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Mustard Seed: Mod-Singaporean flavours in Serangoon Gardens

by Jesslyn Lau

Chef Gan Ming Kiat makes a heartfelt debut with his long-awaited restaurant in suburban Serangoon Gardens.

The post Mustard Seed: Mod-Singaporean flavours in Serangoon Gardens appeared first on The Peak Magazine.

Posted in Dining, Food, Gan Ming Kiat, Gourmet & Travel, Mod-Singaporean, Modern Singapore, Mustard Seed, Serangoon Gardens, Singapore Cuisine

Mustard Seed: Mod-Singaporean flavours in Serangoon Gardens

by Jesslyn Lau
Kinmedai in White Curry Mustard Seed

Chef Gan Ming Kiat makes a heartfelt debut with his long-awaited restaurant in suburban Serangoon Gardens.

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

Posted in Dining, Food, Gan Ming Kiat, Gourmet & Travel, Mod-Singaporean, Modern Singapore, Mustard Seed, Serangoon Gardens, Singapore Cuisine

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

Why elevating Singapore cuisine is so difficult, chefs weigh in

by Jesslyn Lau

Chefs from Restaurant Ards, Jiakpalang, BirdBird and Selfish Gene share the challenges faced by Singaporean chefs.

The post Why elevating Singapore cuisine is so difficult, chefs weigh in appeared first on The Peak Magazine.

Posted in Ace Tan, anthony yeoh, Artichoke, Bird Bird, Bjorn Shen, Candlenut, cocotte, David Lee, Food, Gene Mok, Gourmet & Travel, Han Li Guang, Immanuel French Kitchen, Immanuel Tee, Jack's Place, Jiakpalang, Labyrinth, Lifestyle, Malcolm Lee, Nixon Low, One Kueh at a Time, Putien, Restaurant Ards, Saint Pierre, Selfish Gene Cafe, Singapore Cuisine, Singaporean Chefs, Spize, Summer Hill, Tan Ken Loon, The Coconut CLub, The Naked Finn, Wild Rocket

Why elevating Singapore cuisine is so difficult, chefs weigh in

by Jesslyn Lau

Chefs from Restaurant Ards, Jiakpalang, BirdBird and Selfish Gene share the challenges faced by Singaporean chefs.

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

Posted in Ace Tan, anthony yeoh, Artichoke, Bird Bird, Bjorn Shen, Candlenut, cocotte, David Lee, Editor's Picks, Food, Gene Mok, Gourmet & Travel, Han Li Guang, Immanuel French Kitchen, Immanuel Tee, Jack's Place, Jiakpalang, Labyrinth, Malcolm Lee, Nixon Low, One Kueh at a Time, Putien, Restaurant Ards, Saint Pierre, Selfish Gene Cafe, Singapore Cuisine, Singaporean Chefs, Slider - Food & Drinks, Spize, Summer Hill, Tan Ken Loon, The Coconut CLub, The Naked Finn, Wild Rocket

Best New Restaurant (Non-Western): National Kitchen by Violet Oon

by Liao Xiangjun

National dishes take centre stage in a polished yet relaxed setting.

The post Best New Restaurant (Non-Western): National Kitchen by Violet Oon appeared first on The Peak Magazine.

Posted in Events, G Restaurant Awards, G Restaurant Awards 2016, Heritage Dishes, National Gallery, National Kitchen by Violet Oon, Peranakan Cuisine, Singapore Cuisine, Violet Oon

Best New Restaurant (Non-Western): National Kitchen by Violet Oon

by Liao Xiangjun

National dishes take centre stage in a polished yet relaxed setting.

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

Posted in Events, G Restaurant Awards, G Restaurant Awards 2016, Heritage Dishes, National Gallery, National Kitchen by Violet Oon, Peranakan Cuisine, Singapore Cuisine, Violet Oon

Labyrinth

by The Peak

Leave preconceived notions at the door as chef Han Li Guang cleverly reinterprets local classics.

The post Labyrinth appeared first on The Peak Magazine.

Posted in Events, Fusion, G Restaurant Awards, G Restaurant Awards 2016, Gourmet & Travel, Han Li Guang, Restaurant Labyrinth, Singapore Cuisine

Labyrinth

by The Peak

Leave preconceived notions at the door as chef Han Li Guang cleverly reinterprets local classics.

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

Posted in Events, Fusion, G Restaurant Awards, G Restaurant Awards 2016, Han Li Guang, Restaurant Labyrinth, Singapore Cuisine
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