From Classroom to Kitchen: The Culinary Journey of Cheong and Berempah Bros

Just weeks after the arrival of his son, Cheong unveiled his culinary venture, Berempah Bros. This unique concept revolves around ayam goreng berempah, a Malaysian-style fried chicken, characterized by a special spice paste infused with aromatic ingredients like lemongrass and turmeric. The ‘Bros’ methodology strikes a balance between the Malaysian technique—where spices are marinated into the meat like in The Coconut Club’s nasi lemak—and the Indonesian variation known as ayam goreng rempah, which features a crispy spiced batter. Enhancing its appeal, Cheong’s recipes include a seasoned batter, adding a thicker, fluffier crust. Each delightful dish is paired with a rich, indulgent coconut and chicken fat-infused rice.

A Passion for Cooking Ignited

Before taking the plunge into the culinary world as a contestant on MasterChef Singapore in 2021, Cheong was pursuing a degree in material science and engineering at Nanyang Technological University. He described his fervor for cooking, noting that he frequently prepared meals for his peers in their university hall. His culinary reputation grew, leading to a significant following that necessitated a Google Form for managing sign-ups—a testament to his growing popularity.

“I was already cooking a lot back then,” Cheong recalled. “Eventually, people encouraged me to join the competition, so I decided to give it a shot.” Following this encouragement, he requested a leave of absence from university, and the rest is history.

Professional Growth in Michelin-Starred Kitchens

During the interim between filming and announcements, Cheong seized the opportunity to hone his skills in Michelin-starred establishments, such as Zen in Singapore and the Mirazur pop-up at Mandala Club in 2021. His experiences, albeit brief—approximately two months at Zen and five months at Mirazur—were intentional. He explored various stations, from managing meat and seafood to garnishing and serving snacks, gaining insights into the demanding pace of high-end kitchens.

Achieving Culinary Recognition

After being crowned the winner of MasterChef Singapore Season 2, Cheong turned his attention back to private dining, operating his venture, Twelve Flavours, from his cozy five-room HDB flat in Pasir Ris. Although he initially returned to university after the show, encouraged by his parents to complete his degree, Cheong eventually made the significant choice to drop out and fully embrace his culinary aspirations. “I actually dropped out before I told my parents,” he revealed. “I don’t think they were disappointed, but they expected it. They knew I was clear on what I wanted to do, and that’s nothing related to engineering.” He was halfway through his four-year program.

Conclusion

Cheong’s journey from a student in engineering to a celebrated chef showcases the power of passion and determination. His commitment to perfecting culinary artistry and creating unique flavors through Berempah Bros is a testament to his journey of self-discovery and his love for food.