Caught between high-profile expat chefs and local hawker food, can young homegrown chefs put themselves on the map?
Tan wants to develop local cuisine through providing opportunities for young chefs at Magic Square.
Chefs in Singapore are championing sustainability and creating a new dining trend at the same time.
Celebrating and signifiying a new era of local chefs is this year-long pop-up restaurant in Portsdown.
Handpicked by Tan Ken Loon, owner of The Naked Finn, these young chefs have worked in restaurants such as Odette, Whitegrass and Blackwattle.