LOUIS PACQUELIN CLOS PASOH
The French head chef and co-owner of the recently opened Clos Pasoh is no stranger to Singapore’s fine dining scene. The former chef de cuisine of BBR by Alain Ducasse at Raffles Hotel Singapore was in charge of the restaurant before the pandemic hit last year.
POWER OF CHANGE
“Change is inevitable. You just have to roll with the punches, and believe that your hard work will pay off. Before COVID-19, I thought that I was in the prime of my career. I was in my 30s, working for Alain Ducasse in one of the most beautiful hotels in the world and then the pandemic happened. It was the first time in my life that I stopped working for two consecutive weeks ever since I started this career at 15 years of age.”
KEY TO SUCCESS
“I believe in putting in the work, day in and day out. But at the same time, you also need to work smart. Self-awareness is important. That is the only way you continue to evolve and reinvent yourself. When I opened Clos Pasoh earlier this year as coowner, it was the first time that I had the full autonomy to define my own cuisine. I am returning to the roots of my training in French brasserie classics from my time at Ducasse’s Aux Lyonnais. New school French cuisine is a shift from fine dining. The flavours remain true to the brasserie dishes that inspired me, but I have reinterpreted them to appeal to another generation of diners. The flavours, while familiar, are light and clean. I like to add acidity or a little kick of heat.”
NAVIGATING THE FUTURE
“Sometimes, you have to accept that things aren’t going to go as planned. I am learning new things from my business partner, JC Cadoret, and from my team. I am excited to welcome this new chapter of my career.”
MANJUNATH MURAL ADDA
Mural is the powerhouse best known as the first Indian executive chef to score a Michelin star for (the now shuttered) Song of India in 2016, a first for an Indian restaurant in Southeast Asia (Singapore). In November 2020, Mural opened his casual, 70-seater Indian restaurant Adda, serving soulful Neo-Indian traditional street food with contemporary twists and infusion of local flavours.
POWER OF CHANGE
“Chefs have to embody new innovative ideas according to the changing times. The only thing chefs have in their control is their menu, their passion and how they motivate their team. The menu can be regularly updated to accommodate new trends and expectations without compromising on the chef’s quality and reputation.”
KEY TO SUCCESS
“There is no limit to innovation and reinvention when a passionate chef decides to do something different. Having the courage to think out-of-the-box with confidence is the key to new creations. My cooking style has changed so much. I used to be a traditional Indian cuisine chef, but now, I am equally confident in fine dining too. Winning a Michelin star has given me the confidence to venture into different projects such as Gunpowder Kitchen and Bar in Jakarta; and Hirtij in Brisbane, along with what used to be many travelling opportunities to promote Indian cuisine with a touch of local flavours. I’m not afraid to try new things now.”
NAVIGATING THE FUTURE
“The future of Indian cuisine is very bright. I will continue to do new things, but at the same time I will create a very fine dining Indian restaurant experience too.”
JOEL SI JIN LIM SI JIN
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