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

SPH Brightcove Video
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. ST PHOTO: LEE JIA WEN
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.

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. ST PHOTO: ALPHONSUS CHERN
New: Gift this subscriber-only story to your friends and family

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.

Already a subscriber? 

Dive deeper at $0.99/month

Want more exclusives, sharp insights into what's happening at home and abroad? Subscribe to stay informed.

Unlock these benefits

  • All subscriber-only content on ST app and straitstimes.com

  • Easy access any time via ST app on 1 mobile device

  • 2-week e-paper archive so you never miss out on any topic that matters to you

Join ST's Telegram channel and get the latest breaking news delivered to you.