“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.

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.

After her husband passed away, Ratree Saenchai found herself as a single mother to 2 children, far away from home. With her courage to venture into the new world of F&B, and with her love of her hometown’s street food and authentic Thai cuisine, Krapow was born.

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.

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?

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.

A familiar name to the Muslim community in Singapore, HJH Maimunah (pronounced as ‘Hajah’) has been around for almost 30 years. Learn why second-gen owner Mastura Didih continues to strive for excellence - not just to continue with her own family’s legacy, but to support her family of staff as well.

Two years ago, with plans of moving to Los Angeles and opening a food truck, Chef Renée Tang Eyrn quit her corporate job to pursue cooking. She first honed her cooking skills in a restaurant. Today, she helms Jelebu Dry Laksa from her home kitchen, taking charge of all aspects of the business.