When Chinese health, diet and farming principles inspire chefs

(Clockwise from top left) Chef Yeo Kian Tiong of Umami Chefs, Chef Lee Hongwei of Yue Bai and Chef Yeo Kai Siang of Chez Kai. ST PHOTOS: NG SOR LUAN, LIM YAOHUI
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SINGAPORE – Despite the weather being mostly hot, wet or hot and wet in Singapore, restaurant diners mark the changing of the seasons on menus.

Chefs change their offerings every three months or so, to herald spring, summer, autumn and winter.

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