Journal

Anyone can have a memorable meal once. A special birthday, a milestone anniversary, a big work win worth marking. But there is a different kind of fine dining restaurant, the sort you find yourself booking again months later, not for an occasion but simply because you want to be back

Long before he became a Michelin chef in Singapore, Mano Thevar was a boy in Penang, Malaysia, trailing his father to the local hawker centres. Nasi lemak, char kway teow, nasi kandar, these weren’t backdrops to his childhood, they were the foundation of it. Decades later, that same childhood is