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Food, Singapore

Debbie Yong
Tuesday, Aug 12, 2014

Food, Singapore

Flying the flag

The Business Times | Debbie Yong | Tuesday, Aug 12, 2014

(From left) Chef Yew: 'The Bocuse D'or has helped me to think on my feet, and to become more detail-oriented and focused.' Mr Chua: 'Being the first Singaporean to have made it to the top six of the Diageo Reserve is more significant for the bartending scene in Singapore as a whole.'

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