Even though they did not win the MasterChef Singapore champions, the runner-ups have been making their mark in the F&B industry.
Season 1’s Genevieve Lee will open a physical store for her well-received Sourbombe donuts; while Season 2 Leon Lim has helped create the menu of this new café Creatr.
Leon 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”.
(While “elevated” was frequently in MasterChef Singapore by both the judges and contestants especially during the finale, there is a suggestion that the new versions are better than the current local dishes. I would think “adapted”, “reinvented”, “inspired by” can be more appropriate words.)
On the regular menu are items from Seafood Oyakodon ($11.90), Tofu Fries ($5.90), Fried Cauliflower Wings ($7.90), Spinach-wrapped Otah ($9.90), Pan-Seared Seabass ($14.90), Seafood Tagliatelle ($15.90), Shrimp Ravioli ($15.90), and Ribeye Steak ($15.90)
However, due to the “Phase 2” (Heightened Alert) in which no dining-in is allowed, 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.
Objectively speaking, the winning elements were the sauces. The warm, thick, sweet and slight-spicy Chilli Crab sauce complimented well with the savoury patty with a slight crisp.
The crab patty was moderately juicy, though I wished there were bigger chunks within for a better mouthfeel.
I was more indifferent about the Egg Floss – something you would find topped in certain fish soup stalls. While it was more crispy than fluffy (and interesting), pieces dropped out frequently, and can be a messy affair even if you choose to pour the crab sauce over.
The Tofu Fries were well-executed, thick and tasty, and not greasy (didn’t leave oil marks on the paper), matched with addictive Sambal Aioli with Kaffir Lime Leaves. I will order these Fries again.
Also available is the Rojak Roll with Churro ($9.90), which Leon made in the finale of MasterChef Singapore Season 2.
The Rojak Roll is a combination of shredded turnips, cucumber, green mango and grilled pineapple slices, wrapped in smooth Vietnamese Rice Paper.
Paired with crunchy home-made churro, and packed with signature sweet and tangy rojak sauce. Judge Chef Bjorn Shen gave this dish a 9 out of 10.
Pre-orders available from creatr.paperform.co.
169 Stirling Road, #01-1149, Singapore 140169
Opening Hours: 12pm – 9pm (Mon – Sun)