Sven Erik Renaa

Chef Mathew Leong's culinary philosophy is a dynamic fusion deeply informed by his bicultural journey. He champions a core ethos built on unwavering passion, a "clean style," and dishes with a very clear identity. For Leong, every element on the plate must be meticulously clean, artfully styled, and profoundly flavourful. He places a significant emphasis on sauces, considering them critical components for delivering enhanced taste, and believes that a pristine kitchen mirrors a chef's personal approach and care for their diners. His approach to ingredients is dictated by profound respect for seasonality, a lesson profoundly learned in Norway where nature directly governs the menu. This instilled in him an appreciation for short seasons, simplicity, and restraint. He leverages Stavanger's extraordinary proximity to world-class seafood—including langoustines, scallops, king crab, and cold-water fish—all deeply connected to the local landscape. Leong actively seeks out a strong culture of producers and craftsmen who prioritize quality, integrating fine ingredients from both Norway and globally to create a harmony of flavors. He anticipates the future of fine dining will increasingly focus on vegetables, preservation techniques, fermentation, and sustainable local ecosystems, reflecting a growing consciousness of waste and environmental responsibility. Leong's overarching vision extends beyond the plate; it encompasses relentless growth, discipline, and a competitive spirit. He views stress as a catalyst for improvement, asserting that a mind constantly running is essential for culinary excellence. His personal mantra, shaped by his mentor Sven Erik Renaa, is that "flavour always comes first," emphasizing the critical importance of small details and the 'last touch' over unnecessary complexity. He mentors younger chefs to surpass him, urging them to embrace hardship, absorb knowledge like a sponge, and cultivate their unique culinary identities. This relentless pursuit of excellence and a desire to elevate the next generation underscores his ambition to not only make his mark but also to evolve and inspire within the global culinary landscape. Chef Mathew Leong's signature approach is a masterful blend of Nordic purity and Asian depth, characterized by technical precision and an artistic eye. His technical style is rooted in modern Nordic principles such as seasonality, restraint, and respect for ingredients, which he expertly infuses with the bolder, layered flavors of his Singaporean heritage. A significant technical pillar is his mastery of fermentation, a technique deeply ingrained in Nordic cuisine for preservation and complex flavor development. He applies methods like curing, aging, pickling, and fermentation in a systematic, ingredient-focused manner, which has fundamentally reshaped his understanding of flavor, balance, and patience in cooking. He also places a critical emphasis on crafting exceptional sauces, recognizing their power to provide crucial flavor to his dishes. In terms of flavor and plating, Leong strives for a "clean style" where every component is both aesthetically pleasing and impactful. His instinct for layered flavor, honed by exposure to Singapore's multicultural hawker culture, ensures a harmonious interplay of acidity, sweetness, spice, umami, and texture in even his most minimalist Nordic creations. Plating is an artistic endeavor for Leong, sometimes drawing inspiration from architecture and the surrounding landscape to incorporate interesting designs into his food presentation. While specific "legendary signature dishes" are not explicitly named in the provided text, his culinary output at RE-NAA, as evidenced by accompanying visuals, includes sophisticated preparations such as "Open-Fire Grilled Japanese Wagyu Sirloin" and the innovative "Oolong Tea Milk Ice Cream." His competition dishes, like the "Bocuse d’Or Platter" and one inspired by Singapore's Gardens By the Bay, also showcase his ability to integrate cultural influences into highly precise and visually striking presentations.

Career

• Executive Chef at Restaurant RE-NAA, Stavanger, Norway
• Head Chef at ALAISE, Oslo, Norway
• Sous Chef at ALAISE, Oslo, Norway
• Junior Sous Chef at Snorefood/Fisk, Unknown
• Chef De Partie at Restaurant RE-NAA, Stavanger, Norway
• Chef De Partie at Tippling Club, Unknown

Mentored by Sven Erik Renaa.