Mark Singson: Redefining Filipino Cuisine in Canada

Photo from restobiz.ca

Filipino cuisine is making waves in Canada, thanks in part to chefs like Mark Singson, chef and founder of FAM Inc. Since finishing as the first runner-up on Top Chef Canada Season 6 in 2018, Singson has been on a mission to showcase Filipino flavors in new and exciting ways. Born in the Philippines and raised in Vancouver, he blends traditional Filipino cuisine with global influences, creating a culinary experience that is both nostalgic and innovative.

A Culinary Journey Across Canada

Mark Singson's latest endeavor has him traveling across Canada, hosting pop-ups in major cities like Toronto, Montreal, and Vancouver. His recent collaboration with Bistro Franquette in Westmount, Montreal, is just one stop in a series of culinary experiences he has curated alongside fellow chefs Louie and Renée. This nationwide journey allows him to share his unique take on Filipino cuisine with diverse audiences, bringing his heritage to the forefront of Canada's ever-evolving food scene.

Rooted in Tradition, Elevated by Experience

Singson’s passion for food began early, growing up in his mother's restaurant. Cooking has always been his path, and his dedication to quality ingredients and innovative techniques has shaped his career. While his foundation is deeply rooted in Filipino food, his experience in Vancouver—a city known for its multicultural food scene—has influenced his cooking style. One of his standout dishes, the Tuna Bistek Handroll with Garlic Fried Rice, reflects this fusion: a Japanese-style handroll infused with Filipino flavors.

Photo grabbed from Fraser Valley Specialty Poultry Facebook page.

Beyond pop-ups, Singson runs a boutique catering company, FAM Inc., offering intimate dining experiences for small groups. His services range from curated dinners to long-term private chef engagements that can span weeks or even months. This flexibility allows him to connect with people on a deeper level, introducing them to Filipino cuisine in a more personal and immersive way.

A "Gateway" to Filipino Cuisine

Singson describes his style as "Gateway Filipino Cuisine," a term that acknowledges both tradition and adaptation. He emphasizes that Filipino cuisine has always been about mixing and matching, a reflection of the Philippines’ rich cultural history. By using local Canadian ingredients and incorporating international techniques, he makes Filipino food approachable for a broader audience while staying true to its essence.

The Future of Filipino Food in Canada

For Singson, the goal is simple: to shine a light on Filipino cuisine. Whether through television, pop-ups, or private dining experiences, he continues to challenge perceptions and introduce people to the flavors of his heritage. As he travels from coast to coast, his culinary journey is not just about food—it’s about storytelling, connection, and celebrating the culture that shaped him.

Photo from marksingson.com

With chefs like Mark Singson at the helm, Filipino cuisine is poised for even greater recognition in Canada and beyond. As he says, "As long as it’s bringing attention to the culture, we all win." Mabuhay, Mark! Watch our talk with chef Mark here: https://www.youtube.com/watch?v=9Rex_LACDYU