Chef Melvin Chou

Executive Chef, Terra Tokyo Italian – Singapore (2018–2024)

At the helm of Terra Tokyo Italian, Chef Melvin Chou crafted an exceptional dining experience where Japanese seasonality meets Italian soul. Guided by the spirit of omakase, he personally curated each multi-course menu, blending premium produce flown in daily from hand-selected Japanese farms with the discipline and generosity of Italian technique. Diners entrusted him with their palates—and he repaid that trust with dishes that felt both surprising and inevitable.

Melvin’s farm-to-table ethos took root under the mentorship of Chef Dan Hunter at The Royal Mail in Dunkeld, Australia, and matured through formative stints in some of the world’s most exacting kitchens: Saison (2 Michelin stars, San Francisco), Nihonryori Ryugin (3 stars, Tokyo), and the Waterside Inn (UK). Upon returning to Singapore, he further refined his voice at Iggy’s and Cure, before taking the reins at Terra.

Under his leadership, Terra became known for its tight-knit brigade, warm hospitality, and technical precision. Melvin’s cuisine amplified the authenticity of Italian flavours while honouring Japanese craftsmanship—a quiet yet confident dialogue between two culinary cultures. Every plate told a story. Every meal felt like home.

Tokyo-Italian Masterclass with Chef Melvin Chou

Former Executive Chef, Terra Tokyo Italian (Michelin-starred)

31 August 2025 (Sunday), 12:30 PM – 6:30 PM

Hosted by My Turn to Host, in collaboration with Shiki Singapore

Join Chef Melvin Chou for a rare and personal masterclass inspired by his years at Michelin-starred Terra Tokyo Italian. In this session, you’ll go beyond recipes and learn how to approach premium Japanese ingredients with finesse — crafting refined, flavor-driven dishes that balance elegance, seasonality, and soul.

Together, you’ll cook four stunning dishes rooted in Tokyo-Italian philosophy, using top-quality seafood and produce sourced in partnership with Shiki Singapore.

1.Spaghetti with Uni & Karasumi

This is the best Uni Pasta you’ll ever have. And yes, you’ll learn how to make it.

No cream, no shortcuts — just pure umami, built from scratch with a deeply flavorful crustacean stock. Once you learn it, you’ll never look at uni pasta the same way.

This is not your typical “creamy uni pasta.” Chef Melvin will guide you through building a deeply savory crustacean stock from scratch — the true backbone of this signature dish. From there, you’ll learn how to bring the components together with care and balance, letting the natural sweetness of fresh uni shine without heaviness or shortcuts.

The dish is finished with karasumi (Japanese bottarga) for a clean, briny complexity. Every step matters — this is a pasta that’s refined, layered, and unforgettable. You’ll learn how to create the flavor, not just assemble the ingredients.

2.Scallop Gratin with Seasonal Vegetables

You’ll learn how to turn a beautiful raw scallop into something truly restaurant-worthy.

We’ll be using Hokkaido sashimi-grade scallops — sweet, plump, and pristine — and turning them into a warm, comforting baked dish that’s full of character. You’ll learn how to build flavor from the base up: a slow-cooked sofrito, a smooth bell pepper purée, and a compound butter that ties everything together.

The result is a dish with impressive flavorful — transforming premium scallops into a crowd-favorite that’s perfect for entertaining.

3.Mikan Tai Carpaccio with Shiso Salsa Verde

Carpaccio isn’t as easy as it looks — and this one is stunning.

This elegant cold starter features Mikan-fed Japanese sea bream (Tai) — a unique fish raised on citrus to enhance its delicate flavor and reduce fishiness. Lightly blanched and thinly sliced, the tai is served with a bright shiso salsa verdemade with anchovy, herbs, and sea salt.

It’s a dish that’s clean, refreshing, and layered with umami — perfect for starting a meal with quiet confidence and style.

Shiki Singapore will provide access to this special ingredient for students who wish to recreate the dish.

4.Amela Tomato with Summer Consommé

And finally, the Amela Tomato — a dish that’s been everywhere Chef goes.

This is a staple on Chef Melvin’s fine dining menus — from his Singapore days to his recent cooking in Bali. It looks simple, but it’s absolutely amazing. Sweet, high-umami tomatoes are gently brined and served in a chilled consommé made from eggplant and more tomato. Light, elegant, and deeply flavorful. Once you try it, you’ll get why this dish keeps coming back.

The tomatoes are gently brined to concentrate their flavor, then served chilled with a clear summer consommé made from eggplant, tomato, and herbs. It’s a beautiful example of how a single ingredient, when treated with care, can become the heart of an elegant fine dining plate.

Limited to 20 Exclusive Seats.

This demo masterclass includes:
✅ Onsite food tasting of all dishes prepared
✅ A detailed recipe pack to recreate the dishes at home
✅ Photos and videos captured during the class, provided for you to keep

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