Benjamin Seck (or Baba Ben as he is fondly known) is the Chef of True Blue Cuisine, an award-winning Peranakan Restaurant which was rated one of the Top Restaurants in 2006 and Best New Restaurant in 2005 by Wine & Dine. True Blue Cuisine has been on their list of top restaurants in Singapore since then.

Baba Ben started True Blue Cuisine with the assistance of his mother, the famous Peranakan chef, Nyonya Daisy Seah, who has been instrumental in passing on her culinary skills to him. Baba Ben loves to experiment with fusion Peranakan dishes. He is one of the first chefs to use edible orchids to enhance the flavour and appearance of his dishes.

By no means new to the cooking scene, Baba Ben was the food preparer and stylist of the Arts Central cooking programme ‘Ways of the Matriach’ – Series II and III in 2003 & 2004.

Baba Ben added another feather to his cap in 2003 when he was one of the top three finalists for Chef Wan’s ‘Masak Apa’ cooking competition programme on the Suria Channel.

Keen to share his cooking skill, he is now one of the instructors for Palate Sensations Cooking School.

A well-known personality among the Peranakans, Baba Ben has truly immersed himself in the culture since his teenage years. Not only does he run True Blue Cuisine, he is also the Managing Director of Saint Francis Enterprise Pte Ltd which is famous for producing fine hand-embroidered traditional kebayas and bead-work for slippers and bags for more than a decade.

Rediscover our Peranakan heritage. Do not miss this opportunity to chat with the amiable Baba Ben and find out more about our culture and traditions, in addition to watching his cooking skills.