He shares his journey from accountant to self-taught chef
For most of us, ordering pasta is a decision dictated by the accompanying sauce, whether we’re hankering for arrabiata or pesto. For Lee Yum Hwa, however, these embellishments merely overshadow the real star of the dish: the pasta itself.
This was the guiding light of his private dining venture, Benfatto95, a curated experience centred around the wide world of freshly made pastas. From tortellini to rigatoni, each dish is served elegantly simple, free from distracting pageantry. It’s nigh on impossible to secure a seat at Lee’s table—with a one-year waiting list—which becomes all the more impressive when you learn that the 39-year-old Lee is entirely self-taught.
In case you missed it: Dim Sum Delivery in Singapore: Nouri And Swee Choon Tim Sum Collaborate For An Exclusive Menu
Lee’s foray into the culinary scene began in 2015, inspired by a trip to Italy. He had had the pleasure of feasting on a pasta dish that he simply could not find in Singapore. It led to an obsession, spurring him to recreate the pasta himself. Serendipitously, Lee was also at a crossroads in his career, and he had to make the choice: continue his finance career or pursue his newfound passion.
“I was [then] at my tipping point. I took that as a timely nudge, spurring me on to embark on something different,” explains Lee.
Despite his inexperience, Lee found himself a unique position running the mezze (Middle-Eastern appetisers) station at his long-time friend Chef Bjorn Shen’s restaurant Artichoke. And, it was through this unique opportunity—putting together dishes in the mezze station—that Lee formed the foundations for his culinary venture.
In case you missed it: The Smallest Pizza Bar in Singapore—Small’s—Is The Creative Outlet That Bjorn Shen Needs