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Where to eat in 2020

by Jesslyn Lau

Drop by these upcoming places like Magic Square 2.0, a refurbished Waku Ghin, Mott 32, Oshino Sushi and new projects by familiar names such as Bjorn Shen, Tan Ken Loon, Rishi Naleendra and Ivan Brehm.

The post Where to eat in 2020 appeared first on The Peak Magazine.

Posted in Artichoke, Bjorn Shen, Candlenut, Cheek by Jowl, Chef, Cloudstreet, CUT by Wolfgang Puck, Dining, Food, Gourmet & Travel, Ivan Brehm, Joni Ong, Koichiro Oshino, Lo & Behold Group, Loh Lik Peng, Magic Square, Malcolm Wood, Marina Bay Sands, Mott 32, Nouri, Oshino Sushi, Rishi Naleendra, Shane Gan, Shinji by Kanesaka, Sook Yi Lai, Tan Ken Loon, Tetsuya Wakuda, The Naked Finn, waku ghin

Where to eat in 2020

by Jesslyn Lau
Mott 32

Drop by these upcoming places like Magic Square 2.0, a refurbished Waku Ghin, Mott 32, Oshino Sushi and new projects by familiar names such as Bjorn Shen, Tan Ken Loon, Rishi Naleendra and Ivan Brehm.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Artichoke, Bjorn Shen, Candlenut, Cheek by Jowl, Chef, Cloudstreet, CUT by Wolfgang Puck, Dining, Food, Gourmet & Travel, Ivan Brehm, Joni Ong, Koichiro Oshino, Lo & Behold Group, Loh Lik Peng, Magic Square, Malcolm Wood, Marina Bay Sands, Mott 32, Nouri, Oshino Sushi, Rishi Naleendra, Shane Gan, Shinji by Kanesaka, Sook Yi Lai, Tan Ken Loon, Tetsuya Wakuda, The Naked Finn, waku ghin

What Michelin stars do to a restaurant

by Ariel Lim

It's been 4 years since the Michelin guide was launched in Singapore. We look at how it has impacted restaurants.

The post What Michelin stars do to a restaurant appeared first on The Peak Magazine.

Posted in Aura, Beppe De Vito, Braci, Candlenut, Emmanuel Stroobant, Gourmet & Travel, Han Li Guang, Hawker Chan, Heston Blumenthal, Il Lido Group, Ivan Brehm, Joel Robuchon, Labyrinth, Malcolm Lee, Michelin star, Nouri, Osteria Art, Saint Pierre, Sebastien Lepinoy, The Fat Duck, Tristin Farmer, Vianney Massot, zen

What Michelin stars do to a restaurant

by Ariel Lim
Michelin

It's been 4 years since the Michelin guide was launched in Singapore. We look at how it has impacted restaurants.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Aura, Beppe De Vito, Braci, Candlenut, Emmanuel Stroobant, Gourmet & Travel, Han Li Guang, Hawker Chan, Heston Blumenthal, Il Lido Group, Ivan Brehm, Joel Robuchon, Labyrinth, Malcolm Lee, Michelin star, Nouri, Osteria Art, Saint Pierre, Sebastien Lepinoy, The Fat Duck, Tristin Farmer, Vianney Massot, zen

Singapore now has two 3 Michelin-starred restaurants

by Jesslyn Lau

French fine-dining restaurants Odette and Les Amis took home the coveted three-stars at 2019's awards reveal.

The post Singapore now has two 3 Michelin-starred restaurants appeared first on The Peak Magazine.

Posted in Alma, Alma by Juan Amador, Basque Kitchen by Aitor, Beni, Braci, Buona Terra, Burnt Ends, Candlenut, Cheek Bistro, Cheek by Jowl, Chef Kang's, Corner House, CUT by Wolfgang Puck, Garibaldi, Gourmet & Travel, Hill Street Tai Hwa Pork Noodle, Iggy's, Imperial Treasure Fine Teochew Cuisine, Jaan by Kirk Westerway, JAG, Jiang Nan Chun, Labyrinth, Lei Garden, Lerouy, Les Amis, Liao Fan Hong Kong Soy Sauce Chicken Rice and Noodle, Lifestyle, Ma Cuisine, Meta, Michelin Guide 2019, Michelin Guide Singapore 2019, Michelin Stars, Nouri, Odette, Putien, Restaurant, Restaurant Labyrinth, Restaurant Zen, Rhubarb, Shinji, Shisen Haten, Shoukouwa, St Pierre, Summer Palace, Summer Pavilion, Sushi Ichi, Sushi Kimura, Table65, Terra, The Song of India, Vianney Massot Restaurant, waku ghin

