Author: John Michael

A focused chef in a white uniform chops vegetables in a professional kitchen, surrounded by stainless steel appliances and neatly stacked dishes.

The Comfort of Chicken Rice on an Unfamiliar Day

6 April, 2026

Two steamed bao buns filled with crispy chicken, lettuce, and herbs sit in a black wire basket, creating an appetizing and savory scene.

Fusion Cuisine Singapore: Where Tradition Meets Innovation

31 March, 2026

A ceramic bowl filled with shrimp, greens, fried anchovies, and herbs, accompanied by a small dish of red sauce. The setting is elegant and inviting.

How Chef Malcolm Lee Thinks About Refinement

23 February, 2026

Golden, crispy roti parata served warm on a plate, paired with rich, aromatic curry, showcasing flaky layers and inviting textures.

How a Chef Thinks About Roti Prata

26 January, 2026

A chef’s steady hands craft each dish with quiet precision, capturing the artistry and focus behind every carefully prepared course.

What Happens When a Chef Cooks for Themselves

12 January, 2026

A meticulously plated fusion dish at Gaa Restaurant, blending Indian culinary heritage with modern fine-dining artistry. The presentation highlights refined textures, warm earthy tones, and thoughtful composition that reflects tradition reimagined through a contemporary lens

The Dish That Changed Everything

29 December, 2025