Born and raised in Singapore, Chef-Owner Petrina Loh was first introduced to cooking by her late father. What began as a stress-relief ritual from her high-pressure career in private banking gradually evolved into a full-fledged culinary calling. After leaving the corporate world, she pursued her culinary education at the prestigious California Culinary Academy in San Francisco (Le Cordon Bleu program), graduating as one of the top in her cohort. She went on to train at several Michelin-starred establishments, including Spruce and State Bird Provisions.
In 2013, Chef Petrina returned home to Singapore to open Morsels, a restaurant that reflects her deep love for soulful food, fermentation, and boundary-pushing Asian fusion cuisine. Since relocating to Dempsey Hill in 2017, Morsels has become a hidden gem surrounded by lush greenery—complete with herb and vegetable planters grown by Chef Petrina herself. That same year, Morsels won Restaurant of the Year and Chef Petrina was awarded Chef’s Choice (Western) at the World Gourmet Summit Awards of Excellence 2017.
Dedicated to constantly refining her craft, Chef Petrina has cooked and staged across the world—from Copenhagen and Korea to Japan, India, and the U.S. Her passion for fermentation has taken her deep into the traditions of Korean master artisans such as Park Jong Sook, Gi Soon Do, and Son Ye Soon, studying and crafting fermented staples like gochujang, doenjang, and shoyu for use at Morsels.
In 2017, she was selected as one of the Top 5 Finalists in Bocuse d’Or Singapore Selection and later that year, competed in the Castilla y León Truffle Competition in Spain, where she emerged as one of the Top 15 chefs globally out of 200 competitors—representing Singapore with a Japanese-inspired abalone and truffle dashi dish. In 2018, she was recognized in Prestige Magazine’s 40 Under 40 – We Are The Vanguards list of influential trailblazers.
In 2022, she was awarded Chef of the Year (Female) at the World Gourmet Awards. Chef Petrina continues to build global collaborations with chefs such as Ryu Tae Hwan of Ryunique, participated in Korean culinary showcases aired by KBS, and brought her cuisine aboard Holland America Line as a guest chef for America’s Test Kitchen, conducting live cooking demonstrations for international audiences. In January 2020, she toured Europe with renowned Wagyu producer Toriyama from Gunma, Japan, cooking in Berlin and Paris to promote premium Japanese Wagyu. Her time in Gunma also included deep dives into local agriculture, fermentation practices, and sake production with brewers like Mizubasho and Tsuchida.
In October 2024, Chef Petrina was elected as the Ambassador for Hungarian Mangalitsa Pork, embarking on a sustainability-focused farm-to-table tour through Hungary—visiting farms, slaughterhouses, and artisanal producers to better understand the full ingredient journey. In December 2024, she was invited to Thailand to participate in the Plara Morlam Fermentation Festival, where she showcased her signature fermentation techniques among a global community of culinary artisans.
Most recent, In April 2025, Chef Petrina was invited as a guest chef at Constance Moofushi Maldives, where she curated and presented a multi-course fermentation-forward dining experience featuring Morsels’ signature aged sauces and tropical pairings—bringing her unique Asian fusion style to an international luxury resort audience
