The way to a person’s heart is through their stomach! Food hero winner, Sarah Benjamin and television personality and chef, Nik Michael Imran return for more friendly competition when they go head to head in the kitchen to create affordable dishes for special family occasions. Cooking for Love, their challenge is to come up with a show-stopping menu all the family can enjoy, be it an anniversary, reunion or birthday celebration! After each meal the family vote for their favourite dish and we discover which chef has won over the guests hearts and stomachs!
Hosted By: Sarah Benjamin
Sarah Benjamin <黄代元> is one of the two winners of Food Hero 2014. Combined with her outgoing and down-to-earth personality, Sarah’s passion for food is infectious and undeniable.
Born and raised in Singapore to a Welsh father and a Peranakan-Chinese mother, Sarah grew up helping her parents and grandmother cook at home. One of her fondest childhood memories is assisting her grandmother in making Chinese Hakka dishes such as Yam Abacusfor Chinese New Year celebrations.
When it was time for university, Sarah moved to Scotland to study Sociology and Politics at the University of Edinburgh. It was then that Sarah began teaching herself to cook Asian food to satisfy her cravings and cope for being home sick. At the same time, she started her own food blog, kitchenhoarder.com, and delved into food styling and photography.
Since winning Food Hero, Sarah has become a popular face of Asian Food Channel, with programs such as Fresh Off Japan!, Cooking For Love Seasons 1 & 2, Must Try! Asia Seasons 1 & 2, and web series Yummy Desserts, Simply Special, and GR848. With Asian Food Channel, Sarah has traveled across Asia to savour and showcase the best of Asian cuisines, but has most recently traveled to far-flung Portugal, where she hosted a series of online vignettes featuring the country’s sights and flavors with Trafalgar Tours.
Apart from her television work, she is also a confident multi-lingual host for on-ground events, and has hosted numerous events like Papa’s Kitchen Family Cook-Off and the Asian Food Channel Family Cook-Off in Singapore, as well as a promotional dinner in Kuala Lumpur, Malaysia, with esteemed international celebrity chef from Thailand, Chef Ian Kittichai.
Currently based in Singapore, Sarah also loves the piano and playing with her two cats, Sambal and Porridge!
Hosted By: Nik Michael Imran
Chef Nik is of Australian-Malaysian heritage and is the eldest of six siblings. Born in Selangor, Malaysia, he grew up under the cooking influence of his father, who used to own an Italian restaurant in Brisbane, Australia. This led to him developing an interest in cooking from an early age. At the age of 15, he started picking up cooking skills from his father and supplemented his talents with reading culinary books and websites. The first dish that he learnt to cook from his father was a French dessert, Crepe Suzette.
In 2011, Chef Nik was one of 24 finalists picked out of 500 contestants in the first season of MasterChef Malaysia. The show brought national spotlight to his cooking talent. With a burgeoning cooking career, Chef Nik decided to put his business education on hold and focus on the culinary arts.
From end 2012 to 2016, Chef Nik embarked on a culinary journey with his father, opening comfort food café PickNik in Kuala Lumpur. With an open kitchen design, the restaurant serves up tasty contemporary dishes such as Grilled Lamb Cutlet with Kimchi Chilli Paste and Spaghetti Aglio Olio.
Chef Nik starred in Asian Food Channel original series Tea Twist, in which he created yummy tea-based drinks anytime, anywhere, and Cooking for Love where he and his co-star, Sarah Benjamin are pitted against each other to create affordable dishes for special family events! He is currently hosting Cooking For Love 2, which is slated to premiere on AFC in October 2016.
Chef Nik aspires to write a book on the philosophy of Malaysian ‘kampong’ cooking. He believes that such a publication would help to bring recognition to traditional Malay cuisine as the cuisine and its unique cooking methods have never been documented in such detail before.