HealthXchange's Professional Chef Series - Chef Kelvin Loke of Little Farms Cafe

In an ongoing effort to promote healthy living and increase the quality of life for you, our reader, we have collaborated with professional chefs for their culinary expertise in creating healthy, easy-to-make dishes for you to try at home. Because #healthiswealth #healthforgood

Sous Vide Collinson's Eye of Fillet Tenderloin with Green Asparagus, Baby Heirloom Tomatoes, Cucumbers, Baby Carrots, Avocado and House-made Chardonnay Wine Vinaigrette

This recipe serves 4.


Dish ingredients

Beef Tenderloin (Eye Fillet) - 800g

​Green Asparagus - 600g

​Mixed Baby Heirloom Tomatoes - 500g

​Cucumber - 300g

Baby Carrots - 300g

​Avocado - 1no

Vinaigrette ingredients

Ministry of Cloud Chardonnay Wine - 500ml

​ Organic White Wine Vinegar - 150ml

​ Spiral White Balsamic Reduction - 180ml

​ Extra Virgin Olive Oil - 1400ml

​ Sea Salt Flakes - to taste

​Black Pepper - to taste


1) Clean beef fillet by removing unwanted fat. Portion into desired weight (suggested weight of 200gm per serving).

2) Peel baby carrots and asparagus. Lightly blanch and refresh in ice cold water.

3) Slice cucumber into bite sizes.

4) Rinse heirloom tomatoes.

5) Peel and de-seed the avocado, cut the avocado into 1inch dice, squeeze some lemon juice on it to prevent oxidizing.

6) To prepare vinaigrette, you will need a blender (or substitute by mixing in a bowl with  hand whisk). Combine Chardonnay wine, white wine vinegar & white balsamic reduction into the blender, blend at slow speed until mixed, then start to drizzle in the olive oil. Be careful not to pour in too fast. This is to allow the emulsification process to be complete. Lastly, adjust with seasoning and place into a squeeze bottle.

7) Sear beef fillet at high heat on both side for 3 mins/until all sides are well seared.

8) Roast beef fillet in an oven for about 15mins at 160C. After, take it out and rest it for 15mins. Slice beef into desired thickness.

9) To assemble, bring all the ingredients into a mixing bowl and drizzle the dressing on top. Mix all the ingredients with the dressing evenly (season to taste). Now you’re ready to start assembling the salad onto the center of the plate, top up with the beef fillet, sprinkle some salt flakes and fresh black pepper. Your dish is ready to serve (and eat)!

About the chef

Chef Kelvin started from humble beginnings as a Junior Sous Chef at Raffles Grill where he honed his culinary skills working alongside Chef David Mollicone (2 Michelin Star Les Jardin des Sens), to representing Singapore on an international stage, winning top honours at the Ika Olympic Competition.

Most notable of all, he was given a life-changing opportunity to train at Paris Le Cordon Bleu after winning a culinary scholarship awarded at the World Gourmet Summit (WGS). Chef Kelvin Loke’s passion remains solid in the kitchen and he continues to pursue a career birthed from the pure love for cooking and the thirst of knowledge that drives his innovation.

About the establishment

Little Farms is Singapore’s friendly neighbourhood market, specialising  all natural produce, meats, seafood, dairy, grocery and specific dietary requirements (dairy free, gluten free, keto, sugar free, plant based, etc.). The Little Farms Café serves its' menu all day long and Little Farms is a mindful approach to healthy living.

They have developed deep and longstanding relationships with independent suppliers and farmers in Australia, America, Europe and elsewhere around the world. With products as personal as food, working with trust is incredibly important: they only work with trusted partners. They also buy direct from farms and suppliers whenever possible, so customers can be sure that their order is farm to table.

Address : 491 River Valley Road

                Valley Point Shopping Centre #01-21/22/23

                Singapore 248371