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Chinese chef Tan Yong Hua, owner of Restaurant Home on Tampines Street 43, died of heart failure in his sleep Wednesday night. He was 47 years old.
An announcement posted on the restaurant’s Facebook page on Thursday said it “passed away peacefully.”
He leaves behind his wife and a seven-year-old son.
The Singaporean began his career in the kitchen in his late teens and worked at several five-star hotels, including Szechuan Court at Raffles The Plaza (now Fairmont Singapore) and Peach Blossoms at Marina Mandarin Singapore (now Parkroyal Collection Marina Bay).
He opened a restaurant, ChuDao, on Joo Chiat Road in 2011 with a partner, but they broke up a year later.
In 2013, Chef Tan founded Restaurant Home, which was known for its Peking duck and homemade dishes such as steamed fish and pork knuckle rice noodles.
The restaurant moved to Cosford Road in Changi three years later and then to the Housing Board block in Tampines last year.
Koh Swee Har, 66, a retired food journalist from Lianhe Wanbao, who has known the chef for over 10 years, remembers him as a personable and helpful person.
She recalled: “He was a very creative chef. He cooked a giant sunfish in different ways when I was at Peach Blossoms, which was the first time I had tried the fish.
“Their vegetarian dishes at Szechuan Court, such as pumpkin rice and fried zucchini flower, were also unforgettable.”
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