Seven Chefs Tell Epicure What's In Store For The Year Ahead
Epicure Magazine|April - May 2021
Seven chefs share their experiences and tell epicure what’s in store for the year ahead.
Evetedja; Priyanka Elhence

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

Continue reading your story on the app

Continue reading your story in the magazine

MORE STORIES FROM EPICURE MAGAZINEView All

Setting A New Standard In Postpartum Care

Kevin Kwee, cofounder of the prestigious Kai Suites, shares his vision for Singapore’s first confinement luxury hotel delivering a one-stop, holistic, specialised pre- and postpartum care programme.

5 mins read
Epicure Magazine
April - May 2021

Changing Wine Through Tech

When Michael Baum, CEO and Founder of Vivant, became the first American owner of a Burgundy vineyard, Château de Pommard, the technology entrepreneur began applying his innovative ideas to the age-old domain of wines, leading to the creation of online platform Vivant.

6 mins read
Epicure Magazine
April - May 2021

Say No To Regular Meat

Josh Tetrick, CEO and Co-founder of Eat Just wants to disrupt the way we look at our food system to create a better future for our planet with cultured – not conventional – meats.

5 mins read
Epicure Magazine
April - May 2021

Island Wine Time

Vineyards are returning to the pleasure island of Mallorca in a serious way, thanks to new players like Bodega Son Mayol where technical director Marie Barbé oversees a modern Bordeaux-styled estate.

6 mins read
Epicure Magazine
April - May 2021

Would You Like Your Steak Printed Medium-Rare?

Food technology companies reinvent the food supply chain with plant-based proteins, cultured meats and 3D-printed meats. We take a look at how these industry disruptors give much food for thought beyond the whims of the palate.

10+ mins read
Epicure Magazine
April - May 2021

A View On Vinovations

Put romanticism aside and technology has its place alongside experienced hands

3 mins read
Epicure Magazine
April - May 2021

Seven Chefs Tell Epicure What's In Store For The Year Ahead

Seven chefs share their experiences and tell epicure what’s in store for the year ahead.

9 mins read
Epicure Magazine
April - May 2021

Sweet Things

With her edible forms of art, young Executive Pastry Chef Cindy Khoo of D9 Cakery at Hilton Singapore is a force to be reckoned with when it comes to innovative flavour pairings and unusual pastry profiles

5 mins read
Epicure Magazine
April - May 2021

The Perfect Journey

Not one to be afraid of change, culinary prodigy turned perfectionist chef André Chiang’s definition of success lies not in the number of stars and accolades he earns. Rather, for him, the measure of success lies in how his legacy of Sichuan cuisine is carried forward

6 mins read
Epicure Magazine
April - May 2021

The Deep Soul Of Catalan Cuisine

Common misconceptions around Catalan Cuisine and understanding what Catalan gastronomy is really about.

2 mins read
Epicure Magazine
April - May 2021
RELATED STORIES

CHEF JUDY JOO: We'll Be Back STRONGER THAN EVER

THE CELEBRITY COOK AND RESTAURATEUR TALKS ABOUT THE IMPACT OF COVID ON THE HOSPITALITY INDUSTRY— AND WHAT DINING OUT WILL LOOK LIKE IN THE FUTURE.

4 mins read
Star
May 03, 2021

Soup Perfection

Antioxidant-rich cauliflower lends a potato quality to this creamy soup, while fennel and leeks add extra layers of flavor.

5 mins read
Better Nutrition
April 2021

THE CREATIVE PROCESS STARTS WITH PROCESS

My business barely survived its first few years, and I nearly crumbled under the stress.Then I learned the greatest lesson of my career, which transformed our company into the go-to apron brand for restaurants everywhere: Without process, we are nothing.

10 mins read
Entrepreneur
April - May 2021

Prodigal Daughter

Lydia Chang, daughter of the famed chef Peter Chang, makes a name for herself with Canton’s NiHao.

9 mins read
Baltimore magazine
March 2021

THE ART OFTHE SNACK Alfie's Bar + Kitchen

This month's The Art of the Snack takes us to Alfie's Bar & Kitchen where we find out about this organic and sustainable eatery. Chef Darren Pettigrew talks about what we should think about ordering from signature dishes to cocktails and how they have been navigating these past few months!

3 mins read
Athleisure Mag
December 2020

Let's Dish

"Food Raconteur” Ashok Nageshwaran wants to tell you a story.

2 mins read
DesignSTL
January/February 2021

The Heartful Chef

VIJAY SADHU is a perfectionist. Whether he is standing in the kitchen of one of his many successful restaurants in the United States, competing with Bobby Flay, or simply sitting in meditation, Chef Vijay determinedly puts his heart into everything he does. The result? Great food that is filled with love, hard-earned and well-deserved success, and a daily effort to show up as his best possible self. Sitting at a table at Fausto’s, Kanha Shanti Vanam’s Italian Restaurant, he shares more about his passion for cooking and his journey of becoming a chef with MAMATA VENKAT, how finding a Guru and diving into spirituality changed his attitude in the kitchen, and how all of his experiences have shaped his most important role: being a parent.

9 mins read
Heartfulness eMagazine
September 2020

Gordon Ramsay – Cast Ironman

Chef Gordon Ramsay took up triathlons to get in shape. It set the groundwork for the most physically demanding show of his career: Uncharted.

2 mins read
Men's Journal
September - October 2020

THE ART OF THE SNACK

FOR THE ULTIMATE MEAL

4 mins read
Athleisure Mag
January 2020

A Taste of Home

Chef Kristen Kish brings the flavors of her humble midwestern roots to the world of fine dining.

4 mins read
Inked
March 2020 - The Lifestyle Issue