Jamie Loh

Meet Chef Elton and Joy from Holy Crab. With a gigantic crab installation right above their store, it doesn't take much to guess how they are like—fun-loving, playful at heart, and ever so quirky.

“Singapore is a food city, a food country," says Ee Chien, owner of cocktail bar and kitchen Jekyll & Hyde. Learn how he juggles his day job alongside managing the bar, and how their menu pays homage to Singaporean favourites while reimagining local flavours at the same time.

This week, we speak to Chef Dylan Ong, who sought to bring French cooking beyond the sphere of fine dining. Today, he helms The Masses, a Franco-Asian restaurant that combines his love for French cooking with his own Asian heritage.

White Restaurant is a household name all across Singapore, famed for being the birthplace of Sembawang's famous White Beehoon. Opened by Mr. Tay King Huak, or Uncle Tay, over 20 years ago, the business first started as a small, rental hawker stall. Today, his son and second-generation owner, Victor Tay, is next in line to helm this immensely successful brand.

At 40 years old, Anthony Ung decided to pursue his lifelong dream of opening his own restaurant, without regrets. With his brother Alvin, he opened Char Restaurant, specialising in East-meets-West Cantonese roast meats.

A colloquial term that means "eat", MAM MAM serves up fresh and hearty local cuisine and heritage food, all at affordable prices. Having known each other since they were 14 or 15 years old, Chef Sebastian Ng and Chef Edmund Ang came together with their own areas of expertise to set up the restaurant.

Hailing from Hong Kong, Chen Zhuneng migrated to Singapore with his parents when he was just 18 years old. Currently helming Swatow City as its Executive Chef, Chef Chen has amassed more than 20 years of experience. Read on to find out what advice his father gave him, which encouraged Chef Chen to pursue a career in the kitchen!

Striving to preserve the legacy of their Peranakan forefathers is the father-and-son duo behind Straits Chinese Nonya Restaurant, Mr Yap Kow Soon and his son Kevin Yap. As the second and third-generation owner, they helm the oldest surviving Nonya restaurant in Singapore.

Bistro du Vin veers away from the idea that French fare is always fine dining. Instead, home-style cooking that is reminiscent of grandma's is this bistro’s hallmark. And heading this restaurant is Group Executive Chef Laurent Brouard from Paris.

Born in Dublin, Ireland, Chef Adam Penney of Tiga Roti describes himself as being the "fat kid" who always loved food. How did he settle down in Singapore? Learn about his halal-friendly burgers and comfort food, and how his wife, who is an Indian-Muslim Singaporean, inspired it all.

17 years ago, Greenwood Fish Market opened its doors at Bukit Timah's Greenwood Avenue. We speak with Corporate Chef Ryan Chuang, who helms the kitchen at their Quayside Isle outlet, to find out more about serving the freshest seafood in Singapore

Affectionately known as the Ah Ge (or ‘big brother’) of Caldecott Hill, it’s perhaps surprising to hear what Li Nanxing has been up to during the pandemic—cooking in the kitchen and coming up with recipes. “Cooking and acting are about the same,” he says cheerily in Mandarin. But how so?

Being a daughter-in-law is never easy—let alone to a family who runs a business. Clarice, who manages Orchid Live Seafood alongside her husband, the second-generation owner, would know that best.

As the food capital of Malaysia, Penang’s street fare is definitely one to rival Singapore in terms of taste, variety and price. Bringing a part of that rich gastronomical heritage to our shores is halal-certified Penang Culture, helmed by Chef Wong Thin Lipp, a true-blue Penangite.