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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
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