Meet the young chefswho are on the up and up in Singapore’s F&B industry


Meta’s amuse-gueule: (clockwise from top) crispy potato flatbread with foie gras mousse, verjus jelly and Korean strawberries; sago chip with garlic aiole, octopus and ikura; Korean-style beef tartare with nashi pear and sunfl ower seeds; Kombu Brioche with lobster salad


KEVIN WONG,
26, Executive Sous Chef at Meta


CHONG JUN XIANG,
29, Head Chef at Indigo Blue Kitchen

Prawns Chilli Garam

Kausmo’s XL Mussels, Soubise, Apple Bacon & Ulam Raja

LISA TANG,
25, Co-founder and Chef of Kausmo
BY STEPHANIE YEONG