His love affair with chocolate began shortly after he graduated, says the former Senior Consultant and Director of Andrology & Male Reproductive Medicine at the National University Hospital, Department of Urology. He is now in private practice.

“My special bond with chocolate got a boost when I was a first year medical officer (MO) doing my first rotation in Cardiothoracic Surgery. Chocolate was THE comfort snack during busy night calls.

I became curious about chocolate and the thought of creating my own ultimate indulgence began. At the same time, I noticed that many people, including myself, love chocolates but find most popular brands a tad too sweet for our Singaporean taste buds.

That’s how the idea of chocolate with less sugar was born—it’s a way to enjoy delicious chocolate with less sugar. It was a fun challenge to create something that combines health and happiness.

What’s more enjoyable, eating them or making them?
A: That’s a tough one! Eating them is, of course, incredibly satisfying, but there’s something magical about crafting them too. It’s like a chemistry class—mixing ingredients, experimenting with flavours, and watching as raw ingredients turn into something people love. But I must say the greatest joy comes from sharing chocolates. I love seeing the happiness on people’s faces when they first bite into my chocolates (I named my brand CHOCOELF, short for chocolate elves), then go on to share this happiness with their friends, families and loved ones. That’s the ultimate reward.

How long have you been crafting chocolate creations and what does your family think about your passion?
A: I’ve been crafting chocolates for many years now. My family has been incredibly supportive since I started making it in 2005. The perks of having a chocolatier in the family, of course, is that they get to be my trusted taste-testers. Whether it’s experimenting with the latest trendy flavours or brainstorming ideas, my family’s feedback and encouragement keep me going. In the very early days, before I had a team of staff, my family often chipped in to help me wrap chocolates, especially during festive times, when big orders come in. It was hectic, but good fun at the same time.

You do know chocolates mean calories, right?
A: Haha, yes, I do! But that’s the beauty of my chocolates. They are made with no added sugar, so you get all the deliciousness without the extra guilt. I’ve worked hard to create chocolates that are healthier but still rich and indulgent. It’s about finding the balance—enjoying a treat while being mindful of what we eat.

What does it take to be a chocolatier? I’ve heard people describe the ability to make the stuff (!) as art. Really meh?
A: It is quite true. There are plenty of opportunities for artistic expression in chocolate-making. But science is extremely important too. Being a chocolatier requires creativity, patience, technical know-how and a sensitive palate. You’re constantly experimenting with flavours and textures, and just like art, you need to have a vision for what you want to create. You have to balance the technical side—temperatures, ingredients, water content—with the artistic side. It’s not just about making something to eat, it’s about creating an experience in every bite.

What makes a truly good piece of chocolate? Why do people love chocolate so much? What is it about the confectionery that gets people so hung up about them?
A: A truly good piece of chocolate has the perfect balance of flavour, texture, and aroma. It melts smoothly in your mouth, the flavours unfold with each bite, and it leaves you wanting more. People love chocolate because it hits all the right notes—sweet, comforting, and a little luxurious. It’s an emotional food—people turn to chocolate when they’re happy, sad, celebrating, or relaxing. It’s indulgent but also familiar, which is why it has such universal appeal. If you really want to hear the scientific reason, it lies in chocolate being rich in Theobromine, a compound in cocoa that can influence our moods and state of alertness in positive ways.

If you could hit the restart button on your life, would you have traded Urology for chocolate-making?
A: I don’t think I’d trade one for the other because both fields are deeply fulfilling and complementary in many ways. Urology allows me to help people in very meaningful ways, improving their quality of life, health, take the pain of urinary stones away. Chocolates, on the other hand, let me bring joy and creativity to the table, and connect with people in a whimsical way. So, I’m lucky to have both worlds—healing people as a doctor and making them smile with chocolates!