WILLIN LOW

A hero of local culinary heritage, Willin Low is perhaps most famously known to have been the first to coin the term mod-sin (modern Singaporean) cuisine to describe his novel take on staple local dishes 12 years ago. Well-loved dishes include the ravioli of spanner crab and daun kesom in a laksa broth, and newer additions such as a spinach salad dressed in palak, paired with toasted halloumi.

See page 145