Tan Hsueh Yun

Singapore

Senior Correspondent at The Straits Times

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Articles

Head to Dempsey for ‘the Violet Oon taste’

1 week ago | straitstimes.com | Tan Hsueh Yun

SINGAPORE – For her newest and biggest restaurant, Singapore cooking doyenne Violet Oon is digging deep into her Peranakan roots.
Food Picks: Singapore-Thai roast chicken at Enjoy Eating House

2 weeks ago | straitstimes.com | Tan Hsueh Yun

SINGAPORE – If you have been wondering where Singaporean chef Enoch Teo has been, well, he has been busy opening chicken rice restaurants in Bangkok. The 35-year-old, who co-owned French restaurant Garcons, moved to Thailand in 2019 after it closed. Now, together with the Baan Ying restaurant group, he has four Fatt Chicken Rice restaurants, all in malls such as Centralworld and Emsphere. A fifth, at Siam Paragon, is opening soon.
Food Picks: Beat the heat with Sakanoue’s kakigori

2 weeks ago | straitstimes.com | Tan Hsueh Yun

SINGAPORE – When I am foolhardy enough to go to Japan in summer, I gauge the heat by the number of kakigori I need to have each day to cool down. The record is three. In the span of four hours. Singapore is entering the hot season. I can do a kakigori count here too. Japanese brand Sakanoue has set up shop at Drips, a 62-seat cafe in Tiong Bahru. It came about because Drips founder Jessica Chen, 47, and her son would queue for its kakigori every day when in Tokyo.
Food Picks: Thai comfort food at Im Jai

2 weeks ago | straitstimes.com | Tan Hsueh Yun

SINGAPORE – Looking at the queues for food in the Central Business District at lunchtime, it is clear that fish soup and protein bowls fuel many an office worker. For the cubicle serf wanting to break out of his routine, there is Im Jai.
Wave of Singapore chefs in the spotlight

2 weeks ago | straitstimes.com | Tan Hsueh Yun

SINGAPORE – In a city full of restaurant brands from overseas, a wave of Singapore chefs are making their mark in new restaurants or taking over the kitchens of existing ones. Most have paid their dues, bringing with them years of experience in casual, mid-priced, upscale and fine-dining establishments. With these skills, they are turning out food from southern Italy, Sri Lanka, South-east Asia, Australia and the United States. Want to support local? Here are the restaurants to head to.
Should you have char kway teow at lunch or dinner? Ask your gut

3 weeks ago | straitstimes.com | Tan Hsueh Yun

SINGAPORE – What if someone could tell you when is a good time of day to eat char kway teow or chicken rice, or what specific foods to avoid eating, or even when to schedule your heaviest meal? What if you could take part in a study seeking to find answers to these and other questions?
Macaron king Pierre Herme to open store in Singapore

1 month ago | straitstimes.com | Tan Hsueh Yun

SINGAPORE – French pastry chef and chocolatier Pierre Herme is set to make his debut in Singapore, with a two-storey boutique at Resorts World Sentosa (RWS). The 63-year-old, whom Vogue magazine dubbed the “Picasso of pastry”, will offer signature creations such as the Ispahan, a rose, lychee and raspberry dessert; and Macaron Mogador, a blend of milk chocolate and passion fruit.
Eat at Club Street Laundry, soak up Average Service: Restaurant names get tongue-in-cheek twists

1 month ago | straitstimes.com | Tan Hsueh Yun

SINGAPORE – You rock up to a new cafe. It is called Average Service. Maybe you smile at the name. Then, perhaps, you wonder: Is the name a promise or a threat? Gorgeous interiors, good music and Instagrammable food are not enough. In Singapore’s tough restaurant scene, owners are looking for buzz, for people to talk about their latest ventures. More than 3,000 new restaurants open every year – it was 3,790 in 2024 – so it helps to stick out, and to stick in people’s heads.
New wave of Japanese restaurants hits Singapore shores

1 month ago | straitstimes.com | Tan Hsueh Yun

Chefs Andrew Lin (left) and Naoya Nakamura will lead the team at Keijo, which takes the space at Carlton Hotel to be vacated by Shinji by Kanesaka, on March 31. ST PHOTO: KEVIN LIMSINGAPORE – Like the famous Hokusai woodblock print The Great Wave Off Kanagawa, the wave of Japanese restaurants opening in Singapore is great and never-ending. Never mind that people here flock to Japan every chance they get. Never mind that the Japanese restaurant scene here has had its share of closures.
Food Picks: A taste of everything at American chef Nancy Silverton’s Osteria Mozza

1 month ago | straitstimes.com | Tan Hsueh Yun

SINGAPORE – When waitstaff at a restaurant hover as I peruse the menu, I trot out the phrase “choice paralysis”. I usually want to order everything, but of course, that is ridiculous. Osteria Mozza, American chef Nancy Silverton’s Italian restaurant at Hilton Singapore Orchard, is trying to help. It launched the Chef Nancy’s Signature Tasting Menu on March 1, when the 70-year-old chef was here on a visit.