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Mod-Sin 2.0 — for the modern Singaporean
The Straits Times
|June 29, 2025
A new crop of restaurants is championing local flavours by pushing the boundaries of the cuisine movement
Waves of flavours and food brands from abroad wash on Singapore shores every day. People now talk about hotpot rather than steamboat. Speciality coffee goes head to head with kopi. Mala has infiltrated every corner of the food scene.
Some chefs have been working to remind diners of the flavours of Singapore, going beyond takes on this or that local dish for occasions like National Day.
A new crop of restaurants is putting Singapore flavours front and centre. Seeking to take Mod-Sin cuisine to a new level are Belimbing by chef Marcus Leow; Choon Hoy Parlor by chef Dylan Ong, with a new menu after relocating from Beach Road; and Gilmore & Damian D'Silva by chef Damian D'Silva, slated to open at the National Gallery Singapore in mid-October.
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