The future of Singaporean food: redefining the cuisine
Caught between high-profile expat chefs and local hawker food, can young homegrown chefs put themselves on the map?
How Tan Ken Loon of Magic Square and Naked Finn is paying it forward
Tan wants to develop local cuisine through providing opportunities for young chefs at Magic Square.
This is how Singapore restaurants are minimising food waste
Chefs in Singapore are championing sustainability and creating a new dining trend at the same time.
Four names in Singapore’s F&B scene to know
Our pick of the people who are shaking things up, and making waves in Singapore's mercurial F&B scene.
Magic Square: A secret restaurant helmed by young Singaporean chefs
Celebrating and signifiying a new era of local chefs is this year-long pop-up restaurant in Portsdown.
Why Magic Square, a Singapore pop-up, is letting young chefs take over the restaurant
Handpicked by Tan Ken Loon, owner of The Naked Finn, these young chefs have worked in restaurants such as Odette, Whitegrass and Blackwattle.