double-skinned crabsVietnamese crab exporter
Joseph Koh

Joseph Koh

Singapore
SCMP Contributor
Joseph Koh is a travel and design writer based in Singapore. His work has appeared in Monocle, Design Anthology, Courier Media, Cereal, Softer Volumes and more. During his free time, he is either exploring a nature trail or munching on a bao – quite likely the latter.
Joseph Koh is a travel and design writer based in Singapore. His work has appeared in Monocle, Design Anthology, Courier Media, Cereal, Softer Volumes and more. During his free time, he is either exploring a nature trail or munching on a bao – quite likely the latter.
Languages Spoken:
English

Singapore’s 3-Michelin-star Restaurant Zen reopens with a local touch

Bjorn Frantzen talks about changes at his fine-dining restaurant after its renovation, and his ‘extremely important’ Singaporean head chef.

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Following its move from Hong Kong, Club Rangoon Singapore looks to put an end to Burmese food’s stereotyping as smelly by adding flavours from other Southeast Asian cuisines to its dishes.

At a restaurant in Singapore, the menu changes based on the produce available; in Bali and Phuket, farm-to-table chefs grow local produce. Their goal? To get guests thinking more about where food comes from.

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