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Julien Royer puts together his dream team for Claudine

by Ryan Chew

Before his casual French restaurant opens at Dempsey, Royer tells us what goes into gathering the perfect opening team.

The post Julien Royer puts together his dream team for Claudine appeared first on The Peak Magazine.

Posted in Antoine Capelli, Antwerp, Claudine, French cuisine, Glynn Tay, Gourmet & Travel, Harding Road, Humid House, Jeanette Ow, Julien Mercier, Julien Royer, Lo & Behold, Loic Portalier, Louise at PMQ, Nice Projects, Odette, Pandemic, Paul Bocuse, The White Rabbit, Wee Teng Wen

Julien Royer puts together his dream team for Claudine

by Ryan Chew

Before his casual French restaurant opens at Dempsey, Royer tells us what goes into gathering the perfect opening team.

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

Posted in Antoine Capelli, Antwerp, Claudine, French cuisine, Glynn Tay, Gourmet & Travel, Harding Road, Humid House, Jeanette Ow, Julien Mercier, Julien Royer, Lo & Behold, Loic Portalier, Louise at PMQ, Nice Projects, Odette, Pandemic, Paul Bocuse, Slider - Home, Spotlight - Food & Drinks, The White Rabbit, Wee Teng Wen

Leadership during a crisis: Wee Teng Wen of The Lo & Behold Group on pivoting an F&B and hospitality business

by Weets Goh

Insights from leaders, CEOs and business owners on leadership during a crisis.

The post Leadership during a crisis: Wee Teng Wen of The Lo & Behold Group on pivoting an F&B and hospitality business appeared first on The Peak Magazine.

Posted in COVID-19, Leadership, Leadership During a Crisis, Lifestyle, Lo & Behold, Wee Teng Wen

Leadership during a crisis: Wee Teng Wen of The Lo & Behold Group on pivoting an F&B and hospitality business

by Weets Goh
Wee Teng Wen

Insights from leaders, CEOs and business owners on leadership during a crisis.

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

Posted in COVID-19, Leadership, Leadership During a Crisis, Lifestyle, Lo & Behold, Slider - Home, Slider - Interviews, Videos, Wee Teng Wen

Food, glorious food: How will we eat in 2020?

by Jesslyn Lau

F&B industry players look back at 2019 and what to expect in the year to come.

The post Food, glorious food: How will we eat in 2020? appeared first on The Peak Magazine.

Posted in Adrift, Alysia Chan, Artichoke, Bjorn Shen, Bread Street Kitchen, Candlenut, Cheek by Jowl, Chef, Christine Kaelbel-Sheares, Cloudstreet, CUT by Wolfgang Puck, Dining, Food, Food Trends, Gourmet & Travel, Gubak Kia, Impossible Foods, Indigo Blue Kitchen, Ivan Brehm, Joni Ong, Kausmo, Lo & Behold Group, Loh Lik Peng, Magic Square, Malcolm Wood, Marina Bay Sands, Maximal Concepts, Mott 32, Mustard Seed, Nouri, Tan Ken Loon, The Black Swan, The Naked Finn, unlisted collection, Wee Teng Wen

Food, glorious food: How will we eat in 2020?

by Jesslyn Lau
Nouri

F&B industry players look back at 2019 and what to expect in the year to come.

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

Posted in Adrift, Alysia Chan, Artichoke, Bjorn Shen, Bread Street Kitchen, Candlenut, Cheek by Jowl, Chef, Christine Kaelbel-Sheares, Cloudstreet, CUT by Wolfgang Puck, Dining, Food, Food Trends, Gourmet & Travel, Gubak Kia, Impossible Foods, Indigo Blue Kitchen, Ivan Brehm, Joni Ong, Kausmo, Lo & Behold Group, Loh Lik Peng, Magic Square, Malcolm Wood, Marina Bay Sands, Maximal Concepts, Mott 32, Mustard Seed, Nouri, Tan Ken Loon, The Black Swan, The Naked Finn, unlisted collection, Wee Teng Wen

Heritage chef Damian D’Silva sets up shop at Straits Clan

by Jesslyn Lau

His new restaurant, located within the member's club, will be called Kin.

The post Heritage chef Damian D’Silva sets up shop at Straits Clan appeared first on The Peak Magazine.

Posted in Damian D'Silva, Food, Gourmet & Travel, Kin, Lo & Behold, Restaurant, Straits Clan, Wee Teng Wen

Heritage chef Damian D’Silva sets up shop at Straits Clan

by Jesslyn Lau
Damian D'Silva

His new restaurant, located within the member's club, will be called Kin.

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

Posted in Damian D'Silva, Food, Gourmet & Travel, Kin, Lo & Behold, Restaurant, Straits Clan, Wee Teng Wen

How accurate is the World’s 50 Best Restaurants guide? Singapore industry insiders weigh in.

by Jesslyn Lau

Is it a showcase of the best restaurants or the most popular, and what does it take to get into one of the world's top restaurant guides?

The post How accurate is the World’s 50 Best Restaurants guide? Singapore industry insiders weigh in. appeared first on The Peak Magazine.

Posted in Andrea Petrini, Attica, Ben Shewry, brae, dan hunter, Danny Yip, Dining, Food award, food guide, Gourmet & Travel, Han Li Guang, Ivan Brehm, Joe Warwick, Julien Royer, Labyrinth, Nouri, Odette, Ranita Sundra, René Redzepi, The World's 50 Best Restaurant Awards, Wee Teng Wen, William Drew, William Reed Business Media

How accurate is the World’s 50 Best Restaurants guide? Singapore industry insiders weigh in.

by Jesslyn Lau
world 50 best restaurant

Is it a showcase of the best restaurants or the most popular, and what does it take to get into one of the world's top restaurant guides?

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

Posted in Andrea Petrini, Attica, Ben Shewry, brae, dan hunter, Danny Yip, Dining, Food award, food guide, Gourmet & Travel, Han Li Guang, Ivan Brehm, Joe Warwick, Julien Royer, Labyrinth, Nouri, Odette, Ranita Sundra, René Redzepi, The World's 50 Best Restaurant Awards, Wee Teng Wen, William Drew, William Reed Business Media

How chef Shigeru Koizumi of restaurant Esora is pushing the boundaries of Japanese cuisine

by Jesslyn Lau

How chef Shigeru Koizumi of restaurant Esora is pushing the boundaries of Japanese cuisine.

The post How chef Shigeru Koizumi of restaurant Esora is pushing the boundaries of Japanese cuisine appeared first on The Peak Magazine.

Posted in Esora, Gourmet & Travel, Hachi, Interviews, Japanese Cuisine, Lo & Behold Group, Odette, Ryugin, Seiji Yamamoto, Shigeru Koizumi, Wee Teng Wen

How chef Shigeru Koizumi of restaurant Esora is pushing the boundaries of Japanese cuisine

by Jesslyn Lau
Shigeru Koizumi Esora

How chef Shigeru Koizumi of restaurant Esora is pushing the boundaries of Japanese cuisine.

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

Posted in Esora, Gourmet & Travel, Hachi, Interviews, Japanese Cuisine, Lo & Behold Group, Odette, Ryugin, Seiji Yamamoto, Shigeru Koizumi, Slider - Home, Wee Teng Wen
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