SINGAPORE – Come Sunday, plain ol’ chicken rice may turn out to be Gordon Ramsay’s greatest obstacle at the Hawker Heroes Challenge.

After spending a few hours learning the ropes from Tian Tian Hainanese Chicken Rice’s Mdm Foo Kui Lian at Maxwell Food Centre on Friday morning, the Michelin-starred heavyweight said he’s learnt not to underestimate the simplicity of the dish.

“You need that chicken gras, that chicken flavour to glaze the rice. That is all about the cooking. Because they boil it literally for 30 minutes, and then leave it to cool down within 30 minutes as well. So it’s just absolutely right. You may snap the bone and see a little bit of blood in there, but it’s about the flavor,” said Ramsay.

“And look at the conditions they work in. They work in a kitchen the size of a bedroom, and yet everyone’s just there on their board, chopping away and getting on with their business.”

Calling Mdm Foo an “inspiration”, the usually fiery and foul-mouthed British chef appeared uncharacteristically cheery during an interview with members of the media, ahead of the Hawker Heroes Challenge. The plan was to have Ramsay spend Friday and Saturday learning how to cook chicken rice, chilli crab and laksa, before he pits his skills in a culinary contest on Sunday against three local chefs: Mdm Foo, Ang Kiam Meng from Jumbo Seafood and Ryan Koh from 328 Katong Laksa. The three were selected through an eight-day poll on the HungryGoWhere website that saw more than 2.5 million votes cast.

And with only two precious days to learn three Singapore favourites, Ramsay’s worked hard to have his competition all sussed out. Well, sort of.

“Chilli crab, I mean that’s a tough one, that one. That’s a very tough one. It’s important to get the bile out,” said Ramsay.

“And the ‘laska’, for me, it’s all about the blend of the spice and how you season.”

Er, laksa la, Gordon.

Though Ramsay, who says he’s been to Singapore “nearly twenty times”, is careful not to make any bold claims that he can beat his challengers, he’s confident that he can at least match their standards.

“Every time I walk into my kitchen, I have to create perfection. And Singapore on Sunday night is no different for me. But I love pressure — I think that’s healthy. I’ve never been a chef that sits on my a***, I’ve never been a chef that takes things for granted.”

But, the 46-year-old says he won’t attempt to create his own version of chicken rice.

“I’d be stupid to try and re-invent the wheel. I’d cause a riot if I had to start coming up with a new, different chicken rice. Can you imagine the kickback?”

Ramsay says he will focus on cooking the rice and chicken perfectly, instead of getting it “fancified with different textures”.

“When everyone’s gone to bed tonight, I guarantee, I’ll be sneaking downstairs, the back of the kitchen of the St Regis and practising my a*** off.

“Because if you think I’m going into that arena on Sunday night to even attempt to lose — no chance.”

The final showdown event will be held from 6pm on Sunday, July 7, at Newton Food Centre. More than 1,000 servings will be available to members of the public, who will sample the dishes and vote for their favourite version.