A dream kitchen to call his own

PROFESSIONAL CHEFS MAY NOT want to be found anywhere near a kitchen after work, but not Willin Low, the chef-restaurateur of Relish/Roketto by Wild Rocket who's also hailed as the godfather of modern Singaporean cuisine. If anything, his creative and design instincts kicked in when it came time to create his own kitchen in his very first home in Singapore - a compact two-storey terrace house that he shares with his mother and a pet cat.

In fact, "I was over the moon because I have dreamt of my own home kitchen since I was 16!" says the affable lawyer-turned-personal- chef-turned-restaurateur.

He describes his style as "minimalist with clean lines", adding that "there's enough stainless steel to show that it means business; and there are LED lights to give it a sci-fivibe". Adding to the space age feel are his appliances - a Sub-Zero fridge, Wolf gas hob and steam convection oven. "The Sub-Zero fridge uses NASA technology to keep produce fresh, so I can even talk about vegetables and rocket science in the same sentence!"

It's certainly a far cry from his restaurant kitchens which are designed to be purely functional, says chef Low. "It has to be practical and because several people work in it in rushed, intense timelines, group safety is also paramount."

Designing his own kitchen at home was a joy because "I am the only one who will be cooking in it."

His top priority, then, was to have an island.

"It facilitates prepping and doubles as a place to entertain two or three friends sitting at the counter while I work. I don't have a domestic helper so it means my guests are left on their own while I'm plating or washing up, so this way I can chit chat on the go."

He also loves stainless steel which is practical, and self-closing drawers and cabinets "to keep the calm and peace, although the downside is that I can't slam them for effect during an argument". Speakers and USB ports in the kitchen are also important, because "cooking and eating with Chet Baker in the background is such a pleasure, and you don't want your phone to run out of juice when you're busy!"

And of course, the right appliances make all the difference. He had three criteria: "They have to be built to last, be great performers and finally, to be great lookers." He adds that he first came across the Sub-Zero and Wolf brands many years ago in a design magazine advertisement.

"It said, 'A Sub-Zero is just a refrigerator like a diamond is just a stone'. It stuck in my head till I got to use them at my god children's home in London. I used to spend time with them pre-Covid and loved cooking for them because their family had a super sexy kitchen filled with a Wolf cooker, oven and not one but two Sub-Zero fridges. I always joked that when I grew up I would want a kitchen like theirs, so I guess I've finally grown up!"

In the process, he has also developed a strong relationship with the brand's local distributors and recently took part in a National Day charity event with Sub-Zero Wolf and other Singaporean chefs such as Angela Lai and the Taiwan-based Jimmy Lin. "We raised money for the Children's Cancer Foundation and created a tingkat of modern Singaporean treats to thank the donors."

Now, he's enjoying his new home - "my cave and sanctuary that I can come back to after a long day at work to hide, unwind and recharge".

When he cooks at home, it is mostly for his Mum. "It's always comfort food - chicken porridge, mala eggplant and minced pork, and steamed fish. Cooking at home is different because it is special but also very simple and healthier."

Apart from his bathtub - "where I pretend to be in an onsen in Japan" - his favourite spot is naturally his kitchen, "where I can cook, eat and drink at my island overlooking the courtyard garden". And with his dream appliances, his wish has finally come true.

• The House of Sub-Zero and Wolf is located at 31 McNair Road, Townerville, Singapore 328529. Tel: 6386 9335. Opening hours: Monday to Friday, 10am to 5.30pm. Saturdays by appointment only.