Daniel Sia

A working foundation in Singapore hospitality, food and beverage operations, and formal culinary education shaped the practice Daniel Sia built through training at The Lo & Behold Group, F&B Asia Ventures, and Shatec.

The title gathers recorded roles, crowd-favourite dishes, and sustained attention to Singaporean flavour into one operating frame. Singaporean cooking, in the project, was carried into a different city without dropping the emphasis on ingredients and homemade components. Continuity is stated plainly in Sia’s own words: “And this is something that we at The Lo & Behold Group have always believed in as well and will continue to champion.”

That standard applies to The Coconut Club’s food and to the broader work of a Culinary Director: keeping dishes and occasions aligned to a clear house position.

The Coconut Club's signature Nasi Lemak and sticky date pudding are the dishes most closely associated with Daniel Sia. The stated craft focus is good food.

The award sits with The Coconut Club’s known specialty of Nasi Lemak and Singaporean flavours. In 2023, The Coconut Club again received MICHELIN Bib Gourmand recognition. The same year, the Chennai pop-up extended the cooking into a multi-course format built around Singapore’s diverse flavors and indigenous ingredients. The sticky date pudding first introduced at Marmalade in 2001 had already shown, earlier in Sia’s career, how a dish could build a following and remain in diners’ memory.