New culinary + beverage talent continue to push boundaries (14/18)

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The island-nation’s famed dining and nightlife culture is at a cross-roads as new culinary talent and entrepreneurs are set to take the reins. The likes of 32-year old chef Malcolm Lee who earned a Michelin-star at such a tender age for his restaurant, Candlenut, are keeping traditional cuisines such as Peranakan food alive, while chef incubators like Magic Square allow  the next generation of young local chefs to shine in a space mimicking an apartment studio.  Singapore also cemented its reputation as Asia’s capital for cocktails with big wins at Asia’s 50 Best Bars 2018 (including a nod for Manhattan which won No. 1 spot). Talent like Vijay Mudaliar, Head Bartender of Native are introducing a new sense of social responsibility to educate patrons on a no-waste policy, focusing on locally foraged ingredients and waste reduction.

Contributors: Julia Gordin from Bullfrog & Baum

Written by Ben Skute

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