Make it: A homecooked Valentine’s Day dinner

Celeb dad Ben Yeo shows you how to cook your way into your spouse’s heart!

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For someone who cops to being unromantic, Ben Yeo, 38, sure has a way with heart-tugging statements. On marrying Claudia, also, 38, when he was 26 and just launching his showbiz career, he notes, “She’s the first and last person I wanted to marry.”

Eleven years and two children later ― Jarius, 4, and Javier, 7 ― the connection between the couple is so solid that Valentine’s Day is like any other day for them. As Ben puts it, “To me, every day is Valentine’s Day because the feelings don’t change.”

What matters more to the Yeos is observing their wedding anniversary, on 28 or 29 February (they were hitched in a leap year), at the very spot in Sentosa where they and exchanged vows. Since their kids’ arrival, it’s become a family affair. But the couple makes it a point to drive to JB regularly to “just spend time with each other”.

As the pair mug gamely for the camera amid must giggling and good-natured teasing, they make staying in love look easy ― in part because they don’t let the sun set on a quarrel. Ben notes, “We talk things out on the same day. We don’t drag it out ― it’s healthy and works for us.”

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As if we needed any more convincing, Ben debunks any notion that he isn’t a romantic by singling out 50 First Dates as his favourite romantic film. In this rom-com, the female protagonist played by Drew Barrymore has short term memory and can’t remember her love interest ― played by co-star Adam Sandler ― every morning when she wakes up. So, he takes it upon himself to make her fall in love with him again and again.

Ben’s take? “Marriage should be like that, you’ve got to fall in love with each other every day ― keep the marriage fresh!”

And what better way to keep the marriage fresh than by taking your spouse’s taste buds on a gastronomical adventure? Here Ben, a Shatec-trained chef, and his better half share their favourite recipes. This two-course meal is so easy, you can whip it up in a jiffy on V Day to impress your significant other! 

Ginger Chicken

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Serves 2


60g barley miso

50g shallots

30g ginger

2g chilli flakes

2g Dijon mustard

2g caster sugar

2g dried oregano

2g dried thyme

40ml vegetable oil

10ml soya sauce

2 whole spring chickens (approximately 500g each)


1.     In a blender, blend all the ingredients ( minus chicken) until you get a smooth paste

2.     Marinate spring chickens overnight with paste

3.     Line a baking tray with parchment paper, and roast in a pre-heated oven for 20 minutes at 175 deg C, or until golden brown and cooked.

TOP TIP! To check if the chicken is cooked, pierce the thigh. If the juice is bloody, then the chicken needs to be cooked a little longer.

Click for an easy-peasy mud cake recipe …