Last month, chef Mathew Leong became the first – and only – Singaporean to snag a coveted spot on the acclaimed Forbes 30 Under 30 Europe list.
Leong’s love for the culinary arts stems from his family, in particular his mother who “cooks really, really well”.
Later, he was given an opportunity to visit the kitchen of veteran chef Jimmy Chok, where his career choice was cemented. “Asian cuisine and Asian cooking are spreading around the world. More and more kitchens in Europe are combining with Asian flavours. This has made me really, really proud.”“ we also have Asian ingredients like wasabi, but with a little twist. It’s not from Japan – we have Icelandic wasabi,” Leong said. “Some Asian ingredients can be grown in Spain as well. But, of course the very special ones, we still have to come back to the roots of Asia.
“I'm still trying with fried chicken. Two months ago, I made fried chicken and it was a disaster. was laughing and saying, ‘you are a Michelin Star chef and you cannot cook fried chicken’,” he recalled, chuckling.Leong said he would love to return to Singapore one day to set up his own Michelin-starred restaurant.
“A chef’s career is extremely interesting. Whatever the jobs land, that's where you are, in any country in any part of the world,” he said.Having accomplished so much at such a young age, Leong believes that young chefs like himself can bring “creativity, innovation and new energy” to the table. Leong said he sees an increasing number of young people who are looking at the culinary arts as a career path, but cautioned that the job is not just the glitz and glamour seen on cooking shows.
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