SGT2 (NS) Chong Shao Wei (left) is grateful to reconnect over a good meal with his mentors, Hai Teck (right), who taught him tactical skills and values like humility as well as Faiz (middle), who guided him through the challenges of being a ProCom medic.
Hear from SGT2 (NS) Chong Shao Wei, a self-proclaimed adventurous foodie, his passion for Singaporean cuisine and his top local picks.
Like many Singaporeans, Shao Wei lives to eat. However, his approach to discovering the best dishes involves a bit more curiosity and exploration.
As a clinical researcher, the 28-year-old embraces a methodical approach to his culinary adventures. Inspired by food expert Andrew Zimmern’s philosophy, Shao Wei believes that “all food should be treated equally”, and that every dish should be given a second chance, even if the first taste wasn’t convincing.
Shao Wei approaches Singapore’s vibrant food scene like a researcher, scouring social media for new finds and exploring food blogs like DanielFoodDiary and SethLui.com to gather insights and opinions. “The joy is in reading diverse menus and reviews, and then experiencing the flavours firsthand,” he shares. He also recommends Telegram channels like Level Ground and TasteSoul for the best deals — an endeavour he cheekily calls “typically Singaporean”.
“These platforms help by highlighting newly opened restaurants and hidden gems among family-owned establishments,” he notes. “After all, Singaporeans are masters of word-of-mouth.”
But for Shao Wei, the true treasure lies in connecting with the people behind the dishes. He relishes learning the stories of the eateries and their owners, adding: “These interactions are ones I hold deeply in my heart. What I love most about Singaporean cuisine is its diversity — a rojak where, amid the variety, you can still discern distinct flavours. This creates endless possible combinations, and that excites me.”
Living near the Woodlands Checkpoint gives Shao Wei easy access to some of his favourite local eateries. Two dishes he particularly enjoys are Lai Xing Prawn Noodle and Hong Ji Claypot Herbal Bak Kut Teh, both located at Marsiling Lane.
According to him, the rich prawn noodle broth — combined with yellow noodles, fried shallots and pork lard cracklings — creates a delightful texture and flavour. On a rainy day, the peppery bak kut teh perfectly complements the prawn noodles with its moreish soup and tender meat.
For chicken rice enthusiasts, he recommends Tian Tian Chicken Rice at Clementi. “Their chicken is exceptionally tender, and the rice is fragrant. Add a braised egg and a refreshing ice lemon tea for a euphoric meal,” he says.
One local dish he believes deserves more recognition is bee hoon, specifically the White Bee Hoon at Sembawang. This flavourful meal is elevated when paired with the signature chicken wings. A tip from Shao Wei: “You can enjoy the bee hoon on its own or add the eatery’s signature chili sauce. Each bite is a symphony of flavours, so take your time to savour it.”
Another underrated gem in his book is the nasi lemak at Chong Pang, which he loves for its punchy addition of ikan bilis that enhances the dish’s umami profile.
One of Shao Wei’s fondest food memories from his NSF days is exploring various Indian cuisine such as Black Pepper Multicuisine restaurant with friends. As a medic and trainer at the Singapore Police Force’s Protective Security Command, he recalls Springleaf Prata as a popular spot among his NS kakis for its air-conditioning, halal certification and delicious food.
“It made training in the morning something to look forward to,” he reminisces. “The iced Milo and murtabak hit the spot, and the portions were large enough for two to share. We often shared the murtabak, and the memories of our playful banter during those meals are particularly cherished,” he says.
He also lauded how our vibrant Singapore food scene can unite people across culture and race. “Imagine having friends and family gathered around a table full of diverse dishes. That bliss of discussing flavours and the connections formed through this diversity is what I love about Singaporean cuisine,” he reflects.
Before booking into camp, fuel up on… kaya toast. It’s sweet, delicious, and you can eat it fast.
The ultimate supper after a long shift is… nasi lemak, because there are so many combinations to try out.
For breakfast on a day off, nothing beats… you tiao. Dunking it in coffee or Milo just makes my day!
When I’m on a break, I enjoy sipping on… iced bandung, because the sweetness from the evaporated milk and syrup lingers on the tongue.
The best food to bond over with NS kakis is… a cold and refreshing chendol at Bukit Timah Hawker Centre.
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