WHOEATSWHERE

Dam ian D’ Silva, Chef, Restaurant Kin

My secret dining place used to be a secret but it’s not anymoreI I’ve always felt that if there was one hawker dish that deserved recognition, it has to be char kway teow. My not so secret haunt is located at 335 Smith Street, #02-32 (S) 050335.

Gabri el eRizz ar di, Wine Director, Bu on a Terra

My kitchen at home where I usually cook and enjoy a simple pasta for supper after work, made with three key ingredients - good quality pasta, butter, and ton of Parmigiano Reggiano cheese from Parma.

HemanTan,Chef-Owner,MOONBOW

I visit my good friend Justin Quek’s restaurant Chinoiserie four to six times a year. The xiao long bao with creamy carrot puree and Boston lobster bisque are my favorites.