8 EDITOR’S NOTE
At the moment, the state of our dining scene seems a little hazy. We have seen the closure of several highend restaurants of late, with a number of high profile names exiting our scene. Yet on a brighter note, we hear that more foreign chefs will arrive on our shores with brand new restaurant concepts.
In the meantime, we have seen homegrown chefs carving a niche for themselves and launching new restaurants. They include Singapore’s original celebrity chef, Justin Quek, who’s rolling out his repertoire of “Franco Asian” creations, and first MASTERCHEF
Asia winner, Woo Wai Leong, who’s offering his take on “Nanyang cuisine”. A bevy of young Singaporean chefs has also been making
Magic Square, a culinary pop-up platform at Portsdown Road, their playground for all things inventive and delicious.
With the help of technology and innovation, our food landscape is constantly transforming. In this land-scarce country, local ingredients have often meant harvests brought in from neighbouring Malaysia. Recently, however, Singapore-based vertical farm, Sustenir Agriculture, has proven that vegetables and fruits typically grown in temperate climates can now thrive here. Sprouting in their high-tech R&D lab are produce like strawberries, kale and arugula.
Over at Citizen Farm, a new breed of resourceful farmers has efficiently turned a plot of land in an abandoned former prison into a sustainable urban farm, growing herbs, delicate edible flowers and vegetables—with the help of technology to boot. Our herb lexicon has since expanded from standard microgreens to things like nasturtium, marigold and red vein sorrel. By no means are these ordinary crops, but restaurant-worthy ingredients. And thanks to these forward-looking folks, our plates get a wonderful boost of local colour and flavour.
This issue, we’re also putting third-generation food business owners on the pedestal. These food producers continue their families’ legacy to craft artisanal soy sauce. Meet these passionate Singaporeans who are staying true to their safeguarded recipes and maintaining the quality of their stellar products. I hope you enjoy our stories and happy reading!