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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
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