August is a very special month for Chef Shen, it is the month that modern Singapore was birthed, and Chef Shen's birth month too! Chef Shen loves Singapore and all its wonderful food influences and this special version of Majulah Singapura Lor is an homage to all those iconic dishes that were created in Singapore together with the dishes that were inspired by the local spices and flavours.

​

1. maju
developed
ADJECTIVE
developed, progressive

​

2. maju
move forward
VERB
move forward, go, proceed

​

WHY MAJULAH SINGAPURA, Chef Shen? 
I wanted to use the flavours of food I grew up with, Singaporean and South East Asian flavours, but it also made me question myself – what is Singaporean Food, what are Singaporean Flavours?

​

Singapore is relatively young cuisine wise and we are still growing and developing constantly with different international cuisines, different ingredients and techniques influencing the very way we eat and cook.

​

There are still constants and with the Majulah Singapura Lor Dinner, I have used South East Asian herbs, spices and sauces – pairing them with premium produce from Singapore, and the rest of the world. It is a real treat to work with local producers like W Rice Wine, Nanyang Sauce, Hong Spices, Ah Hua Kelong and Handpicked to craft a new narrative for Singapore food.

​

This menu is an homage to Singapore, its beautiful abundance in flavours, cuisines/influences and ideas. It tells the story of WHERE I have come from (the nasi lemak hawker stall, to Wok & Barrel). WHERE I am now (OwnselfMakeChef) and perhaps HOW I will move forward, progress and advance while still staying true to my roots – Majulah Singapura Lor! And no OwnselfmakeChef Dinner would be complete without a little Singlish, so liddat LOR!

​

Click "Book via email" and tell us your preferred date, contact number, number of pax, dietary restrictions.