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Tan Pin Yen
Tan Pin Yen
SCMP contributor
Tan Pin Yen writes about entertainment, travel, and food in both English and Chinese. She finds herself learning and thriving in the interviewer's seat, thanks to her previous work and experiences as Food Correspondent for Lianhe Zaobao in Singapore and as Content Director for Michelin Guide Digital, Asia. She believes the answers are seeking the questions and she intends to ask the right ones to create content that moves.

Edward Chong is the executive Chinese chef at Peach Blossoms in Singapore. He talks about establishing himself on the gastronomic scene and his hope of landing a Michelin star as an honour for his team.

Chef Peter Tsang talks to the Post about his success in the restaurant industry in Hong Kong, Singapore and Japan, and the world leaders he’s cooked for. Fellow chefs hail him as their mentor.

The first winner from Southeast Asia of the Best Sommelier of Asia & Oceania award, Mason Ng reveals how wine became his life’s calling, and how he tutored himself through books and blind tastings.

Korean-American Simon Kim wrestled with his identity as a teen in the US, and his first restaurant was Italian. It didn’t feel right. Embracing that identity helped steakhouse Cote blossom, he says.

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As Cedric Grolet opens his first store in Asia at Como Metropolitan Singapore, the French pastry chef talks about being a mega influencer, the advice he received from Alain Ducasse, and representing his roots.

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Food and Drinks