality and handled well, can produce an impressive dish.”

That’s certainly true in the menu both chefs presented at Boutwood’s Helm, which has been relocated to the Ayala Triangle Gardens in the heart of Makati. After a selection of amuse bouche dishes (Prawn Sambal Tartlets with Leek Floss, Razor Clams, Fish & Chips, and Buckwheat Onion Tart with Raw Beef ad Horseradish), the dinner commenced with more appetizers that consisted of Mussel, Lemongrass and ChawanMushi; Bluefin Tuna, Tamarind, and Caviar; Seabass with Sunchoke and Kombu; and Egg with Barley and Kale. 

Fish & Chips

Photo by Singapore Tourism Board.

It was followed by Scallop with Podi (a kind of spice with dried chilis, black gram, chickpeas, salt and sesame seeds) and Kesum (commonly known as Vietnamese coriander); then a Duck dish with Soursop (guyabano) and Black Pepper.

The main course was Beef Percik (a style of cooking where the meat is grilled while being basted in aromatic sauce) with Lauk Pauk (or a side dish) with sweet Potato, sorghum, sambal, daikon, beef tendons, rice, and dry-aged beef).

There were two desserts: Kurma (or curry) with Pine Nuts and Coconut, and one called Chocolate, Chocolate, Chocolate, which as the name suggested, was chocolate served three ways.

Guests at the dinner left feeling not just satiated but more acutely aware of the Malay flavors of Singaporean cuisine.

Razor Clams and Petai Croustade

Photo by Singapore Tourism Board.

In June, Comsti was at it again when he brought two new culinary institutions together for another partnership. This time it was top local pizza outlet a mano and Small’s from Singapore. Owned and operated by a group led by Amado Forés, a mano has quickly become a go-to place for pizza in Manila. It has even been named one of the best pizzerias in the entire Asia Pacific by online guide 50 Top Pizza. 

Meanwhile, Small’s lives up to its name as it’s a micro pizzeria with only four seats located inside another restaurant (Artichoke) along Middle Road. Chef Bjorn, who has won numerous awards and is a judge on the Singapore edition of MasterChef since 2018, takes the definition of pizza quite liberally, injecting his own spin (and ingredients) to the classic dish.

Lobster and Corn Ravioli

Photo by PJ Cana.

The special one-off collab commenced with small bites courtesy of the chefs of a mano: Sea Urchin Arancini with Nori and Ikura (salmon roe), then Crispy Bistecca Rice topped with Sashimi alla Florentina (aka a version of Florentine Beef Tartare). The a mano chefs followed up with a pasta course: Lobster and Corn Ravioli.

Afterwards it was time for Chef Bjorn to flex his pizza-making skills. He served a trio of pizzas that, in truth, stretched the boundaries of what a traditional pizza looks and tastes like. The first was Pizza Bianca topped with Torched Engawa (flounder fin) Green Papaya, and Ankimo (or monkfish liver), which was served tableside. Next was “Montanara” or Deep Fried Pizza Dough topped with Stracciatella (a type of Italian cheese), Zucchini, Shiso, and Seared IWashi or Sardines. Lastly, there was a Middle Eastern-inspired Pizza with Garlic, Clams, Pork Crisps, and Yellow Tomatoes.

“Montanara” or Deep Fried Pizza Dough topped with Stracciatella, Zucchini, Shiso, and Seared IWashi or Sardines

Photo by PJ Cana.

Pizza with Garlic, Clams, Pork Crisps, and Yellow Tomatoes

Photo by PJ Cana.

A mano once again took care of dessert: a Matcha and White Chocolate Tiramisu.

More collaborations between Filipino and Singaporean institutions are planned in the coming months, including an ambitious “takeover” of certain pubs and bars in the Poblacion area of Makati dubber “Singa-Pob,” which is scheduled in August 2023.

Chef Bjorn Shen

Photo by Singapore Tourism Board.

“STB is excited to launch our exciting 2023 line up of Singaporean gastronomic experiences that reimagine and reinvent Singapore’s diverse culinary landscape in new and unexpected ways,” John Conceicao, executive director for Southeast Asia in STB said. “From chef collaborations between the finest Singaporean and Filipino culinary minds, to takeovers that showcase Singapore’s bar & cocktail scene, our lineup of activities offers something for everyone. We’re delighted to share these unique food stories to surely whet the appetites of Filipino foodies and we look forward to welcoming them to Singapore to bite into more.”