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Contemporary Chinese: how Singapore restaurants are serving up traditional cuisines with a twist

by Jesslyn Lau

These three restaurants represent a new way of approaching Chinese cuisine.

The post Contemporary Chinese: how Singapore restaurants are serving up traditional cuisines with a twist appeared first on The Peak Magazine.

Posted in 51 Soho, Blue Lotus Concepts, Chinese Cuisine, Duckland, Ebb and Flow Group, Food, Gourmet & Travel, Joe Hou, Lokkee, Megan Lim, Mod-Asian, Modern Chinese, Mok Kit Keung, Norman Hartono, Rick Du, Ricky Ng, Shang Social, Shangri-La Group, Steve Aw, The Dragon Chamber, The Foreign Project Group, Tung Lok Group

Contemporary Chinese: how Singapore restaurants are serving up traditional cuisines with a twist

by Jesslyn Lau
Blue Lotus Signature Chilli Pomelo Crab

These three restaurants represent a new way of approaching Chinese cuisine.

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

Posted in 51 Soho, Blue Lotus Concepts, Chinese Cuisine, Duckland, Ebb and Flow Group, Food, Gourmet & Travel, Joe Hou, Lokkee, Megan Lim, Mod-Asian, Modern Chinese, Mok Kit Keung, Norman Hartono, Rick Du, Ricky Ng, Shang Social, Shangri-La Group, Steve Aw, The Dragon Chamber, The Foreign Project Group, Tung Lok Group
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