While MasterChef Singapore S2 winner Derek Cheong and 2nd runner-up Trish Yee are competitors on the show, they have collaborated for a series of home deliveries from Donburi to Pao Fan.

Derek initially started “Twelve Flavours” as a private dining concept with fellow MasterChef contestant Ryan Tay (Top 24), but have 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. (Also read about MasterChef runner-up Leon Lim’s Chilli Crab Burger )

As Trish was known to be good with execution of fish dishes on the show, it is no surprise that she is selling “Yu Pian Pao Fan”, but not just any ordinary fish. (Also read: 12 Comforting PAO FAN 泡饭 In Singapore)

It is Kinmedai Pao Fan.

So yeah, I ordered via https://www.twelveflavours.com/shop for the Seafood Pao Fan 海鲜泡饭 ($30).

Delivery till 6 June 2021 only though, so fastest fingers first. (Derek is taking a short break due to its upcoming stint at the Mirazur pop-up in Singapore.)

The Seafood Pao Fan consists of 3 separate parts – the premium seafood box with broth, rice box, and “crispies box”.

I was wondering how they ‘make money’ from the luxurious ingredients found within, from tiger prawns, Hokkaido scallops, clams to fish.

The type of fish incorporated are either premium local snapper or Kinmedai depending on the shipment.

The last time I had Kinmedai (金目鯛) was in a fine-dining Japanese restaurant, and the red fish with large eyes is known for its sweet-clean white flesh, fairly high fat content and balanced flavour. The two were also possibly inspired by the fish challenge on MasterChef.

Customers would just need to simply to heat up the seafood broth (say microwave for a minute), pour in the rice, and add in crispy egg floss and puffed rice as and when to keep this component crunchy.

The seafood broth cooked with bones of four different types of fishes is what I would call an umami broth – rich tasting and gao gao, sweet with seafood goodness, yet not overly heavy.

I finished ill the last drop, and certainly look forward to their Pao Fan making a return in future.

Seafood components were fresh-tasting, especially the plump Hokkaido scallops.

Worthy to mention is Trish’s sauces (can order from https://shop.dopenkitchen.com.sg/stores/doohlala/) of D’ooh Lala’s XO Chilli Sauce and Grandma’s Spicy Garlic Chilli.

The D’ooh Lala’s XO Chilli Sauce ($10.90 per bottle if you want to get) is freshly hand-made and fried with premium dried seafood.

Just add a little to the Pao Fan, or your own noodles or congee, to make it more elevated – a word they love to use on MasterChef.

Also available for order from Twelve Flavours is the Lava Cookies & Ice Cream ($25) which features a caramelised almond chocolate lava cookie with almond praline, coffee infused butter and homemade burnt Madagascar vanilla ice cream.

Twelve Flavours: https://www.twelveflavours.com/shop
D’ooh Lala: http://shop.dopenkitchen.com.sg

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