MasterChef Singapore Season 2 has ended its run sometime back, and some viewers may be curious what the contestants have been up to.
The Top 4 have got their foots (sort of) into the F&B industry.
Winner Derek Cheong found a gig as a commis chef at French restaurant Mirazur’s pop-up (but disrupted due to no dine-in); runner-up Leon Lim is a food consultant at local cafe Creatr.; while 4th place Zephyr Eng is helping to manage Peranakan restaurant Rumah Bebe.
If you want to try out some of the “MasterChef Food”, here are 5 places you can consider:
(Credit: Nicholas Tan @stormscape)
UBS at 9 Penang Road, #02-03, Singapore 238459
Opening Hours: 10am – 3pm (Closed Sun, Mon)
Genevieve Lee, runner-up of MasterChef Singapore Season 1, first started her online business Sourbombe in August 2020, focusing on sourdough Bomboloni – Italian doughnuts piped with various fillings.
With a new spacious and spanking new takeaway shop front at UBS Building (previously known as Park Mall) that houses their kitchen and retail section, Genevieve and team would be able to increase her scale of production and offer more flavours and selection there.
Using homegrown sourdough starters for all her bakes, customers can look forward to Sourdough Bomboloni aka Sourbombe (Plain $3.60, Standard $4.80, Premium $5.60), and Sourdough Loaf Cakes ($8.90).
Their flavours are artisanal with six signature ones permanently on the menu, namely the original Cinnabombe ($3.60), Lavender-Lime Mascarpone ($4.80), Hojicha Caramel Crunch ($4.80), Passionfruit & Caramelised Banana ($5.60), Blueberry & Lemon Thyme ($4.80) and Basque Burnt Cheesecake ($5.60).
The Basil Cream & Rhubarb ($5.60) was a surprise and one of my favourites, as I expected it to be more savoury and pesto-like.
Instead, the basil was light but distinctive with herbaceous notes, coupled with lemon balm and lime in the custard and a small amount of tangy rhubarb compote to elevate the taste. Sourbombe (Penang Road)
(Genevieve is the only MasterChef Singapore contestant on this list I have yet to met, therefore no picture. Haha.)
Jiak Song Mee Hoon Kway 吃爽麵粉粿
11 Telok Blangah Crescent Food Centre, #01-108, Singapore 090011
Opening Hours: 9am – 2pm (Tues – Sun), Closed Mon (or till sold out)
Blk 18 Bedok South Rd, Hong Soon Food Court #01-45, Singapore 460018
Opening Hours: 8:30am – 8pm (Mon – Sun)
Jiak Song Mee Hoon Kway at Blk 11 Telok Blangah Crescent Food Centre gained some buzz due to the MasterChef Singapore factor.
Season 1’s contestant Aaron is known for his “neighbourhood Ah Beng” persona and always seen with a trucker cap.
The second outlet is at Bedok South.
Aaron revealed that the average time needed to prepare each bowl would be about 2 minutes (dough hand-rolled upon order), but there may be a couple of customers who ‘bulk buys’ above 10 bowls. So do be prepared to wait.
A bowl of Mee Hoon Kway in soup or dry version goes for an inexpensive $3.50.
For more liao, there is an All-in Combo with pork slices, pork ball and shrimp ball at $5.00. You can also opt for a Ban Mian option.
I liked the addition of pork and shrimp balls – almost Beauty in The Pot style, though would have preferred if there was a juicier bite.
The soup version was clean-tasting yet flavourful, with an obvious fragrance from the shallot oil. Jiak Song Mee Hoon Kway (Telok Blangah Crescent Food Centre)
Derek initially started “Twelve Flavours” as a private dining concept with fellow MasterChef contestant Ryan Tay (Top 24), but have previously pivoted to start this series of “Twelve Flavours at Home”.
It is his way of starting to become an owner of his very own restaurant. (While he landed up a gig at fine-dining French restaurant Mirazur, that was disrupted twice due to P2HA.)
Now that Twelve Flavours is taking a short break for now.
Kombucha brand Broux is the other venture he started out. Unlike the usual Kombucha out there in the market, the locally brewed bottles focus on flavours familiar to the Singaporean palate.
Expect flavours such as Chrysanthemum Wolfberries, Strawberry Lemonade, Pear Sage, Peach Oolong, Mango Peach and Apple Pandan. Each bottle cost $6.90 (excluding delivery fee).
Personally, I enjoyed both Peach flavours best which had this mellow tropical taste that was adequately refreshing.
While MasterChef Singapore Season 2 ‘s winner Derek Cheong and 2nd runner-up Trish Yee were competitors on the show, they have collaborated for a series of home deliveries from Donburi to Pao Fan.
As Trish was known to be good with execution of fish dishes on the show, it was no surprise that she is selling “Yu Pian Pao Fan” previously – but that has ended its run.
Her online shop D’ooh La La offers a mixture of Korean items such as Homemade Kimchi ($15.90), Sweet & Spicy Korean Anchovies ($13.90), and Spicy Korean Fish Cake ($12.90); alongside XO Chilli Sauce, Grandma’s Spicy Garlic Chilli ($5.90), XO Chilli Sauce ($10.90 – $14.90), Laksa Paste ($8.50) and Grandma’s Spicy Crispy Prawn Chilli ($8.90).
Many of these were inspired by her grandmother’s cooking (which she frequently mentioned in the programme).
Can I say while I loved everything I ordered (truly), the one bottle that I relished most was the Sweet & Spicy Korean Anchovies coated with sweet chilli sauce and topped with fragrant sesame seeds. Very addictive.
169 Stirling Road, #01-1149, Singapore 140169
Opening Hours: 12pm – 9pm (Mon – Sun)
MasterChef Singapore Season 2’s runner-up Leon Lim who is currently also a private tutor, took his experiences from the MasterChef programme in the design of the food items.
Side trivia: His MasterChef apron can be seen framed up in store (personally done up by his father who owns a framing business).
The menu serves up a range of “elevated local favourites”.
The café offers two items for deliveries and takeaways – Chilli Crab Burger with Tofu Fries ($29.90) and Rojak Roll with Churro ($9.90).
Some may feel that the burger is on the pricey side.
It includes hand-crafted freshly-made crab cake patty and daily baked brioche buns prepared in-house. In between are rocket leaves salad, a tomato slice, and crispy egg floss.
This also comes with sauces packed separately. You can pour the Chilli Crab sauce over the egg floss, or as a dip. Creatr. (Stirling Road)
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