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Cooking a pot of magic

As Singapore chefs gain prominence in the F&B scene, the new Magic Square aims to groom more local talent.

IN the freshly whitewashed, steel-cased interiors of a converted colonial-era building in Portsdown Road, a sense of deja vu emerges. The three young chefs look familiar - not in face but the same eagerness, sense of purpose and ambition.

Back in 2018, just across this very building but in a more makeshift, almost haphazard fashion, the original Magic Square was born as a platform for young, undiscovered chefs who had the zeal but not the money or guidance to open their own restaurants. It was a passion project of Tan Ken Loon, the owner of restaurants Naked Finn and BurgerLabo, who wanted to provide a safe learning environment for untested chefs to cook, create and more important - learn how...

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