My City: Loh Lik Peng
The perfect day in Singapore for the hotelier and restaurateur of lifestyle group Unlisted Collection.
How has the dining scene evolved in Singapore in the last few years? It’s a funny cycle. We started with the hawkers, then everyone was jumping on all the food trends that have cropped up—suddenly, we were all about the weekend brunches, and later we learned to embrace fine dining culture. But it is good because of the nature of international cuisine being made readily available in Singapore. And now, everyone realizes that the hawker trade they grew up with is in a slow decline and the focus is back to “protecting our hawkers”. It will be quite interesting to see what happens in the next decade, with old hawkers retiring and newer hawkers joining the scene. You will see different versions of hawker food that are more modern and incorporating unusual ingredients. This is already happening in the fine dining scene with restaurants like Wild Rocket and Candlenut.
What are some exciting developments in F&B we should look out for? We might head back to fine dining as a trend now that the Michelin Guide is in Singapore.
Name three of your favourite places to eat out in Singapore. For local food, Maxwell Food Centre (1 Kadayanallur St., S(069184)) is definitely my go-to—especially for chicken rice! For something more upscale, Tippling Club (38 Tanjong Pagar Rd., 6475-2217, S(088461)) is a choice. Otherwise, you can find me at one of my restaurants on any given day.
My Perfect Day
7:30am - Breakfast with the family.
After starting the day with breakfast, it’s off to the Botanic Gardens (1 Cluny Rd, S(259569)) with family or scooting with my son Conor at Gardens by the Bay (18 Marina Gardens Dr., 6420-6848, S(018953)).
11am - Grab a delicious brunch.
The charcuterie board at 5th Quarter (Hotel Vagabond, 39 Syed Alwi Rd., 6291-1936 S(207630)) allows you to try the best of everything.
3pm - More family time.
You’ll find me swimming with the kids in the afternoon.
8pm - Go for a nice dinner.
To end the night, I’ll usually be trying out a new restaurant with my wife.