The Gourmet Olympics: Bocuse d’Or Comes to Life
Why the Bocuse d’Or is the Beyoncé of Cooking Competitions
If you think culinary contests are just about TV‑show drama—Hell’s Kitchen, The Final Table—you’re missing the real feast. The Bocuse d’Or is the culinary world’s equivalent of the Olympics: chefs from every corner of the globe stand on a grand stage, puffed‑up and ready to prove their flavors can claim gold.
Singapore’s Flavorful History
2024: Lyon, France, & the Rising Star
A performance that goes from “I’m just a rookie” to “I’m a global tea‑time trendsetter.” Seriously, Mathew, you’re smashing the taste buds and our expectations!
“Every dish is a story, and every broth a poem. I’m not just cooking; I’m weaving a legend.” – Mathew Leong
Quick Highlights
“Who knew a little Red Dot island could produce such a fiery chef? Singapore is on the map!” – Foodie Forum
\*Enjoy the feast of words and let the flavors linger.
We can totally tell that you were inspired by Gardens by the Bay — we see one of the Supertrees and many mini Cloud Domes! Why this attraction?
Singapore’s Garden City Buzz
When you think of the Lion City, you picture a bubblegum‑pink skyline humming with nature, right? Singapore’s motto isn’t just about cars and office towers— it’s all about the green scene. That’s why this year’s theme was a huge homage to sustainability and the outdoors.
Why Gardens by the Bay Went Straight to My Kitchen
- It’s Singapore’s most famous landmark, the brainchild of “green‑goals” and “light‑fancy” design.
- The iconic Supertrees and the ethereal Cloud Dome aren’t just eye‑candy—they’re ideas ready to be re‑imagined in plates.
- My mission? Mix the eco‑spirit of that park with snack‑time joy and tech‑savvy vibes.
Platter & Takeaway: A Green Dare
For the platter challenge, I swirled up ingredients to echo the swirling Supertrees—think vibrant layers that literally feel like you’re climbing a digital forest. The takeaway box? Picture the Cloud Dome wrapped around a bite‑size cloud of fresh, sustainable flavours that make you feel both like a tourist and a foodie explorer.
Food Meets Future
These dishes aren’t just tasty; they’re a showcase of how modern tech can re‑frame what we eat—think smart packaging, edible‑farm tech, and a dash of playful innovation that can’t be left behind.
Bottom Line
Singapore stands out as the world’s greenest city, and I’m simply shouting that back at the table—one bite at a time!
<img alt="" data-caption="(From left) Team SG comprised Ulrik Jepsen (coach), Mathew Leong (candidate), and Sebastian Skauen Johnsen (Commis).
PHOTO: Mathew Leong ” data-entity-type=”file” data-entity-uuid=”eaad38b0-3336-4d02-8352-b3fb0d321951″ src=”/sites/default/files/inline-images/Mathew_Leong_Bocuse_dOr_Team_Singapore.jpg”/>
Clearly, your hardworking ethic has paid off taking you — from head chef to Bocuse d’Or candidate. What are your key takeaways from the competition and future goals?
First Lap at Bocuse d’Or: Teamwork, Lessons, and the Road Ahead
It was my very first run at Bocuse d’Or, and let me tell you—there were no lucky breaks. Instead, I unlocked a vault of lessons, all thanks to my crew of culinary ninjas.
What a Dream Team Looks Like
- Everyone pulls their weight, even when the timer is ticking down the last 30 seconds.
- The communication is smoother than a well‑marinated sauce.
- We laugh, we crash, but we always get back on the stove together.
Working side‑by‑side reminded me that a good recipe is only half the story—it’s the collaboration that makes the flavor pop.
Even if the Score Wasn’t Perfect, the Next Steps Are Promising
Yes, we didn’t clinch the podium finish we all were aiming for. But that just means the starting line for the next race was set. I’ve already begun the heavy lifting of training, sharpening techniques, and tasting experiments. My bucket list for 2025? Top 10 spots on the rankings.
Four years from now feels a touch distant, but I’m already lining up my training plan, calendar, and a stack of notes. Slow and steady—just like perfect risotto.
Why I Keep Going
Because this experience was less of a final exam and more of a rehearsal for the grand finale. The journey is multi‑layered, each layer adding flavor to the next.
So here’s to cooking up more failures, learning from the errors, and returning stronger. I’ll keep my spatula sharp, my mind open, and my heart full of culinary ambition.
— Let’s keep the kitchen humming for Bocuse d’Or 2025!
<a href="https://www.instagram.com/p/CUfvxZzqRVa/?utmsource=igwebcopylink”>Watch the team in action on Instagram
Let’s talk hawker food. What are some everyday dishes that seem quite simple but actually have a very sophisticated taste profile?
