- Following 1.8K
- Followers 91.1K
- Engagement 22.27%
- Avg likes 23.7K
- Avg comments 107
About Elizabeth Haigh • Singaporean chef 🇸🇬
Elizabeth Haigh • Singaporean chef 🇸🇬 (@the_modernchef) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking. The account has 91,086 followers and 1,605 published posts. Recent posts average 23,722 likes and 107 comments, an engagement rate of 22.27%.
With 91.1K followers, Elizabeth Haigh • Singaporean chef 🇸🇬 is a micro creator by the common 10,000 to 100,000 definition. Set against 1,782 accounts followed, the audience works out to about 51 followers per account Elizabeth Haigh • Singaporean chef 🇸🇬 follows. Elizabeth Haigh • Singaporean chef 🇸🇬 carries Instagram's verified badge and uses an Instagram professional account. Flinque files Elizabeth Haigh • Singaporean chef 🇸🇬 under Kitchen/cooking, with Food & Cooking as a secondary category.
The Instagram bio for Elizabeth Haigh • Singaporean chef 🇸🇬 runs to 18 words across 4 lines. The bio mentions @meimeilondon and @meimeigoods. The latest activity Flinque has on record for Elizabeth Haigh • Singaporean chef 🇸🇬 dates from April 2026.
Story Highlights
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1,605 Posts
Of the 10 most recent posts shown for Elizabeth Haigh • Singaporean chef 🇸🇬, 8 are videos, 1 is a single image and 1 is a carousel. That mix leans toward videos. Elizabeth Haigh • Singaporean chef 🇸🇬 has built a substantial archive of 1,605 posts. Against the audience, that is roughly 57 followers for each post published. Elizabeth Haigh • Singaporean chef 🇸🇬 also keeps 6 story highlights on the profile. All 10 carry captions, averaging 144 words each. The captions are written mainly in English. Words that recur across them include auntieliz, meimeigoods, borough, through and boroughmarket. The captions tag #auntieliz, #meimeigoods, #boroughmarket, #hothoney and #meimeiathome.
honey garlic chicken, the kind of dinner that looks like effort but really isn’t.
Golden thighs, a pan full of garlicky butter, and a good squeeze of Hot Honey doing all the heavy work tonight. Sticky, savoury, a little bit spicy, the sort of glaze you end up mopping off the plate with your finger when no one’s looking. 👀
Dont forget to save for later or tag someone you want to cook this for 🥰
Hot Honey Garlic Chicken
serves 4
→ 4 chicken thighs, boneless - skin on or off (dust skin-off ones in plain flour)
→ avocado oil
→ 4 tbsp unsalted butter
→ 4 cloves garlic, minced
→ a good squeeze of Hot Honey
→ a touch of soy, or Spicy soy sauce
→ chives, finely sliced
→ rice or potatoes and greens to serve
1. colour the thighs in avocado oil, a few mins each side, until properly golden and cooked through (give them longer if they’re chunky)
2. set aside, then melt the butter in the pan and saute the garlic until it smells incredible
3. squeeze in the Hot Honey and a touch of soy
4. chicken back in, turn to glaze, then scatter with chives
Hot weather means hot honey 🔥
Want a jar? Comment “hot stuff” and il send you a direct link to where you can find our bestseller.
#MeiMeiGoods #AuntieLiz #HotHoney #EasyDinners SummerCooking
Mei Mei Goods is officially a Certified B Corporation™. 88.4 points, certified within a year of getting our sauces on shelves, and (according to my mum) the most paperwork have ever willingly done (thank you for leading the charge).
for the uninitiated: ™ is a certification, not an award. it means an independent body has gone through how we run the company on people, planet, governance, and customers… the full supply chain, what we put in the bottles.
We started this in a tiny Borough Market kitchen, just me with 200 jars of Kaya Coconut Jam and a lot of nervous energy.
Somewhere along the way we made a quiet promise to ourselves that if this grew, it had to grow in a way we could live with. The certification is us putting that in writing and getting it checked.
