A Taste of Singapore

Join top Aussie Chefs on a culinary tour of Singapore.

Singapore boasts an exciting tapestry of culinary history, culture and landscape and is often referenced as the source of gastronomic inspiration for professional and amateur chefs alike.

The Global Chef Exchange initiative takes advantage of the enchanting resources quintessential to Singapore to create a culinary immersion program that encourages the exchange of ideas between local and foreign chefs and restaurateurs.

This year, it brought together 20 talented chefs from around the world, including three from Australia - Haydn Fyfe (Pranzo), Matt Stone (Greenhouse) and Jowett Yu (Ms G’s).

From street food to fine dining, the initiative brings the participant on an educational food trail down Singapore’s memory lane. Meticulously crafted as a compact four-day exchange, Global Chef Exchange introduces local spices, smells and sights to the visiting chef, complemented by engaging cooking workshops and culinary demonstrations.

Jowett Yu, Head Chef of Ms G’s, explored Singapore’s local hawker markets, tasted the traditional street food on offer to understand the fusion of flavours introduced by the mix of cultures in the city (Indian, Chinese and Malay).

Watch Jowett’s tour of Singapore’s hawker centres and local dishes here:


What was the highlight of your trip to Singapore?

The hawker centre hopping was my favourite experience it allowed me to experience true Singapore street food.



How would you describe Singapore’s foodie scene?

There are lots of options ranging from hawker stalls to international celebrity chef fine dining restaurants. Also, eating is a major social activity and plays a significant role in Singaporean daily life.



Did you discover any new foods on your trip to Singapore?

I loved tasting the many different varieties of Asian fruit as the quality and freshness astounded me. In a hawker centre there will be a dedicated stall just serving fresh fruit, many Singaporeans will have fruit at the end of their meal as a healthy dessert option.


Matt Stone, Head Chef of Greenhouse restaurant, visited Singapore’s Organic Farms – a growing movement in this surprisingly green destination. These farms deliver sustainable produce to the city’s residents as well as a number of local to high-end restaurants.

Explore Singapore’s Organic Farms with Matt Stone here:

To discover more about the varied Singapore food scene head to www.yoursingapore.com/au

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