Contributors

PETRINA LOH, a banker turned chef, graduated from the California Culinary Academy and cut her teeth at top restaurants around the world, including Spruce, Atelier Crenn, State Bird Provisions and Bouchon. In 2013, she opened Morsels in Little India, and the restaurant has since moved to the leafy Dempsey Hill estate. There, Loh doles out fusion fare with unexpected pairings, and is particularly passionate about showcasing fermentation, pickling and ageing techniques in her cuisine.

Why do you incorporate Japanese and Korean elements in your dishes? “They’re two of my favourite Asian cuisines. I love the umami nuances of different misos, niboshi (small dried baby sardines), and kombu. The fermented foods of Korean cuisine like doenjang (fermented soybean paste) are also full of umami flavour and high in protein. They add a savoury depth to dishes.”

SANJAY SURANA has long been intrigued by the artistry of chefs and complexity of dishes from a young age – he can thank his mother’s unforgettable Indian cooking for that. A freelance writer based in Singapore, and a former editor at Condé Nast Traveler (US), he’s always on the hunt for great new destinations for food and travel and likes nothing more than wandering great distances and joining long queues to track down a must-eat dish, especially if it’s street food.

What impressed you during your Philippines trip? “Visiting restaurants and learning how passionate the chefs are about the great ingredients and tastes of their country. There is really a sense of inclusion and sharing of success in Manila’s food scene.”