“I believe chefs in Singapore will increasingly become the bearers of our heritage.” – Seth Lai
When you step into Ce Soir, you’re not just entering a restaurant—you’re embarking on a culinary odyssey. The man behind it is chef Seth Lai, winner of Singapore’s Michelin Guide Young Chef Award 2024, a maestro who blends European finesse with the spirit of Asian cuisine.
From the serene riverbanks of Teluk Intan, Malaysia, to the bustling streets of Singapore, Seth Lai’s culinary journey has been nothing short of extraordinary. Beginning his formal training at the age of 22, Lai’s ascent to prominence was both swift and spectacular. In 2001, Lai was awarded his first Michelin star as chef de cuisine at modern European restaurant, 28Wilkie, at just 27.
Lai, who was also previously at Iggy’s and Esora, continues to redefine the dining experience Ce Soir. Mirroring’s Lai’s background, Ce Soir’s menu transcends geographic boundaries, combining traditional techniques with bold, innovative flavours. Each plate tells a story, inviting diners to experience the fusion of his European training and Asian heritage, along with the childhood that instilled an appreciation for fresh ingredients in him.
What’s a cause that you are passionate about?
Supporting the underprivileged has always been a cause close to my heart. I have long dreamed of cooking for those in need, though the opportunity has not yet presented itself. When the day arrives, I will embrace it wholeheartedly, eager to give back to the community through my culinary skills.
Besides giving back to the community, what is one thing everyone should do at least once?
Go to their favourite country and fully immerse themselves in the culture; truly experience the country holistically.
Why should chefs be an important part of Singapore’s cultural discourse?
I believe that chefs in Singapore will increasingly become the torchbearers of our rich heritage, showcasing our cuisine with pride on the global stage. With this in mind, we continuously strive to innovate, pushing the boundaries of flavour. Currently, I am contemplating ways to elevate my menu, making it more sensory and engaging, imbued with emotion, character, and identity.
How do you handle failure or setbacks?
I embrace moments of solitude to reclaim my thoughts before trying again. The best advice you can give yourself is to never give up. One piece of advice that has encouraged me greatly is to forget everything you’ve learned and teach yourself anew.
How do you balance your professional and personal life?
Be disciplined about knowing when to stop working and take a break. I find solace in travelling to Japan, especially to its most rural countryside towns. Immersing myself in nature, far from the hustle and bustle of the city, allows me to truly recharge.
Photography by Franz Navarrete / Hair & Makeup by Greg’O
