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Food Picks: Path, TrulyTeochew and Teck Ghee (HK) Pastries

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Are we seeing the rise and rise of the Singaporean chef? Over the last couple of years, several of them have opened their own restaurants, after paying their dues working for other chefs here and abroad.

All those years of learning and doing have built confidence and very definite points of view when it comes to the kinds of food they want to serve. And it brings so much satisfaction when financial backers see the potential in them.


Are we seeing the rise and rise of the Singaporean chef? Over the last couple of years, several of them have opened their own restaurants, after paying their dues working for other chefs here and abroad.

All those years of learning and doing have built confidence and very definite points of view when it comes to the kinds of food they want to serve. And it brings so much satisfaction when financial backers see the potential in them.

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