![]() The French Alps serves as an inspiration for Deauville native Jeremy Gillon at Restaurant Jag. Jeremy Gillon, chef and co-owner of Restaurant Jag We’ve made it into such a delicious dish with flavours that are beyond the simple combination of chicken and rice. I think the evolution of this dish also symbolises how Singaporeans have evolved. The dish came from Hainan, and now, what we enjoy is something completely different. Why: Chicken rice is one of my favourite dishes. Where: Ming Kee Chicken Rice, #1-522, Kim San Leng Coffee Shop, 511 Bishan Street 13, Singapore 570511 And why is it called Avenue 87? It’s an ode to their birth year (1987). He started off as a senior sous chef before progressing to executive sous chef and eventually a management role, which allowed him to learn more about kitchen management. After sharpening his knife at Tippling Club for seven years, he transplanted himself to Shanghai to work at the prestigious UltraViolet by Paul Pairet in 2016. Meet the other half of Avenue 87: chef Glen Tay. Doesn’t that reflect how Singaporean it is? Glen Tay, chef and co-founder of Avenue 87 The influences from different cultures have come together in such a tasty and harmonious way. Why: I love how this dish has evolved into what it is today. Where: Yan Fei Lai Eating House, 322 Hougang Avenue 5, Singapore 530322 Photography: Alex Phanįavourite local dish: Rojak. The menu showcases locals flavours with contemporary touches, as a reflection of the founders’ childhood and years of experience in the F&B industry. ![]() Before starting his restaurant, the Shatec-graduate cut his professional teeth at places like Tippling Club, Open Door Policy and Restaurant Ember. Alex Phan, chef and co-founder of Avenue 87Īvenue 87’s founding team is made up of two Singaporean friends. I like Jia Xiang’s Hokkien mee because the gravy is fragrant and umami, and the chilli adds a nice kick of spice. I also enjoyed chit-chatting with the uncle working there at the end of the day as he’s really kind. Why: I lived near Golden Mile Food Centre when I first came to Singapore, and I would frequently go there after work as it was the only place open till late. Where: Jia Xiang Fried Kway Teow, #B1-50, Golden Mile Food Centre, 505 Beach Road, Singapore 199583 That includes the two Michelin-starred Mosu, one Michelin-starred Meta and the now-defunct Kimme.įavorite local dish: Hokkien mee Nothing beats a plate of Hokkien mee. He’s worked in stellar restaurants across Seoul, Lebanon, Abu Dhabi and Singapore. At the helm is 31-year-old chef Louis Han, who has 14 years of experience under his belt. Specialising in contemporary Korean plates, NAE:UM is the new kid on the Telok Ayer block. Chef-favourite local food spots in Singapore Louis Han, chef and founder of NAE:UM ![]() But what about the chefs behind the best restaurants in Singapore? Eight of ’em share with us solid local food spots that have their chef stamp of approval. Everyone has their favourite go-to place with the best (in their opinion) chicken rice, laksa and nasi lemak (you get our drift). Chef Louis Han of NAE:UM Photography: NAE:UMĪlways wondered where chefs get their local food fix? We speak to the culinary experts behind popular restaurants about their go-to spots.įood is an important part of Singapore’s culture.
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