At Desmond Chia’s airy, welcoming eatery along the bustling streets of Geylang, the menu is simple: one laminated page, 13 pictured items consisting of stir-fried vegetables, meat or seafood, steamed fish and two choices of soup. “You’ll notice we’re very different from other zichar places,” says Chia. “You won’t find fried rice or horfun here, just dishes to go with rice, just like what you might get at home.”
If the name Sik Bao Sin (Cantonese for “eat your fill first”) sounds familiar, it’s because Chia’s father used to run the popular Sik Wai Sin (“food comes first”) a few streets down. Chia Kok Hoong arrived from Guangdong, China, in the 1960s and started Sik Wai Sin as a small stall in Geylang in 1968. Then, it was one of the first few eateries in a district now known for its durian shops and delicious array of late-night supper spots.
A photo from the early days of Sik Wai Sin, and Desmond Chia (far right) with his father, Chia Kok Hoong.
Hailing from a family of cooks in China, the elder Chia came to Singapore armed with nothing but a certificate issued by the Chinese government to recognise accomplished chefs. “The elders used to say that you only need to master one skill to make a living for the rest of your life,” he says in Cantonese. So dedicated were he and his wife that he now jokes that Desmond Chia, the younger of two sons, was practically born at Sik Wai Sin. “That day when I opened for business, my wife told me that she was in labour, but it was only after we’d closed for the day that we called for a taxi to go to the hospital where she gave birth to Desmond.”
Desmond Chia (pictured right, with his wife Joanna Chia) recalls growing up in the kitchen of Sik Wai Sin, playing while his father cooked and following him to the market for produce. In time, he and his older brother Steve took over the cooking, manning the wok and steaming stations respectively when their father retired.
In 2013, with the encouragement of their customers and his father’s blessings, Desmond Chia and his wife, Joanna, decided to strike out on their own, opening Sik Bao Sin. “I came to Singapore on my own all those years ago to make a new life for myself,” says Chia Kok Hoong. “If you don’t see for yourself, you won’t know just how much you are capable of. That’s my hope for my son as well, for him to be recognised for his own work. That’s why I am so proud that his restaurant has received the Bib Gourmand this year.”
At Sik Bao Sin, the son has continued his father’s tradition of being the only cook in the kitchen, whipping up a fiery storm in front of his blackened wok. “Every day, when I step into the kitchen and I turn on the fire, it’s like I’m cooking for my family. It has to be fresh, it has to be the best ingredients and I always cook from the heart.” While that means the wait is longer than usual, the food that finally arrives is consistent and comes imbued with a personal, home-cooked touch.
Desmond Chia continues his father's tradition of being the only cook in the kitchen.
Most of the offerings on the menu are from Sik Wai Sin’s pantheon of dishes: silky tofu prawns doused in umami-rich gravy, ginger chicken flambéed in a fiery wok so it retains its smoky kiss and crisp green kailan stir-fried with precision just so the stems snap between your teeth and the leaves are tender.
This humble-looking vegetable dish is a bestseller at Sik Bao Sin for its fresh, crunchy kailan.
Emerging from the steamer are big bowls of soup, herbal black chicken and watercress, a plain-looking minced pork patty that packs a savoury punch from salted fish and the legendary steamed carp fish head, its white flesh sweet and smooth against the salty fermented bean paste.
The legendary steamed carp fish head with fermented black bean sauce and copious amounts of crispy lard.
“All the dishes here are from Sik Wai Sin except the prawns with special sauce, which was something I always cooked at home for my son. He loves it and so I decided to put it on the menu because I always emphasise that what I’m doing is home-cooked food,” says Desmond Chia.
“I always tell my customers that I will use my heart to cook for them, and I will only lose to one person in the family — their wife or mother — because they will use their love to cook for the family.”
RELATED: Click here for more Bib Gourmand stories.
Written by
Rachel Tan
Rachel Tan is the Associate Digital Editor at the MICHELIN Guide Digital. A former food magazine writer based in Singapore, she has a degree in communications for journalism but is a graduate of the school of hard knocks in the kitchen. She writes to taste life twice.
Discover Korea’s top MICHELIN restaurants serving fresh pasta dishes. From handmade ravioli to creamy fettuccine, explore authentic Italian flavors in Korea.
Six new restaurants join the MICHELIN Guide Singapore selection this November 2024, featuring a mix of dining formats and cuisine types — a vegetarian omakase, upscale casual eateries, fuss-free joints, and the ever-reliable hawker fare. Check them out.
Aside from championing imaginative, vegetable-forward desserts, the chef-owner of two-MICHELIN-Starred Cloudstreet pushes for more than just one kind of sustainability in the kitchen.
Sardaarji, a Bib Gourmand-awarded restaurant in Penang, brings authentic Punjabi cuisine to Malaysia, overcoming challenges to ignite local and international appreciation for its rich and robust flavours. Here's their story.
In a world where conscious eating is becoming the norm, Singapore's vibrant food scene is embracing the “eat less meat” mantra, offering an array of innovative vegetable-forward dishes. From Bib Gourmand-rated restaurants to beloved hawker stalls, diners can enjoy a rich tapestry of flavours that not only cater to health and environmental concerns but also celebrate the joy of eating well.
Fish noodle soup is a much-loved staple across Southeast Asia, and Bib Gourmand restaurant Hai Kah Lang (Taman Cheras) generously shares their recipe for the perfect clear fish broth.
‘Tis the season for Chinese mitten crabs, better known as hairy crabs. For flesh sweet and succulent and roe most luscious, head to these MICHELIN restaurants in Singapore.
Singapore’s ever-evolving drinking scene is packed with new spots, but the city's iconic hotel bars still reign supreme, offering both polished charm and rich history. Here are the MICHELIN Guide's must-visit hotel bars in the Lion City.
In the heart of Penang's culinary scene, Teksen stands tall as a symbol of perseverance, family tradition, and gastronomic excellence. What began as a humble porridge stall, run by a determined Hakka immigrant, has evolved into a celebrated dining institution, now recognised with a MICHELIN Bib Gourmand. Discover the inspiring story behind this beloved Penang icon, where each dish is a tribute to the grit and passion of three generations.
The popular belief about the MICHELIN Guide is that it’s all about the stars, but don’t forget about Bib Gourmand too! Bib Gourmand awarded restaurants are adored by their many diners, because these restaurants offer satisfaction beyond what you’d expect for the price. Today, we present a list of thirteen restaurants that will be joining our Tokyo Selection.
Claypot cooking in Malaysia and Singapore is a soulful, slow-burn art, where earthy claypots cradle fragrant rice, tender meats, and rich broths, allowing flavours to meld into something deeply comforting. The gentle heat from the clay intensifies the ingredients, creating a meal that's both humble and extraordinary, steeped in tradition and warmth.