Culinary Class Wars might have been a mega TV sensation, but the Korean cooking show doesn’t quite hold a candle to the prestigious Bocuse d’Or, also known as the ‘Olympics’ of the culinary world. Think of it as a global culinary showdown – but ‘white spoons’ only.
Singapore has had our eyes on the top prize for decades since our last best showing in 1989, when chef William Wai of Resorts World Sentosa clinched the Bocuse Bronze. This year, Singaporean chef Mathew Leong makes history again, securing first place across all of Asia, and sixth place overall.
The Bocuse d’Or Grand Final 2025 concluded last night in Chassieu, France, with thousands of supporters crowding out the Sirha Lyon hall in Eurexpo. For five and a half hours, Chef Mathew and his Commis chef Synva Knapstad Gjerde battled it through two tough challenges, under the watchful eye of audience members and an expert panel of judges – talk about pressure cooking.
Together, they presented two dishes, one on a plate, and one on a platter. The first required contestants to use three ingredients – a duo of celery, stone bass, and lobster; the second needed to have venison, foie gras, and tea. The results? Two stunning masterpieces, titled Aurora of Flavours: A Sea-to-Garden Voyage, and Blossoms of Tropical & Forest, inspired by Singapore’s vibrant flora.
While Chef Mathew and Syvna were a couple of spots shy of a podium finish, their coach Chef Julien Royer – chef-owner of Odette and himself a culinary legend – found their dishes to be “truly outstanding” and “one of the very best”.
30-year-old Chef Mathew is the Executive Chef of three-Michelin-starred Re-Naa in Stavanger, a city in the southwest of Norway. The seaside restaurant is one of just two in Norway to hold this accolade. Back in 2021, the then 26-year-old was the youngest candidate ever to represent Singapore at the Bocuse d’Or Final.
While not everyone might get to visit Re-Naa in Stavanger, those curious to dine under the hands of the talented chef can soon do just that right here in Singapore. From February 19 to 23, Chef Mathew will be holding an exclusive pop-up at Dusk Restaurant & Bar, located on the peak of Mount Faber. For five nights only, he will be serving a five-course set menu ($188 per person) that marries Nordic and Asian flavours. Make your reservations here.
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