MasterChef Singapore runner-up Nares: 'I've already won a lot more in this competition'

It’s no mean feat to become one of the top 12 home cooks in Singapore, let alone be one of the top two. Yet, 32-year-old S Nareskanna, who also goes by Nares, did just that in MasterChef Singapore's third season, which ended with a heated finale on Jul 3.

While he missed the coveted MasterChef trophy by a mere 1.5 points – he scored a total of 75 points against winner Johnathan Chew’s 76.5 – he’s not letting it take away the spring in his step.

Going from a car sales advisor to a chef with his own private dining experience, Twitch, Nares is gearing up to make waves in the local culinary scene. He dished with us how he’s been doing since the dramatic finale, and what fans can expect from him down the road.

CONGRATS ON BEING THE RUNNER-UP IN THE COMPETITION! HOW WAS THE WHOLE JOURNEY FOR YOU, FROM THE MOMENT YOU SIGNED UP TO THE FINALS? 

This whole journey has been so exciting. You know that feeling when you were younger and your school would bring you on an excursion? That's how I felt in this competition. The doubt, the adrenaline, the adventure, I miss it already.  

YOU SEEM TO HAVE A LOT OF SUPPORTERS ONLINE WHO FEEL YOU SHOULD HAVE WON THE TITLE AND THE TROPHY – WHAT DO YOU THNK OF THAT? AND WHAT WOULD YOU LIKE TO TELL THEM? 

I'm extremely honoured and grateful to my supporters and didn't think I would actually have that many.  

About the trophy, hey, you have some good days and some bad days. I couldn't stress more that it has always been about the journey for me.

Winning the trophy would have been great, but I think I’ve already won a lot more in this competition: Friendships, supporters and knowledge. In my book that's already a win.

IF YOU COULD HAVE DONE ANYTHING DIFFERENTLY DURING THE MASTERCHEF FINALE, WHAT WOULD IT BE? 

I could have changed my custard recipe (for the Deconstructed Mango Tart) or replaced it with something different. The custard needed time to set. I guess I underestimated the time required. It's a good thing that I'm not rushing my time anymore into making custards. (Laughs)   

ARE YOU STILL IN TOUCH WITH SOME OF YOUR FELLOW COMPETITORS? 

I'm actually in touch with most of them! Thomas, Jia Yi, Ilya, Sharlene, Alfa and Andi. We all bonded pretty well and I’m quite close to them.  

IF YOU COULD PICK A FELLOW CONTESTANT TO START A RESTAURANT WITH, WHO WOULD IT BE AND WHY? 

It’s a tough choice, everyone has their strong points. But if I really had to choose, it might have to be Ilya. Seeing that we both own food businesses, I figure we both know the basics of managing a business.  

YOU'VE TALKED A LOT ON THE SHOW ABOUT WANTING TO ELEVATE INDIAN COOKING. WHY IS THIS IMPORTANT TO YOU? 

While I like to cook other cultures’ cuisines, I felt that I couldn't represent my culture well enough for the longest time.  

Hence, whenever possible, I tried to do justice to my culture and what it represents in the competition. As much as roti prata and biryani taste good, Indian food isn't limited to those dishes, you know? (Laughs) 

IN THAT VEIN, WHAT ARE SOME THINGS PEOPLE OVERLOOK ABOUT INDIAN CUISINE? 

The sheer variety! There are so many states in India, and each state has different districts with their own version or representation of Indian food. And they’re all so amazing. It's just sad that, in Singapore, we don't get to taste or see enough of them. 

TELL US MORE ABOUT YOUR PRIVATE DINING EXPERIENCE, TWITCH. WHEN DID IT START AND HOW DID YOU GET THE IDEA TO DO IT? 

I started Twitch back in February 2022 as a platform to explore and play with flavours. I knew there were a few private dining businesses in Singapore at that point in time and each of them had their own story to tell through food. I wanted to share my story along with my explorations as well.  

Food is such a vast subject, and classifying it into cultures and cuisine just felt restrictive for me, so I wanted to showcase my food with stories without focusing on one particular cuisine. 

HOW HAS THE RESPONSE TO IT BEEN SO FAR? 

It’s been great. As with all businesses, starting does take some time. But it's been picking up and I’ve been fully booked the last few months, which is good news! 

WHAT ARE YOUR FUTURE PLANS IN THE CULINARY WORLD? 

The end goal is definitely a brick-and-mortar business. Nothing like a physical business to show your success. It’ll take a lot of hard work and time, but I'm sure I'll work towards it. 

ARE YOU PLANNING TO STAY IN YOUR DAY JOB AS A CAR SALES ADVISOR? 

I’ve actually left my day job and switched to focusing on Twitch full-time. I still do sell cars for my loyal clients who have been with me over the years and, of course, whoever approaches me.

But that part of my life is now a side hustle.