Singapore chefs' dogs eat organic quinoa, homemade ice cream and three-layer cakes

In Singapore, a growing number of chefs are crafting gourmet meals for their dogs, a trend that has led to the common refrain, "My dog eats better than I do." This culinary indulgence for pets highlights the increasing dedication of "pawrents" who are investing more time, money, and effort into their furry companions' lives, evident in the rise of pet-friendly establishments and services.

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He loves beef the most and knows when it’s of good quality. He will not eat cheap beef and would rather starve. If it’s wagyu, he gobbles it up in an instant.

Nadine Tay, head chef at Habibi-San and Li'l Habibi, shares her experience with her five-year-old Singapore Special, Jonas. Initially underweight, Jonas's appetite improved with a carefully curated menu of cooked minced beef or chicken with sweet potatoes for lunch and salmon with rice for dinner. His palate has become so refined that he reportedly refuses to eat low-quality beef, preferring wagyu, which he devours instantly.

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I often get told Jonas is lucky to have a chef as an owner as he gets fed good food and his birthday cakes are always homemade.

Tay has channeled her culinary skills into creating unique dishes for Jonas, including a "ramen" made from blended chicken and egg, piped into boiling water. She also bakes special occasion cakes for him, such as a "fried chicken" cake with purple sweet potato fries for his fourth birthday and a meat-based "pineapple" tart for Chinese New Year. These creations often involve steaming meat like chicken breast or lean beef, blending it with vegetables like pumpkin or broccoli, and binding it with egg.

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My favourite cake I’ve made for him is his fourth birthday cake that was made in the shape of fried chicken drumsticks with a side of purple sweet potato fries.

One of Tay's most elaborate creations was a three-layer rainbow meat cake for Jonas's third birthday, a two-and-a-half-hour endeavor. Each layer featured a different meat and vegetable combination, frosted with steamed Chinese yam. This dedication to canine cuisine underscores the deep bond between chefs and their pets, transforming mealtime into a celebration of love and culinary artistry.

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Each layer consisted of three different vegetables mixed with meat: pumpkin, purple sweet potato and broccoli. The frosting for the cake was made out of steamed Chinese yam blended to a smooth cons