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? Log in
Dive deeper at $0.99/month
Want more exclusives, sharp insights into what's happening at home and abroad? Subscribe to stay informed.
ST One Digital Package - Monthly
$9.90 $0.99/month
No contract
$0.99/month for the first 3 months, $9.90/month thereafter. T&Cs apply.
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
