U.S. cheeses featuring Chef Edward Chong of Marina Mandarin Singapore
By Qian Leung
From the modest hawker stalls of the past, to the glamorous celebrity chef restaurants of today, Singapore’s culinary scene has undergone a tremendous evolution over the last five decades. Follow the growth of the Singapore food and beverage scene, from humble hawker fare, to the playground of foreign chefs, and the rise of the local Singaporean chef at http://goo.gl/tSn57L
