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I’ve written a massive body of work in the years I’ve written full time but here are some of my treasured pieces from long form features to interviews with the world’s best chefs and exclusive scoops.
Long Form Features
|15 February 2017||The Rise of Southeast Asian Chocolatiers – Michelin Guide
A small band of Southeast Asia-based chocolate makers is turning the $100 billion chocolate industry on its head — by producing world class chocolate bars from locally grown cocoa beans.
|18 October 2016||Why a Foraging Restaurant in Singapore is a Surprisingly Viable Concept – Michelin Guide
These chefs are keen to prove that a full-service foraging restaurant in Singapore is feasible and are reviving forgotten flavours to boot.
|12 November 2014||The Crown Beneath Our Feet – The Peak
Australian-grown truffles are mushrooming in global restaurants, but how did it get there? View print version here.
|25 May 2017||How Chefs’ Charity Efforts Impact A Country’s Restaurant Scene – Michelin Guide
Putting a heart into the profession rather than just on hot griddles.
|15 June 2017||Why Restaurants Still Cook Their Own Staff Meals At The Expense of Time And Effort – Michelin Guide
It’s all about team bonding and reducing wastage at these two restaurants.
I’ve interviewed top chefs and entrepreneurs from as far as Peru to as near as Malaysia.
|14 December 2017||Chef Virgilio Martinez on Peru’s rise from war-torn nation to gastronomic powerhouse – Lifestyle Asia
Peru’s growth as a dining destination is fueled by chefs like Virgilio Martinez keen on putting Peruvian flavours and ingredients on the world map. Here’s what that means for the country.
|19 September 2016||How Les Amis Grew From A Single Restaurant Into A Regional Dining Empire – Michelin Guide
We chat with Desmond Lim, Les Amis Group’s famously media-shy chairman, to find out the key to the group’s string of successes.
|22 May 2018||Bangkok’s Chef Ton: ‘Thai food isn’t just cheap food. It can be refined too.’ – Lifestyle Asia
Chef Thitid Tassanakajohn of Le Du spills on elevating Thai flavours and Bangkok’s growing dining scene.
|19 April 2018||Dewakan’s chef Darren Teoh on the trials of using ‘funky’ local produce in fine dining – Lifestyle Asia
We sit down for a chat with Teoh and find out what drives his labour of love.
Scoops and exclusives
As I’ve found out, being a digital journalist has a massive advantage: The ability to break the news first. Singapore’s F&B scene is extremely competitive and here, I use good old newsgathering to speak to top chefs and get first dips on the latest news.
I’ve produced a range of videos with varying storytelling modes, some of which includes sponsored videos for clients.
|30 September 2016|
|2 June 2017|
|13 February 2017|