Food & Beverage

Over the past decade, I’ve reported extensively on the food and beverage industry in Singapore and APAC, through editorial stints at The Peak Singapore, Michelin Guide Asia and The Straits Times. He has written a plethora of long-form features on dining trends, profiles on top chefs and restaurateurs and produced videos on the culinary journeys of chefs.

Currently, I am the dining lead at The Peak Singapore, covering all aspects of the food and beverage industry. My articles can be viewed here.

• 10 years of Odette: Chef Julien Royer charts out the next chapter of Singapore’s fine-dining institution

• Chef Johanne Siy to open her debut restaurant and “labour of love”, Aro on September 25

• Province’s chef Law Jia-jun reflects on its three-year journey and new Mod Sin direction

• Beyond Ispahan: Inside the infinitely curious mind of French pastry maestro Pierre Hermé

• “Many contestants in Korea do not like me”: Mosu chef Anh Sung-jae on judging Culinary Class Wars

• This Singaporean whisky collector has more than 500 whiskies in his private collection

• This Singaporean food historian and author has over 1,000 pieces of Nusantara gastronomy ware

• This Singaporean wine collector captures special memories with over 8,000 bottles in her cellar

• Chef Massimo Bottura on the secret to the success of Osteria Francescana, which turns 30 this year

• Fine-dining in Jakarta: This Indonesian chef at Kindling draws inspiration from his 11-year stay in Singapore

My full editorial portfolio with The Peak can be viewed here.