Japanese chef discovers a million flavours in Singapore

16 Aug 2019 4 min read

Each time Masanao Saito visits Maxwell Food Market for a meal, all he has to do is flash his signature grin and the hawkers immediately know what to prepare.

At his go-to Chinese economical rice food stall located on the first floor of the market, stall attendants usually begin preparing his favourite meal combo as soon as they see him standing in queue.

They know the drill — a bowl of steamed rice, stir-fried bitter gourd, tofu stew, and a hearty serving of chicken curry served with a dash of kindness.

“I’ve always believed that food has the ability to build bridges and this is true in a place like Singapore. There’re so many different cultures and cuisines so there’s always an opportunity to meet new people and try new cuisines,” says the Chief Adviser at Caffe B, a Japanese-Italian fusion restaurant located at Club Street.

Discover the Singapore difference here.

A native of Saitama prefecture located in the Greater Tokyo Area, Masanao’s first glimpse of kitchen life came at age 16 when he started working at a local Izakaya (a casual Japanese pub). His next few years were an infusion of colours and flavours as he worked his way across various restaurants, honing his culinary skills alongside the best of the Japanese food scene.

After nearly four years cooking at the Embassy of Japan in Sweden, in 2014, he decided to spice up his career by moving to Singapore to helm Hanashizuku, an Izakaya-style restaurant at Cuppage Plaza.

The first thing that struck him about Singapore’s culinary scene was its unparalleled diversity – something he attributes to the cosmopolitan vibe of the country.

“There so many opportunities and possibilities for the culinary scene here because a lot of people come here from different countries, bringing along their food heritage and history with them,” he says.

In 2016, he took on the role of culinary director at 999.99, a Japanese European fusion cuisine. Two years later in 2018, he transitioned to the role of Chief Adviser at Caffe B, a Japanese-Italian fusion restaurant at Club Street.

Masanao’s earliest memories of Singaporean food can be traced back to his first few weeks in Singapore when he was invited by a friend to dine at Old Tiong Bahru Bak Kut Teh located at Seng Poh Road.

It was love at first taste for Masanao who remains a fan of its succulent pork meat, chewy Youtiao (fried breadstick) and dollops of porridge. In fact, he makes it a point to go back once or twice a month.

To deeply savour the flavours available in Singapore, he has approached local chefs and stall owners to learn cooking techniques. He has even sought formal training of local culinary techniques at a local academy.

It was hard labour and long hours but being able to master traditional cooking methods was the icing on the cake for the culinary enthusiast.

“I made Singaporean friends while learning how to cook one of the country’s most famous dishes. How could I complain? It was a good experience and opportunity to learn about the country,” he says.

As someone who has always believed in the power of food in bringing together communities, Masanao began inviting local colleagues and friends over to his place for Temaki Sushi sessions where people were able to pick, choose and roll their own sushi.

By allowing people a hands-on approach towards learning a new cuisine, he was able to open up about his experiences growing up in Japan whilst also learning about life in Singapore.

Having witnessed the growth of Singapore’s culinary scene over the years, Masanao believes that Singapore can become a Michelin capital of the world.

Apart from highly skilled chefs and a dynamic culinary scene, what sets Singapore apart is its ability to bring together people from different parts of the world together – a feat that most countries find hard to achieve, he explains.

“The most important thing about making good food is being open to new ideas and techniques. It is a constant learning process and Singapore is the perfect place for any restaurant or chef hoping to make a mark on the world.”