The Silver Chef

The Silver Chef Ian Low [email protected]. All photos and videos shot on iPhone. Visit and subscribe to the link below for full 4K HDR cooking videos.

A self-taught amateur chef in the web age, I am one who is passionate about food and all things culinary. This blog is a document of my journeys and adventures through this world.

I have reached 800 followers! Thank you for your continued support. I could not have done it without each of you. 🙏🤗🎉
18/03/2023

I have reached 800 followers! Thank you for your continued support. I could not have done it without each of you. 🙏🤗🎉

Our top 5 favourite recipes based on views for 2022.As we wind down the year, 2022 has been a very transformative one fo...
31/12/2022

Our top 5 favourite recipes based on views for 2022.

As we wind down the year, 2022 has been a very transformative one for all of us. It will likely be the year that is known as the year we learned to live with covid.

And a year where the virus was not only most worrisome aspect. Inflation and a possible recession weigh heavily for most of us and will continue to do so as we head into 2023.

With rising costs and likely cutbacks for companies, the next year will be challenging on many fronts.

Despite this, we are always hopeful and optimistic that silver linings are still there, but we need to work harder to fulfil our expectations and goals.

Hopefully, with the pandemic soon to be behind us, we can now work towards achieving the normalcy that has eluded us for the last 3 years.

So let’s look back on a very eventful 2022 and look towards a better and prosperous 2023
1. Our top recipe is this perennial favourite - sesame soya chicken wings rice cooker. Simple and easy to whip up with the simplest of ingredients.

349,000 views

2. Coming in second is our very first one pot recipe - one pot chicken udon which continues to be very popular even with our reposts.

229,000 views

3. Our 3rd most popular recipe is the rice cooker dish that started it all. 2022 is also the year we made a special paste for sale with the help of the good folks from and .

210,000 views

4. This rice cooker favourite is actually a spin off from our fifth place recipe. The soya sauce minced pork and potatoes rice cooker.

188,000 views.

5. Rounding our top 5 dishes is this nostalgic classic that many of you have cited as a childhood favourite. Soya sauce minced pork and potatoes that’s so good with plain congee or rice.

144,000 views

We hope 2022 has been a great or at least a good one despite the many challenges happening throughout the year.

So let’s do one final toast and cheer for 2022 and head towards 2023 with the most brightest of thoughts.

Happy New Year 🥳

at Empress Road Market.This is our favourite char siew wanton mee and is the sin Ming chicken rice equivalent for wanto...
30/12/2022

at Empress Road Market.

This is our favourite char siew wanton mee and is the sin Ming chicken rice equivalent for wanton noodles.

Every aspect is at its superb best and starts at only $4.00 for one plate. We put down to their high volume of customers and despite the long queue, aunty cooks the noodles and plates at lightning speed, unlike some overhyped bcm place.

The char siew is the freshly made type, and a nice looking char and uses the full marinade. Flavourful meat even with a leaner cut of pork used.

The wantons are simply the best among the hawker stall wanton noodle places we have tried, exceptionally seasoned and plumpy enough, especially at this price.

And the noodles with the darker sauce is the highlight. Savoury and not sweet as you might have expected, probably laced with a bit of the excellent accompanying soup, it’s savoury yet refreshingly clean tasting all at once. And after a few tosses, the noodles will prove to be highly addictive until that last strand.

The aforementioned soup has a distinct taste of dried anchovies and has more depth than most others. And yes, for our money, this ranks better than the Koung even.

As they have nailed every aspect of this classic dish in an absolutely artisanal fashion like no other, and still keeping it one stall and affordable. Nothing can beat that.

Get it while it’s still on festive menu … their delicious and tummy merry making festive French toast.
28/12/2022

Get it while it’s still on festive menu … their delicious and tummy merry making festive French toast.

now has a new outlet at Lorong 8 Toa Payoh hawker centre.Currently helmed by the original father and son team, we learn...
26/12/2022

now has a new outlet at Lorong 8 Toa Payoh hawker centre.

Currently helmed by the original father and son team, we learn that the older folks here have come in full support as many have been familiar with the dad’s Hokkien mee for years.

The master has been cooking this for nearly 5 decades and with Youri, the son now fully acquiring all his skills and even improving in areas like a modern and robust edition of that signature broth.

The wok hei, the crustacean flavours, the lard aroma and the seafood and egg aroma are all intact and we believe this is the best Hokkien Mee around today.

Even if they are not using charcoal to fry.

