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.
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.
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.
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.