Ten chefs, nine cities, and one pop-up kitchen. No, it’s not the set-up of some new reality TV show on Bravo, but an inventive initiative by the Singaporean government to showcase the city’s vibrant fine dining scene. Dubbed Singapore Takeout, the project starts its yearlong world tour in London on June 9.
Don’t expect laksa, Hainanese chicken rice and other iconic Singaporean hawker fare, at least not in their familiar form. The roster of chefs includes some of the city’s leading gastronomic talents such as Ignatius Chan of Iggy’s, one of San Pellegrino’s top 50 restaurants in the world, Willin Low of the path-breaking Wild Rocket, and the gifted André Chiang of Restaurant André. Housed in a 20-foot by eight-foot shipping container, the kitchen—which also doubles as a 30-seat restaurant—is equipped with several induction cookers, a salamander broiler, and other gear usually reserved for professionals.
Malcolm Lee, the 26-year-old chef–owner of Candlenut Kitchen who will be in New York from September 16–18, plans to introduce New Yorkers to his interpretation of Pernakan cuisine, a mélange of Chinese, Malay, and Indonesian influences. Beef rendang, for instance, comes with sous-vide beef cheeks. “Singapore is very multicultural, very diverse—just like New York,” says the up-and-coming culinary star. “You can have everything from budget hawker food to high-end dining.”
The project also highlights homegrown brands, ranging from Tiger beer to YEO’s satay sauce. Our pick: gourmet tea firm TWG Tea’s Singapore Breakfast blend, a mixture of black and green tea, vanilla, and undisclosed spices.
Jennifer Chen is Travel + Leisure's Asia correspondent. You can follow her on Twitter at xiaochen6.