Page 8 - Cuisine & Wine Asia 2022 - July/August 2022 Issue

Chef of the Month

Continuing the inaugural Chef of the Month
segment popular with everyone, we proceed
to showcase our choice candidates for the hot
summer months of July and August, showcasing
Chefs and Restaurants that are not just amazing
and great, but also those raised locally.

This may seem like a rather, ‘meh’ category. After all,
why is it so important for us to highlight local chefs,
when Singapore, a global stage for the culinary arts
and a place where culinary aspirants venture to try
new concepts and learn from other great masters, has
many chefs hailing from countries all over the world?
Perhaps this has to do with the fact that nurturing
local talent in the gastronomic industry is still seen as
a rather daunting task, and discouraged by parental
units and well-meaning adults. However, the F&B
community is still alive as ever, with fresh blood
beating within and creating their own traditions,
paths and legacies. This month of July and August,
we salute the recipients of the Chefs of the Months
July and August: Chef Seow Tzi Qin of Brewerkz
Group, and Chef Nadine Tay of Habibi-San.

So what makes them so fascinating as culinary
creatives? It has to be from the amount of
technical skill they both have, as well as
understanding the ingredients they
use on an everyday basis. For Chef
Seow, working at Brewerkz means
he has had an opportunity to change
the way Brewerkz operates and its
menu, shifting it from just another
watering-hole that concentrates
solely on beer to an actual contender
when it comes to creating great

1. Chef Seow Tzi Qin 2. 7-herbed crab cake