Chef Chung Deming is a Singapore-based chef and culinary entrepreneur best known for championing Modern Singaporean (Mod-Sin) cuisine — a creative approach that reimagines familiar local flavours through contemporary techniques. Originally working in investment banking, Deming left the corporate world to pursue his passion for food and storytelling through dishes that celebrate Singapore’s rich culinary heritage. In 2014 he launched his now-iconic durian crème brûlée under the Durian Can Boleh brand at pop-up events and festivals, capturing attention with its bold fusion of East-meets-West flavours.
His signature dessert — affectionately known as Duriancanboleh — pairs the classic French crème brûlée with rich, aromatic Mao Shan Wang durian custard. Under a crisp caramelised sugar shell, the smooth, velvety custard infuses bittersweet durian notes that many fans describe as a perfect balance of creamy sweetness and tropical depth. This dish helped spark interest in his broader culinary vision and became a calling card for his restaurant, The Quarters, where diners can also enjoy other inventive small plates, mains, and drinks that reinterpret Singaporean flavours with flair.
Deming’s culinary style reflects a deep respect for traditional ingredients and techniques, paired with a fearless willingness to push boundaries — from durian desserts to nasi lemak-inspired burgers — making him a distinctive voice in Singapore’s dynamic food scene.