Singapore now has two 3 Michelin-starred restaurants

by Jesslyn Lau
Michelin

French fine-dining restaurants Odette and Les Amis took home the coveted three-stars at 2019's awards reveal.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Alma, Alma by Juan Amador, Basque Kitchen by Aitor, Beni, Braci, Buona Terra, Burnt Ends, Candlenut, Cheek Bistro, Cheek by Jowl, Chef Kang's, Corner House, CUT by Wolfgang Puck, Editor's Picks, Garibaldi, Gourmet & Travel, Hill Street Tai Hwa Pork Noodle, Iggy's, Imperial Treasure Fine Teochew Cuisine, Jaan by Kirk Westerway, JAG, Jiang Nan Chun, Labyrinth, Lei Garden, Lerouy, Les Amis, Liao Fan Hong Kong Soy Sauce Chicken Rice and Noodle, Ma Cuisine, Meta, Michelin Guide 2019, Michelin Guide Singapore 2019, Michelin Stars, Nouri, Odette, Putien, Restaurant, Restaurant Labyrinth, Restaurant Zen, Rhubarb, Shinji, Shisen Haten, Shoukouwa, Slider - Food & Drinks, Slider - Home, St Pierre, Summer Palace, Summer Pavilion, Sushi Ichi, Sushi Kimura, Table65, Terra, The Song of India, Vianney Massot Restaurant, waku ghin

The future of Singaporean food: redefining the cuisine

by Jesslyn Lau

Caught between high-profile expat chefs and local hawker food, can young homegrown chefs put themselves on the map?

The post The future of Singaporean food: redefining the cuisine appeared first on The Peak Magazine.

Posted in Abel Su, Candlenut, Chefs, Desmond Shen, Food, Gan Ming Kiat, Gourmet & Travel, Han Li Guang, Labyrinth, Lai Sook Yi, Magic Square, Malcolm Lee, Marcus Leow, Mustard Seed, Singapore Cuisine, Tan Ken Loon, Young chefs

The future of Singaporean food: redefining the cuisine

by Jesslyn Lau
Gan Ming Kiat Mustard Seed

Caught between high-profile expat chefs and local hawker food, can young homegrown chefs put themselves on the map?

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Abel Su, Candlenut, Chefs, Desmond Shen, Food, Gan Ming Kiat, Gourmet & Travel, Han Li Guang, Labyrinth, Lai Sook Yi, Magic Square, Malcolm Lee, Marcus Leow, Mustard Seed, Singapore Cuisine, Tan Ken Loon, Young chefs

How Tan Ken Loon of Magic Square and Naked Finn is paying it forward

by Jesslyn Lau

Tan wants to develop local cuisine through providing opportunities for young chefs at Magic Square.

The post How Tan Ken Loon of Magic Square and Naked Finn is paying it forward appeared first on The Peak Magazine.

Posted in Candlenut, Gourmet & Travel, Han Li Guang, Hideaki Sato, Klee, Labyrinth, Lai Sook Yi, Magic Square, Malcolm Lee, Restaurants, Restaurateur, Singapore Cuisine, Ta Vie, Tan Ken Loon, The Naked Finn, Wijaya Irawan, Wild Rocket, Willin Low

How Tan Ken Loon of Magic Square and Naked Finn is paying it forward

by Jesslyn Lau
Tan Ken Loon

Tan wants to develop local cuisine through providing opportunities for young chefs at Magic Square.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Candlenut, Gourmet & Travel, Han Li Guang, Hideaki Sato, Klee, Labyrinth, Lai Sook Yi, Magic Square, Malcolm Lee, Restaurants, Restaurateur, Singapore Cuisine, Ta Vie, Tan Ken Loon, The Naked Finn, Wijaya Irawan, Wild Rocket, Willin Low

Candlenut

by Jesslyn Lau

Eight years on, Singapore chef Malcolm Lee’s riff on Straits-Chinese cuisine continues to stay the Michelin-starred course.

The post Candlenut appeared first on The Peak Magazine.

Posted in Candlenut, Events, G Restaurant Awards, G Restaurant Awards 2018, Gourmet & Travel

Candlenut

by Jesslyn Lau
Candlenut

Eight years on, Singapore chef Malcolm Lee’s riff on Straits-Chinese cuisine continues to stay the Michelin-starred course.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Candlenut, Events, G Restaurant Awards, G Restaurant Awards 2018
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