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.

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

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

Dining on Sunshine: How Brisbane’s dining scene stands out from Sydney and Melbourne’s

Grape Escape: Why drinking Swiss wines is the new best way to discover Switzerland’s scenic spots