16 DIG­I­TAL SHOUTOUTS

SALT Magazine - - Contents -

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.

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