Kopitiam v2.0
Chequered tablecloths, craft beers, ramen burgers and affordable French food dished out by a young modernist chef. Debbie Yong looks at a coffeeshop in Bukit Merah that's defying convention
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IMMANUEL Tee never saw himself working in a coffeeshop.
To most young chefs in Singapore, the 27-year-old chef's resume is the stuff of envy. He got his culinary diploma from At-Sunrice, spent several years working for Andre Chiang at Jaan and Restaurant Andre and now-defunct Guy Savoy in the Marina Bay Sands before clinching a stage at two Michelin-star Pastorale in Belgium.
At just 25, he was promoted to the head chef position at modernist restaurant Keystone in the heart of the Central Business District. But it all came to a sudden halt last year when Keystone shuttered for good following a rental hike. Mr Tee was left jobless.
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