Four Singapore Chefs Reveal Their Fathers’ Kitchen Secrets: A Culinary Legacy Unveiled

How Dad’s Kitchen Wisdom Shapes Our Culinary Adventures

From life‑changing lessons to secret sauce hacks and the core values that keep us flipping pans with purpose, these chefs share how their fathers inspired every bite of their culinary journey.

Andrea Scarpa, Group Executive Chef of Da Paolo Group

From Trattoria to Trendsetter: How One Family’s Bare‑Handed Brilliance Built a Singapore Food Empire

The Humble Beginnings

Da Paolo was founded in 1989 by Paolo and Judie – a modest kitchen serving authentic Italian classics.

Scarpa grew up watching his father battle the endless kitchen chores with nothing but determination and a few clever tools.

Dad, the Quiet Hercules

“My father is a man of few words but a man of tireless action.”

Kitchen Cavalier: Hours in the stove, apron on, and a super‑power of moving “mountains” with just two bare hands.

Engineering in “Thin Plates”: Turning everyday kitchen supplies into masterful culinary wonders.

Nature as the Training Ground

Childhood camping trips across Malaysia – the hero’s first field tests.

DIY Bow & Arrow Workshops: Crafting projectiles from dragonwood, followed by surviving fire-starting contests with driftwood.

Deep‑End Confidence: Dad would “throw me into the deep end” and let me swim to the surface, teaching that an eager mind can find a path even in the choppy waters of life.

The Family Reboot

Scarpa teamed up with his sister and brother‑in‑law to re‑invent Da Paolo.

From a small trattoria to one of Singapore’s top‑tier food and beverage powerhouses.

Their secret sauce? Authentic flavors + modern flair – a recipe that keeps customers returning for a taste of tradition with a side of innovation.

The Take‑Away

Passion & Perseverance: Boundless enthusiasm can turn even a simple kitchen into a thriving empire.

Learning from Nature: Survival and resourcefulness are invaluable life‑skills that can translate into business success.

Strong Family Deck: Collaboration with loved ones can amplify a brand’s growth and community reach.

So, next time you taste a creamy risotto or a crisp truffle pizza, remember the humble roots and the man who turned a modest trattoria into a Singaporean legend.*

Zor Tan, Chef-Owner, Born

From Blood‑Averse Shifts to Culinary Kicks: The Story Behind Zor Tan’s Latest Venture

Growing up in a modest house on the Johor‑Singapore border, Zor Tan watched his dad, Tang Ang Tow, go from a humble food stall to a blood‑shy but determined job in a slaughterhouse. The messy, crimson life of the abattoir seemed a hurdle, yet it was his resilience that fed the family and shaped Zor’s own ambitions.

“He’d quit the stall, then hop between our home in Johor Bahru and Singapore to keep the meat cuts coming, despite the faintness of seeing blood,” says the chef‑turned‑restaurant owner. He chuckles, “If you’re scared of something, you still try to keep going. That’s the secret sauce.”

The “Hard‑Hat” Philosophy He Carries Into the Kitchen

“Fear is like a low‑grade penalty; it doesn’t mean you can’t score.”
Persistence became his steady‑hand—whether it was baking, sautéing, or teaching young parents how to juggle life.
At 29, he’s about to kick open the door to Born, a contemporary fine‑dining spot, on June 21, 2022.

What Born Is About

Situated inside the legendary Jinrikisha Station at Tanjong Pagar, Born blends “French finesse” with “Chinese culinary wisdom.” Think delectable, understated European plating studded with the boldness of Asian umami. For those unacquainted with his past, Tan is no stranger to culinary drama:

Former head chef of Restaurant Raw in Taipei.
Led Sichuan Moon in Macau to rave reviews.
Now pursuits a new concept that marries elegance with unmistakable home‑grown flavor.

Why It Matters

“If I, a chef, could overcome fear and persistence, the little ones I’m raising can too,” Tan affirms. “Parenting is just another kitchen—one that demands patience, courage, and a pinch of imagination.”