Singapore’s Michelin Marvel… Without the Price Tag
The Tale of the Cheapest Star‑Rated Chicken Rice
Imagine a dish that’s tiny eyes‑popping, palate‑pleasing, and still somehow qualifies for a Michelin star. Singapore’s hawker stalls are hiding the secret: the humble chicken rice that costs less than a cup of coffee but tastes like a five‑star thriller.
How the Masterpiece Starts
- Rice – Not just fluffy carbs. It’s fried with the chicken’s own fat, a splash of garlic, and a dash of sesame oil that turns every grain into a fragrant whisper.
- The Chicken – Think tender, buttery, and juicy. Marinated just enough to lock in the flavors, then roasted until the skin cracks like a crunchy story.
- Herbal Touch – A few fresh herbs slip in for that last zing, any diner’s favorite.
What Makes It Affordable
Hawker vending points keep overhead low, and the secret is packed on a slip‑friendly plate that says “Your taste buds will thank you, not your wallet.” The chefs know the science, the flavour, and a little marketing magic that turns a simple meal into a star‑rated spectacle.
A Few Fun Facts
- It’s the world’s cheapest Michelin‑starred meal, a fact that earns Singapore brag‑rights and a quick brag on the travel zine.
- It’s a crowd‑pleaser for all ages — the kids say “delicious,” the parents call “budget‑friendly,” and the food‑connoisseurs whisper “top rating.”
Bottom line? Singapore’s hawkers show that a Michelin star doesn’t have to come with a fortune. It just needs a dash of oil, a pinch of garlic, and a whole lot of love.
You confirm crave Singapore food since you’ve been based overseas for quite a while, right? What are your top cravings?
Craving the Food of Home: Why Norway Can’t Replace These Local Delights
It’s been over two years since I stepped back into familiar streets, and the hush‑hush hum of the kitchen feels more like a distant echo. I miss those meals that only come from home’s pantry – especially the little delights that sit tucked away from every Norwegian pantry.
Mom’s Signature Touch
- Cantonese Steamed Fish – silky, fragrant, and still spooky in the best way.
- Stir‑Fried Beef with Scallions – the sizzling, peppery bite that everyone begs for.
Must‑Have Local Street Eats
- Ouch Jian – crispy noodles are a curl‑up treasure in my book.
- Hokkien Mee – long, silky strands meld into spicy, aromatic broth.
- Chilli Crab – a fiery fruit that leaves your fingers red and your taste buds dancing.
- Satay – carved onto a stick, bathed in savory sauce, the perfect finger‑food to share.
- Teh‑Peng – a warm Cup of comfort, the kind you sip slowly after a massive spread.
Why It Feels Like You’re in the Wrong Country
Everything from the aroma of the produce to the local seasoning blends brings a common feeling – I’m home when I taste them. Norwegian supermarkets offer their own staples, but they can’t replicate the authentic flavors that travel across the language and culture from our very neighbourhoods.
When I share photos on Insta (just a quick glimpse above – <a href="https://www.instagram.com/p/CURRifJKb-s/?utmsource=igwebcopylink”>link) I keep hoping someone will hit “like”. It might be because the picture can’t capture the scent and the pleasure of the dinner. This is why I keep yearning.
Finally, a Bite of Nostalgia
Hope to return soon, regress your home kitchen…
What are some of the weirdest or funniest misconceptions that foreigners have about Singapore food?
Singapore Noodles: A Misnamed Marvel
Ever heard of Singapore noodles and thought they were a classic home‑grown Singapore dish? Think again—these crispy, curry‑flavored vermicelli stars actually belong to Hong Kong’s culinary repertoire.
What’s in the Mix?
- Rice vermicelli (the noodles that love to dance)
- Curry powder (a zing that makes every bite lively)
- Veggies—think carrots, onions, and bell peppers for that colorful crunch
- Scrambled eggs, because every respectable stir‑fry needs a touch of protein
- A handful of meats, soy‑based or even tofu, to keep the dish hearty
Now, you can have the whole story in a spoonful: a dish built for taste buds, not geography.
<img alt="" data-caption="(From left) Ulrik, Mathew, Sebastian take a wefie with Singapore celebrity chef Eric Teo.
PHOTO: Matthew Leong” data-entity-type=”file” data-entity-uuid=”1079406b-731e-4467-94e6-aa78155fbca0″ src=”/sites/default/files/inline-images/mathew%20leong%20with%20eric.jpg”/>
Did your fellow competitors have trouble understanding your Singlish?
Staying in Norway: My Singlish Slump
Been living in Norway for over five years, working shoulder‑to‑shoulder with locals, and guess what? The Singlish that so many Singaporeans throw around in everyday life has slipped by me. Not because I’m ashamed of it – it’s still the flavor of home, the little “Pah‑Wah” in my chest – but because here, the people around me hail from all corners of the globe and there simply isn’t a fellow Singlish‑talking Singaporean nearby to pick up where I left off.
