Can you shed light on the Savour Singapore Festival. What are you most excited about being here?

The Savour Singapore culinary festival is a 10-day showcase, culminating in a celebratory brunch on the final day. My goal in bringing Singaporean cuisine to Mumbai is to highlight its rich diversity — shaped by Chinese and Malay influences, alongside subtle Indian elements. Naturally, I have focused less on Indian flavours, as it wouldn’t make sense to serve something so familiar here. Instead, the emphasis is on dishes that truly capture Singapore’s distinct identity. For instance, our Singapore Fish Curry features on the first cycle of the menu. It is unique — quite unlike the Goan fish curry or the curries typically found in Mumbai. The festival’s menu rotates across two cycles, ensuring every day offers something new and exciting.

I firmly believe Singapore deserves recognition on the global culinary map. We are more than just tall buildings and luxury cars — our food culture is an essential part of who we are. Through this festival, I want the people of Mumbai to discover what Singapore really tastes like, and why we, too, are passionate foodies.

What makes Singaporean food so special?

What makes Singaporean cuisine special is its blend of diverse ethnic menus and traditions — something not easily found elsewhere. For example, we rely on simple, everyday ingredients and prepare everything from scratch. Even though ready-made options are widely available in Singapore, we still make our own onion pastes and spice blends, planning them fresh each time. Our focus is on preserving authenticity and keeping our roots traditional. When we do bring in modern touches, it’s always by building on the traditional recipe — adding a new layer without losing its essence. That is the spirit I want to showcase here: a commitment to authenticity while allowing tradition to evolve in subtle, meaningful ways.

Which dish at Savour Singapore is a must-try?

In the first cycle, we’re featuring Lamb Rendang and Salted Egg Chicken Wings. The chicken wings are quite special — we use salted duck egg yolks, cooking them down into a creamy, savoury sauce that gives the dish its distinctive flavour. It’s something truly different, and definitely worth trying. The Lamb Rendang is another highlight, slow-cooked for four hours to achieve its depth of flavour. Since there are no real substitutes for some of the key ingredients in Mumbai, we’ve chosen to prepare it the authentic way, even if it takes longer. In the second cycle, we bring out Singapore’s icons — Hainanese Chicken Rice and the famous Chilli Crab.

Did you bring any secret ingredients from Singapore?

We brought many ingredients from Singapore — nothing secret, but absolutely essential. One of the most important among them is laksa noodles, featured on the first cycle menu and a definite must-try. Laksa noodles are rice-based and not available in Mumbai, so I had to fly in about 30 kilos just for the festival. In total, I carried 50 kilos of ingredients, including items like salted duck eggs and specialty noodles that simply can’t be sourced locally.

Which dish will surprise Mumbai diners the most?

The Salted Egg Chicken Wings are bound to surprise everyone. At first, the name makes people wonder what to expect — but the moment they take a bite, they’re hooked. It was such a hit on the buffet yesterday that we had to keep replenishing the tray.

Describe Singapore in one bite—what dish is it?


Every dish is full of flavour, something truly special and finger-licking good. In Singapore, we love to eat. But with our busy lifestyles, most of us don’t cook at home during the week. It’s usually only on weekends that families find time to cook together. That’s why, when we dine out, we expect nothing less than excellent food — something worthy of bringing home to our families as well.

Is it tough working with the Mumbai kitchen team?

Not really — it isn’t difficult if you know how to manage and plan properly. I’m so used to travelling and working that it has given me the experience to prepare for what’s ahead and anticipate challenges. It’s never truly hard; it just requires small tweaks here and there. And as long as you have a strong team behind you, everything falls into place.

What’s your magic touch—spice, soul, or something else?

For me, cooking is more than just work — it’s about adding flavour, and perhaps even a bit of soul. I always stay true to traditional methods, respecting the roots of each dish and how it was originally created. If you ask me about my magic touch, it’s simple: I cook from the heart. Whenever I step into the kitchen, I give my very best. Here, I’m representing Singapore, and I would never want to let my country down — so I have to make sure I do it well.

How did you learn cooking? How do you mix tradition with modern style in your cooking?

I discovered my love for cooking at 16, and that passion has kept me in this industry for 19 years. At first, I wasn’t sure what path to take after school, but I grew up watching my father in the kitchen, which inspired me deeply. Initially, I thought cooking was only for women, but over time I realised it demands both physical endurance and mental resilience — and it is just as much a profession for men. Take chicken rice, for example. Traditionally, the chilli sauce is cooked slowly with time-honoured ingredients. I’ve kept that foundation but added my own twist — replacing vinegar with calamansi lime. This small change lifts the flavour, making the chilli brighter and more vibrant. In the past, the sauce with chicken rice didn’t have that burst of freshness. Now, with calamansi, it does. That’s how I like to blend the traditional with the modern — staying true to heritage while making it exciting for the younger generation’s palate.

What do you want Mumbaikars to remember from this festival? How did you like being in Mumbai?

I hope to make an impact on people and leave a lasting memory. I want them to say, “When we were in Mumbai, Chef Sharil made us chicken rice — we have to try it in Singapore too!” We are delighted to share our cuisine here. Singaporean food is vibrant, bursting with flavour, and a true reflection of our multicultural roots. Much like India, we have many cultures and cooking styles, making the experience of tasting Singaporean food truly unforgettable.

I was surprised when I first came to Mumbai, as I had some concerns about safety based on common perceptions. But I found the people here far more welcoming and friendly than I expected — even more so than in Singapore. So if you ask me whether I’ll return to Mumbai, the answer is definitely yes. Next time, I plan to bring my family along.