Across Country Lines
Cuisine & Wine Asia|November-December 2020
Singapore's glory in the culinary world does not dim even when the chef is based overseas. Chef Mathew Leong, currently based in Norway, and working at Restaurant À L’aise, is the first Singaporean chef to enter with a cross country training from Norway and Singapore. We speak to Chef Leong and ask him a few questions.

CWA: You’re 24 and you’ve aiming for a pretty high goal: to be the youngest chef to win the Bocuse d’Or. How do you feel reaching the finals for this competition and what does it mean to you to do so?

ML: For me having such a goal in life is of utmost important to prove yourself and know where you stand, against some of the best chefs in the world. I am a very competitive person by nature, I am always chasing goals in whatever I do and always challenging myself to be the top. My motto in everything I do is, 'winners makes things happen, and losers let things happen'. I am extremely happy and excited to be in the world finals. Now will be the time to show who I am, and my ability to the rest of the world. This will be my main goal.

What does it mean to conduct cross-country training with a Singaporean chef in Norway? Do you believe the results would be different if you had a Singaporean coach instead of Chef Ulrik Jepsen?

I am based in Norway and working in Restaurant À L’aise, hence I will be doing my training here in Norway.

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