Five chefs who'll make you eat healthy

Delcie Lam
Find her at: Delcie's Desserts
An enthusiastic food lover, Delcie gave up her full-time job to pursue her passion and share her love for healthy desserts with others. She pioneered the method of baking organic egg-, dairy- and gluten-free cakes in Singapore, and uses her exquisite baking skills and techniques to create delicious-looking, low-calorie desserts. Low in sugar and enriched with calcium, her delectable Blueberry Tea-Cake Loaf ($38) is loved by all customers, as well as the classic organic Mini Chocolate Mud Fudge Cake ($40), sprinkled with gold dust.

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Rosalind Lim
Find her at: Onaka @ Body with Soul
Eating right doesn’t necessarily mean eating bland, and Rosalind believes you are what you eat. After immersing herself in the organic and natural food scene in San Francisco, she embraced healthy eating and wanted to promote it in Singapore. With her partner, she set up Onaka (Optimum Nutrition and Kitchen Arts), which offers nutritious and delicious products that advocate the concept of ‘food is a better medicine’. Its specialist menu caters to gluten-free, dairy-free, low-fat and vegan diets, among others. The Signature Spring Salad ($9.50), a whole avocado with mixed greens, sunflower and pumpkin seeds, dried cranberries and balsamic vinaigrette, is a must-try, as well as the home-made Organic Hummus Gourmet Dip Platter ($6.50), served with crackers and veggie crudités.

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Clement Ronald Ng
Find him at: Eden Sanctuary Floral Café
Big on ‘colour cuisine,’ or nutrition through colours, Clement has made a splash in the food industry with his extensive knowledge of plants and the benefits of different-coloured food groups. With his passion for cooking simple floral cuisine, he quit his job as an interior designer and went on to win several awards for his culinary skills. His aim is to ‘cook with passion from the soul and serve it with love’ – and that’s exactly what he does. At his unique eatery, the signature Eden’s Rainbow Salad ($9.90) combines a refreshing mix of bright colours from blueberries, tomatoes, purple cabbage, marigold petals and lettuce, with a dash of home-made calamansi juice and olive oil.


Ryan Sonson
Find him at: The Garden
With years of experience polishing his culinary skills in the hotel and restaurant industry, Ryan has his simple and flavourful signature style down to perfection. As the newly appointed Executive Chef at The Sentosa Resort & Spa, where The Garden is located, he offers diners a ‘conscious dining’ experience, which puts emphasis on wholesome contemporary cuisine and incorporates fresh and organic ingredients to reap healthier benefits. Specialities on the menu are customer favourites with a healthy twist, like the mouthwatering Chicken Rice ($39) with ginger-soy marinated organic chicken, crisp sesame rice cake and sautéed kai lan, or the tantalising sous vide-style Norwegian Salmon ($42) with organic quinoa risotto, roasted chicken jus and watercress emulsion. The Sentosa Resort & Spa, 2 Bukit Manis Road (6275 0331). MRT: HarbourFront.


Marisa Bertocchi
Find her at: Original Sin
Growing up in an Italian family that made its own wine and olive oil, Marisa has always been comfortable navigating her way around the kitchen. After working as a sous-chef at Michelangelo’s for a few years, she started up Original Sin to serve health-conscious customers nutritious, guilt-free food. Her Mediterranean vegetarian dishes are so full of flavour and texture, it’s hard to notice the lack of meat. Highlights include Bosco Misto ($26) – spinach, feta and tofu patties served with asparagus and button mushrooms in a flavourful plum sauce, and the Mezze Plate ($28) – a Middle Eastern platter with fresh pita bread, falafel patties and a generous array of dips like hummus, tzatziki, baba ganoush and koresh.