Masterchef France winner Khanh-Ly Huynh and Singaporean foodie Pearlyn Lee are putting the Little Red Dot on the culinary map in Europe
In the middle of the bustling 11th arrondissement in Paris lies The Hood, an Asian canteen and café where the intoxicating aroma of Hainanese chicken rice, satay, and otak-otak wafts through the air, transporting diners to the vibrant streets of Singapore. At the helm are Pearlyn Lee, a Singaporean and finance professional who manages the business, and Masterchef France winner Khanh-Ly Huynh, who kickstarted this passion project in 2016 by combining Singaporean flavours and Vietnamese influences for the French palate—all while utilising French local produce.
Now, Lee and Huynh are poised to elevate Singaporean cuisine to greater heights with their latest venture, a pop-up restaurant called Chope Chope, a name which is not only derived from Singlish but also carries a similar meaning in French. In Singapore, “chope” means to reserve something or someplace for oneself, while in France, the verb “choper” refers to the act of snatching or grabbing.
The limited-time event consists of a series of four collaborative pop-up sessions, spanning from April to November 2023. Each session—lasting five to six days at The Hood—aims to immerse Parisians in Singapore’s rich food heritage and hawker culture.
The first two sessions in April and May successfully brought in modern Singaporean izakaya Kongsee’s mini Roxy crab laksa, and South Indian-inspired dishes such as biryani prepared by Masterchef Singapore top 10 contestant chef Vasunthara Ramasamy. Up next is Jeffrey Chia of Peranakan private-dining concept Nonyabong, who’ll be helming The Hood’s kitchen from September 21 to 25 to introduce his Peranakan heritage to diners through his mother’s recipes.
We speak to Lee and Huynh to find out more about Chope Chope, and Singapore cuisine's chance to shine in one of the world's most important and historical gastronomic hubs.
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Let’s start from the beginning. How did the idea of Chope Chope come about?
Khanh-Ly Huynh (KH): The inception of Chope Chope can be traced back to a significant moment in Singapore, during banh mi joint Nonette’s collaboration with Tiong Bahru Bakery last year. During this collaboration, Jeremy Nguee (business director at gourmet catering company Preparazzi) brought together Pearlyn and myself, two Masterchef participants from London and Singapore, over a delightful meal of prawn noodles at Tekka Market. Our conversation gravitated toward two central themes: the undervaluation of Asian cuisine on the global stage and the underappreciation of the effort poured into it. This sentiment emerged from the fact that opportunities for sharing Asian flavours beyond the region are scarce, and Singaporean chefs often lack international exposure.
Pearlyn Lee (PL): It was during this exchange that the concept of Chope Chope took root. Our conversation with chef Jeffrey Chia, known as “Uncle Jeff”, of Peranakan fine-dining concept Nonyabong in Singapore, further solidified our commitment to the idea. We recognised that Singaporean chefs serve as compelling ambassadors of the nation’s culinary heritage. The emergence of a new generation continuing the legacy of heritage hawker food was a story waiting to be told on a broader stage—one that extended beyond those who had visited Singapore. We promised him that we would organise a pop-up event in Paris, the culinary capital of the world, where he could showcase his mother’s recipes, heritage, and the exquisite Peranakan cuisine.
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