Ambrose Poh

Choice of Cuisine: Peranakan, Local

An award-winning chef, Chef Ambrose has collaborated with culinary legends such as Violet Oon and Tony Khoo, and was the youngest executive chef at Singapore Turf Club, crafting menus for presidents Wee Kim Wee and S. R. Nathan, royalty, and other VIPs. His global experience extends to Australia, where he worked alongside with international chefs from around the world.

More recently, Chef Ambrose has been working with the Singapore Heritage Peranakan Museum, creating cooking workshops as an introduction to the Peranakan cuisine and culture to the public and overseas visitors.

Chef Ambrose has been featured The Straits Times, and has also worked with The Singapore Women’s Weekly Magazine to publish a list of recipes and video demonstrations on Singapore’s local dishes.

Besides creating recipes for brands like Thermomix, Novita, Food Magazine, and Prima
Flour, Chef Ambrose was Recipe Consultant for the book Heritage Food of the Peranakan Indians.

Chef Ambrose always possessed a critical eye for food inspection, and has a penchant for focusing on details and taste to authenticity. This has enabled him to view cooking from a different perspective, allowing him to marry the health aspects of a dish’s ingredients and easy cooking techniques, to create the familiar flavours that Singapore loves.