Lor 8 Toa Payoh, #01-11 210, Singapore 310210

A merry little Xmas from everyone of us here :)
25/12/2022

A merry little Xmas from everyone of us here :)

Our favourite fine dining restaurants of 2022.Each of these fabulous establishments have some of our favourite dishes to...
24/12/2022

Our favourite fine dining restaurants of 2022.

Each of these fabulous establishments have some of our favourite dishes too, with kitchen teams lead by exemplary head chefs that excel in preparing and executing some of the finest and most creative plates of the year.

In no particular order …

- and for giving us not only the best meal of the year, but also the promise of more and better to come in 2023.

- and for giving us some of the finest plates of food since 2000, and continuing to maintain and even improve on that high bar of excellence.

- and for showing us how fusion should be truly done, marrying his exquisite classical French skills with premium Japanese produce and producing exciting new creations in the process.

- and for passionately showcasing how excellent produce should be treated and executed, and in particular, showcasing his love for the superb Aussie produce that is easily the equal of any European equivalent.

- and for bringing Wolfgang Pucks’s legendary Californian cuisine here and infusing the dishes with his better than some local chefs’ knowledge of local food.

Unlike that French tyre guide, we always believe that the executive chef deserves just as much recognition as the restaurant for without a leader, a fine dining restaurant is essentially rudderless.

Each of this establishment also highlights how far our culinary scene has come over the years, and making Singapore more just a destination for a wonderful hawker scene, which it still is.

Salutations to all these wonderful chefs and their teams from both front and back of houses as well.

We can’t wait to return in 2023.

This is our Best of Asian eateries that couldn’t fit on our other 2022 lists. Simply because they are just too good not ...
23/12/2022

This is our Best of Asian eateries that couldn’t fit on our other 2022 lists. Simply because they are just too good not to be mentioned for this year.

Our favourite Thai eateries.

- for the best fine dining Thai restaurant, for consistently churning out legitimate yet beautifully presented Thai classics and modern updates with an adherence to quality produce and cooking.

- Siam Cuisine at Old Airport Food Centre for the best Thai street food experience in an inexpensive setting. In particular, the authentic Thai yellow curry made from a myriad of ginger variants and turmeric is such a flavourful dish that very few high end Thai places can match.

It’s no surprise that these 2 Thai establishments (despite being on opposite spectrums) are so good as both owners have a very vested passion and enthusiasm for Thai cuisine.

- at Little India for having the best Indian eatery that we have come across. Every of their dishes are made with care, from their superb naan to their tandoori to our personal favourite of roganjosh, prices are always affordable and the cooking is consistently well executed.

- for having the most legitimate Vietnamese food, having their grilled meats done traditionally over charcoal and their island best banh mi made with house baked baguettes. And that classic Vietnamese beef stew is truly hearty and delicious.

These picks reflect the kind of authentic Asian cuisine that is as close to their original incarnations. And with reasonable price points and little hype, they are often overlooked for flashier, more over marketed places that has fairly little substance when compared to these gems.

Chef has been one of our favourite chefs for some time, and for good reason. Armed with the most exquisite of French cl...
23/12/2022

Chef has been one of our favourite chefs for some time, and for good reason. Armed with the most exquisite of French classic techniques and knowledge, he marries this with the use of the best premium produce from his Japanese homeland.

And he does so in ways that’s always surprising yet sensible. The results are always stellar, and his creations continue to impress and tantalise us every time we revisit with each seasonal menu.

The Isa Ebi Japanese spiny lobster dish is the simplest construction of the night, but it made the most dramatic impact on our tastebuds. Cooked in a salivating and rich but never overpowering coconut curry sauce, the sashimi grade crustacean has a terrific texture and bite that’s just barely cooked in the middle.

The natural lobster sweetness perfectly smothered in the highly tasty coconut cream sauce that’s evocative of our local salted egg prawn Zichar classic. This is simply divine gastronomy despite its straightforward presentation.

The Japanese grouper fish course is light and clean tasting, enlivened with the firm yet enjoyable fish texture and bite. Trumpet mushrooms, a slice of abalone and a robust fish essence brings everything together, and a pickled garnish on top for the requisite acidity.

Another dish of the year is the veal tenderloin course. Perfectly cooked and full of delicious meaty flavours and jus, the veal is topped with equally well seared foie gras that gives it that extra fat and richness to bring out even more flavours from the tenderloin.

Flanked with seasonal vegetables that’s as eclectic as his menu creations - pumpkin, morille mushrooms, sugar snap peas and broccolini. An extra shaving of winter white truffles, this is as indulgent as it is magnificent in its final culinary guide. A sophisticated and familiar dish all at once.

One of our favourite meals of the year along with Poise and Saint Pierre. And a well deserved ovation to Chef Kenji.

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