In fine dining, few chefs have roots as humble and heartfelt as executive chef Masahiko Kawano. Now leading Chaleur in Singapore, he has earned his second Michelin star, a testament to his skill and dedication. With over a decade of experience, he blends a wealth of expertise with a distinctive fusion of Japanese and French culinary traditions.
Nestled in a restored Chinese shophouse on Neil Road in the heart of Chinatown, Chaleur offers more than just a meal — it provides a warm, inviting atmosphere perfect for any occasion. Located near the financial district, the restaurant combines rich heritage with modern culinary excellence, making it suitable for both business meetings and personal occasions.
The name Chaleur, which means “warmth” in French, encapsulates the essence of the restaurant’s mission. “We want our guests to feel the warmth as soon as they step inside,” says Michael T, the restaurant’s owner. “It’s not just about the food; it’s about creating an environment where everyone feels welcome and cherished.”
Beyond its literal meaning, the name Chaleur also evokes the idea of celebration. “Chaleur rhymes with ‘celebrate’, so whether it’s love, friendship, success, or simply celebrating life, we want Chaleur to be a place where every occasion is special,” Michael adds. The connection to “celebrate” isn’t the only reason the name resonates. Chaleur also sounds like the word “cellar”, aligning with Michael’s passion for fine wines.
Chaleur is known for its exceptional wine selection, and Michael, with his deep appreciation for both fine food and quality wine, ensures that the restaurant’s offerings stand out. “An extensive wine list is essential to enhancing the dining experience,” he says.
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With more than 800 labels of wines, sake and Cognac sourced from around the world, Chaleur goes beyond the ordinary to provide perfect pairings for every dish on the menu. Each bottle is chosen not only for its quality but also for elevating the flavours of the restaurant’s culinary creations.
This dedication to fine wines and dining has earned Chaleur the prestigious Wine Spectator Best of Award of Excellence for 2023. The award recognises exceptional restaurants that feature outstanding wine programmes and this accolade is proof of Chaleur’s commitment to selecting a wine list that complements its dishes flawlessly.
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For Michael, this recognition is about his passion for creating a space where wine enthusiasts and food lovers alike can come together to celebrate life’s special moments. “This award represents our commitment to delivering an unforgettable dining experience,” he says. “It’s not just about having a great wine list; it’s about offering the perfect pairing for every dish and providing a memorable evening for our guests.”
Being a wine enthusiast himself, Michael wants Chaleur to offer an extensive wine list specially chosen by a sommelier. “The selection will feature rare and exclusive vintages from the best vineyards globally. We aim to have one of the widest selections of wine to pair with our menus and meet every preference.”
These are just some of the reasons why a suitable chef needed to be appointed and Michael found the person to run the restaurant in Kawano. Kawano launched his culinary career in 2012 at Fish Bank Tokyo, where he cultivated his skills in a fast-paced kitchen environment. After years of hard work, he became the chef de cuisine at Béni in 2018.
Originally from Okayama, Japan, Kawano has transformed the world of fine dining. His mastery of technique and skill in blending traditional French cuisine with Japanese influences have earned him two Michelin stars.
In 2021, Kawano served as the executive chef at Reve, where, under his leadership, the restaurant received a one-star rating in the 2022 Michelin Guide. Now, at Chaleur, he received his second Michelin star and he is set to redefine the essence of French fine dining through meticulously crafted dishes that celebrate seasonal ingredients.
This recognition underscores the restaurant’s unwavering commitment to excellence and innovation in fine dining. Accomplishments include the Taki Hisao Prize and recognition as part of Japan’s RED-U-35 RED DOT initiative.
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Humble beginnings
Kawano’s journey to where he is today is a fascinating story of survival, as he recounts it to Options. His path to becoming a celebrated chef is evidence of his resilience, passion and deep connection to food.
He grew up in a household marked by hardship. With no father and a mother working long hours to support the family, he learned early to fend for himself. “I didn’t have much of a choice,” says Kawano. “The fridge was often empty and my mother was always working. I had to learn how to cook just to survive.”
At the age of five or six, he began experimenting in the kitchen, using whatever ingredients he could find. His first dish, a simple flour pancake, may not have been impressive, but it marked the beginning of something much bigger. “I realised that cooking made people happy,” adds Kawano. “That feeling stuck with me and that’s how it all started.”
Spending summers at his grandmother’s house was key on his road to being an award-winning chef. It was there that he was introduced to traditional Japanese cooking. His grandmother, a master of home-cooked meals, taught him the basics of tsukemono (Japanese pickles) and miso soup and the importance of ingredients like kombu and bonito flakes. These early lessons laid the foundation for his culinary philosophy. “Her cooking was simple, but it was full of heart,” Kawano says. “I would watch her cook and then try it myself.”
