Rasheel's Story

Why Did I Start One Fifty Peel?

Rasheel, Founder of One Fifty Peel

A Family Matter

My food story begins in a familiar enough way - with my family. A love for cooking began at a young age learning alongside my grandmothers. They had very different approaches - Maji had an immense knowledge of traditional Punjabi food and a low tolerance for poor chicken masala. She nurtured my knowledge of Indian spices and methods. She taught me Gulab Jamuns, Cha, Sabzis and Paronthas. Bibiji, on the other hand,  adopted a broader approach to food, incorporating Malaysian and Western influences in her cooking. Some of my first memories with her were helping with PIneapple Tarts, Pizza and Chapatis. Both helped shaped my love for cooking as a child and continue to be guiding forces in my food journey today.

Living overseas during university was a watershed time in my evolution as a cook. In Melbourne I lived one block away from the Queen Victoria Market, providing me with a diverse range of fresh produce as constant inspiration. Sharing a small apartment with my cousin and regularly hosting our Singaporean friends, our sense of community and home revolved around sharing stories, laughter and of course, food. I took it upon myself to recreate classic Singaporean dishes as a way for us to connect the familiar with our floating sense of place. This apartment kitchen was more than my training ground, it was my lab! I learned about new ingredients, techniques and how to fuse my traditional Asian roots with contemporary western cuisine concepts. It was here that I started studying chefs, playing with flavours, documenting my discoveries and inventing new dishes. 

The name One Fifty Peel is a nod to this apartment as a time where I grew as a cook and truly discovered my passion for uniting people with food.

Now back in Singapore, I’m continuing to share my love and knowledge of cooking through my enterprise One Fifty Peel. Operating as a gourmet kitchen offering intimate cooking classes, deluxe charcuterie grazing boxes, small batch artisan masalas and market visits.

As a cook I take pride in using quality, wholesome, ethical and locally sourced produce wherever possible and am forever driven in my pursuit of the ultimate flavour combinations. I’m excited to be sharing my food with Singapore!