Some of the things we are proud of:
→ women-founded, women-led, made in the UK by a female-led production business
→ glass jars across the range, avocado oil from a supplier who rescues wasted avocados
→ zero-waste partnership with for any surplus
→ active members of, and speaking on Women In Food about the hurdles we don’t talk about enough
We are counted among a growing community of B Corps doing this work together. small company, big movement.
learn more at, or read our full profile in the link in bio.
thank you for being part of getting us here 💗
#BCorp #MeiMeiGoods #BuyWomenBuilt #BoroughMarket BTheChange
Michelin-starred founder and cover star of our new member magazine, Let’s Take This Offline.
Between floors, shares the story behind Mei Mei - alongside career highs, defining moments, and what she hopes people feel when they eat her food.
Filmed at Fora Borough Yards, where we talk creative sparks beyond the kitchen and, of course, snacks. In true Fora member fashion… can you guess her favourite? 👀
"In the lift with" is a reminder that everyone here has a story worth sharing. Next time you’re in the lift, say hi - inspiration might be standing right beside you.
→ lamb chops
→ Sambal Manis, fat spoon per chop
→ salt
1. season chops with salt
2. colour each side in a hot pan, no need for oil - spread sambal generously on top
3. sambal side down in a medium hot pan, 2 mins each side
4. rest for 3 before plating
15 minutes flat, one pan. One 🔥 dinner party.
last day for Sambal Manis at the intro price on, link in bio, go.
save this one, tag the person you’d cook it for.
#sambalsummer #sambalmanis #meimeigoods #auntieliz #dinnerpartyideas
we opened the doors at Borough Market in 2019. then the world shut down. we made kaya in panic, sold it out of the front door, and somehow turned a survival jar into the founding product of a whole brand. when we finally reopened, Uncle Roger walked in, filmed a video in the kitchen, and the queue did not stop for weeks.
that moment didn’t make us. it gave us the clear runway. and we have spent six years quietly using it.
Six years later I can finally see the shape of what we built. A restaurant at that’s still standing. A sauce brand that started as a pandemic emergency and now lives on real shelves. a kaya jam with two Great Taste stars. A team I’m proud of, and a community that taught me what Mei Mei is actually for.
seven(!) this year. and the next chapter has been brewing for a while. we’ve been talking about bringing a proper sit-down menu back to Borough. small, seasonal, the kind of meal you sit through with people you like. nothing announced. just thinking out loud, with you, because that’s how this brand has always grown.
If we did it..what would you want to eat? the dish, the memory, the flavour you’d cross London for. Tell me below, this is genuinely shaping what comes next.
#MeiMeiAtHome #BoroughMarket #AuntieLiz #SingaporeanFood MeiMeiGoodS
we handed the menu over to a millennial PR brain and a gen z intern and asked them both to describe every dish. the millennial wrote love letters to my heritage.
The gen z said “protein maxxing” about chicken rice and “girl breakfast unlocked” about kaya toast and honestly, both feel correct.
swipe through and tell me, which version is going to make you actually come in and eat with us at Borough Market.
Save it for your next London plans, send it to the friend who’d order the whole menu, and drop the line that hit hardest in the comments.
we’ll see you Tuesday to Sunday 👀 (plus bonus bank holiday Monday we will be open 25th May!!) 🙌🏻
#MeiMeiLondon #BoroughMarket #SingaporeanFood #AuntieLiz #KopitiamCulture
Blanched, slathered in House Chilli butter, charred on the bbq until the edges go crispy and almost burnt, then drizzled with Hot Honey while it’s still hissing. Sticky, smoky, a little bit feral.
The side dish that quietly steals the whole bbq.
here’s how:
→ 1 head of cabbage, quartered
→ 15g salt, for the blanching water
→ 113g softened butter
→ 30ml House Chilli
→ 15ml Hot Honey, for finishing
1. trim the base, cut the cabbage into 4 wedges.
2. blanch in well-salted boiling water for 30 to 60 seconds, just until softened but still holding shape. This is optional - but in a rush; this is the best option.
3. drain on a wire rack, let it dry off.
4. whisk softened butter with House Chilli until smooth, then brush it deep into every layer.
5. bbq butter-side down until charred and golden.
6. drizzle with Hot Honey in the last moments on the grill so it caramelises into a sticky glaze.
both available now on and - link in bio. Your summer side dish sorted. ☀️
#MeiMeiAtHome #MeiMeiGoods #HotHoney #BBQSeason #AuntieLiz
The upcoming weather is perfect for a bowl of Chicken Rice, or maybe you’re more into fried chicken? 🍗
Come try for yourself today open 10am-5pm in.
