Armed with a Masters in Building Construction Management, Chef Matthew Mok bravely switched his career and started Rabbit Stash at Wangz Hotel. It serves fine-dining French cuisine with touches of Modern Singaporean influences.
Kite Restaurant at Craig Road is a hard review to write. If I am not driving, I usually write my review on my phone on the train and when I reach home, the review is done. But I took days, ruminating over my experience at Kite.
Chung Deming left his cushy finance job to start The Quarters at Icon Village, a cafe that serves modern Singaporean (mod-sin) food at affordable prices without gst or service charge. With no professional training but armed with loads of passion, he develops his ideas into recipes on his own. Almost everything, including dips, sauces, and ice creams, is made from scratch.
Lepark, rooftop bar at Chinatown, serves good mod-sin street-food with affordable craft beers. Would return for more.
Madam Shen Tan of Wok & Barrel fame has a new mod sin restaurant… and we didn’t like it.
Most innovative and interesting food of the year, molecular gastronomy meets Singapore hawker cuisine.
EDIT: Chef Low has left the restaurant, and the concept and food are now different. Strictly speaking, the hunky 28 year-old Temasek Poly hospitality graduate Chef Nixon Low has no formal training. […]