Singaporean chef Mathew Leong, the executive chef of Norway’s three-Michelin-starred Re-Naa, recently brought his expertise back home with a five-day pop-up dining experience titled “A Nordic Expedition.” Held at Dusk @ Mount Faber in February 2025, the event featured a specially curated five-course menu that blended Nordic ingredients with Asian flavors.
The menu showcased Leong’s signature style, combining his deep understanding of Scandinavian cuisine with his Singaporean heritage. Dishes like Atlantic cod with smoked mussel and leek and other innovative pairings allowed diners to experience the best of both culinary traditions. The event received enthusiastic praise from guests, who appreciated the seamless fusion of Nordic and Asian elements.
From Singapore to Norway: Mathew Leong’s Culinary Journey
Leong’s passion for cooking began in Singapore, where he trained before moving to Norway to refine his craft. His talent and dedication led him to head Re-Naa in Stavanger, making him one of the few Singaporean chefs leading a Michelin-starred restaurant overseas. Under his leadership, Re-Naa earned its third Michelin star, a remarkable achievement that solidified his status in the fine-dining world.
Beyond his restaurant work, Leong has also represented Singapore on the world stage. In January 2025, he participated in the prestigious Bocuse d’Or culinary competition, securing sixth place out of 24 contestants—the best performance by a Singaporean chef since 1989.
“I really tried to put Singapore on the world map, so people [will] actually want to come to Singapore to dine,” Leong said after the competition.
Strengthening Singapore-Norway Culinary Relations
Leong’s work is a prime example of the growing culinary exchange between Singapore and Norway. By integrating Nordic ingredients with Asian cooking techniques, he has introduced a unique gastronomic experience that resonates with diners from both cultures. His contributions enhance the global reputation of Singaporean chefs and foster greater collaboration between the two nations’ food industries.
Through his achievements in Norway, international competitions, and local events like “A Nordic Expedition,” Leong continues to inspire future chefs to explore and innovate across culinary traditions—bridging Singapore and Norway through food.
