Recipe For Success

ONE SELLS HIS own Singapore-style ramen in a hawker centre and is set to open in Hong Kong. A modern Asian-Peranakan restaurant will get a spin-off in Singapore and Beijing. Meanwhile, two modern tze char joints are expanding - one with its second outlet and the other with a localised burger joint. Another - a hipster nasi lemak cafe - is branching out into related businesses.

It sounds like things are looking up for Singaporean cuisine - that fiddly grey area between street food and heritage fare that local-born chefs navigate with varyin…