Magic Square conjures up fresh flavours from young chefs

Microgreens in caramel and ground hazelnuts
Microgreens in caramel and ground hazelnuts
Plum glazed pork collar
Plum glazed pork collar
Pumpkin topped with fried grated coconut
Pumpkin topped with fried grated coconut

The one year pop-up gets off to a good start with an inventive menu of original dishes.

(THE BUSINESS TIMES) - Since the start of this month, curious diners have been schlepping to a colonial-era neighbourhood in Portsdown Road to find out what kind of culinary sleight of hand is being cooked up at Magic Square, a one year pop-up for promising young chefs.

There are three of them here: Desmond Shen, Marcus Leow and Abel Su. They are all under 30 and have worked in the likes of Odette, Whitegrass and Blackwattle. They're handpicked by Tan Ken Loon, owner of The Naked Finn and an ardent supporter of local talent. He pulled this project together on a wing and a prayer - answered in the form of a fully-equipped kitchen from Miele and POS systems from DBS, among other well-meaning sponsors.

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