Chef Akmal Anuar’s culinary journey is a masterclass in grit, precision, and unapologetic creativity.
Born in Singapore and raised in the vibrant hum of his parents’ hawker stall, Akmal’s earliest lessons weren’t learned in culinary school, they were forged in the heat of street food culture, where discipline and respect for ingredients were non-negotiable. And it was that foundation that would later propel him into the world’s most prestigious kitchens, working alongside legends like Dan Hunter, Massimo Bottura, and Tetsuya Wakuda.
With over two decades of experience behind the pass in some of the world's best kitchens, Akmal’s career spans continents and accolades. As Head Chef of Iggy’s in Singapore, he helped elevate the restaurant to global acclaim, cooking for dignitaries including the late Lee Kuan Yew. His move to Dubai marked a new chapter: one of entrepreneurship and bold experimentation. From leading Goldfish Sushi & Yakitori to become beloved Michelin Bib Gourmand gem, to crafting the soulful, Michelin-recognised Harummanis as a tribute to Malay cuisine, and launching bold new quirky concepts like his first pizzeria, Funkcoolio, Chef Akmal continues to push culinary boundaries while staying deeply rooted in tradition
From helming a Michelin Bib Gourmand darling, to the soulful tribute to Malay cuisine in Michelin awarded Harummanis and launching new and well-received concepts like Funkcoolio, Chef Akmal has consistently pushed boundaries whilst always honouring tradition.
Chef Akmal’s approach remains rooted in sincerity and detail. This is a chef who doesn’t chase trends — he builds concepts and leaves legacies.
Chef Akmal Anuar on his Culinary Journey & Inspiration
Growing up in Singapore and helping at your parents' hawker stall, what were the most formative moments that shaped your love for cooking?
Growing up in Singapore, I spent a lot of time helping at my parents’ hawker stall. That was my first exposure to the industry. It taught me the basics - hard work, discipline, and respecting ingredients.
You’ve worked alongside legendary chefs like Massimo Bottura and Dan Hunter, how have these experiences influenced your culinary philosophy?
Working with chefs like Bottura and Dan Hunter was inspiring, not because of their fame, but because of how they think. I saw the value of storytelling through food. But at the end of the day, I’ve always stayed rooted in my own DNA. Disruptive and unapologetic.
What was it like leading Iggy’s Restaurant in Singapore to international recognition, and how did that shape your career moving forward?
Leading Iggy’s was a defining chapter. Being part of a restaurant that was ranked among the world’s best pushed me to refine my craft and embrace pressure. We hosted dignitaries, celebrities, it was intense. That experience gave me the opportunity to build original concepts like Goldfish, Funkcoolio and Harummanis later on.
With ventures like Goldfish Sushi & Yakitori, how do you maintain a balance between staying true to tradition and pushing culinary boundaries?
I always respect tradition, that’s the base. But I’m not afraid to break a few rules if it means creating something fresh. At Goldfish, we stay authentic to Japanese techniques, but we’re not rigid. I believe in evolution, but only when it makes sense. It’s all about the details, the stories, and sincerity. That gives things weight.
Can you share an unforgettable experience from cooking for dignitaries, celebrities, or at high-profile culinary events?
Cooking for the late Lee Kuan Yew while at Iggy’s was a very memorable moment in my career. It was special cooking for someone who shaped our country.
Chef Akmal Anuar on Saudi
Have you visited Saudi Arabia? If so, is there a dining gem you always return to? Or would recommend to visit when visiting Saudi Arabia?
I have visited Saudi Arabia so many times. And every trip is always different. From local to international cuisines and concepts.
One very memorable meal was at Makkah. I can't remember the place or name but the meal was served with rose. That was unique and absolutely delicious.
Having built restaurants in Dubai and collaborated across different regions, do you see Saudi Arabia as an emerging force in the culinary world?
The growth in Saudi’s food scene is real, new concepts are popping up, and the audience is hungry for experiences.
What excites you about the Saudi dining scene, and how do you think international chefs can contribute to its growth?
There’s a huge opportunity to blend tradition with global techniques, a chance to introduce something new without diluting local flavours. International chefs need to respect the culture first, then innovate from there.
Saudi Arabia has a diverse cultural heritage, are there any traditional Saudi dishes or flavours that you have tried and loved or that are on your radar?
I have so many good friends from KSA and we have the best meals in their homes. It's always a huge spread of dishes and it’s hard to single out one standout dish. The warmth, company and hospitality make all the difference.
Chef Akmal Anuar on Travel & Food
Your career has taken you across the globe, from Singapore to Dubai and Mexico. Which country has had the biggest impact on your cooking style?
Japan. The precision, discipline, the respect for ingredients is unmatched.
When travelling, what’s the first thing you look for in a city’s food scene? Street food, fine dining, or something entirely unexpected?
Street food. That’s where you taste the soul of a place. Fine dining is great, but street food tells you the story.
Where is your go-to international destination for great food and dining experiences?
Tokyo. From the smallest sushi bar to high-end kaiseki.
Tell us your top rated restaurants around the world
Disfrutar in Barcelona is at the top. I also love Kashiwaya Nihonbashi in Tokyo, a hidden kaiseki restaurant. Nothing to order, just sit and let the chef, Yoshi San, arrange the meal.
What advice would you give aspiring chefs who want to travel and gain international culinary experience?
Learn the basics before chasing trends. And always respect the kitchen you’re in.
If you could collaborate with one chef from anywhere in the world on a travel-inspired culinary project, who would it be and why?
My dream would be to collaborate with Victor Arguinzoniz from Asador Etxebarri, from the Basque Country.
Quick Fire Questions
Your go-to quick meal during a busy week?
Rice with whatever.
Your next vacation destination?
Somewhere quiet, maybe Italy.
Guilty pleasure meal or dessert?
Chocolate
Beach vacay or city break?
City Break
Your coffee order?
Matcha strawberry latte
Most under rated restaurant in Dubai?
Madfoon Al Sadda - seriously underrated
