By Leigh O’Connor.
Meet an award-winning Chef who doesn’t have tattoos…Miss Moneypenny’s Tapos Singha.
While most leading Chefs these days are inked up in some way or form, Bangladeshi-born Tapos says he has resisted the urge as he wants to travel to Japan and soak in the hot springs, where tattoos are definitely not part of the protocol.
Growing up in Sylhet, the tea capital of Bangladesh, then working at numerous highly acclaimed restaurants in Sydney, Tapos and his family moved to the Gold Coast in 2022 to take over the kitchen at Chef-hatted Miss M, on Surf Parade in Broadbeach.
Architecturally designed by leading Australian firm Kelly Designs and taking inspiration from the original Noosa Heads venue of the same name, expect a modern Mediterranean coastal ambience with casual Gold Coast sophistication at this dining destination.
Tapos started his career at Bang Street Food in 2015 – a unique concept of modern Bangladeshi cuisine – which as a native, allowed him to celebrate the street food of his youth.
Bang was acknowledged by the New York Times, Gourmet Traveller Austalia, Qantas Magazine, the Sunday Telegraph and Vogue Australia.
"The team at Miss Moneypenny’s is dedicated and has the same passion for exceptional food and service as I do,” he tells AGFG. "The quality of produce here in Queensland is excellent, allowing the team and I to do what we do best!”
From a very young age, Tapos was always in the kitchen tasting what his mother was cooking for the family – those beginnings started a journey that has led to Miss Moneypenny’s, which achieved its third Chef Hat earlier this year.
"I am really passionate about sourcing the freshest local produce and showcasing it in the restaurant, incorporating it into classic dishes such as our Berkshire pork cutlet, as well as more contemporary plates like our Alaskan King crab.”
It is the restaurant’s signature bite and canapé-style dish - yellowfin tuna tartare cone – that he shares with AGFG.
"Combining white soy, yuzu kosho, sesame, tobiko and tuna, served in a seaweed cone, this has fast become a favourite with our guests and event clients.”
As for the future, Tapos wants to continue to mentor and train young Chefs – one of his apprentices from years ago, now owns four restaurants in Potts Point, a fact he is very proud of.
"It is such a huge responsibility training and mentoring, as it is very hands-on. It’s about storytelling with tasting – always sharing techniques and experiences.”
