New Singapore restaurants: chefs’ cultural heritage celebrated at four recently opened venues
From Cantonese to Indian, the Lion City is a cultural melting pot when it comes to cuisine. Four new restaurants are showcasing the city’s diversity on their menus, and are helping reshape the dining experience
“The food and culture [in Singapore] is mind-blowing – the mix of Chinese, Malay, Indian, and you add colonialism to it – it’s crazy. It’s so special.”
Hong Kong diners will know Lauria from Posto Pubblico, Stone Nullah Tavern, and Linguini Fini. For The Guild, however, he is working in collaboration with Young Master Ales, the Hong Kong craft beer brewery.
This is Young Master Ales’ first overseas restaurant venture. It is involved in three restaurants in Hong Kong: TAP – The Ale Project in Mong Kok, Second Draft in Tai Hang, and Alvy’s in Kennedy Town. Unlike many beer companies which have a chain of cookie-cutter taprooms, Young Master Ales has chosen to create unique concepts for each of their outlets, working with different chefs each time.
“Singapore’s diners and drinkers, just like Hong Kong’s, are increasingly seeking the genuine and thoughtful work of passionate, small-scale producers, and that’s a perfect setting for us,” says Rohit Dugar, founder of Young Master Ales.
