Singaporean chef married to Vietnamese woman finds delicateness, depth in ‘pho’

“The broth especially left an impression. It was delicate but layered with so much depth,” he added.

Lim is now the head chef at The Horse’s Mouth, a gastropub in Singapore, and runs his own YouTube cooking channel, @chefjustcookin.

With more than 22 years of professional kitchen experience, he has worked across different cuisines, from local Asian fare to modern European.

His current focus is on charcoal and wood fire cooking.

In April, The Straits Times mentioned Lim in an article introducing the 'wave of Singapore chefs in the spotlight,' a group of culinary talents making their mark in the country.

'Pho' is all about patience and balance

With extensive experience in international cuisine, Lim has a special connection to Vietnamese food through his Vietnamese wife.

“I’ve had the privilege of experiencing Vietnamese cuisine not just in restaurants, but also in family kitchens,” Lim told Tuoi Tre News.

“What strikes me most is how fresh, balanced, and soulful the food is — every dish feels light yet deeply flavorful.

“I enjoy simple, everyday dishes as much as the classics, but besides pho, I particularly love tre (pig’s ear salad) and goi cuon (fresh spring rolls) for their balance of herbs, texture, and dipping sauces.”

From a chef’s perspective, he sees pho as a harmony of patience and balance.

“The broth requires hours of simmering, but never aggressively — it’s a gentle extraction that brings out clarity and depth without heaviness,” he described the process of making pho broth.

“The layering of flavors through charred onions and ginger, spices like star anise and cinnamon, and the use of fresh herbs at the table make it a dish that’s both technically refined and culturally soulful."

He believes it is no surprise that pho has become an iconic dish, as it represents comfort, accessibility, and identity.

“It’s a dish that bridges generations, eaten from street stalls to restaurants, and it carries the essence of Vietnamese food philosophy: simple ingredients elevated through care and balance,” he noted.

He says he and his wife also enjoy having pho in Singapore and appreciate places that stay true to the authentic Vietnamese flavor.

“I think pho’s essence should remain traditional, because that’s where its identity lies,” he said.

“That said, every cuisine adapts in subtle ways when it travels — the key is not to lose the soul of the dish.

“For Singapore, where palates are very diverse and adventurous, I believe authenticity is valued, so there’s no need to overly localize pho.”

Now living with his wife, child, and mother-in-law in Singapore, Lim also cooks pho at home with his mother-in-law.

“The most challenging part is achieving the same clarity and depth in the broth while keeping it light,” he pointed out.

“A lot of hours are needed to simmer the broth till all the flavor from the bones is extracted.

“Most home cooks might find it a challenge to patiently wait for over 8-12 hours, my biggest tip I can offer is to use a big pressure cooker. 

"We have an 8L electric pressure cooker that cuts the cooking time to just two hours.”

Vietnam Phở Festival to be embraced in Singapore

Speaking about the Vietnam Phở Festival, to be held in Singapore on October 18 and 19, Lim believes that “Singaporeans will embrace the Vietnam Phở Festival wholeheartedly.”

Lim and his family are also looking forward to it.

“Singapore is a food-loving nation, and people here are always eager to explore new cuisines,” he explained. 

“Vietnamese food has been gaining popularity because it offers freshness and balance — qualities that align well with Singaporeans’ preference for dishes that are both delicious and relatively healthy.

“For a Singaporean trying pho for the first time, I think the broth will be the biggest revelation.

“It’s aromatic yet gentle, clean yet full of depth — a quality that’s very different from many other noodle soups in Asia. 

“The experience of adding fresh herbs, lime, and chili at the table also makes it interactive, personal, and memorable.”