It is heartening to see that more local chefs are spreading their wings and bringing Singaporean flavours to various parts of the world.

One such chef is Chef Salleh Jahari, 56, who is currently stationed in Macau at Rasa Singapura, a 1,000-seat food court at the luxurious Venetian Macao resort hotel.

Chef Salleh, who honed his 'Roti Prata' showmanship when he was at the Singapore Jurong Bird Park, considers his cooking style a traditional one which utilises a mix of Malay & Indian spices.

When did you decide you wanted to become a chef?
When I was in my twenties. My interest started from practicing cooking curry at home. I loved watching how my family enjoyed my food. This spurred me on to try becoming a chef.

What was your Big Break?
I would say while working in Singapore Jurong Bird Park in 2002. That gave me a fantastic exposure to showcase my 'Roti Prata' showmanship to tourists of the world. And my reputation is further enhanced via the participation in the making of Biggest Pizza & Mountain Welcome Rice in Singapore Food Festival in 1996 - I got promoted quite fast thereafter.

What makes a good chef?
In my point of view, a good chef should be confident and be sensitive in the usage of food ingredients.

How would you describe your cooking style?
Mainly toward traditional Muslim style of cooking, utilizing a harmonious mix of Malay & Indian spices.

Do you have a signature dish?
Curry dishes and Num Bread are my signature dishes. Making good curry gravy is really an art in the blending of spices. I use a combination of fresh & dried herbs with careful control of temperature to make my signature curry dishes delectable.

What is your most essential kitchen tool and why?
Well, no chef can work without a tasting spoon.

What are the must-haves in your fridge at home?
I believed that would be garlic and onions. And I think they are must-haves in every kitchen as well.

When you do cook at home, what do you usually cook?
I cook whatever I can find in my fridge. There is always a dish I can make since I'm not only a chef at work.

What is your favorite local dish?
Indian dishes in Indian stalls interest me the most, probably because of the richness of spices they use in their cuisine. Basically, I dine in different stalls as I love to explore different dishes.