Cooking Up New Ideas
Three Singapore chefs share their latest projects with Rachel Loi
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For local chef Willin Low, eating popiah is a nostalgic activity. It conjures fond food memories of family meals at his grandmother's house when he was a kid.
"Eating popiah is an event in itself that takes a week of preparation," says the 45-year-old chef-owner of Mod-Sin (modern Singaporean) restaurant Wild Rocket. "It's so fun because you get to make your own, plus whoever is sitting next to you might be completely different by the time you finish because people eat and go - so you end up bonding with different relatives over one meal."
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