Salted duck egg yolk fried king crab with curry leaves, kombu butter grilled king crab legs and king crab Hokkien mee at Ssäm bar. Photo: Andrew Bezek
Salted duck egg yolk fried king crab with curry leaves, kombu butter grilled king crab legs and king crab Hokkien mee at Ssäm bar. Photo: Andrew Bezek

Is Singapore the next big dining destination? A new crop of chefs are working at Michelin-starred restaurants like Noma and Ultraviolet, then opening their own establishments back home

  • Unlike Chinese, Japanese, Korean or Thai cuisine, ethnic Singaporean food still lacks a strong presence on the international stage – but that might be changing
  • Max Ng introduced dishes like sambal belacan to Momofuku Ssäm Bar in New York, while Kenneth Foong debuted at René Redzepi’s New Nordic restaurant Noma

Salted duck egg yolk fried king crab with curry leaves, kombu butter grilled king crab legs and king crab Hokkien mee at Ssäm bar. Photo: Andrew Bezek
Salted duck egg yolk fried king crab with curry leaves, kombu butter grilled king crab legs and king crab Hokkien mee at Ssäm bar. Photo: Andrew Bezek
READ FULL ARTICLE