Big chefs on going small

Each has a different reason for going mass-market - being enticed by a new experience, reaching out to different diners, getting ready for retirement and helping new chefs go into hawker food

The world of fine-dining is a universe apart from hawker centres and mass-market eateries - or so many people would think.

But some well-known chefs in Singapore, including those with Michelin-starred restaurants, are straddling both ends of the dining spectrum.

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A version of this article appeared in the print edition of The Sunday Times on March 31, 2019, with the headline 'Big chefs on going small'. Subscribe