Why I’m Left Out of the Singlish Band
- Norway is a linguistic mosaic – every corner of town gives you a surprise mix of Nordic, Japanese, Arabic and more.
- Switching hats from “I’m a local” to “I’m a tourist” means dropping the local lingo unless I’m on an international meetup.
- Singlish is in the diaspora’s niche; only a handful of Singapore-born folks here are not buried in Swedish.
So, the everyday conversation in my Norwegian apartment smells more like S’il vous plaît, la pastiche, und så vidare! than Wah, bro, how’s it go?
Fortunately, Singlish Survives In The Kitchen
And let me tell you how I still found my dear tongue that time in Lyon during the Bocuse d’Or cooking session with the celebrity chef Eric Teo. Picture this:
- Hokkien whispers, “Yam di” and “Ba le”, rolling around the kitchen.
- Eric chuckles in Singlish, calling out “Oh my golly, that dish is the real bread‑winner!”
- The ambience charged a nostalgic cosy vibe that said, “You can still be your Singapore‑y self, even in Paris.”
Just looking back at the photo from that day (the snapshot shows us laughing over a steaming bowl of broth) reminds me that Singlish can surface anytime you need a piece of the familiar. It’s a reminder that, even far from home, a little “hobby” lingo can reconnect you to places and people that sprinkle the warmth of familiarity into your life.
Ok, come, tell us about your NS and what you think of combat rations!
Who Knew War Rations Could Be Delicious?
During my National Service, I found myself stationed on the artillery floor—firing shells, inspecting gear, and trying to stay alive. One thing that consistently saved my sanity was the cafeteria food. Not the usual mint tea or jerky, but the red bean soup that somehow managed to sneak its way onto the combat rations list.
Why Red Bean Soup Made the Cut
- Flavor Surge: Even amid the harsh aroma of gunpowder, the sweet, almost savory essence of the beans hit the spot.
- Portability: It came in a single-serving container that was wrapped up like a tiny army briefcase—practical, still good.
- Comfort Factor: When the night is long, a warm bowl of soup feels like a hug from an old friend.
Other Ration Highlights (and Misses)
Truth be told, most of the other rations were decent at best—but the red bean soup stole the show. Here’s a quick rundown of what you could expect in a typical artillery ration packet:
- Junk food packs (chips, pretzels) – Solid for quick energy.
- Energy bars – The taste mood‑kick.
- Red bean soup – The emotional comfort cup.
It’s funny to think a simple bowl of stew could balance so many of the stresses of battlefield life. Even after a long day of drills or a lingering night in the outpost, the bowl was a quiet reminder that somewhere, food can still taste pretty good.
Bottom Line
From artillery trains to the battlefield, the red bean soup was my secret weapon – not literally, but in the kitchen front. So next time you’re stuck in a feel‑bad, dust‑filled hole, remember: a hot cup of soup is a simple, yet powerful reminder that good food (even in combat rations) can lift spirits.
Seems like you are always gunning for more. Share some of your ambitious goals with us!
Dreaming of Michelin Glory
When I first picked up a chef’s knife, it wasn’t just about cooking—it was about making waves. Now my sights are set on a grander horizon: owning a fine‑dining spot that earns a spot in the Michelin Guide.
Goals that Keep the Kitchen Buzzing
- Within the first year of opening, I want to bag my very first Michelin star.
- By the time I hit 31, I aim to be the youngest owner of a three‑starred Michelin restaurant.
Beyond the Main Table: Bistro Adventures
But that’s just the tip of the iceberg. I also dream of a global chain of bistros that fuse the zing of Asian flavours with a crisp Nordic twist. Picture a surfer‑style ice‑cream puff that somehow fits a sushi roll—witty, yet palate‑pleasing.
From Norway to Singapore: The Twin Roots
Based in Norway, I’ve felt the chill of the fjords and the joys of a sun‑burnt “bokken” on my wrist. Yet my heart beats Singapore style—bright, bustling, and flavour‑filled. Opening my first restaurant back home feels like coming full circle, before I spread my culinary wings across Southeast Asia.
Why It Matters
When you’re juggling the high‑stakes of Michelin standards and the playful ambitions of a bistro empire, the kitchen becomes more than a workspace—it becomes a playground for innovation and storytelling. I’m not just making food; I’m crafting experiences that linger, just like a good meme that pops up in the same loop over and over.
Stay tuned: the next chapters of my culinary odyssey are booking soon. If you’re craving a taste of Nordic‑Asian fusion, keep your appetite primed—I’ll be bringing it right to your plate.
