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MADE IN SINGAPORE FEATURE

WORDS JOYCE HUANG

A growing and recent spate of homegrown talents and companies who have

made a name for themselves in Singapore are now going global

TAKING BRAND

SINGAPORE

INTERNATIONAL

F

resh from clinching the top spot on the San

Pellegrino Asia’s 50 Best Restaurant List 2019 with

his two-Michelin-starred restaurant Odette in

April, chef Julien Royer unveiled his first overseas

venture this past 18 June. Serving up traditional

French cuisine with Royer’s signature fresh take, Louise is

located within the heritage-listed gardens of PMQ in Central,

Hong Kong. The restaurant is opened in partnership with the

JIA Group, known for their acclaimed food and beverage (F&B)

establishments in Hong Kong.

This month sees yet another illustrious chef based in

Singapore leaving their mark outside of our island—and

incidentally on yet another island. The opening of Waldorf

Astoria Maldives Ithaafushi sees chef Dave Pynt, the culinary

mastermind behind Burnt Ends restaurant (one-Michelin-

starred and number 10 on the Asia’s 50 Best Restaurants List

2019 launching an exclusive barbecue grill restaurant, The

Ledge by Dave Pynt, at the stunning property.

Royer and Pynt are hardly the first Singapore-based chefs

or representatives of Singaporean restaurants expanding their

reach with overseas ventures. But they represent a growing and

recent spate of homegrown talents and companies who have

made a name for themselves in Singapore, and are now going

global, taking theirs and brand Singapore international.