16 DIGITAL SHOUTOUTS
This month, we take a peek into Magic Square, a one-year pop-up kitchen that provides a space for young Singaporean chefs to nurture
their culinary talents.
Located along the tranquil Portsdown Road, Magic Square aims to give young Singaporean chefs a platform to explore and execute their own culinary ideas, as well as the experience of running a food business—resources that most young chefs would not ordinarily have access to. Leow's GG French Poulet brushed with reduced coconut cream, finished with salt and Cambodian kampot pepper. Shen's dish of Indian threadfin gently steamed and wrapped in sweet potato leaves, accompanied by a broth of roasted bones, egg threads, and unripe tamarind juice. From left to right: Chefs Marcus Leow, Desmond Shen and Abel Su prepping for dinner service. Each month, each chef presents their own nine-course menu that expresses a personal narrative. "We aim to groom the next generation of Singaporean chefs who can and will shape the future of local restaurants."— Ken Loon, founder ofMagic SquareFor more, please visit our Instagram page @saltmagazine.asia An intimate 18-seater space allows chefs to interact easily with diners, with menus evolving constantly based on feedback from diners. Shen's charred natural pork shoulder glazed with house-made aged plum vinegar.