Young culinary stars

Three chefs in their 30s are injecting some much-needed fresh blood into Singapore's Chinese restaurant scene

The chef profession has never been as glamorous as now, with the media turning kitchen maestros into celebrities, who then get on prestigious lists such as the World's 50 Best Restaurants and the Michelin Guide.

But in Singapore, that has been confined mainly to those working with Western and Japanese restaurants.

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A version of this article appeared in the print edition of The Sunday Times on June 23, 2019, with the headline 'Young culinary stars'. Print Edition | Subscribe