Though his childhood was challenging, these formative experiences shaped Kawano’s unique approach to cooking. His culinary influences blend the precision and elegance of French techniques with the deep flavours of Japanese ingredients. “My menu is a mix of both worlds,” Kawano adds. “I use French cooking techniques, but I also incorporate Japanese ingredients like soy sauce, miso, mirin and sake. It’s a way to bring my memories, my background, into each dish.”
For Kawano, cooking is not just about the ingredients; it is a deeply emotional process. He draws on his childhood memories, the flavours learned from his mother and grandmother and his personal experiences with food to craft each dish with care. He continues: “When I cook, I close my eyes and think of the flavours I grew up with. The nostalgia, the feelings — it all comes into the food. It’s not just about technique; it’s about creating something that resonates with people.”
This philosophy of warmth and connection resonates with Chaleur, which means “warm” in French. Kawano’s interpretation of that warmth is a desire to create a space where guests feel like family. “I want my customers to feel at home,” Kawano says. “I want them to feel welcome, like they’re part of something bigger. Every dish is served with warmth — my goal is for them to feel that the moment they walk in.”
Despite his success, Kawano never forgets the tough beginnings that shaped him. “I grew up very poor,” he admits, “but that environment taught me how to survive. It taught me how to think about other people and how food can make them feel better.” This empathy is at the core of his cooking. He wants his food to have a soul, to be balanced and satisfying without overwhelming the senses. “The base of my cooking is French, but I don’t want it to be heavy. I want the food to be clear, with strong umami flavours, but not too salty. I want people to leave feeling good, not overly stuffed.”
As much as Kawano enjoys the art of cooking, it is the sensory experience of food that truly inspires him. “I look at an ingredient and think about the season. The air smells different in the winter, in the summer and in the autumn. Every season feels different, and I want to bring that feeling to the plate. It’s about creating an experience, something that speaks to people on a deeper level.”
Seasonal ingredients
His culinary language is the changing seasons, which impact the types and quality of ingredients available to restaurants, influencing their menus, sustainability practices and culinary creativity. As various crops mature at different times throughout the year, restaurants must adjust their menus to feature seasonal ingredients. This is especially true at Chaleur, where the culinary team skilfully tailors the menu to harness the potential of each ingredient.
The restaurant also offers a unique degustation menu that is regularly refreshed to showcase seasonal ingredients. While it imports high-quality fresh produce, meats and fish from Japan, Chaleur sources fresh ingredients from other regions to ensure a diverse selection. Caviar and foie gras are sourced from their origins, enhancing the menu. Dishes are carefully prepared using traditional French and Japanese techniques, ensuring a refined dining experience.
Guests can choose from two set menus, each featuring a minimum of eight courses. The menus are served in a luxuriously understated setting that promotes a serene, zen-like ambience. The attention to detail is evident in the carefully selected crockery, elegant furniture and overall décor, which contribute to a harmonious dining environment.
Kawano has come a long way since he started his professional career at 19, working long hours in demanding kitchens. “When I started, I thought I was going to be a legendary chef in two or three years,” he laughs. “But the reality was very different. It was humbling. There were moments when I didn’t understand why I had to do certain things, like cleaning or setting up my seniors’ tools. But I learned that this was all part of the process. You have to be patient. You might take one step forward and three steps back, but you never give up.”
For aspiring chefs, Kawano offers this advice: “You have to be passionate, focused and patient. It’s a tough industry, and it always has been. But if you stay focused on your goal, work hard and don’t give up, you will get there. It’s not about the awards; it’s about the relationships you build and the impact you have on people’s lives.”
Although accolades are not his primary motivation, Kawano does appreciate the recognition that comes with hard work. “Awards are nice, but they’re not why I cook. The best recognition is when a customer comes back and says they enjoyed the meal. That’s the real reward.”
Michael shares that sentiment. He envisions Chaleur as a fine-dining restaurant that delivers an extraordinary gastronomic experience while redefining French cuisine. The restaurant should embody sophistication and elegance, blending modern minimalism with timeless luxury. It should feature warm lighting to create an intimate and inviting atmosphere, utilise luxurious materials like fine wood and brushed metals and include artwork and décor that complement the theme to elevate the look and feel.
He adds: “As with any fine dining establishment, service at Chaleur must be polished and unobtrusive, creating a seamless and memorable dining experience.” His wishlist includes personalised attention to every guest’s preferences, from food allergies to drink choices. Waitstaff will be well-versed in the menu, wine pairings and the overall dining experience, with flawless execution in every aspect, from the folding of napkins to the precise timing of courses.
Ultimately, Chaleur aims to offer unique dining experiences that change with the seasons. It features chef-tasting menus inspired by the freshest ingredients and hosts special events, such as wine-pairing dinners, holiday-themed experiences and celebrations for special occasions.
Chaleur’s long-term vision centres on achieving sustained excellence, growing its brand and adapting to an evolving industry while staying true to the core values that define its unique identity. Michael hopes that Chaleur will become a distinguished culinary destination, one that garners recognition from esteemed food guides and, perhaps one day, “earns another Michelin star or a place among the World’s 50 Best Restaurants”.
