The making of a Singaporean chef

Reports of restaurant closures, economic uncertainty and the oversaturated F&B industry may hog the headlines, but that doesn’t seem to deter young Singaporeans from entering one of its toughest and most thankless professions – being a chef.

In this week’s BT Lifestyle, we speak to Singaporean chefs about the challenges of defining themselves in a competitive dining space filled with dizzying cuisine choices, and what the future holds for them. Hear from established veterans and up-and-coming talents about what makes a Singaporean chef, and what’s needed to bring more of them into the spotlight.

Meanwhile, the architects of a semi-detached house in Bukit Timah succeeded in maximising its internal volume by fitting four levels of living space into a two-and-a-half storey envelope by stacking four horizontal “boxes” on top of each other. See the result in our Design feature.

In Arts, let your inner child loose at the new Balloon Museum, an immersive attraction that draws as many adults to its premises as kids.

And for an unexpected surprise, head to new restaurant Dill and discover authentic Nordic cuisine that offers a refreshing change from the norm.

For all this and more, don’t miss this week’s BT Lifestyle.