#hainanesechickenrice #boroughmarket #restaurantslondon lunchideas
If I wouldn’t cook with it at home, I wouldn’t sell it to you.
These are recipes I’ve refined over years of cooking — at home and professionally.
👉 Tap the link in bio to shop Mei Mei Goods
👉 Bring big flavour into your kitchen
#MeiMeiGoods #MeetTheFounder #ChefMade #CookProperly #BigFlavour
Check out my YouTube channel (@ auntieliz) for more videos!
#gifted #auntieliz #uncleroger #eatmila #chillicrab
🎥: 🔥
Elizabeth Haigh • Singaporean chef 🇸🇬's engagement
Elizabeth Haigh • Singaporean chef 🇸🇬's engagement rate on Instagram is 22.27%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 4 followers. Likes outnumber comments by roughly 222 to 1, with 23,722 likes and 107 comments on an average post, so most reactions are taps rather than replies.
Engagement rate
22.27%
- Avg likes
- 23.7K
- Avg comments
- 107
- Interactions : followers
- 1 : 4
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These answers about Elizabeth Haigh • Singaporean chef 🇸🇬 are generated from the Instagram profile data Flinque holds for the account.
Who is Elizabeth Haigh • Singaporean chef 🇸🇬?
Elizabeth Haigh • Singaporean chef 🇸🇬 (@the_modernchef) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking. Elizabeth Haigh • Singaporean chef 🇸🇬 carries Instagram's verified badge and uses an Instagram professional account. The Instagram bio for Elizabeth Haigh • Singaporean chef 🇸🇬 runs to 18 words across 4 lines.
How many followers does Elizabeth Haigh • Singaporean chef 🇸🇬 have?
Elizabeth Haigh • Singaporean chef 🇸🇬 has 91,086 followers on Instagram (91.1K). Set against 1,782 accounts followed, the audience works out to about 51 followers per account Elizabeth Haigh • Singaporean chef 🇸🇬 follows. Elizabeth Haigh • Singaporean chef 🇸🇬 has built a substantial archive of 1,605 posts.
What is Elizabeth Haigh • Singaporean chef 🇸🇬's engagement rate?
Elizabeth Haigh • Singaporean chef 🇸🇬's engagement rate on Instagram is 22.27%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 4 followers. Likes outnumber comments by roughly 222 to 1, with 23,722 likes and 107 comments on an average post, so most reactions are taps rather than replies.
What does Elizabeth Haigh • Singaporean chef 🇸🇬 post about on Instagram?
Flinque files Elizabeth Haigh • Singaporean chef 🇸🇬 under Kitchen/cooking, with Food & Cooking as a secondary category. Of the 10 most recent posts shown for Elizabeth Haigh • Singaporean chef 🇸🇬, 8 are videos, 1 is a single image and 1 is a carousel. The 10 recent Instagram captions Flinque holds for Elizabeth Haigh • Singaporean chef 🇸🇬 repeatedly use the words auntieliz, meimeigoods, borough, through and boroughmarket. Elizabeth Haigh • Singaporean chef 🇸🇬's captions carry hashtags such as #auntieliz, #meimeigoods and #boroughmarket. Elizabeth Haigh • Singaporean chef 🇸🇬 writes those captions mainly in English. Elizabeth Haigh • Singaporean chef 🇸🇬 keeps 6 story highlights, which open with a free Flinque account.
How do I contact Elizabeth Haigh • Singaporean chef 🇸🇬 for a collaboration?
Elizabeth Haigh • Singaporean chef 🇸🇬's contact details are not published on Flinque's public profile. The Instagram bio links to 3 external sites, and a free Flinque account opens those links. Brands with a free Flinque account can shortlist Elizabeth Haigh • Singaporean chef 🇸🇬 and use Flinque's outreach tools wherever a contact route is on file.
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Elizabeth Haigh • Singaporean chef 🇸🇬's own Instagram profile is the one outbound link Flinque publishes for the account, and the 3 bio links open after signing up.
Public profile data sourced from Instagram. Flinque is not affiliated with Elizabeth Haigh • Singaporean chef 🇸🇬.