Remembering Singapore’s Culinary Legends

Singapore’s vibrant food scene boasts a rich tapestry of flavors, a testament to the tireless efforts of our culinary pioneers. These chefs, restauranteurs, and F&B founders have not only tantalized our taste buds but also played a pivotal role in shaping our nation’s identity. Today, we pause to remember some of these icons who have recently left us, their legacies forever etched in our memories.

2024

Fleurette Restaurant: Chef Tariq Helou

Up-and-coming chef Tariq Helou passed away unexpectedly on April 25, 2024, at the age of 29. The cause of his sudden death remains unknown. Chef Tariq, who was of Japanese, Chinese, and Lebanese parentage, owned Fleurette, an 18-seat restaurant located in Rangoon Road, Singapore.

His inventive and refined tasting menus drew the attention of diners, reflecting his diverse heritage and culinary training. In 2023, he was named Asia’s “most googled chef,” ranking seventh globally.

Address: 204 Rangoon Road Singapore, Singapore 218451

Hup Lee Fried Bee Hoon Founder:  Mr Tan Boon Hai

Mr Tan Boon Hai (陈文海), the visionary founder of the Hup Lee Fried Bee Hoon (合利炒米粉) chain, passed away at the age of 51 due to heart failure on May 2. His remarkable journey began with his parents’ modest economy bee hoon business, which he transformed into a thriving culinary empire.

Despite having only secondary school qualifications, Mr. Tan’s ambition knew no bounds. He meticulously planned the expansion of the family business, opening multiple hawker stalls across the island. Not stopping there, he established a factory to mass-produce the signature chili sauce, marinades, and bee hoon that made Hup Lee’s dishes irresistible. The business grew exponentially, boasting 90 outlets within a decade.

However, in February 2022, Mr. Tan was diagnosed with amyotrophic lateral sclerosis (ALS), a degenerative disorder affecting nerves and muscles. Despite his health challenges, he remained committed to quality and continued overseeing the business. Unfortunately, on his way to a hospital check-up, he suffered heart failure. His passing marks a significant loss of talent in Singapore’s vibrant food and beverage industry.

Address:
Aljunied Outlet: Blk 1 Upper Aljunied Lane #01-02, S360001, SG 360001.
Chong Pang City Outlet: 101 Yishun Avenue 5 #01-03, Chong Pang City, Singapore 760103

Ah Pui Satay (阿肥沙爹)

Mr. Ang Boon Ee (翁文益), affectionately known as Uncle Ah Pui, the owner of Ah Pui Satay, passed away on July 24, 2024, at the age of 66. Starting from a trishaw in 1976, he built a loyal following by selling Hainanese charcoal-grilled pork satay. Every aspect of his traditional satay, from the marinade to the skewering and even the pineapple puree in the peanut sauce, was handmade. Despite being one of the few mobile satay hawkers of his time, licensing issues forced him to cease operations in 2013. A few years later, he opened a permanent stall in Tiong Bahru, which he named Ah Pui Tiong Bahru Satay in 2021. In 2024, he relocated the stall to Toa Payoh, where it continued to draw long queues. While Uncle Ah Pui may be gone, his legacy lives on through his satay, with his business partner continuing to operate the Ah Pui Satay stall.

Address: Block 75, Toa Payoh Lorong 5, #01-13, Singapore 310075

2023

Kim’s Famous Fried Hokkien Prawn Mee: Mr Tan Kue Kim

Mr Tan Kue Kim (陈贵金), the founder of Kim’s Famous Fried Hokkien Prawn Mee (金记炒福建虾面), passed away on February 14, 2024, at the age of 78. His eatery was renowned for its unique style and his distinctive attire—often seen wearing long-sleeved shirts and a Rolex watch while cooking. Operating for over 65 years, it become a legendary fixture in Singapore’s culinary scene.

His sudden demise from coronary artery disease surprised his family, as he had no prior heart-related health issues. Mr. Tan’s culinary legacy will endure, leaving an indelible mark on the taste buds of those who relished his dishes. 

Address: 62B Jln Eunos, Singapore 419510

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As we mourn the passing of the above significant culinary legends, let us celebrate their enduring influence. Their recipes, restaurants, eateries, and the spirit of their craft continue to inspire future generations of chefs and restaurateurs.