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What does the world see in S'pore chefs that we do not?
Several home-grown chefs are doing well overseas, heading Michelin-starred restaurants. More must be done to raise the profile of Singaporean chefs working here.
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Chef Nicolas Tam (left) of Willow with its signature Nori Pain Au Lait, and chef Koh Han Jie of fine-dining restaurant Ce Soir.
PHOTOS: WILLOW, SHIN MIN DAILY NEWS
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Singaporean chefs are making waves all over the world.
There is Jimmy Lim, 40, of JL Studio in Taichung, Taiwan, whose restaurant garnered two Michelin stars in its debut in the guide for Taipei and Taichung. It is a feat no Singaporean chef has achieved here, and he did it serving food with a heavy Singaporean accent.
