With the recent string of high-profile restaurant closures, what happens to foreign chefs when the restaurants that bring them in shut down? Debbie Yong looks at the different factors chefs consider in deciding to stay or to go
Sat, Feb 22, 2014 - 6:00 AM
IT was like a clarion call for the foreign-born chef - go East and you will be rewarded with a cushy expatriate package and a chance to spearhead a new restaurant in Singapore. But for those who heeded that call, a new reality has set in.
With almost as many restaurants closing as there...