Ready to shine

Why we think he is hot
Goh elevates Singaporean food to an avant-garde level by recreating local dishes using French cooking techniques. Take for example, his Modern Laksa, which borrows ideas from the French bouillabaisse: spicy bisque made from shellfish, Morton Bay bug, capellini pasta, lemongrass and laksa leaves work together to create an   aromatic dish that is recognisable in taste but refreshing in execution.

Why we think he is hot
Ng takes familiar European dishes and turns them into his own by adding Asian touches and off-the-cuff textures. There’s the Duck Carpaccio, which combines granny smith apple with duck consommé jelly, purple mustard dressing and an Asian twist: spring onion gel.

Why we think he is hot
He cooks with an Asian sensibility. Tay doesn’t want his food to be labelled or categorised under terms like ‘modern Australian’ or ‘avant-garde’. “We call our food ‘Osia cuisine’,” he declares. Perhaps no other dish best embodies Osia’s homage to fresh flavours than the Petuna Ocean Trout cured in Chinese vinegar, served with apple purée and     Chinese vinegar gel.

Why we think he is hot
Lee has established Le Figue as the place for accessible French fare. His modern French offerings are rarely exuberant, reflecting his efforts to cook with a light-handed, uncomplicated style. A popular favourite is the seared salmon and lobster with gratinated stuffed ziti pasta, which sits atop a ratatouille in cream cheese and essence of white butter with truffle.

Why we think he is hot
He breathes new life into old formulas Richards is taking the casual, bistro-style of the eatery to a refined level. Sous vide is a method he loves to employ. He takes an Indonesian trout, puts it into the vacuum-sealed pouch with  cherry tomatoes, ham and potatoes and cooks it, infusing the fish with earthy and sweet scents. A crab escabeche then sits on top of it to perk up the dish’s hearty factor.