Cover Photo: Joel Wong
Photo: Joel Wong
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The Singaporean architect who is based in Los Angeles shares his love for local fare and the places he visits when he is back home
Singapore born architect Joel Wong has always been one for good food—when he isn’t dreaming of spaces, you will find him looking for delectable bites in LA, where he is currently based. So, when an opportunity to launch a hospitality group in Singapore arose, he couldn’t turn it down. "It came about during Covid-19 when we were in lockdown and many projects were at a standstill," Wong explains. It was during this time that Wong's childhood friend, Leong Sheen Jet, brought up the idea of a handroll bar. Over a few months, Wong spearheaded the idea, turning it into a full-blown restaurant concept, Rappu.
With the opening of Rappu, both Wong and Leong subsequently opened Proper Concepts—a Singapore based hospitality group bringing unique dining concepts to the island’s F&B scene. Currently, Proper Concepts represents various restaurants, including Japanese-Mexican taco bar Mezcla, Japanese handroll bar Rappu and Goho. The latter is the group’s latest concept, featuring a Japanese joint and cocktail bar featuring delectable kaiseki-style cuisine. It is also the group’s third collaboration with OWIU Design, a Singapore- and Los Angeles-based architecture and design firm co-founded by Wong and his companion, Amanda Gunawan.
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During Wong’s last trip home, he oversaw the opening of Goho, which included its menu creation, architecture design, and soft launch.
“Menu creation was particularly tough as we wanted the dishes to be experiential and interactive, but also taste amazing. Offering a more affordable Kaiseki means that we need to use more affordable ingredients that could make our budgeting work without compromising the quality of the dishes itself,” Wong shares.
As Wong continues to make his mark both in Singapore and Los Angeles, we check with him on some of the Singaporean dishes and drinks he misses the most.
When was your last trip to Singapore? How did you spend your time here?
Joel Wong (JW): I was just back in Singapore a few weeks ago. I spent time catching up with friends, family and checking in on design projects I am working on.
What do you miss most on the food/drink front when you are away from Singapore or haven’t been back for a while?
JW: I miss a good plate of noodles. My favourite go-to dish would be roast pork and char siew on a bed of dry noodles.
Is there anywhere else that you never miss visiting when you are back?
JW: When I am back, I always try to get a table at Thevar—its Indian tasting menu is a must-try.
If you have visitors/guests with you, where do you ensure you always go to give them a real taste of home?
JW: Hawker centres, of course. The quality of food in hawkers and food courts are so great right now, as they offer a wide variety of classic local selections.
What are your favourite Singaporean heritage dishes and where are some of the places you go to find them?
JW: Some of my favourite heritage dishes include curry chicken from Toast Box, nasi lemak from Crave, and various roast meats from Maxwell Food Centre.
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Do you have a favourite bar that you need to visit when you’re in Singapore?
JW: Native is one of my favourite spots for a drink—I really enjoy their gula melaka cocktail.
What do you always take back home with you when you leave Singapore?
JW: I usually take back local seasonings such as dark soya sauce and chilli crab paste to make my own local meals.
Where do you go to find authentic flavours of home?
JW: In terms of Singaporean flavours, there is nothing quite close to home in Los Angeles. Typically, I would just whip up a hearty home cooked meal myself.
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Amanda Goh was the former senior writer for Tatler Singapore.
