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.”