Young culinary stars

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

New: Gift this subscriber-only story to your friends and family

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.

Already a subscriber? 

Read the full story and more at $9.90/month

Get exclusive reports and insights with more than 500 subscriber-only articles every month

Unlock these benefits

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

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

  • E-paper with 2-week archive so you won't miss out on content that matters to you

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

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