For chef Aven Lau of Bâtard, going on the hunt with friends at weekends for Singapore’s best chicken rice, laksa or yong tau foo is one of the things he misses the most.
For chef Aven Lau of Bâtard, going on the hunt with friends at weekends for Singapore’s best chicken rice, laksa or yong tau foo is one of the things he misses the most.

Stuck in Hong Kong, 8 chefs on what they miss most from home, from chicken rice in Singapore and fish and chips in Britain to white sandy beaches in India

  • These chefs from Hotal Colombo, Mono, Ocean Table, Chaat, Roganic, Salisterra, Bâtard and Rajasthan Rifles all have local dishes they can’t wait to get back to
  • It’s not just the food and flavours they miss, but the experiences unique to their homelands that have shaped their culinary art

For chef Aven Lau of Bâtard, going on the hunt with friends at weekends for Singapore’s best chicken rice, laksa or yong tau foo is one of the things he misses the most.
For chef Aven Lau of Bâtard, going on the hunt with friends at weekends for Singapore’s best chicken rice, laksa or yong tau foo is one of the things he misses the most.
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