So slip on your favorite boots, head into Born, and taste the legacy of a father’s bravery turned into plates that will make your taste buds sing.

Marvas Ng, Executive Chef, Path

Meal Memories from the Family Kitchen

When I talk about food, the first names that pop up aren’t chefs or restaurants – they’re my mum and grandma. They handed me my first whisk and taught me how to turn a pile of veggies into a messorable dish. But the one who truly taught me the art of eating was my dad, Mark Ng Teng Thiam.

The Adventurous-Diner Dad

I still have a mental image of him, suitcase in hand, eager to conquer every street stall in China. He’d try that sticky rice cake or the sour soup that left others cringing.
For him, “food exploration” wasn’t a hobby – it was a mission. He’d say: “I’ve got to taste it or I’ve lost out.”
This vibe? It’s a straight-up recipe for a good chef: curiosity, fearless palate, and a dash of daring.

The Most Important Lesson

His biggest wisdom? “Always eat everything your mum cooks!” That’s the one line that never left my memory, and it’s why I now encourage diners to sink their teeth into every home‑cooked bite.

From “Feather‑Plucker” to Fine Dining

Initially, I was the family’s humble “feather‑plucker of chickens” – a role that kept my feet dirty and my taste buds sharp. Later, I earned a seat at the tables of top French restaurants across China, Hong Kong, and Singapore, soaking in centuries of culinary craft for over ten years.

Path – A New Chapter

The modern chef of Singapore has rolled out Path, a partnership with the lifestyle-led hospitality group 1855 F&B. Nestled in MBFC, it offers a thrilling blend of East Asian flavors, each dish elegantly dressed with French finesse. It’s where my heritage meets global sophistication.

Why It Matters

It’s not just about the dishes – it’s about the spirit of going on a taste adventure, just like my dad.
It reminds us that the kitchen isn’t a place to be serious but a playground where every bite tells a story.
And, as always, no matter where we go, we never forget to eat what our mum’s made.

Joe Leong, Head Chef, Sonder

From Kitchen Wisdom to Table Mastery: Joe Leong’s Recipe for Life

Joe Leong, the kiddo of renowned chefs Sam and Forest Leong, is cooking up more than just plates—he’s baking a life lesson in every sentence.

Dad’s Kitchen Manifesto

“Keep it humble, stay dedicated, and give thanks everywhere you go,” Joe shares. “Your job isn’t just about dishes—it’s about the whole vibe.”

He emphasizes two golden rules:

Respect for everyone—from the seasoned mentors who’ve shaped the journey to the dishwasher who keeps the kitchen clean.
Gratitude for every role, big or tiny.

Why? Because “people need people.” The Leongs’ motto echoes that truth: good cooking starts with good people.

Unleashing a New Dining Adventure

Helmed by Joe and his energetic crew, Sonder aims to super‑charge Henderson’s food scene:

Daytime: a cozy bakery bistro serving fresh delights.
Nighttime: a jaw‑dropping “omakase” destination with two fixed‑price menus, fusing Euro‑Asian flavors and top‑notch ingredients.

Joe’s culinary chops aren’t just limited to the kitchen—he’s partnered with V‑Zug & V‑Dining to host cooking classes, chic private dinners, and classy catering gigs.

Behind the Scenes

While Joe’s dad keeps the values front and center, Joe’s own experience adds a dash of hustle:

Mastered the art of timing—no dumpling is ever left over.
Learned that a great dish is a team effort; every helper counts.

So the next time you bite into a perfectly caramelized pastry or sip a creative cocktail, remember: it’s all thanks to humble beginnings, relentless dedication, and a generous sprinkle of gratitude.

— The Peak, with love from the Leong family.

Four Singapore Chefs Reveal Their Fathers’ Kitchen Secrets: A Culinary Legacy Unveiled

How Dad’s Kitchen Wisdom Shapes Our Culinary Adventures

Andrea Scarpa, Group Executive Chef of Da Paolo Group