Do you trust them to cook their way into your heart?

Before she turned 23, chef Aeron Choo opened Kappou, a 12-seat restaurant in Fortune Centre which was almost always booked out. As Straits Times food editor Tan Hsueh Yun found out, Choo had a rough start as a dishwasher in her teens.
From left: Chefs Marcus Leow, 26; Desmond Shen, 25; Abel Su, 29; of Magic Square.
From left: Chefs Marcus Leow, 26; Desmond Shen, 25; Abel Su, 29; of Magic Square.ST PHOTO: LEE JIA WEN
Chef Aeron Choo from Kappou Japanese Sushi Tapas Bar.
Chef Aeron Choo from Kappou Japanese Sushi Tapas Bar.ST PHOTO: YEN MENG JIIN
Singaporean chef Javier Low, 26, is the owner of an 8-seat restaurant called Il Den.
Singaporean chef Javier Low, 26, is the owner of an 8-seat restaurant called Il Den. ST PHOTO: LEE JIA WEN
Chef Gan Ming Kiat, 29, of the Mustard Seed Pop Up, a private dining business he runs from his family home.
Chef Gan Ming Kiat, 29, of the Mustard Seed Pop Up, a private dining business he runs from his family home.ST PHOTO: ALPHONSUS CHERN
Published
Aug 11, 2018, 12:30 pm SGT
Updated
Aug 17, 2018, 11:31 am
Food Editor
hsueh@sph.com.sg

SINGAPORE - The Singapore restaurant scene is awash with chefs from abroad. Some come here in the hope of earning Michelin stars while others open restaurants to extend their empires or use Singapore as a stepping stone to bigger things.

But something exciting is now happening - a new generation of Singaporean chefs is emerging and they are quietly making their mark.

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