F&B GOES BACK TO BEING FAST AND FURIOUS
Ready; get set; and launch! The F&B industry has been buzzing with activity ever since phase 2 of the circuit breaker in Singapore kicked in, and this wave of opportunity and innovation continued its momentum as the year approached tail-end. Chefs were ready to re-engage with diners and presented new menu ideas aplenty. Going beyond the typical seasonal menus, there were chefs who dug deep down to uncover their roots. For Chef Andrew Walsh, it was about remembering home in Ireland and rediscovering his heritage, culminating in Singapore’s first Irish Nua cuisine of humble dishes featuring the best of Irish produce (Happenings, epicureasia.com), besides launching Catfish and Ember Beach Club at One & Only Desaru Coast. For Chef Mauro Colagreco in Menton, France, the lock-down inadvertently caused him to relook the roots…