Indonesia Tatler - - Life -

In­dra Kantono and Gan Guoyi

WHY them? Founders of the Jig­ger & Pony Group, this hus­ban­dand-wife team can be cred­ited with el­e­vat­ing Sin­ga­pore’s cock­tail cul­ture in a ma­jor way. Their port­fo­lio of food and bev­er­age com­pa­nies in­cludes the renowned Ital­ian restau­rant Caffe Fer­net and such ac­claimed bars as Jig­ger & Pony, and Gib­son, both of which were in­cluded in Asia’s 50 Best Bars 2018. In­dra and Gan are pas­sion­ate about in­vest­ing in their staff and are known for fos­ter­ing in­clu­sive and happy work­places.

Vi­o­let Oon

WHY Her? The grande dame of Sin­ga­porean cook­ery and a cham­pion of Per­anakan cui­sine, Vi­o­let is a much loved me­dia per­son­al­ity and the founder, owner and head chef of Vi­o­let Oon Sin­ga­pore at Bukit Timah, Vi­o­let Oon Sa­tay Bar & Grill at Clarke Quay and Na­tional Kitchen by Vi­o­let Oon at the Na­tional Gallery Sin­ga­pore. The for­mer jour­nal­ist and food critic has ap­peared on TV shows for the BBC, CN and the Food Net­work and has writ­ten three cook­books.

NEXT ON HER PLATE Last month she launched an all-day din­ing and re­tail con­cept at the Ion Or­chard shop­ping com­plex, which fea­tures a 100-seat brasserie and a bou­tique where she will of­fer her own line of food prod­ucts cel­e­brat­ing lo­cal flavours and tra­di­tions.

Loh Lik Peng

WHY Him? Lik Peng is the quin­tes­sen­tial re­nais­sance man. As found­ing di­rec­tor of the Un­listed Col­lec­tion, an um­brella brand for six bou­tique ho­tels and 16 restau­rants in Lon­don, Sin­ga­pore, Dublin, Shang­hai and Syd­ney, Lik Peng has brought to life ac­claimed eater­ies such as Ja­son Ather­ton’s Esquina, Steve Allen’s Pollen, Dave Pynt’s Burnt Ends, Rishi Naleen­dra’s Cheek By Jowl, Ivan Brehm’s Nouri and Clay­ton Wells’ Au­tomata, to name a few. Aside from his busi­ness ven­tures, he chairs and sits on mul­ti­ple boards and pan­els, in­clud­ing those for the Sin­ga­pore Tourism Board, the Sin­ga­pore Land Author­ity, the Per­anakan Mu­seum, the Asian Civil­i­sa­tions Mu­seum and the Ur­ban Re­de­vel­op­ment Author­ity.

Nichol Ng

WHY Her? Nichol co-founded the Food Bank Sin­ga­pore, which seeks to min­imise food waste by en­cour­ag­ing com­pa­nies and in­di­vid­u­als to do­nate ex­cess food to the less for­tu­nate. With the guid­ance of a food hy­giene con­sul­tant, the food bank col­lects un­used in­gre­di­ents, cooks them in a cen­tral kitchen and packs the dishes into meal boxes to be dis­trib­uted to the city’s hun­gry. Nichol is also the pres­i­dent of One Sin­ga­pore, a char­ity work­ing to erad­i­cate poverty and hunger, pro­mote ed­u­ca­tion and advocate for the rights of mi­grants.

Julien Royer

WHY Him? Co-owner and chef at Odette, one of the most cel­e­brated French restau­rants in Sin­ga­pore, Julien is fa­mous for his con­tem­po­rary take on French cui­sine. Housed in the Na­tional Gallery Sin­ga­pore, his min­i­mal­ist pas­tel sanc­tu­ary re­flects his less-is­more ap­proach to food, which cen­tres on the pu­rity of in­gre­di­ents. The restau­rant boasts two Miche­lin stars and is on the World’s 50 Best Restau­rants 2018 list. NEXT

ON HIS PLATE Julien is col­lab­o­rat­ing with chef Alexan­dre Couil­lon of the two-miche­lin-starred La Marine on a one-off “four-hands din­ner” at Odette this month.

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